Italian

Good and legit Italian food can be pretty pricey but it’s totally worth it. Just thought of sharing with y’all a hidden gem in Bukit Timah that serves good and hearty Puglian cuisine. Caruso Italian Ristorante doesn’t have an active Instagram page but it’s popular with the expat community. Please keep on reading my review as the pictures don’t tell a thousand words here.

Pizza with tomato, mozzarella, Italian pork sausage and gorgonzola cheese. I found the pizza to be a bit plain for my liking and it wasn’t as cheesy as I’d expect it to be. And the pizza dough can be a little too hard chewy.

Go for their pastas instead of their pizzas. Service needs improvement for sure as the staff can be slow on a busy night.

Good and legit Italian food can be pretty pricey but it’s totally worth it. Just thought of sharing with y’all a hidden gem in Bukit Timah that serves good and hearty Puglian cuisine. Caruso Italian Ristorante doesn’t have an active Instagram page but it’s popular with the expat community. Please keep on reading my review as the pictures don’t tell a thousand words here.

Don’t judge the food by its cover.

As a cheese lover, I love the creamy, robust and nutty Gorgonzola cheese sauce that pairs so well with the gnocchi. It can be strong for the average Asian palette but I reckon this is a good dish to start appreciating blue cheese.

Topped with some toasted walnuts for a well-rounded finish. It does get a bit cloying (jelak) at the end so you may want to share this with a friend.

Go for their pastas instead of their pizzas. Service needs improvement for sure as the staff can be slow on a busy night.

Good and legit Italian food can be pretty pricey but it’s totally worth it. Just thought of sharing with y’all a hidden gem in Bukit Timah that serves good and hearty Puglian cuisine. Caruso Italian Ristorante doesn’t have an active Instagram page but it’s popular with the expat community. Please keep on reading my review as the pictures don’t tell a thousand words here.

Fresh parpadelle pasta with slow braised lamb and Pecorino cheese. Fresh pasta over dried pasta any day. Even if you don’t enjoy lamb, I’m sure this will be pretty appealing as it’s not gamey but you can taste the richness in the ragu gravy. Just love how soft and tender the braised meat is as it’s been slow cooked for eight hours.

Go for their pastas instead of their pizzas. Service needs improvement for sure as the staff can be slow on a busy night.

Good and legit Italian food can be pretty pricey but it’s totally worth it. Just thought of sharing with y’all a hidden gem in Bukit Timah that serves good and hearty Puglian cuisine. Caruso Italian Ristorante doesn’t have an active Instagram page but it’s popular with the expat community. Please keep on reading my review as the pictures don’t tell a thousand words here.

Caruso is probably one of the best fried calamari rings I had in Singapore. The batter which is made with semolina flour is super light and crispy yet not incredibly greasy. And the squid rings are so tender and chewy which means that it’s fresh! It’s good dipping it in both the marinara and tartare sauce. If you want to rid the fishy smell, add some lemon.

Sashimi grade Hamachi Tuna Crudo served with fennel & orange salad. Seasoned with orange oil and black salt.

If I were not mistaken, we were served five thin slices of hamachi. But I gotta say that the hamachi was fresh and the minimal seasoning makes it possible to taste the mild and clean flavour of the fish.

Pasta Bar is probably synonymous with its fresh, hand made pasta that’s made daily. I was excited to try after hearing good things about it and after a few unsuccessful attempts at getting a table.

The pastas here are pretty good but the portions are relatively paltry for the price.

Autumn special. Ravioli-like pasta that’s originally from Piedmont stuffed with duck confit and porcini and served with butter and duck jus. I love the ample truffle shavings atop the pasta.

It’s a pity that there were only several pieces of ravioli for this dish despite the price. My friend didn’t enjoy this but I enjoyed it on the contrary. Taste is subjective.

Pasta Bar is probably synonymous with its fresh, hand made pasta that’s made daily. I was excited to try after hearing good things about it and after a few unsuccessful attempts at getting a table.

The pastas here are pretty good but the portions are relatively paltry for the price.

