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It was my first time visiting @pocolocosg few weeks ago, as a fan of fish dishes, I have ordered the Pan seared seabass with seafood saffron dill sauce and green bean salad. The pan seared seabass did not fail to meet my expectation and personally I liked the crispy fish skin and the fish meat was not dry. The sauce was slightly creamy but it was light, and I did not have the jelat feeling after finishing it.
Pocoloco restaurant is definitely somewhere which one can explore for affordable italian food!
Taste was soso
Service ok
The QR code ordering don't work, kitchen don get the order
Do order from the staff
Calamari🦑: taste was ok, was disappointed with how non-crispy that was since it should be freshly fried. The sauce was not too bad
✨Burrata cheese with Parma ham ✨: it’s the daily special that was indeed pretty special. Amazing cheese with perfect creaminess which paired so well with their choice of Parma ham! Must order if you love cheese and ham.
Spinach salad: pretty ordinary, nothing special. Balsamic used was thick, which I like.
Zuppa di Funghi: probably one of the best dish we had that night as it was not too coarse but was a good balance of that earthiness of mushroom and thickness of cream... doesn’t mean it is amazing tho
Spaghetti Nero Pasta: my personal pasta pick of the night. Seafood was well-cooked but pasta was notably more salty than other dishes?
Granchio: cooked more al Dante than the rest for some reason and a bit too under cooked for my liking. Crab sauce was not bad with just enough crab meat to get by.
Lasagna: least favourite of the pasta dishes. Beef was not beefy, bechamel sauce was too mild to taste cheesy, and it was under salted. Order as it was labelled “chef’s recommendation” but it was really mediocre.
Tiramisu: not a cake!!! Let me warn you it is more like a cream-filled parfait than anything. Loved the cream for not being too sweet and “gerlat”. I liked it but would prefer it to have more cake or the classic lady’s finger base.
Lava cake: pretty well done, with some crunch added by the nuts on the side. Molten centre is definitely NOT just an undercooked cake batter, which is a plus.
Overall, friends commented it was their “off” day which explains why the huge difference in salt levels and pasta doneness. Might still revisit since it’s supposedly very good with pastas, or else...
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