Tag Archives: burrata

Casa Tartufo

Tajarin – Piedmont-style thin egg noodles with fresh winter black truffles

Any restaurant that features truffles is a winner in my eyes, and we had a chance to sample some of Casa Tartufo’s signature dishes during Restaurant Week. As you walk into the restaurant, you are enveloped by the scent of truffles – always a good thing.

We started with their burrata with a truffle heart, imported from Puglia. Burrata is becoming increasingly popular in Singapore. And to be honest, all the burrata I’ve had tastes incredible whether it is imported or made on-premise (for example at Osteria Mozza). But this is the first I have had with a truffle heart. So when you cut open the burrata, what oozes out the centre is a thick cream of buffalo mozarella and flecks of black truffle. Impossibly good, but a large starter, so I’d recommend it to share, just so you have enough space to fit in more of the food on offer.

Main course was a tajarin – Piedmont style thin Egg-noodles with truffles. Fresh pasta with truffles is fast becoming one of my all-time favourite dishes. If the pasta is done right (which this one was), it acts as a wonderful canvas that can be vividly coloured with the simple addition of truffles. In this case, slices of fresh winter black truffles. This dish differs from the usual pasta with parmesan cheese and truffles in that it came in a broth base. Very different, but universally loved at our table.

Truffle ice-cream with hazelnuts and chocolate

To end the meal we were served truffle ice-cream. Vanilla ice-cream infused with truffles (trust me, it works) on a bed of hazelnuts and chocolate, dusted with crushed cookies. Delightful way to end the evening and tantalising enough for us to want to try to the rest of the menu soon.

Casa Tartufo
Forum Shopping Mall, #01-17
583 Orchard Rd, Singapore 23884
Tel: +65 68364647

Open every day
Lunch: 11.30am to 2.30pm
Dinner: 6.00pm to 10.00pm


Latteria Mozzarella Bar

Burrata with tomatoes and basil on a bed of rocket

I still haven’t come down from my Italian food high/obsession following on from our recent trip to Italy although I do think we’re a bit poorer now for all the white truffles we’ve had since we’ve been back. Lucky they are seasonal !

What isn’t seasonal though, and what is increasingly more popular and appearing in menus across Singapore, is fresh mozzarella, and in particular, burrata.

So we were more than happy to visit our friend Beppe De Vito’s new venture in Duxton Hill, Latteria Mozzarella Bar.

The menu features eleven types of fresh mozzarella that Beppe imports twice weekly from Italy.  D and I tried the knotted mozzarella from Puglia, and burrata, which we asked for served simply with tomatoes and basil. The Puglia cheese was lovely but paled into comparison with the wonderfully creamy burrata.

Rolled pork sausage 

For my main I ordered the rolled pork sausage, and this came as three garlicky, porky snail-shaped sausages with flecks of sweet peppers, on a bed of sauteed mushrooms and a black olive tapenade. Great, earthy flavours combined on a plate.

I ended up doggy-bagging a lot of my main, firstly because the cheese starters were so filling, and I wanted to save space for dessert.  We ordered one to share, and thank goodness because the tira misu is huge.

Add a bottle of prosecco and you have a wonderful and most civilised way to end a Monday. You could just as easily simply work your way through the menu of gorgeous mozzarella.

Latteria Mozzarella Bar
40 Duxton Hill
Tel: 68661988

Opening Hours (closed Sundays)
Mon–Thu: 12pm–2.30pm, 6pm–11pm
Fri: 12pm–2.30pm, 6pm–1am
Sat: 5pm–1am


Burrata and white truffles

 Burrata with tomatoes, shaved parma ham and rocket

Just two things that my friend told me she had eaten at No Menu, and enough for me to want to go to there as quickly as physically possible. For what better things are there in the world than cheese and truffles ? OK there’s wine and chocolate as well, but this was soon after we got back from our Italian holiday and we were still on a roll.

So off to No Menu we went.

Tagliolini with freshly shaved truffles

And the two things we ordered (that are off-menu but the most ordered dishes in the restaurant) were: no surprises, burrata to start, then a parmesan risotto for me and home made pasta for D, both liberally covered in thinly shaved white truffles.

The family-run restaurant is full of Italian warmth and hospitality with Osvaldo Forlino walking around throughout the evening to chat with guests.

Dinner cost a bit more than we expected (just note if you go there, they charge you by the gram of truffles you order, but if you don’t tell them to stop, they’ll keep on shaving), but the whole experience, especially as the truffles release their pungent aroma as the slices hit the warm food, made it well worth it.

And while white truffles are still in season and with us going next week, it’s going to be hard to not order the same again.

No Menu
23 Boon Tat Street
Singapore 069621
Tel: +65 6224 0091

Open
Mon–Fri: 11.30am–2pm, 6.30pm–10pm
Sat: 6.30pm–10pm
(Closed on Sun)


Osteria Mozza @ MBS

Burrata with bacon, marinated escarole and caramelised shallots

An impromptu decision to have dinner on a Friday night after drinks with friends, we called Osteria Mozza to find out that they had a table for us at 9.30 – Perfect. We were just at the Oyster Bar at Customs House so we took a walk around the harbour to find Mozza, both Osteria and the Pizzeria next door, packed. Thank goodness we didn’t just chance it.

