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16 Aprā22, Friš§
šPocoLoco (Upper Thomson)
- Calamariš¦
- Aglio Olioš
- Vongole Biancoš
- Flat Whiteāļø
The pasta was al dente!
Would recommend the vongole, the clams were quite clean, white wine taste was also quite distinct, portion was good too~
As for the aglio olio, quite garlicky but lacking that spiciness to spice this dish up a little.
The calamari was a little rubbery, the batter was alright but the calamari tasted quite bland if without the sauce.
Lastly, a little disappointed by the flat white, expecting a barista kind of coffee but in fact, this was right from the machine, taste wise, this was okayā¦
Damage: $39.40
Founded in 2015, PocoLoco brings quality, authentic flavors of Italy to Singapore and serves them at wallet-friendly price. Uses the best Italian brands, most of their products are imported direct from Italy.
Rich and Creamy Risotto served with Pan-fried Foie Gras. Their foie gras has a crisp on the exterior and medium-rare center. Ultimate comfort food. My personal favourite.
Location: PocoLoco, 215f Upper Thomson Rd, Singapore 574349
Tagliatelle Al Ragu d'Agnello @ $16.90
Homemade pasta with lamb in red wine & minced beef sauce.
Wanted to have risotto at first but can't resist the handmade pasta and I had to ask the server for his recommendation between the two and he went for the pasta with no hesitation at all.
It's good, the lamb was quite nicely done, there's a bit of the lamb smell but light enough to be ignored. The pasta can be a little bit more al dente but tastes good with the sauce.
Price is reasonable too.
A down to earth (including prices) cafe serving pretty legit Italian food. For appetiser I ordered the Foie Gras with Truffle sauce. The pan seared foie Gras melts in mouth, with the truffle sauce accentuating the taste of the Foie Gras.
For mains, I ordered the Tagliatelle with Hokkaido Uni and Nero Seafood Risotto. The tagliatelle was al dente and the Uni was fresh. The Nero risotto fully absorbed the flavour of the seafood broth and the squid ink. Heavenly.
Iāll be back to try their Pork Collar and Tenderloin from their grilled meat section.
Have you seen a PINK pasta before? Because I have not! The pink was natural colouring from beet root. So pretty right? Don't worry, there is noĀ earthliness flavour at all! It taste like aglio olio that is not spicy and less garlic taste. In addition, it has no meat, making it vegetarian friendly.
Chicken tenderĀ were the parts used for this dish. I personally do not prefer this part of the chicken compared to the thigh. This is because it has very little fat percentage, causing the meat to be drier. However, the chicken wasĀ very well seasoned which compromises the drier texture. I love the masala wine sauce as well!
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