East West: Can East really make West if East never go West?

Smoked Salmon on Baguette $5.90

Just imagine that you are in Europe and you sat down at a Chinese restaurant to eat. After the meal you managed to find out that the Chef was Ang Moh (European), would you be surprised? I would. I can't speak for Europe, but at least in Australia, all the Asian food there are cooked by Asians. Somehow you will never imagine an Ang Moh frying your Hor Fun. Not that I doubt they can. I am sure there are some Wok Wielding Ang Moh Chinese Chef just as there are some butt kicking Ang Moh exponents of Kung Fu. But somehow, as far as I can remember, I don't think I have ever seen one before. Now, if you are a Westerner who is trying to make it big in the Singapore food scene, then one surefire way to attract media attention is to open up a Char Kway Teow stall at one of our Hawker Centres and demonstrate some wok hei skills.

However, the converse is quite acceptable in Singapore. You quite often see Asian Chefs cooking European cuisine. This is expecially so in hawker centres. It used to be that a lot of Singaporean Chefs leave the hotel scene to start up their businesses in Hawker Centres serving Western Foods. But now we are seeing a new development.

Now the job of cooking Western dishes are being outsourced to Chinese Chefs from the mainland. Now, I have nothing against this. But I ask this question: Can someone who has never eaten a plate of pasta cooked in a proper restaurant ever be able to cook a good pasta dish?


Seafood Pasta $10.90

Well, the answer seems to be, yes they can.

At least it seems to be for this stall in the newly refurbished coffeeshop along East Coast Road where our favourite Geylang Lor 29 uncle is frying his Hokkien Mee.

I spoke with the two men from China who have basically come to Singapore, been trained to cook pasta and basically left to run the stall. I asked the cook point blank if he had ever eaten pasta anywhere else and the answer was an emphatic no. That being the case, it is hard to imagine that he could have come up with the several pasta dishes which were surprisingly good even compared to those pastas being served up in the more fancy cafes.


Spaghetti Carbonara $7.90 (note the grated parmesan)

So what does that mean? Does it mean that cooking depends more on a person's sense of taste and ability rather than experience? Or does it mean that pasta dishes can simply be put together with a few requisite sauces that have been prepared beforehand? I think probably the latter is true.

If you need to have a cheap and quick pasta fix, then you can certainly visit this stall. There have been a proliferation of hawker pasta places recently but this one certainly does stand out in terms of quality and value. The Seafood pasta dish was very good as was the carbonara. Better than average but of course they cannot compare with those served at Italian restaurants which cost maybe two to three times the price. 4/5

Conclusion

Good place for a quick pasta fix. Highly recommended by our makankaki Holydrummer no less. The only problem I have is having to overcome my temptation to order the Hokkien Mee from Geylang Lor 29 Hokkien Mee! If I order both, then it really is pastas from the East and West!

East West
396 East Coast Road
Singapore 428994
91019884
10am to 10pm daily

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Cugini Italian Restaurant: Lunch for Charity

Following the excitement over my last post on Cugini Italian restaurant, we wasted no time in organizing a menu tasting to see what else our two Italian guys can whip up in the kitchen. This time round, I am going to let our kakis do the review. So below is Sumosumo's review of the dishes.

The Cugini Menu Tasting Review - by Sumosumo

Starter: Carpaccio di pesce alla Sarda con Polvere di Bottarga + Gambero rosso Italiano con riduzione al campari (Sardinian style hand cured fish carpaccio dusted with mullet roe + Deep fried Italian red prawn with almond and bitter Campari sauce)

Generally forgettable i think, as most people didnt find it too exciting. The shrimp was a little dry after the frying, and the mullet roe failed to lift the dish. The cured fish was pretty ordinary.3.75/5

(Note from ieat: We started 40 mins late that day, so the prawns had lying in the warmer for a long time. I am sure they would have been much better fresh)

Soup: Zuppetta di pesce alla Siracusana (Sicilian style seafood soup)

Robust, hearty and rustic. The seafood bisque had a good strong crustacean, prawn taste without being too heavy as the tanginess of the tomatoes lent an appetising twist to the soup. One can imagine this being an everyday soup at home, as it had a very home cooked taste to it. For the asian palate, it was leaning on the salty side, but Gerardo said the olives and capers gave the soup its saltishness, and no salt was added - according to him, this is the way it's consumed in Sicily. Much effort was put into it, as its made from 20 different ingredients. 4.25/5.