We were quickly shown to our table by efficient and friendly waiters. The ambiance in there struck us as very New York – dimly lit (which makes for poor photos – sorry), dark wood, activity everywhere. From a few places I’ve been to where wooden floors meant terrible acoustics as sound bounced off the hard surfaces, they got it right here. Just the perfect amount of noise without you having to strain to hear your friends speak.

Ricotta and egg ravioli in browned butter

Of course we had to have the home made burrata – we chose burrata with bacon, grilled sardines, crispy pigs trotter ricotta and egg ravioli.
My only other experience of burrata has been at L’Operetta, which serves a much more traditional burrata. The burrata at Mozza lacks the “skin” which, when you slice it, allows the thickened cream to flow out – it’s more like a soft pillowy mound of creamy mozarella. Mozza served theirs on top of toasted sourdough, with crispy bacon and with a generous serving of marinated escarole and caramelised shallots. The escarole and shallots added a sharp zing to the dish which I assume is intended to cut through the richness of the burrata and bacon, but they overpowered the dish and we ended up just eating the burrata and bacon on the sourdough (which was delicious). The sardines were beautifully done and were served with fagioli misti – mixed beans although I just had chick peas with balsamic vinegar on my plate, that again overpowered the dish.

Crispy pigs trotter with frisée apple and mustard salad

The crispy pig’s trotter looked disappointing when served – a single deep fried disc of something crumbed with a frisée, apple and mustard salad – but the trotter inside was soft and tasty and the contrast in texture with the crispy exterior worked wonderfully well together. The ravioli was also not the most beautifully presented – a single, largely mounded ravioli in what looked like a sauce that had been burned with bits in it, but when cut in half, revealed a ricotta-encased soft boiled egg that flowed out into the browned butter sauce. Bold and delicate flavours married perfectly.

For mains we ordered the grilled wagyu beef tagliata and the brasata al barolo – braised short ribs. The first mouthful of each of these was full of oohs and aahs, but strangely by the end of the dishes neither really impressed.  The wagyu was tender and served classically with rucola and parmesan but there was just so much of the rucola and parmesan that it almost hid the beef, and the parmesan was completely unnecessary on a plate with such tasty meat. The braised short ribs were soft but a bit stringy but worked fantastically well with the soft polenta and freshly grated horseradish and gremolata.

I would definitely go back to Mozza for their starters and pasta or perhaps visit the pizzeria next door.  A great addition to Singapore’s dining scene but they need to work on presentation and please take it easy on the vinegar. Perhaps it was just the dishes we ordered but at this calibre, you’d think they’d have nailed that.

Osteria Mozza
Marina Bay Sands
10 Bayfront Ave, Singapore
Tel: +65 6688 8868


L’Operetta

Cutting the burrata

I’d read about L’operetta and wanted to try this Italian restaurant that served authentic pizza from Naples, with a Japanese owner and chef.

It’s at the end of what I call the “dead zone” of Boat Quay – the section past BQ Bar to the bridge, but its overtly opulent and brightly lit decor is at least sure to attract some attention from those coming from the bridge end of Boat Quay.

Friday night, and the place was 30% full when we got there at 8.30 …  Hmmm …. the waiter (who we found out started that night) had difficulty finding our reservation … Hmmm … Took us a while to even get our menus and wine list … Hmmm …

Then things turned around.

Burrata with prosciutto, baby tomatoes and arugula

Not long after we’d ordered, the Japanese Maitre D (also MD), Taka, came and started chatting to us about the Burrata he was serving.  Burrata is an epiphany for me – mozarella cheese made not from milk but from a mix of mozarella and cream, encased in a mozarella skin, imported from the heel of Italy (where he pointed to the heel of his very cool shoes), Puglia. Fresh, rich, creamy-as-hell, this thing is absolutely gorgeous.   Served with thinly shaved prosciutto, arugula and sweet sweet baby tomatoes, this pillow of cheese seemed almost to fill your mouth with more cheese than you put in there Definitely one to share because of its richness, and the size of the dish, but oh so good.

For some reason I didn’t go for the pizza and ended up ordering a sea urchin and grey mullet roe pasta which came disappointingly with lots of brocolli in it, and I think that flavour overpowered the delicate uni flavour I was expecting.  The uni and grey mullet roe did add a creaminess to the pasta, but perhaps not the best dish to complement the burrata.

On the other hand, the pizza that D ordered, totally did.

Napoletana-style wood-fired pizza with mozarella, prosciutto and rocket

Read the ieatishootipost post for details of the pizza (and watch the video!).  It is definitely different from what you can get in Singapore – the dough is crispy on the outside, soft on the inside, and chewy – almost naan-like.  And the toppings are simple and delicately flavoured.

The pizzas are all under $30.  The place is fun and the chef comes and chats to the tables to get feedback on the food.  And they have burrata :).  I just wish I worked around the Raffles Place area – that’s where I’d be lunching.  But I’ll be going back there again.  Oh yes.