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2013-06-07
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See the other food reviews at http://thehungrybunnie.blogspot.comPS Cafe is one of those places I never really understood the fuss about. I always hear people rave about their food and how amazing it is, but, to be honest, having dined there a couple of times, I just don't geddit. Maybe the hype is why I'm rather unimpressed with the food. It just seems overrated. Mind you, the food isn't bad, but it is only alright and run-of-the-mill, and certainly not noteworthy. No major complains but nothin
PS Cafe is one of those places I never really understood the fuss about. I always hear people rave about their food and how amazing it is, but, to be honest, having dined there a couple of times, I just don't geddit. Maybe the hype is why I'm rather unimpressed with the food. It just seems overrated. Mind you, the food isn't bad, but it is only alright and run-of-the-mill, and certainly not noteworthy. No major complains but nothing amazing either.
Even at the odd hour of 4 plus in the mid-afternoon on a weekend, we had to wait about 15 minutes for a table to be freed up. Maybe someone can enlighten me on why this place is so popular, hmm?
We had:
1) House Bolognaise ($26) was a generously portioned spaghetti tossed in a hearty homemade ground beef, bacon and tomato ragu topped with thickly grated parmesan for extra saltiness and crispy basil leaves for a peppery spice. Basic comfort fare that was commendable but not noteworthy
2) Triple Cheese Penne ($23) is like a classy version of the good ol' mac & cheese, with al dente penne oven-baked with triple cheese mornay for a layered but delicate cheesy flavour. A refreshingly tangy valencia orange and garden green salad on the side help balance out the rich textures of the cheese. A pretty solid effort but somehow unmemorable.
3) Truffle Shoestring Fries ($15) this was humongous. We were stunned when this arrived coz we thought this would make for a nice side dish, but seriously, this can double up as a main course on its own. It's just that substantial. The fries were crisp enough but unfortunately, the truffle oil was concentrated only at the top so they were the only yummy thing about this dish. The bottom fries were left unadorned, plain and boring generic french fries. This needed a lot more truffle oil tossed around to the lower rungs of the mound. And way more shreds of parmesan
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