Pasta: Spaghetti alla Sarda con aglio, olio, peperoncino, bottarga e gamberetti (Sardinia spaghetti with garlic, olive oil, chilly, mullet roe and mediterranean prawns)

Consistently good, the pasta was dense, perfectly al dente, and absorbed the simple flavors of the garlic and chili. Every ingredient was mixed in the right proportions and hence complemented each other perfectly. The pasta was so good in itself with just that nice bite and slight chewiness in its texture, so good that the prawns became almost like an afterthought. Damien, the resident carbo man who loves his noodles and pastas, found it superb. 4.5/5

Ravioli di agnello alla Siciliana con crema di carciofi e burro
(Freshly made Sicilian style lamb ravioli with artichoke cream and butter)

I found this dish excellently executed, and I am not a big fan of ravioli. The ravioli was filled with tender shredded lamb and the pasta had a rich flavor from the egg yolk which was used to make the ravioli skin. Because the ravioli is very filling on its own, having it as a sharing dish is recommended, as there are 5 raviolis served as a main dish, and one cannot eat more than 2 without feeling "jer lak". 4.25/5.

MIlanese di vitella su mostarda di Cremona
(Milanese style veal cutlet served with home made Creomna mustard sauce)

Most people did not comment on this dish, but i thought it was a very competent veal dish. The meat was tender and flavorful. Perhaps, the sauce could have been poured on separately as i would have liked the crust to retain its crispiness. 4/5.

Carre d'agnello arrostito al pepe verde con pure' di patate all'olio
(roasted lamb chops with green pepper, served with mashed potato)

I think everyone liked this dish, except for fashionfoodie's table who got theirs undercooked. The lamb had a salty marinade crust to it which brought out the flavor of the lamb well. I would have preferred a slightly sweeter type of sauce to accompany the lamb. 4.25/5

Guancette di manzo Wagyu brasate con salsa di carciofi e cacao amaro
(Braised wagyu beef cheek with artichoke sauce and bitter cocoa)

The beef in itself was as succulent as when i first tried it, to the point of melt in your mouth. (In my mind, butter made of meat). Some of the ieaters similarly found the texture to be superb, but others thought that, given wagyu with extra fat is naturally more tender, a little less braising time would have given it a texture with more bite. However, it was generally agreed that the accompany sauce was too bland and the beef itself could have done with a more intense seasoning. Tenderness: 4.9 (if you like your meat tender) 4/5 for the artichoke and cocoa sauce. Generally the feeling was that either a stronger sauce or stronger seasoning would have given the dish a bigger lift. Overall 4.25/5.

Dessert: (Tiramisu and Panna Cotta)

The tiramisu had not enough mascarpone cheese, too much cake and a little soggy. Very ordinary. 3.25/5

The white chocolate panna cotta, was light, not overly sweet and gelatanous. It was silky, smooth and light. Almost like tauhuay. 4.25/5.

Reviewed by Sumosumo
Photos by ieat

Conclusion

My thoughts mirror Sumosumo's so I think that we both have similar taste when it comes to Italian food. Do read our other kakis comments on their own experience.

Acknowledgements

Thanks to Damien for organizing the session.
Big thanks to Gerri and Mauro who hosted us and donated a grand total of $1115 to charity.

Footnote:
We are sensitive to the fact that serving out 36 dishes at the same time may mean that quality might not be as great as if the chef only had to prepare the one dish. So this should be kept in mind when reading the review.

