Manjare

Manjare

Featuring South Union Park, Cali (Ascott Raffles Place), Salted & Hung, Atmastel, Ah Bong's Italian (Tan Quee Lan), Aura, The Chop House (VivoCity), Cicheti, Amò, Bar Cicheti
Jason Wong
Jason Wong

Sardinian nonnas would be aghast at the non-traditional way Su Filindeu(also known as threads of god) - one of the rarest pastas in Italy, much less the world - is served at @benfatto_95, but I for one am all for progress.

It only took 3 years for chef Yum Hwa to properly learn the craft from a Sardinian lady in Tokyo till he deemed his version good enough to share, and it was definitely our honor and pleasure to have the opportunity to dine on such a rarity.

Made from semolina flour and expertly spun and handled into sheets of interwoven, almost silk-like threads, the pasta is traditionally broken into many small pieces into soup, but here is left unscathed in larger pieces for us to better admire its intricacy and skill that went into it. Vermicelli immediately came to mind when I slurped down the broth soaked "noodles". It looks much better than it tastes, but that's where the full-flavoured fish brodo comes in, infusing the pasta with all its goodness.

Taste: 4/5

1 Like

Or mafaldine, as its more commonly known here, originates from Campagna , in the south of Italy - the cradle of dried pasta. As with all pastas at @benfatto_95, this is handmade. The artisanal qualities that differentiate Ben Fatto from conventional Italian restaurants in Singapore is once again evident in the use of bronze dies to extrude a pasta that is rougher with far more surface area for sauce to cling to, perfect for the chunky 'nduja and pork sausage-laden spicy ragu that makes for addictive eating(we couldn't resist asking for seconds)!

Taste: 4/5

2 Likes

One of the most iconic dishes dating from the Renaissance when pumpkins were first introduced via Central America, Tortelli Di Zucca has many variations in the Lombardy region from the north of Italy. Here we have a version in the style of the city of Mantova – silken folds of pasta enrobing a creamy stuffing of pumpkin, parma reggiano, nutmeg, and mostarda di frutta, a candied fruit-based preserve in mustard syrup . It's at once sweet, cheesy and not a little pungent, with a sense of exoticism and an exquisite balance of flavours and aromas that are a festival for the senses.

Taste: 4/5

My very first plate of pasta at @benfatto, and it was a straight up banger. These handrolled orecchiette were on the tougher side of al-dente, but that’s exactly how I like it. Made from burnt flour, the pasta exuded a nutty aftertone. These were the perfect shape to cradle the punchy broccoli rabe pesto sauce, which was luxuriously verdant. As an added bonus, one of my favourite garnishes - pangrattato - was sprinkled on top, providing a crunchy textural component that made an already good dish better.

Taste: 3.5/5

1 Like

Ultra-smooth and creamy, there’s nothing more to be said about this burrata other than that I wanted to inhale the entire ball, other dinner guests be damned.

Taste: 4/5

2 Likes

The craft of pasta represents what chef-owner Yum Hwa really does, with great emphasis on rare and/or lesser known pasta types and the end-to-end pasta-making process, where everything is handmade, from the pasta flour he grinds himself to the rolling and shaping of each and every sheet, strand or ear of pasta. Discounting the humidity, the lush dining setting is almost reminiscent of an Italian countryside villa's courtyard, and only served to enhance the overall experience. If you can snag an elusive reservation, it is definitely worth the visit. Thank you @veronicaphua for having us along!

Woody, earthy, umami. The mushroom medley on thin crust proved to be a winning combination that's full on flavour without the guilt.

Thanks @burpple for the invite and @dstarbistro for the hospitality!

Taste: 3.5/5

There isn’t much for choice in terms of pasta at Caffe Fernet, but what they have, they do damn well. Other than the perennial mafaldine, there’s a rotating selection of at least 2 other pastas. The Casarecce Mushroom boasts beautiful, thick cuts of pancetta and mushroom that imparted bags of umami to the toothsome twigs of casarecce pasta, which itself was coated in an unctuous white wine sauce. The garnish of whole oregano leaves lent bursts of herbaceousness which went a ways to counter the richness of the dish.

Taste: 4/5

2 Likes

It only took Covid for me to finally try Zazz now that they do island-wide delivery, and I’m definitely visiting their restaurant once it’s safe to venture out, because if it’s this taaty after an hour sitting in the box, I can only imagine how good it’ll be fresh out of the oven.

Faultless crust that’s fairly chewy around the edges(due to the wait) but still delicious, and a generous heaping of toppings including chunk-sized artichokes, mushrooms, ham and a runny egg smack dab in the center. I don’t recall having a slice with any but there’s supposed to be spicy salami too.

Taste: 3.5/5

1 Like

Possibly some of the finest balls I’ve had the pleasure of putting in my mouth - a thin and crisp outer shell conceals Italian risotto stained a vibrant yellow by saffron within. The moreish rice is further enriched with the umami of cheese and mushrooms. Eat it with the spicy tomato sauce on the side for a guaranteed flavour bomb.

1 Like

What I like about Zazz pizzas is that they don’t skimp on the mozzarella or the toppings. Our mixed mushroom pizza had the meatiest chunks of mushroom I’ve ever seen on a pie. Drizzles of fragrant but not overpowering truffle cream, a discreet sprinkling of thyme and grated pecorino all lent a complexity of flavour I really enjoyed.

Taste: 3.5/5

Just the sight of the pie hitting the table detonated our hunger - the pock-marked, leopard-spotted crust was swathed in dobs of Fior di latte mozarella, ham, mushroom and parmesan, as well as a beautifully oozy egg smack dab in the centre, making for an umami flavour explosion in each slice.

Taste: 3.5/5

5 Likes

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