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2013-09-26
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The former exec chef at Alkaff Mansion has left to set up his own cosy restaurant in the Chinatown area.It was quiet on a Friday night and there was time to talk to the chef himself. So what's good to be ordered?This is an antipasti from the chef's own hometown in Tuscany. Trippa alla burlamacco. A signature of the restaurant and aptly so. This was my first time having beef tripe and it was just a happy burst of flavours. Stewed in tomato paste and an assortment of carrots and celery, this was s
It was quiet on a Friday night and there was time to talk to the chef himself. So what's good to be ordered?
This is an antipasti from the chef's own hometown in Tuscany. Trippa alla burlamacco. A signature of the restaurant and aptly so. This was my first time having beef tripe and it was just a happy burst of flavours. Stewed in tomato paste and an assortment of carrots and celery, this was savoury rich and simply perfect to start the dinner with. He also mentions that the beef tripe has been washed 5 times and cooked for 5 hours. I'm amazed it keeps a certain bite. 
I also had the pacherri nero di seppia. Basically pasta in black squid ink. The squid ink didn't have that strange earthy flavour nor pungent smell. In fact, there was nary a trace of the sea. The texture of the squid ink was grainy and I found out it was because there was a large amount of chopped leeks that have been reduced in this ink to make the base. The pasta was al dente and good to the bite. They have a risotto in squid ink that I bet would be stellar as well, judging by the taste of this. Just in case you fell in love with squid ink, Chef Piegela also sells squid ink here in his restaurant. He's happy to share his easier cooking methods.
It wasn't exorbitant but it was a relatively expensive dinner albeit worth the price tag.
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