11 Unity Street,
Robertson Walk #01-27/28
68369541
www.cugini.com.sg
15% off for ieatishootipost readers till the end of the month

The link to my previous post on Cugini is here.

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Cugini Italian Restaurant: Unbridled Italian Passion

Sardinian Style Spaghetti with olive oil, mullet roe, chili, garlic and Mediterranean prawns $22++

There is only really one ingredient that you need for really great food, and that is passion. But not just passion, you really need unbridled passion that defies practicality.

So many times I have met with Chefs who are passionate about their cooking but somehow they are held back. If they are working in someone else's kitchen, it is always the boss who clamps down on food costs. When they are the owner, they have to think about keeping the business afloat and time with their families. So the initial fiery passion gets toned down to a slow simmer.

When it comes to pasta, a good freshly made pasta is not so easy to find in Singapore. Most restaurants resort to using dried pasta, albeit good quality ones, because it is said that the weather in Singapore makes it difficult to duplicate the fresh pasta that you get in Italy. So practicality tells you to just do what everyone else is doing and just order your pasta. But passion insists that you somehow find a way to do what you believe is how pasta should be eaten.


Freshly made Spaghetti: Excellent texture and bite

Like most Singaporeans, I am used to eating dried pasta. By now everyone knows that pasta needs to be eaten "Al Dente" which basically means that it is still firm to the bite and not overly soft such that it has the texture of the canned alphabet soup. The way to do this is of course, not to overcook it. However, sometimes I feel that in their enthusiasm, inexperience cooks actually undercook their pasta such that it comes out still too hard. Yes, you can cook it till the white in the middle just becomes translucent but I feel that the perfect bite is a point somewhere in between that and it becoming too soft. What you really want is a pasta that has enough chewability but tender enough so that it is starchy rather than crunchy.

All the pastas at Cugini are handmade by the two Italian chefs who are like two boys having a lot of fun in the kitchen. Most of the time, I find that freshly made pasta lacks a certain amount of bite. But I had the most wonderful experience last week when I took my first mouthful of the spaghetti. The texture is really very special and definitely one of the most satisfying pastas that I have tried. It has enough bite in it but still tender and the feel of the spaghetti as it slides into the mouth is excellent. 4.5/5


Thinly sliced Guanciale (Cured Pork Cheek) Taken from the pizza topping

Now, I'd be happy just eating the Spaghetti here with some olive oil and Parmesan cheese. But if you are looking for something with a more robust flavour, you might want to try the Amatriciana. This is quite special as are a lot of their other sauces. Their bacon, for example, is not the stuff you buy from the supermarkets. They specially import a cured Pork Cheek known as Guanciale which is used in all their toppings and sauces. Gerri tells me that their basic tomato sauce is made from specially imported fresh Italian tomatoes. Two types are used, the usual Roma tomatoes as well as San Marzano tomatoes which are the ones that must be used if one is to fulfill one of the criteria of a Vera Napoletana Pizza. (True Neapolitan Pizza)


Guanciale: Italian Cured Pork Cheek

I have been on a pizza craze lately and have been doing a lot of research on the perfect pizza. Now of course, everyone has their own preference when it comes to pizza and I think that the current fad amongst Singaporeans is leaning towards the thin crust pizza. But when it comes to pizza, there really is a gold standard which is enforced by the Associazione Verace Pizza Napoletana. Because there are so many styles of pizza in the world now, this Association acts to preserve the style of the pizza which is widely acknowledged as the original from Naples.

I have yet to taste a true Napoletana Pizza in Naples, but I have tasted some pizzas in Australia which were truly amazing. Once you have eaten a great pizza, you'd come to the conclusion that it is all about the dough, the tomato sauce and the cheese. A really good base is soft, chewy and gives you that carbo rush as you chew on the bread. The bottom and the rim has got to be just slightly charred and when combined with the tomato and cheese, it should be enough to get you thinking about the pizza for a long long time.

