Scallops with a nice dash of pesto atop. Each scallop was well executed, with a slightly charred exterior yet still being very tender. Have to say that it’s not the most affordable starter though.
Rate:🌟🌟🌟
Seafood rigatoni in pink sauce served all wrapped up in aluminium foil. Loved the pink sauce - a good amount of creaminess, tanginess, bit also spiciness which added to the flavour. The prawns and scallops were in decent portions, though it would’ve been way better if they were fresh seafood instead. That being said, the alfresco ambience and service was top notch, which made the meal even better.
Rate:🌟🌟🌟🌟
⭐️ LINGUINE ALL’ ARAGOSTA 🦞 ($36)
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Their signature pasta: a tomato mess of Linguine, Boston lobster, capers, black olives in cherry tomato sauce with a touch of spice! 💓 atas Italian homely dish😂
In all honesty, I had high hopes for the tiramisu as I had seen great reviews but it did not deliver.
Having said that, the lovely lemon ice cream was amazing - creamy and truly sour; it packed a punch. I love everything lemony and this 🍨was a beautifully delicate balance in ensuring that it was actually lemony without being too overpowering. Helps that it came in a frozen lemon too!
🍕🍝Seafood Carpaccio: Aluminium foil wrapped pasta filled with a rich variety of seafood from crayfish, prawns, clams, mussels, squid - in rich marinara sauce. Often our go to Instead of the pizzas @ Al Forno.
Price: SGD: 65 (feeds two)
P.S free dessert if you follow them on social media (was something like a chocolate cream puff)
The pasta was quite special, as it was bowtie-shaped and was better able to trap the sauce when eating. The al granchio was pretty good too, with decent amounts of crabmeat provided. It was slightly spicy to the taste, too. Worth trying out!
Looks really simple, but this is quite possibly the best fried calamari I’ve had anywhere!
I really love cheese so we had this platter as starter from a previous trip here, but I’m really bad with identifying them so......... Assorted cheese served with grapes, crackers and cheese marmalade😄
Penne pasta on the menu but we switched to linguine. Al dente as it should be, and the cream sauce was quite rich but was tasty and thought it was well-balanced with the dash of chili. Comes with squid, prawns and we absolutely loved the juicy mushrooms.
This is fast becoming our favourite place for pasta, but this mountain of clams were also pretty good for starters! While it was rather pricey at $25, it was no wonder - we were surprised by the amount of clams. Tossed with garlic, parsley, white wine, evoo and bits of chili for that spicy kick, we really enjoyed it together with the complimentary bread basket. It was a tad oily to mop it all up but I loved that it was so fresh and plump!
This here is a nice cosy Italian Restaurant right smack in the middle of East Coast Road. Their oven baked pizza beckons but as it was more than the 2 of us could handle therefore we settled for the pasta instead. The spaghetti al forno is marinara with a local twist which iis delectable with fresh prawn and scallops. Will return again with reinforcements for their popular pizza.
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Spaghetti Al Nero Di Seppia - $26
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Squid ink pasta with clams and squid (prawns removed on my request). Seafood broth taste is quite strong and there’s generous amount of seafood pairing the al dente spaghetti. Nice plate of pasta, ambiance and great service. Shall try their pizza the next round
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Al Forno East Coast
@alfornoec
Although the decor of Al Forno may be a little intimidating, I swear that this place is not an upmarket restaurant, but a cosy Italian restaurant that is good for groups and dates.
It took me a while to decide what to order for the dinner, because they have a wide variety of starters, pasta, pizza and main courses to choose from. Somehow the Farfalle Al Granchio (S$25.00) called out to me. It is generally the bow-tie pasta with crab meat, garlic and a dash of chilli (padi) in pink (tomato-cream) sauce.
I was not too sure what will be served on my plate, but I liked the mild intensity of spiciness of the pink sauce, even though the chilli padi appeared a little intimidating. There is not much sauce to form a pool of “gravy”, but every piece of the al dente Farfalle pasta were adequately covered. The dish could probably be even closer to perfection if the sauce tasted richer with stronger flavours of chilli or crab though; at times the taste of pasta stood out more than the sauce itself. But I guess that is also because of a pre-conceived notion that I was ordering a “chilli crab pasta”.
Judging by this plate of pasta without other basis of comparison, I actually liked it for the good mix of tomato and cream sauces, plus that generous portion of crab meat.
Found a new type at an italian old school institution today - pizza rollo. It's a mega wrap, filled with melted ricotta cheese, spinach and tomatoes. The kicker is the arrabiata sauce. Does anyone know where this dish originated from? Or is it just Pizza de al forno? #stfood #burpple #sgfood #sgeats
This dish really showcases the skill of the Italian chef to adapt an Italian dish to local tastes with the addition of the chilli to boost the spiciness level. This is a solid dish with an exquisite oriental taste and coupled with the al dente pasta, this is very delicious! 😚👍
See full review at http://thehungrygeek.com/2016/01/22/al-forno-east-coast-italian-restaurant/
Found a new type at an italian old school institution today - pizza rollo. It's a mega wrap, filled with melted ricotta cheese, spinach and tomatoes. The kicker is the arrabiata sauce. Does anyone know where this dish originated from? Or is it just Pizza de al forno? #stfood #burpple #sgfood #sgeats
Happy Friday!🎉 If you are looking for some exquisite Italian cuisine for dinner in the East, this is it!
Spaghetti Montaga - basically carbonara on steroids. The original dish is served with penne pasta and tomato sauce but we customised it on the recommendation of the waitress. It is so delicious! 😍
See our new article on Al Forno at www.thehungrygeek.com
Grilled marinated rack of lamb served with mashed potato and mixed vegetables.