Homemade tagliatelle cooked al dente. Love how the beef ragu is so flavourful and meaty. Those slices of beef are so soft and tender. And to top it with aromatic, nutty shavings of Parmigiano Reggiano enhance the flavour of the pasta.

Pasta Bar is probably synonymous with its fresh, hand made pasta that’s made daily. I was excited to try after hearing good things about it and after a few unsuccessful attempts at getting a table.

The pastas here are pretty good but the portions are relatively paltry for the price.

Freshly made tagliolini cooked al dente in a luscious, buttery uni sauce. Instead of tobiko, I wouldn’t mind having some fresh uni and ikura sitting atop the bed of pasta. Not my kind of pasta as I prefer something more substantial.

Pasta Bar is probably synonymous with its fresh, hand made pasta that’s made daily. I was excited to try after hearing good things about it and after a few unsuccessful attempts at getting a table.

The pastas here are pretty good but the portions are relatively paltry for the price.

You can’t say no to good wood-fired Neapolitan-style pizza. 🍕 So try Cicheti where all their pizzas are hand made and baked in a wood-fired oven cause I’m yearning for more now.

Having tried other concepts by the Cicheti Group, I was certain that this would be equally impressive. And I wasn’t disappointed at all. The pizza crust is crispy, fluffy and chewy while the base, it’s thin and chewy. All of these is what you’d expect in a good Neapolitan pizza.

This is a red pizza (tomato sauce) topped with fennel sausage, red onion, spring onions and green chilli. I like the toppings for this and they make a great combination.

The only downside is that the price point is pretty high relative to the portion.

You can’t say no to good wood-fired Neapolitan-style pizza. 🍕 So try Cicheti where all their pizzas are hand made and baked in a wood-fired oven cause I’m yearning for more now.

Having tried other concepts by the Cicheti Group, I was certain that this would be equally impressive. And I wasn’t disappointed at all. The pizza crust is crispy, fluffy and chewy while the base, it’s thin and chewy. All of these is what you’d expect in a good Neapolitan pizza.

This is a very simple yet exquisite pizza. It’s one of those pizzas I’ll order wherever I go. Basically Prosciutto di Parma, rockets, shaved parmigiana (not the actual Parmigiano-Reggiano) on top of a pizza base with fior di latte cheese. I like the sweet and salty flavour of the prosciutto. Self-assembly is required if you’re getting a takeaway like I did. No rocket science involved, so don’t worry.

The only downside is that the price point is pretty high relative to the portion.

I truly can have a good plate of pasta every day.

Visited Caffe Cicheti recently for the first time since it was rebranded from Fynn’s. Focusing on Italian cuisine while featuring Antipodean brunch favourites from its past, this is a quality, decently priced option for Italian food.

The duck ragu tortiglioni was hearty and meaty. Tortiglioni is larger in width than rigatoni and features vertical ridges. The duck ragu sauce didn’t disappoint and was packed with flavour. Plus there were copious chunks of soft and tender duck meat. Red wine is added into the meat sauce during the cooking process. The presence of red wine being added into the cooking process also helps to bring out a robust flavour. The presence of torched cheese was a nice touch to have and certainly wouldn’t mind if they gave me more cheese.

The food here lives up to the quality of the Cicheti restaurants and do consider coming here if you’re in the vicinity.

I truly can have a good plate of pasta every day.

Visited Caffe Cicheti recently for the first time since it was rebranded from Fynn’s. Focusing on Italian cuisine while featuring Antipodean brunch favourites from its past, this is a quality, decently priced option for Italian food.

Bavette with lump crab, courgette, shellfish broth, chilli and chives - an umami packed plate of pasta owing to the flavourful shellfish broth and the luscious serving of crab meat. Bavette is similar in shape to linguine. I can’t help but to notice the texture of this particular pasta here having an uncanny resemblance to mee kia cooked al dente. This was amazing and I’d have it again.

The food here lives up to the quality of the Cicheti restaurants and do consider coming here if you’re in the vicinity.