These guys have put in a lot of effort to make sure that the pizza is as close to what they get back home. They tell me that the dough is made with a closely guarded family recipe which has been passed down through the generations and insist that whatever recipe that you can find on the internet and in cookbooks are not 100% accurate as no self respecting Italian family would ever share their secret.


Napoletana style pizza topped with Guanciale, Aragula and Basil $24++ (pizzas range from $16 to $24)

This pizza will not pass the strict criteria for a Vera Pizza Napoletana (VPN) but it certainly fulfills quite a few of the requirements. The dough was, in the words of the VPN rules "soft, elastic and easy to manipulate and fold", more like the texture of a Naan Bread rather then a water cracker which some thin and crispy pizzas are like. The use of San Marzano and Roma Tomatoes in the sauce also conforms to the rules.

However, the rules state that nothing else may be put on top of the pizza except Buffalo Mozarella, Oregano and Basil, so having slivers of Guanciale and Aragula on top of the pizza is like the Chinese proverb says, to "Hwa She Tian Zu" (Drawing legs on a snake - which turns the snake into a lizard). And then the rules are also very strict in stating that the pizza must be cooked in a wood fired oven. (They use a pizza oven here)

So, this pizza will not be given the stamp of a VPN, but I would say that the dough and sauce comes closer to a VPN than any other pizza I have eaten in Singapore. So if you order a Pizza Magherita, you would get a pizza which is very close to a VPN, except for the fact that it wasn't cooked in a wood fired oven. But at the end of the day, the real question is, would you enjoy a Pizza Magherita or one which has slivers of Guanciale and Aragula over it? For me, I am one who believes in discerning the spirit of the law, rather than strict conformity to the letter of the law. So I appreciate the authenticity of the the pizza base and sauce, but the addition of one of two toppings just adds that extra dimension. (You can tell I really like this Guanciale, don't you?)

The pizzas are very good here and I can appreciate the effort that the guys here put into the pizza to make it authentic. But until I get to eat a real Napoletana Pizza in Naples, I still have this niggling feeling that the best is yet to be. 4.25/5


Squid Ink Ravioli with Seabass in Lobster sauce $31++

They have five different types of Raviolis here. We tried the Squid Ink Ravioli which was unexpectedly good.I was told that they specially import an Italian Seabass to make the filling and you can tell from the taste that it is different from the locally farmed Seabass. (Actually it is a different fish altogether). The sauce complemented the the ravioli perfectly. Very balanced and has that wonderful seafood flavour without the overwhelming fishiness. 4.5/5


Mauro and Gerri

Conclusion

There is no doubt that these guys are passionate about their food and go to lengths to ensure that they are serving up food that they grew up eating. I think the prices are quite reasonable given that a lot of the stuff they use have to be imported. I loved the pastas, but I will need to try their pizzas in the evening when the oven is really hot and the dough has more time to proof to catch them at their best.

They've got a great set lunch for $13++ where you can order selected pizzas and pastas. I was told that the lamb dishes there were supposed to be really good and there is this Ravioli with ossobuco (veal shank) that I really want to try soon.

Special for ieatishootipost readers:

Mention "ieatishootipost" and get 15% off the menu price. Offer valid for Mar 2009

11 Unity Street,
Robertson Walk #01-27/28
68369541
www.cugini.com.sg
This restaurant was recommended by our reader, Rachelle who arranged for our menu tasting

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Ristorante De Parma: Tell me, Hungry Really Go Where?

Pizza Bianca $24.90 12 inch (Pizza Night every Tuesday, 10 inch pizza $12.90)

Now, I am sure everyone here knows about the Hungrygowhere website right? Well, I had the opportunity to work with the boys from Hungrygowhere recently on the Heritage Hawkers project. During one of our lunch sessions I casually asked Hoongy the $64K question: "Ay, so tell me, you've been eating at all the best restaurants in Singapore for almost two years, Hungry REALLY Go Where?"

