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2010-08-25
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Osvaldo is a family italian resturant, which is slightly different from the fine-dining resturants. Just like Chef Osvaldo said,” You are coming to my house“. I felt very relaxed here, just like dining in my own house. Osvaldo is located at the maxwell chambers, you would see the restaurant when you come out from Tanjong Pagar MRT station. The resturant is running full-house everyday for lunch and slightly quieter during Saturdays afternoon. MAKE A RESERVATION !They import fresh burrata cheese
They import fresh burrata cheese from which is DIRECTLY imported from Italty, from Chef Osvaldo’s own farm. Chef Osvaldo’s sister and parents are residing in Italy and they grow vegetables, peaches, honey, …etc and import some of the Italian stuffs to Singapore.
The restaurant resembles a cottage, the interior is quite spacious for large gatherings and for intimate dinner. There is a few paintings on the wall which has a japanese influence to it….interesting. There is also a small corner that display some of the italian stuffs that are imported from Italy(honey, balsamic vingrette,olive oil…etc), well they are for sale and they are they are made by Chef Osvaldo’s family. There is also a possibility that may start a small little deli selling antipasti, salami, cured meats and fish.
Complimentary Bread
A bread basket with home-made foccacia bread. I like the bread which came warm , great to nibble on while waiting for the food. The bread is home-made and it was very crsipy but a little tad to oily. It was just like eating a deep-fried flatbread.
Mixed Salad with Raw vegetables
I love greens thus this is a great dish to start off my meal. 3 types of greens- Zucchini, french beans and Carrots. I actually requested them to omit the french beans but they still serve it to me. Well, the response was to take out the french beans by myself. The veggies were crunchy, i think they just lightly blanched/steamed it and drizzled with olive oil and salt. It was a little over-salted and other than that, it was fine.
Seabass cinque-terre style
There was only 3 seafood item on the menu. The seabass was recommended by Alex(the staff), being one of the popular dish here. What exactly is cinque-terre? From wiki: The Cinque Terre is a rugged portion of coast on the Italian Riviera. The sauce actually consist of white white, olive oil and the juice from the seabass itself. The seabass fillet was a huge piece and they topped it with capers, diced tomatoes and black olives. The sauce is naturally sweet and flavourful. The fish is slightly poached and serve it under a bed of spinach leaves(salty). The fish is very tender and flavorful and I love the fish skin which was slightly crispy.
I didn’t had any desserts as it was a rainy day so it was a little ”unappropriate” for me to take chilled stuffs.
Chef Osvaldo is a very friendly guy who came over an have a chat with me. From what I know, he had been in Singapore for 6 yrs. He also explained that the temperature and climate here in singapore is quite different compared to Italy. The pasta that he made was perfect in Italy and using the same ingredients and recipe in singapore, the pasta just failed miserably.I guess it might be due to the humidity here in Singapore. I enjoyed having a chat with him, listening to his stories.
The service here is friendly and attentive. I also bought a bottle of extra virgin olive oil from them as the quality is not too bad.
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