Review: Ricciotti

Recently there's been a big to-do over the serving, or lack thereof, of tap water at various eateries. Leading the pack are Garibaldi's retail eateries, Menotti and Ricciotti. While I do think this policy detracts from the pleasure of dining at the restaurant, as luck would have it, we were invited to dinner at Ricciotti just the other day.



The Riverwalk, where Ricciotti is located, is a sleepy building that also houses Just Steak, a steakhouse that seems to have been around forever, but may have seen better days.



The best thing about Ricciotti, of course, are the desserts. They're more or less the same ones you get at Menotti, but I think they're made here, and they somehow seem a lot more attractive in Ricciotti's display case.



Being a cafe-deli, it's necessary that Ricciotti serve something other than dessert, so it also has various cold and warm appetisers as well as entrees.



We had some parma ham and melon for starters ($12), which I didn't think was very good. The melon wasn't very sweet, and the ham was quite dry and stringy. Ricciotti, I had a feeling, was similar to Menotti in that its desserts are better than its cooked food, which is surprising, considering Garibaldi's high standards. I suppose there is some parable to be drawn here about parents and wayward children.





We also shared some salad and grilled eggplant, basically rabbit food. The salad was okay, nothing remarkable, and the eggplant was likewise unspectacular. I feel like grilled eggplant should be warm, rather than cold. The ones we ate were cold, and felt a bit limp.



For mains, I had the veal ravioli in brown sauce ($16), which wasn't too bad, though the brown sauce was a bit salty and thin, rather like a stock than a sauce.

But finally, on to the main event, the desserts.



Panna cotta's ($6) becoming a mandatory order just to see how it measures up with what I can make at home. This one was pretty good, but there was a hint of something in it, perhaps fruit, that didn't quite agree with me. The sauce wasn't as tart as the one served at Menotti's though.



The soffiato is Ricciotti's take on the popular molten chocolate cake, served with vanilla chocolate chip ice cream. I don't like pre-baked chocolate cakes, because they tend to be just zapped in the microwave, which doesn't guarantee a molten centre. This one wasn't particularly molten, more moist than anything.



The Crostata Cioccolato (basically a chocolate tart) was the best of the lot, but it would have been improved had it been totally chocolate, rather than having layers of raspberry jam in between.

Ricciotti is not very conveniently located, as the Riverwalk is not easily accessible by either MRT or bus. Not the most convenient place to drive to either. Ambience is okay, casual and laid-back. Service was fairly agreeable, except for the charging for water bit. Another plus point for dropping by is that all desserts are on discount after 9pm.

Ricciotti (Italian, casual)
20 Upper Circular Road
B1-49/50, The Riverwalk
Tel: 6533 9060

Location: 2/5
Ambience: 3/5
Service: 2/5 (-1 for the water)
Food: 3/5
Overall: Nice place to hang out for dessert after one of those late-night walks by the river.

Technorati Tags: Reviews, Casual, Ricciotti

Review: Colbar

After seeing it reviewed by Chubby Hubby, and hearing good things about it from Daniel, I decided to give Colbar a try.

Tucked away just off Portsdown Road, Colbar's location reminded me of the time I tried to locate PS Cafe in Dempsey Road, another historical area with old colonial links.



I'd never heard of Colbar before Chubby Hubby mentioned it on his blog, but I'm glad I found it - makes for a nice spot for brunch away from the hustle and bustle. Lots of expats frequent Colbar, no surprise there, but increasingly I think more locals are catching on. Colbar has a rich colonial history, and pictures of its numerous soccer teams adorn the walls inside. RJC Economics students, keep a look out for a familiar face in many of the teams.



I must admit I was rather disappointed with the chocolate milk shake ($3.50). It tasted like it came straight out of a Daisy chocolate milk packet, and for that price, wasn't very satisfying. Might try the Milo shake the next time though.



The chicken curry ($8) isn't that cheap, compared with hawker centres or food courts, but I suppose is a steal anywhere else. It's mild but quite rich, and the chicken pieces are small, so it isn't filling if you've a hearty appetite. Otherwise it's a fairly decent portion. No frills though, so don't expect any belachan or vegetables.

Located on Whitchurch Road, Colbar does take some mapping to find, unless you're going with someone who's already been there. You probably have to drive too, because it's pretty far from an MRT.