His answer was really quite unexpected. Rather than spewing out the names of some of the really well known restaurants in Singapore, the first restaurant he mentioned was this small little family run Italian Restaurant in Serangoon Gardens.

So since the kids were hankering for pizza, I decided to pay them a visit. Now if you are a parent like me, you really need a handy list of places which you can go for a casual pizza or else you will be doomed to eating at Pizza Hut. I am glad to tell you that here is a place where you can enjoy your gourmet pizza while the kids have their Hawaiian.

Ristorante de Parma pride themselves on using the best ingredients and making everything from scratch. They tell me that their pizza base is made from Italian flour and they make their own pizza sauce from canned Italian tomatoes. The base is nicely crisp at the edges and thin and chewy in the middle, just the way I like it. Best of all the toppings go right to the edge so that when you pay for a 12 inch pizza, you are getting almost 12 inches of topping, not 10. I just wished the Mozarella were thicker and more chewy as I enjoy a Mozza which can give you a masticatory workout at the same time.

We started with the Bianca, which is a light pizza that does not have the tomato based sauce. Instead it is made of three cheeses and topped with semi dried tomatoes which they make themselves. It's a pizza which Ping, the owner, said is popular with a lot of ladies. I should think so, since the guys (such as myself) usually tend to be more carnivarous in nature. 4.25/5


Smoked Salmon Pizza $28.90

Their house specialty is the smoked salmon pizza which is quite unusual. Instead of having the usual thin pizza base, they used a thicker base which has an unique texture which is somewhere between a cracker and a bread. The combination of the base with the tarragon mayonaise, smoked salmon, onions and capers worked really well. Quite unique and definitely not traditional Italian pizza but something worth trying. 4.25/5


Calzone with assorted Mushrooms and Foie Gras

It's amazing how much influence Seinfeld has on this blog. Aside from the concept of the Food Nazi which was derived from the episode "The Soup Nazi", I first learnt about Calzones from the episode "The Calzone" where George again got himself in trouble when he was caught retrieving his tip from the tipping jar. For those who may be unfamiliar with the Calzone, it is basically a pizza which is folded over and then baked. I guess you could think about it as a huge baked curry puff. There was a period of time in the past where I was quite crazy over the Calzone. You've gone through food phases right? The great thing about the Calzone is the fact that the ingredients are cooked inside the crust, so it is still very nice and moist and the natural juices are trapped within the Calzone.



One of the great things about eating here is that, being a family run place, they are quite happy to cater to your requirements. So as I thought about the filling for my Calzone, I wondered if I could replicate the amazing aroma of Porcini Mushrooms and Foie Gras with truffle foam which I came across when I did my stint as a Commis Cook at Aurum. I thought it would be pretty amazing if I could get that aroma coming out of the Calzone when you cut into it.

Well, the first try wasn't quite up to expectation. We lacked an important ingredient that day which was the truffle (or at least the truffle oil). The foie gras with sauteed assorted mushrooms and cheese Calzone was still pretty good. Have to try this again and hopefully they might have some truffle oil next time! 4/5


Pizza Philip (named after a regular Aussie patron

Talking about designing your own pizza, here is one that was introduced by an Aussie patron who ordered it so frequently that Ping decided to add it to their latest menu. This particular pizza had spaghetti and bolognaise sauce on it topped with cheese and ham. OK, Philip might like it, but I think this will be as popular as widgety grubs in Singapore. 3/5


Tiramisu $12.90

For dessert, I highly recommend the Tiramisu which is one of the best ones I have eaten. The cake is overflowing with coffee liquer and they don't stinge on the mascapone cheese.The portion is rather big too. At first, I thought it would be enough for two people, but when you start eating it, I think one portion might not be enough. 4.5/5

Conclusion

Ristorante De Parma is the kind of place I like. It is a family run restaurant passionate about providing good food and small enough to give that personal touch. The basic pizza base and sauce is very good, so it is up to you to choose the toppings that you like. I've got to go back and get that Calzone right. Next time I might get them to do George Costanza's Eggplant Calzone for me.

