6
3
0
電話號碼
6327 8378
開飯介紹
OSO Ristorante features multi-regional dishes from across Italy, helmed by internationally renowned Italian chef Diego Charini. OSO has 3 beautifully appointed private dining rooms, one of which is its antique-style wine room.
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營業時間
星期一至五
12:00 - 14:30
18:00 - 22:30
星期六
18:00 - 22:30
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
招牌菜
相關文章
See my full reviews & photos at = http://chefquak.com/2015/08/13/great-sg50-5-course-dinner-oso-on-11aug2015/organised a belated birthday for a close friend at oso on 11.8.2015. ^^ we took the SG50 5-course dinner menu. we had 7pax. we were served some rye bread & focaccia with olive oil & balsamic. quite ok. first was a cured salmon with caviar & some shaved fennel. it was nice. not exceptional but a great starter. we had cream of cauliflower soup. soup was smooth, quite tasty, a bit thick. pretty ok but no better than my own cream of cauliflower.pasta was also average. good pasta certainly, but quite ordinary, no stand out. we had 4 orders of veal cheeks & 3 orders of fish. dory not my choice fish. i tried some from my friend. it was pretty ok. i guess good for a dory fillet. the braised veal cheek with beetroot – stracotto was excellent though. tender, totally consistent & not very beefy, quite gentle & quite excellent bite, not the sinewy stewed meat type. i would say one of the best braised meat. & the crotata – choc lava tart was marvellous.croatata – choc lava tart it’s like any good choc lava cake, with the tart giving it very good combination of texture. the restaurant was told that it was a birthday celebration, so they provided a tiramisu cake for the birthday, a good gesture practiced by most good restaurants. however, when i called to reconfirm the reservation on the day, the person who answered told me he reserved a nice quiet corner for us. but in fact we had 7pax seated on a table 6 with 1 chair at the end & next to the kitchen with a lot of traffic. that would have been quite fine if the restaurant was full but it was just 50% occupied, so i think that was not quite the level of service for a good restaurant. anyway we had a great evening. food was good, especially the braised veal cheeks & the choc lava tart. the cured salmon was pretty good as well. dinner was S$50pax for 5-course. we were all quite happy with the meal & ambience.
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For more food reviews, please go to http://thehungrybunnie.blogspot.comI've long heard rave reviews about OSO Ristorante. Way before the revitalisation of the Bukit Pasoh/Keong Saik area, OSO was the reason foodies flocked to that area. They were one of the earlier purveyors of refined Italian haute cuisine. But having dined at the restaurant recently, I cannot quite understand diners gushing about this place. FYI, the food wasn't awful. In fact, it was quite good. It was just not great. For all of the hype, I'd expected perfection. There were just about as many misses as there were hits. Service though, was almost faultless. They were impeccably professional, yet warm and spontaneous at the same time.From the very affordable weekday set lunch at $32, we had: 1) Classic Mixed Vegetables Soup with Basil-Beetroot Pesto: very pretty pink broth choc-full of diced vegetables. The beetroot lent a sharpness to the delicate sweetness of the vegetables while basil provided a peppery lift. 2) Recomposed Endive with Smoked Salmon and mixed vegetables dressed Scapece style could have passed off as a meal on its own. That said, this was decent. A layer of fried oats gave the crust some crunch while the inside was juicy and flavoursome. 3) Roasted Whole Portobello Mushroom was scrumptious. The well-baked mushroom caps were lipsmackingly juicy while the beef bolognese was hearty and full-bodied. From the ala carte menu, we had:1) Pan-Fried Eggs Tagemino ($22) with black truffle paste and mixed cheese fondue. A highly rated starter, this was a little bit of a let down. I couldn't taste the cheese in this, and the egg was disappointingly uneven. The outer edges were overcooked and rubbery, whereas the center portion was left undercooked, with bits of the clear membrane still intact2) Cioppino ($12), an Italian-American fish stew, was more like a thick prawn/lobster bisque than a watery bouillabaisse, which is what the classic cioppino should have been like. This was too heavy and rich.3) Veal Ravioli ($24) in a velvety cheese and mushroom cream sauce was teetering on the brink of cloying. This needed copious lashings of pepper to get through. The veal mince filling, while hearty, was also a little dry. 4) Black Truffle Tartufo Risotto ($26) with mascarpone was AWESOME. The al dente grains had a decisive bite to them, and each was coated evenly with starry dots of heavenly black truffle paste. Mascarpone lent a mild creamy sweetness to the starch of the canaroli rice. If I were to come back to OSO, this would be the reason why5) 70% Hot Dark Chocolate Tart Crostata ($14) with vanilla ice-cream was, in spite of the rave reviews, another too-heavy dish. I would have preferred the chocolate tart to be a little bittersweet to balance out the rich buttery tart and sweet vanilla ice-cream
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OSO is cool, great design although the first level is a waist of space. Excellent service, the food was good-ok, a bit small size dishes, the major problem is the acoustic - the place is very noisy! To a level it is hard to have nice conversation. The food is a bit expensive and the wine was really over priced. I would rate this among the top for Italian in Singapore, out of many many good and authentic ones we have. Very consistent and among all your typical northern Italian dishes make sure to try the antipasti of cured meats and burrata salad if available.
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Went back for their beef carpaccio and tiramisu cake. It was fantastic as usual. The beef are thinly sliced with sea salt and black truffle puree at the center. The sides are decorated with cucumber slices. Delicious! Comes to the tiramisu cake, it was really tasty. The sponge cake was cooling mixed with the cocoa and a tinge of alcohol creams. Absolutely heavenly!
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Brought my gf to OSO ristaurante again for a meal in celebration of our anniversary. They are having valentine's day set dinner as well. I didn't refuse to it. I had their desset, a chocolate topped with ice cream and chilli. I love the way it was decorated with chocolate sauce designs at the plate side and a butterfly biscuit that's too pretty to be consumed. Last but not least, the chilli ice cream in heart shape. The chocolate is rather too thick and the chilli ice cream is something new and unique.
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