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2011-04-17
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The service staffs were very friendly as one of them stood at the entrance of the restaurant right next to the menu with a smile, ever ready to welcome hungry customers. The restaurant has a very nice, warm and cosy set up with orange lights and Victorian style lamp posts. The ambience made me feel very relax and comfortable to have a nice conversation over dinner.Primo Combo ($12.50)The soft shell crab was a disappointment as I only tasted fried flour. The crab was tiny and became very soggy
Primo Combo ($12.50)The soft shell crab was a disappointment as I only tasted fried flour. The crab was tiny and became very soggy with oil after a while. I did not like it as it left a heavy after taste of oil lingering in my mouth. Nothing much to rave about here and I’m sure you can easily get better soft shell crabs elsewhere.
The calamari rings did not turn out as good as I expected it to be. It is just hard, rubbery squid rings coated with some batter and deep fried in oil. My jaw became very tired after chewing on it for a while and I decided to give up eating it. Even the cheaper Chirpy takeaway serves better calamari rings than Spageddies.
Lastly, their mozzarella cheese sticks ought to be the most decent food in their Primo Combo. It’s not overly battered nor soggy with oil and it had tasty mozzarella cheese in it. Something Italian finally!
For the main course, I had a Grill Chicken Primavera ($16.50) which was serve tossed with wood-grilled slice chicken, broccoli, peas, mushrooms, & carrots in garlic & olive oil with a hint of chilli flakes. The mix of all the ingredients gave this dish a very delightful outlook.The spaghetti was very well done aglio olio style and was nicely cooked and tasted perfect with the mixture of all the delicious, balanced and hearty ingredients in it. The chicken slices had a smokey flavour and it remained tender. The combination of all the other vegetables gave this dish additional crunch and sweetness to it. I would say that this dish will be better if the chicken slices can be a bit more juicer.
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