They are currently having a pizza promotion every Tuesday night where 10 inch pizzas are going for $12.90, which is excellent value.

Check out other reviews at Hungrygowhere here. They have just revamped their menu so there have been some adjustment to their prices.

Ristorante De Parma
14-B Kensington Park Road
Serangoon Garden Estate S557265
62801096, 97633147
Closed on Weds
www.ristorantedeparma.com

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Pietrasanta: Place for a nice laid back Sunday Lunch

Rucola Parma Ham pizza

Remember the Italian/Singaporean couple I blogged about last year who opened a little stall selling pizzas at HDB prices? Well, they have decided to move upmarket and have opened a cosy little restaurant in the beautiful countrysidish part of Singapore known as Wessex Estate.

Portsdown Road is one of those last places in Singapore where you can still enjoy that "countryside" atmosphere and daydream about our colonial past. In fact, the whole of the Portsdown and Dover area used to be home to the British who find the "rolling hills" around the area to be reminiscent of home. The church which I attend, St John's St Margaret's, which used to be known as St John's Garrison Church, was the Anglican Parish Church catering to the needs of the British forces. The original triangular building is still there and being used to conduct services although the main service is now conducted in our new sanctuary.

Personally, I find the colonial period to be very romantic. It was a time when much of the world was still being discovered and ceiling fans were still manually driven by coolies. Think Indiana Jones and you know what I mean. I could almost imagine myself in that period as I sat in the the nice little courtyard with sunlight streaming into the restaurant and the smell of freshly cut wood in the air. Ok, I think it is apparent to you by now that I like the atmosphere of this place very much, so on to the food.

The pizzas are better quality than their "HDB" pizzas at La Pizzaola but still quite reasonably priced. The crust is thin and chewy and the tomato based sauce is less tangy which was my main complaint the last time I ate at La Pizzaola. I would highly recommend the rucola with parma ham pizza which really did satisfy my pizza craving that day. 4.25/5



We were because the kids were clamoring for pizzas after church and the last thing I wanted to do was to end up at Pizza Hut.With so little calories to waste, a nice Italian Pizza is actually not much more expensive and definitely tastes better than the commercial variety. But in order to have a more balanced Italian meal, we ordered some pasta as well just to try try. The Spinach ravioli was alright but could have been more tantalizing if the sauce was a little more cheesy. 3.75/5


Chef Owner Loris

Conclusion

Good pizzas combined with the laid back atmosphere of Wessex Estate. This certainly looks like a place I can go back often to get fulfill my pizza cravings. At least it beats having to bring the kids to Pizza Hut!

PS: Just spoken to Jennifer and confirmed that they have closed La Pizzaiola already. You can read about their first eatery here.

Pietrasanta
5B Portsdown Road
#01-03
S(138311)
64799521
www.ristorante-pietrasanta.com



What to do next

• Read about Jennifer and Loris's first restaurant: La Pizzaiola
• Other Ang Moh's in the heartland stories: Crazy Ang Moh and Finalmente Gastronomia
• Looking for other places for Pizzas? Click on the Pizza Label
• Check out where our forummers are eating their Pizzas: Click Here

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Stiff Chilli: Hole in the Wall Pizzas

OK, this is the kind of "Hole-in-the-Wall" outfit that I really feel Singapore should have more of. It's a dingy, dilapidated little place surrounded by Karaoke Lounges such that you get to hear middle aged men dishing out their own renditions of "I did it my way" while digging into your pizza and pastas.

