Fortuna Italian Restaurant

To end the meal, we had to get the namesake Fortunamisu ($18). Made with Savoiardi ladyfingers, Bialetti Caffe coffee and chocolate crumble, the house dessert was pretty balanced in my opinion. Yet like most, I think a higher espresso-infused ladyfingers to mascarpone cream ratio would be even better. The crunchy crumbles were really nice as well and overall I love that it wasn’t too sweet.

As for the pasta, we ordered two to share. The Maltagliati ($30) was surprisingly the unanimous favourite. Don’t sleep on this unassuming dish as the elevated mushroom pasta was really slurp-worthy. Tossing it all together with the burnt butter, wild mushroom sauce, fried crispy sage and cured egg; the plate was not too jelat and I love that there were enough sliced mushrooms to go along with each bite of al dente pasta.

For something with a little spice, the Spaghetti ($38) was crowned with Mazzara King Prawn and served with Bisque, Lemon, Fortuna Chilli, Parsley and Breadcrumbs. It was good and well-executed but we thought we would like it more. The flavours are certainly more punchy with the sweetness of the crustaceans and the pasta was perfectly al dente too yet the lack of more textures was a little disappointing for me.

Ciao to good food and warm service at Fortuna Singapore.

Sticking to all the recommended items, we had to get the Gambero & Stracciata ($38). The double-cooked dough, which was first fried and then baked, is best eaten quickly; cause you gotta love the chewy crisp texture. Embellished with luscious stracciata cheese, fresh and juicy red shrimp, wonderfully herbaceous pistachio pesto, sweet tangy sun-dried tomatoes, cured egg yolk, and some lemon zest; it was truly all things delicious. So savoury, so umami. The key is the plump shrimp which added that oomph to the vibrant pie. The attentive staff also helped us to divide the fourth slice into three because he knew that we would be leaving it as the “paiseh” piece till the end.