Pasta cravings satisfied at LINO Pasta Bar!
I was pleasantly surprised at how value-for-money the “Mad About Pasta Tasting Menu” was at LINO Pasta Bar. For just S$32++, I got an appetiser, three pastas and a dessert. Take note that it’s only available for dinner service!
Though the appetisers and dessert were satisfying, the pastas - of course - were the main stars of the show. They’ve each been down scaled to a 50g portion so that one would be able to try different pastas without getting too full.
1. Cold angel hair pasta with yuzu, salted seaweed and ikura - simply delicious, nicely seasoned and those globules of salmon roe were fresh and magical.
2. Penne, spicy tomato sauce, pancetta, Italian sausage - a hearty and homely dish. The penne trapped the addictively spicy sauce that ensured a kick with each bite. The pancetta and sausage added a nice saltiness to the pasta.
3. Rigatoni oxtail in Tiger Beer and black pepper sauce, arugula - this was a winner. The oxtail was wonderfully tender and the black pepper sauce with a hint of alcohol was brilliantly luscious.
Overall, it was a simple, homely and good meal that didn’t break the bank. I’ll definitely come back again to satiate my pasta cravings.
Probably the best roast chicken around.
Before you order the whole heritage chicken ($68++), the waitstaff will inform you that it will take up to an hour to cook. So an hour I waited. And it was well damn worth it.
Not only was it visually appealing, the aroma emanating from the chicken caused heads to turn. I believe the adjacent table ordered this dish upon seeing our chicken!
The chicken of course was uniformly cooked, tender throughout and unbelievably juicy. The skin was crisp and had been glazed with a sweet layer of manuka honey and coated with fennel pollen that added that extra crunch.
The chicken is served with piping hot baby potatoes and crisp kale to give you a lil respite from the protein heavy chicken but truly, no break needed.
Probably the best roast chicken around.
Before you order the whole heritage chicken ($68++), the waitstaff will inform you that it will take up to an hour to cook. So an hour I waited. And it was well damn worth it.
Not only was it visually appealing, the aroma emanating from the chicken caused heads to turn. I believe the adjacent table ordered this dish upon seeing our chicken!
The chicken of course was uniformly cooked, tender throughout and unbelievably juicy. The skin was crisp and had been glazed with a sweet layer of manuka honey and coated with fennel pollen that added that extra crunch.
The chicken is served with piping hot baby potatoes and crisp kale to give you a lil respite from the protein heavy chicken but truly, no break needed.
A must-order appetiser
Cicheti’s burratina is an explosion of flavours that definitely whets any appetite. The burratina tastes fresh and it goes well with the sweet and savoury mix of pesto and onion marmalade.
I didn’t know this appetiser came with bread so don’t make the mistake I made which was to order more bread initially! Hahaha.
A must-order appetiser
Cicheti’s burratina is an explosion of flavours that definitely whets any appetite. The burratina tastes fresh and it goes well with the sweet and savoury mix of pesto and onion marmalade.
I didn’t know this appetiser came with bread so don’t make the mistake I made which was to order more bread initially! Hahaha.
The latest and hottest place to brunch at right now.
It’s only been a few weekends since Cheek Bistro started their brunch offering and the reception has been great.
I personally loved all the dishes my guest and I ordered but there are still many more that I’ve yet to try and very much want to.
A favourite of mine is definitely their “Not Hot Chicken”. It’s a medley of beautiful textures and flavours. From the crisp yet unbelievably juicy buttermilk quail (yes, it’s quail and not actually chicken) to the fluffy and light waffles. From the sweet smoked maple sauce, to the crunchy sour sliced pickles.
This dish garnered a positive physical response from my body, of one that I shouldn’t describe in detail.
Fried rice royalty
Been seeing this place all over social media for a while now so I made a trip to Golden Mile Tower to see what the hype was about.
I headed down on a Friday evening and luckily I managed to order before a large number of people swarmed the tiny premises. This place is POPULAR. Luckily they have more seating available in the atrium.
They offer a variety of mouthwatering flavours for fried rice: egg, X.O., mala and tom yum. I was so torn on what to order but I went with X.O. which was the most “premium” going at $7.80. I was torn further as they also offer two different proteins, pork cutlet and shrimp. Pork cutlet for me please.
The closest comparison would be Din Tai Fung’s pork fried rice but definitely a more wallet-friendly version. The fried rice was fragrant, the pork was nicely charred and uniformly cooked. I added tobiko for $1 that I mixed in my rice for a wonderful crunch. Adding their homemade chili oil is also a must.
Overall, it was really shiok. I wish I had ordered more when I had the chance. However, I can’t imagine waiting for half an hour for a table or food which most folks did that evening. Check out this place during off peak hours if you can. And also try the mala flavour. It’s even better!
A seasonal dish that they should consider making permanent!
The restaurant had introduced its latest “Shanghai Night” seasonal line-up, which includes this magnificent crispy original xiao long bao.
The restaurant’s signature soup dumplings have always been a fave of mine. The encased aspic or soup was so rich and flavourful that it can warm even the coldest of hearts.
However, what was most interesting was the dumpling’s crispy base. I’m unsure how it’s made but no doubt it’s really delicate work. The crispy base allows for a chewy crunch with a hint of fried flatbread (prata) taste. Dip it in vinegar and ginger and you’re all set up for good time.
The “Shanghai Night” menu items are only available till 31 Aug 2020!
A pasta to remember
Though it’s already been a few days, my mind keeps gravitating to this pasta I had at Cicheti. The tonnarelli nero is an addictive dish that would leave you wanting more.
The pasta was served with a pair of tongs and as one mixes the al dente pasta, delectable spicy crumbs and the lumps of crabmeat together, the fragrant aroma just makes him or her salivate instantly.
As much as I wanna return and try other dishes, I have a feeling I might just stick with this favourite of mine.
A pasta to remember
Though it’s already been a few days, my mind keeps gravitating to this pasta I had at Cicheti. The tonnarelli nero is an addictive dish that would leave you wanting more.
The pasta was served with a pair of tongs and as one mixes the al dente pasta, delectable spicy crumbs and the lumps of crabmeat together, the fragrant aroma just makes him or her salivate instantly.
As much as I wanna return and try other dishes, I have a feeling I might just stick with this favourite of mine.
A pasta to remember
Though it’s already been a few days, my mind keeps gravitating to this pasta I had at Cicheti. The tonnarelli nero is an addictive dish that would leave you wanting more.
The pasta was served with a pair of tongs and as one mixes the al dente pasta, delectable spicy crumbs and the lumps of crabmeat together, the fragrant aroma just makes him or her salivate instantly.
As much as I wanna return and try other dishes, I have a feeling I might just stick with this favourite of mine.
Trying to eat healthier with this Roast Chicken BLT from Park Bench Deli.
Straying away from usuals but this sandwich is as scrumptious as the others. The Roast Chicken BLT comprises of tender shreds of roast chicken, strips of crispy bacon, chunks of creamy avocado, crisp lettuce leaves, fresh slices of tomato and sloshes of seaweed tartar and lemon aioli to bring it altogether in a sesame seed bun. A sandwich that satisfies without making you sluggish.
Noticed how I said health-ier not health-y.
