Italian🕴🏼

Grilled Berkshire pork chop together with fig and marsala. Pork was decently executed in terms of char and texture, and the sauce had a thicker consistency that was more on the sweeter side. While the sauce did not align much to my taste profile, I thought that the pork was a bit on the gamier side as well - something I can accept for lamb, but not so much for my pork.

Maybe I didn’t choose the right dishes during my visit here, but there are glorious reviews on google about this place. That being said, Thirty9 being the sister branch of Mozzarella bar has extremely warm and friendly service - and for that I’d return and give their other dishes a try.

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What you see is what you get. Honestly was a bit disappointed with this dish especially because it’s pricey and I expected more seafood flavours to it but I’ve only got myself to blame. The pasta was a simple tomato sauce with basil concoction, so nothing mind blowing one would expect. And I guess the hefty price tag comes because of that slab of lobster, which is indeed lobster. But we all also know that lobster is lobster that’s just a super expensive crayfish. Simple dish aside, I honestly thought that there were many other ways to match the taste of this pasta with the price, as the combination of tomato sauce pasta and lobster was both bland not the most complementary.

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Loved the flavours from this seafood pasta. The lobster bisque and brandy combination was impeccable - so savoury and umami but very light on the plate. Also, a very good amount of black tiger prawns. The choice of linguine pasta really gave that slurpy goodness. Couldn’t have enough of this!

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Fusilli with a Wagyu beef cheek ragu that was slow cooked for 12 hours with red wine. You can taste the richness of the sauce together with the tender meat chunks in the ragu. Personally not a fan of short pasta like fusilli but it complemented everything perfectly, considering the thicker consistency of the sauce. If you’re a fan of meat based and red sauce pasta, this is one you can’t miss.

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Grilled Iberico with red capsicum and Sicilian capers. Extremely well-executed grill with tender meat, somehow almost like a medium rare steak. The generous amount of Sicilian capers added a burst of saltiness with every bite, helping to take away the gaminess of the meat at the same time. But I must say - this is a dish for sharing! Too much and you’ll be too full too fast, and also overwhelmed by the savouriness of it all.

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Gran Biscotto ham, fior di latte mozzarella, onions and spices. One of the best pizzas I’ve had because of its texture. After reading multiple reviews, I can attest to the amazing chewiness of the dough, while it still remaining light, fluffy, and crusty. This pizza was loaded with ingredients - and while not a simple classic, guarantees a burst of flavour and a generous portion of meat and cheese. My only gripe would be that the pizza base became slightly wet, and I couldn’t really understand the spicy mayo sauce (??) on the pizza, especially since it was so saucy from the cheese already. Definitely a pricey place to have pizza, but that being said, the texture of the pizza here make La Bottega Enoteca really worth a try!

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Have been wanting to try Blue Label for a long time knowing how their restaurants exude a classy, yet laid-back retro bar vibe. It was a nice, cozy ambience even at the bar seats - which lucky walk-ins get relegated to especially when the restaurant is fully booked. The Original Famous composed of a five cheese blend together with a tomato base and basil. The pizza here has a crustier, crunchier texture unlike of course, your sourdough pizzas. But the crunch was well-appreciated, and the crust was of a nice thinness. The flavours of this classic pizza was simply enjoyable, nothing too heavy with the cheesiness on point!

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Cheese based pizza topped with lamb confit, jalapeño and pecorino. The wood fired sourdough pizza was delightful. The sourdough base was light and fluffy, and the crust was charred nicely. It’s the kind of pizza you’d wanna wipe out, instead of just leaving the edges out. Personally have not experienced cheese based pizzas much, but the flavours here were pretty decent, with the portion of lamb confit satisfactory.

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Scallops with a nice dash of pesto atop. Each scallop was well executed, with a slightly charred exterior yet still being very tender. Have to say that it’s not the most affordable starter though.

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Seafood rigatoni in pink sauce served all wrapped up in aluminium foil. Loved the pink sauce - a good amount of creaminess, tanginess, bit also spiciness which added to the flavour. The prawns and scallops were in decent portions, though it would’ve been way better if they were fresh seafood instead. That being said, the alfresco ambience and service was top notch, which made the meal even better.

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Sourdough pizza that didn’t disappoint. Bread was fluffy and toppings were generous. Went around the late night and they were still operating, which makes it a great comfort food to have it if you’re looking past dinner time.

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A classic carne pizza that was served in a flatbread-like shape. Flavour was just decent, but texture of the dough was nicely soft yet chewy. It was also not as oily as the commonplace pizzas, which made this so light on both the palate and the stomach.

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