There's no air-conditioning at all, so it's probably best to go on a cool day or in the evening, though the eatery's quaintness and historical value make up for it somewhat.

Service is limited to clearing tables and delivering dishes, so there's no service charge. Unfortunately there's not much else, either.

Colbar (Casual)
9A Whitchurch Road
Tel: 6779 4859
Open Tues-Sun, 11am-830pm

Location: 2/5
Ambience: 3/5
Service: 2.5/5 (but not really applicable)
Food: 3/5
Overall: Good place for a local/Western brunch

Technorati Tags: Reviews, Casual, Colbar

Review: Il Gladiatore

The problem with going to try new restaurants is that the experience can be either good or bad. Now it's one thing to go to a restaurant and have a lousy time there, but it's quite another to go with high hopes and still have a lousy time.

Such was the case with Il Gladiatore, the updated and revamped Fuenti at UE Square. I had high hopes due to a review in the Business Times, and the fact that the guy on the telephone I spoke to while making reservations had the best manners I have ever come across in the restaurant industry. His politeness, reassurance, flexibility and geniality were such that I was determined to give the restaurant a try after having had to cancel the first reservation I made a month ago.

Unfortunately, my high hopes were not to be borne out by my experience there.

The first problem was one of location. UE Square is, we discovered, comprised of more than one building, and Il Gladiatore is hidden away in a remote corner, so it was quite a while before we managed to find ourselves in the right place.



The next was decor. I tend to be a bit suspicious of places based on themes, especially if those themes involve strange costumes and period architecture. Also, if the restaurant started as something else but is now repackaging itself, that's not a good sign either. Il Gladiatore, if it isn't obvious enough, bills itself as a restaurant serving ancient Roman food, and requires its staff to look the part. I wonder if the chefs have to dress as Romans too. Still, I tried to give it the benefit of the doubt.



I did think the metal chalices used as water glasses were quite cute though. True to the Roman theme, there was even a housefly that landed on my cousin's cup. A+ for historical authenticity, but D- for hygiene and cleanliness.



The other problem is consistency. It's quite difficult to imagine that you're in a Roman amphitheatre when above you there are exposed air-conditioning risers and vents. I think that overall, they might have been better served with a more modern look.



Our starter was strange, because although it was supposed to be a mixed plate of carpaccio, eggplant and something else ($18), those ingredients occupied perhaps half the plate, not at all enough to share between three people.





Stranger still, a portion of veal tripe and sauteed mushrooms arrived a bit later, apparently part of the starter, though none of us recalled seeing that on the menu. The veal tripe was rather spicy, and not exactly my thing, but the mushrooms were adequate, if uninspired.



I had a pasta (fettucine?) in a bolognese ragu ($18), which was quite enjoyable, though in a somewhat petite portion. It took half an hour to arrive though, which is inexcusable given that the restaurant wasn't very full and it was already 10pm.

Unfortunately, my poor cousin ordered spaghetti with clams in white wine (ordinarily called Vongole, but Il Gladiatore lists all their items in Latin), which she valiantly, though ultimately unsuccessfully, tried to finish. It was swimming in oil and apparently the pasta was undercooked. She didn't send it back, but she did take some of my sister's pasta.

Now, what should a restaurant do in a situation like this, when a customer has left a significant amount of food unfinished? To their credit, the waitstaff did inquire about the unfinished pasta, and when informed of the reason, quickly apologised, removed the offending dish and told us the chef would be preparing something else to replace the pasta.

This though, is where good service, if not tailored to the circumstances, quickly becomes bad service.

As my cousin had already eaten some of my sister's pasta, and it was quite late, we were already full enough, and desired to leave shortly. So we declined the waiter's offer of a substitute dish.

Five minutes later, he started laying out new cutlery, telling us that the chef was preparing something for us, which prompted us to again state that we were done with dinner, and request the bill.

Five minutes after, he again wanted to lay out cutlery, saying that the chef was doing something very quickly.

While one offer of a replacement dish is mandatory, two is pushy, and three is certainly unacceptable, no matter how good intentions may be. We were forced to decline once again, very firmly and categorically, pay the bill and leave immediately. A $30 voucher was given to us by way of apology, but I have a feeling it will definitely not be used. At least, not by us.