Call it rustic, call it cheap. I call it "Boh Chup" (Can't care less) decor. The walls spot original paint from WWII with the existence of old electrical trunking left unashamedly evident. Oh, it just brings back memories of the times I was in the rustic cafes of Bangkok. It's original and it's got personality. It's a far cry from the standard "Nanyang School of fine art" plug and play type, I copy you, you copy me and "why think of something new when we can play it safe and stick to what everyone likes" kind of decor. No, we are talking about raw concrete, don't bother plastering up defects and using whatever is lying in our storeroom to decorate the place kind of approach.

Too bad the food was not as original as the decor. It's good but I was hoping for something that would have the same amount of raw, unabashed passion behind it. This is a shame as they even went to the extent of building a wood fired oven at the back to cook the pizzas. The pizzas range from $15-$26 dollars and are as competent as any pizzas around. 4/5

In case you are wondering, Stiff Chilli is a branch of a chain of restaurants started in Bali by this Aussie guy who married some Balinese princess. So I guess the "Boh Chup" decor probably resembles its sister restaurants in Bali. I was kinda hoping that this was going to be another "Ang Moh in the heartlands" story, but unfortunately, the joint is being run by a local, so it really is a shame. Having an Ang Moh behind the counter could really complete the illusion that you are somewhere overseas!

Conclusion

Great place to chill out, get a nice bite to eat and listen to Karaoke music!

Update: 29 Nov 2008

One of our readers has updated that they are closed.

Stiff Chilli
279 Jalan Besar
Singapore 208943
Phone: 62975509
Recommended by Damien

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Finalmente Gastronomia: Another Italian in the Heartlands Story!

There are updates at the end of the blog

Ravioli stuffed with Stewed Veal cheek $12 (3 pieces)

One of the best things about Bangkok is the number of "Hole in the Wall" type eateries which are opened by Europeans who happen to pass through and decided to stay. These places are often small, rustic and bursting with character. There aren't many places like that in Singapore, so when Davina wrote in to tell me about this little Italian place which just opened in Macpherson (yes, you heard right, Macpherson), I couldn't help but check it out.

In recent years, there has been an "outbreak" of Italian food in our HDB heartlands. But these are often run by locals offering the standard Italian fare like pasta and pizzas. Mind you these places do serve up pretty good pastas, but it is not the same as having a quirky Italian man taking your orders, cooking up your meal and later coming to clean up the table as well. It's the kind of informal setting that I really enjoy.

Although the food here is real value for money (+ no +++), Italian chef Luca does not compromise on the quality of the ingredients and you are not going to get Singaporean tasting Italian food. (The dead giveaway is the use of commercial dried Italian spice mix) Only fresh herbs are used here and the cheeses, prosciutto and other produce are imported. I was pleasantly surprised that you could get a handmade pasta dish for as little as $12! We tried the homemade Ravioli with stewed veal cheeks and it was really quite shiok. You get 3 palm sized ravioli for $12 which is not really enough to fill you up but enough to satisfy the tastebuds. 4.5/5.


Pizza with Cooked Ham $9.50 23cm

Pizzas here are the thin and crispy type and prices start at $7.50 for a 23cm neopolitan pizza. The Rocket and Parma Ham pizza is $14 which I think is probably the cheapest in Singapore. (I am planning to come back for this) The base was really thin and crispy and although it may not be as outstanding as some that I have tasted overseas, it certainly rivals a lot of the more expensive Italian restaurants in Singapore. 4/5


Suckling Pig $11

The Italian suckling pig is a house specialty but don't imagine that you are going to learn about pig anatomy here. The whole pig has been de-boned and then all that skin is wrapped around a strip of tenderloin and spiced with herbs. The skin was nice and crisp as you would imagine and overall it was quite tasty, though I found the loin a tad dry. Worth trying as it is not all that common in Singapore. 3.75/5

Ever wonder why an Italian man would want want to settle in Singapore to open a restaurant? I always ask that question when I meet expats. Inevitably it has something to do with a pretty Singapore girl. Yes, our Singapore girls are doing a great job luring foreign talent to our shores!

