Featuring Blue Label Pizza & Wine (Ann Siang Road), Amò, OTTO Ristorante, Publico, Eleven Strands, Publico
Kelly Tan
Kelly Tan

The Buratta was fresh, creamy and soft and went well with both the prosciutto or just the olive oil. Yummy start to the meal.

Earthy and flavourful sauce with generous chunks of beef that coated the pasta well. Overall was a satisfying portion of pasta!

An unexpectedly yummy find. The wedges of potato were perfectly fried - crisp on the outside, soft and fluffy inside - and went well with the aioli and sunny side up. When broken, the yolk mixed with the existing sauces to form a delicious gravy for the fries. Only downside was the truffle was on the weak side and barely noticeable. Overall - fries well done.

Cooked in a traditional wood fire oven, the pizzas at Amo have the great balance between thickness, chewiness and crispiness in their crusts. Ingredients are also delicious and of high quality. Loved the combination of figs and cheese with the traditional Parma ham in this pizza!

As fans of burrata cheese, we thoroughly enjoyed this simple yet highly appetizing dish. The Pio Tosini Parma ham and Italian ripe tomatoes were tasty, and great with the creamy and pillowy burratina cheese. Good choice for an antipasti!

Picked the red version of the pasta which came in a rich tomato base. There was a good amount of crab meat woven through the pasta, and strong garlic notes that made the pasta tasty. Cherry tomatoes were delicious and juicy as well.

1 Like

A good dish! Despite the beef cheeks being in slices instead of the usual chunks, they were braised tender and flavourful. Love the mashed potatoes and mushrooms that accompanied it as well.


Feed me, anytime

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