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Italian

Featuring Ah Bong's Italian (Tan Quee Lan), Antoinette (Mandarin Gallery)
Amanda Yap
Amanda Yap
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Such a unique pasta stuffed with a delicious ricotta cheese filling, and tossed with wagyu beef ragout and in a tomato base.

We ordered the molten eggs, consisting of 2 molten eggs topped with cheese, chorizo sausage and mushrooms.  Mix it all up and it's ooey, gooey -delicious. It complemented our pastas really well. I ordered the giant tortellini, which came with mushrooms, chestnuts and truffle. The filling was generous-earthy texture of porcini mushrooms. The sauce was yummy as well. My brother ordered the Angus meat ragu with fresh parpadella. The meat sauce was flavourful with its tomato base, and the parpadella was Al dente. My parents ordered the crabmeat aglio aglio, which consists of squidink pasta, tomato, longbean (?) and fresh crabmeat.
 We topped up $5 for both pastas(except tortellini) to have it be handmade pasta. Worth-it! The crab pasta was a fresh medley of seafood and greens, with a spicy kick! Overall, I enjoyed the pastas and the homey feeling Ah Bond's exudes.

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