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2013-04-06
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Original Sin the first vegetarian Mediterranean restaurant in Singapore has been around for 14 years since 1997. Chef Michael Hadley from Michelangelo together with co-owner Chef Marisa Bertocchi created the concept of Original Sin and since then never look back. This is really quite an achievement for a vegetarian restaurant in the current F&B scene where restaurants opened and closed in a couple of years.The colorful salad garden, Principessa ($18) has an eclectic mix of roasted pumpkin, avoca
The colorful salad garden, Principessa ($18) has an eclectic mix of roasted pumpkin, avocado, asparagus, tomato, french beans and boccocini, all mingled in a bed of mixed lettuces and dressed in a light balsamic vinaigrette that was subtle and unassuming.
The Basilico ($13) is homemade herb bread with creamy goat cheese, char grilled eggplant and roasted capsicum and rocket leaves. The bruschetta has a nice balanced of flavours that will whet your appetite.
The Eggplant and Parsnip Fritters ($16) drizzled with zesty house mayo was rather simple with a light batter but was surprisingly quite delectable with a nice exterior crisp. This is my first time having parsnip and I thought the texture is quite similar to potato, very enjoyable.
The Haloumi ($18) which is usually made from a mixture of goat's milk and sheep's milk was nicely pan fried and served on a bed of salad greens, roasted capsicum, lentil, cucumber and mint salad. Due to its high melting point, the haloumi is ideal to be served pan fried or grilled giving it a nice texture and alternate way to enjoy cheese.
The Mezze Platter ($22/$30) reminds me of a similar dish I had at Blu Kouzina. The Middle Eastern platter served with Falafal balls and Pita Bread comes with Hummus Chick Pea, Aromatic Pumpkin and Carrot, Eggplant Baba Ganoush and Yogurt Tzatziki dips. My favourite is the pumpkin and carrot dip.
The Magic Mushroom ($18) which is baked portobello mushroom with ricotta cheese, spinach, pesto, topped with a tomato basil sauce and mozzarella was simply magical. The medley of rich flavours with the earthy mushroom magically sent the mouth blooming with wonderful flavours. I will definitely go back for this.
This is another must try dish at Original Sin. The Bosco Misto ($26) is like 2 beef patties stacked on top of each other but this is the vegetarian version made of spinach, feta and tofu coated with crushed almonds and sesame seeds, asparagus and a button mushroom plum sauce. Being a meat lover, I was actually very satisfied and content. I didn't feel I missed out any meat
The Lasanga ($26) comes with baked layers of pasta sheets filled with button mushroom, spinach, onion, zucchini, capsicum, tomato, mozzarella and fresh basil topped with shaved parmesan. I couldn't help digging into the melange of beautiful flavours.
By now I am already very impressed with the creativity of Chef Marisa Bertocchi. She definitely has bring vegetarian food to a new level. Cooked to perfection, the Porcini ($26) was exquisitely executed. The creamy white wine sauce also married the pasta beautifully, bringing the whole dish together.
Original Sin not only serves delish starters and mains, they also have a decent selection of desserts. I tried the Chocolate Brownie, Apple Crumble, Tiramisu and Hazelnut Chocolate Cake. All desserts are priced at $10 and were pretty good. My favourite was the tiramisu and hazelnut chocolate cake.
Being able to stand tall for the past 14 years, Original Sin has tapped on a niche segment of the market and brings vegetarian to a whole new level with its creativity. Vegetarian food is no more boring and even better than many non vegetarian food. Price can be on the high side but you are paying for the quality.
Full review and more pictures at www.sgfoodonfoot.com
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