That's Luca in the picture showing us a plate of Italian White Truffles. That 250gm plate of truffles costs $2500!! Now Truffles is something that I really never understood. Yeah its nice, but forking out $30 for 4 slivers of truffles over a plate of pasta is not something I get myself doing very often. I would rather get a nice steak for that amount of money. But if you are a truffle lover, I think you'd be making a beeline for the restaurant very soon.

Conclusion

A place where you go just to enjoy good Italian food at a great price. Don't expect great presentation or atmosphere, just good food and a nice friendly chat with an Italian chef.

Updates 6 July 2008

Our readers Lina and perception reports that the original Chef had left and now the standards of the restaurant has dropped.

Update 13 Jan 2009

Some readers have said the standards are back up and worth going back for a visit.

Update 3 May 2009

The new address is:

8 Jln Gelenggang S57819
(off Jln Leban and Up Thomson Rd)
Tel: 62883009

Finalmente Gastronomia
443 Macpherson Road
Between Hotel Winsor and Mazda Showroom
11.30am to 10pm
Closed on Mondays
62883009
Luca Visani 98669752
Recommended by Davina

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La Pizzaiola: Authentic Italian Pizza at HDB prices!

With iwatch_ueat and Damien

Quattro Formaggio $13.90 for a 12 inch pizza

Don't you think it is a little redundant to label a pizza as "Italian" pizza? Of course, pizza is Italian what, ah boh then?

But the fact is that the pizza has evolved into something quite different from its original form such that there is a big difference between "Italian" pizza and American style "Pizza Hut" pizzas. For me, when someone says "Italian" pizza, I think about a thin crust pizza that is baked in a wood fired oven with a good tomato sauce and lots of chewy mozzarella cheese.

Although I love pizza, I have been on a pizza lull for a while. So this is my very first pizza post. Damien alerted me to this "Authentic Italian Pizza at HDB prices" pizza which I thought was very interesting. And what can be more authentic then having a real Italian Chef making the pizzas? Ah, yet another "Ang Moh in the HDB heartlands" story!


Rucola Parma $18.90 for 12 inch

Loris and Jennifer met Singapore, got married and ran off to open a restaurant in Tuscany before returning to Singapore again. During her stay in Italy, Jennifer fell in love with the Italian pizza so when they returned to Singapore, she had this irresistible urge to share her passion for real Italian pizza with the Singaporean Heartlanders.

They use the thin and crispy pizza base here, but it is not so thin like it's a "water cracker". You still get a 1 cm thick layer of bread in the middle, but it is thin and crispy around the rim which I am told is how they do it in Naples. I found the tomato based sauce a little on the tangy side but both my makankakis said they like it that way. The cheese could have been more chewy, but at $13.90 for a whole pizza, I guess I should not complain too much.

We liked the Quattro Formaggi which is made up of parmesan, blue, mozzarella and emmental cheeses. 4.25/5

The Rucola Parma was nice and having the salad on top of the pizza is very refreshing as you get the contrast between the crisp leaves with the heavier pizza base. 4/5



For those who enjoy Garfield's favourite food, the lasagna here is pretty commendable. It's also probably the cheapest Lasagna you can get anywhere. For $6 you get a good portion of Lasagna which is made with fresh sheets of pasta. Jennifer has modified the lasagna a little to suit the local taste, so the tangy edge has been blunted with the addition of a bit of sugar. Suits me fine. 4/5

Conclusion

Where can you get your Italian style pizza fix, real cheap and on the go? Well, now you know.

Update: 18 Jul 2008

La Pizzaiola as been closed. The couple are now operating Pietrasantra at Portsdown road.

La Pizzaiola
43 Holland Drive #01-63
67795502 10am to 10pm
Closed every Tuesday
www.lapizzaiola.com.sg
Recommended by Damien

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