A Soft Spot for Italian

With hokkaido scallops, baby squid, Japanese uni and bisque reduction. Sounded a lot more magnificient than a simple salt and pepper pasta, but turned out to be the neglected dish. Too mild on flavours for me to enjoy, although I believe some would enjoy that.

You can get it as a starter portion or mains portion. Shown here is their mains portion at $28. The lauded dish from bar cicheti, whos name does no justice to the amazingness of this creation. Al dente pasta could do with a little more bounce. But that sauce... salty peppery cheesy and just the right consistency which remains so even when it turns cold. I could eat it all day everyday.

With soft boiled egg, cream, plum and seaweed. So delicious. The pasta was unique with a good bite. Sauce was luscious and not cloying. The addition of plum was interesting, although I didnt really appreciate that sour tinge.

Awesome stuff there. Super generous portion of ravioli in a delicious semi liquid mushroom cream sauce. Baked in a nice chewy dough which you dig through to uncover the treasures beneath.

I am declaring this my favourite ice cream in Singapore. Was initially disappointed to see ice cream for dessert but wow this isn't ice cream; it's creamy truffle served in a melt-in-the-mouth state. Days have passed but memories of its taste still linger...

Only option for starters was these delicious duo of scallops. So fat, juicy and sweet. An absolute delight to sink your teeth into and have those sweet juices ooze out.

The other option for mains. Tender as a well cooked beef cheek should be, with no good or bad surprises. Served on a bed of grainy polenta (was secretly wishing this was truffle-flavoured).

Finally got a taste of their signature item - the lauded truffle pasta. Piedmont thin egg-noodles with fresh winter black truffles. What you trade-off for al dente pasta is the larger surface area to mop up all that luscious truffle sauce, which was a good idea for this dish because the sauce was fairly thin and liquid rather than viscous.

Creamy semi-custard semi-liquid concoction of what I think contains egg, truffle and cream. So so delicious we were scraping the last bits off the shell, almost devouring the shell itself.

Super loved these scallops in a cone. How cute that they came in a pile of grains that lowses us tried to nibble on (lol). The attention to detail they put even into the amuse bouche is truly commendable.

First time trying the skate fish, which was firm and non-oily. By this time we were pretty full and mindblown by the previous dishes that this stopped making any more impressions on us.

Would you pay the same price for an egg if you could have a meat dish instead? I would for Buona Terra's perfectly oozy sous vide egg blanketed in truffle. Foodgasm on a plate is what I'd call this.