Il Gladiatore's location is not particularly convenient, as no MRT lines serve that area. Also, UE Square is large and disjointed, so there may be some problems locating the restaurant itself.

Ambience is kitsch, definitely, though it does have some novelty appeal. Partly due to a small crowd that night, the restaurant felt very discreet, making me decide to switch my phone to vibrate.

Service is particularly difficult to rate for this one. Food was slow in arriving, so that was a problem, but how they tried to remedy the bad pasta is a little less clear-cut. I'm loath to describe it as bad service as such, but as the road to hell is paved with good intentions, I cannot classify it as good service either.

Il Gladiatore (Italian)
207 River Valley Road
UE Square #01-61
Tel: 6333 8875
Location: 2/5
Ambience: 2/5 (-1 for the fly)
Service: 1/5
Food: 2.5/5
Overall: Il Gladiatore seems destined to go the way of the Roman Empire, into the dust of oblivion, though without the glory.

Technorati Tags: Reviews, Italian, Singapore, Il Gladiatore

Recipe: Burger

Since I've been spending a lot of time at home recently, I tend to tune in to Discovery Travel and Living at lunchtime, so I've been watching a lot of Jamie Oliver.

The other day I saw him whip up these "Elvis Burgers", and since I'm a sucker for burgers, I thought I'd try my hand at them too. Found the recipe here.

Ingredients (Serves 6)

900g minced beef
1 onion, finely chopped
1 Tbsp olive oil
1/2 tsp cumin seeds
1 Tbsp coriander seeds
Pinch salt
1 tsp freshly ground black pepper
1 handful Parmesan, grated
1 heaped Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 large free-range egg
115g bread crumbs
2 Tbsp milk/red wine (optional)
6 buttom mushrooms, sliced (optional)
6 slices of cheddar cheese (optional)
Sliced tomato/cucumber/lettuce (optional)
6 Burger buns, toasted



Notes on ingredients: The mushrooms, sliced cheese and vegetables are optional, but in my opinion are worthwhile additions to a burger if you have them. Jamie says he likes to mince his own beef, but I can't be bothered - I just buy mine.



In a saucepan, heat the olive oil and fry the chopped onions over low heat till they soften. I suppose you could add sugar and caramelise them, but that's additional time and trouble.



Add the onions to your meat.



In a pestle and mortar, bash up the cumin and coriander seeds. Just crush them by rolling your pestle, releasing their fragrance and then pummel them till they're a fine powder.



Add these, and the salt and pepper, to your meat. Starting to look more and more appetising already.



Add the grated parmesan, Dijon mustard, worcestershire sauce, egg and 1/2 the bread crumbs and mix. If too sticky, add a few more bread crumbs. Now, a problem with hamburger patties is that they can get quite dry. To counteract this, I find it useful to add 2 Tbsp of milk or red wine to make the patties juicier. Purely optional though.



Your patty mixture should look like very interesting dogfood once you've mixed everything together. I bet all you burger eaters never really thought about what goes into your burgers.



Lay out some greaseproof paper, sprinkle with bread crumbs, and then shape the meat into patties. Place them on the crumbs, and sprinkle more crumbs on top. I used some metal rings to shape my patties, they're dead useful. Be sure not to make your patties too thick though, or they'll be a pain to cook. About half an inch is good. Jamie says these burgers are better if they are chilled in the fridge for about 1 hour before you cook them.



Heat a little oil in a frying pan, and cook the burgers on a medium-high heat for about 8 to 10 minutes, or until cooked to your desire, turning occasionally. You can also fry the sliced mushrooms in the same oil till they're golden brown.



Place your patty on the bun, then the sliced vegetables, then the mushrooms, then the cheese, and place the round bun on top of everything. Let it rest a minute for the juices to redistribute, then have yourself a sloppy, mouth-watering burger that will shame fast food outlets everywhere.

Technorati Tags: Recipes, Burgers

Plug: The Daily Scoop

When I was young I used to consume inordinate amounts of ice cream. Every afternoon, after school, I'd come back and have a big bowl of vanilla ice cream (2 scoops), with Hershey's chocolate sauce and an extra helping of Hershey's chocolate chips. My arteries rebel at the memory, but that was such a joy and a delight.

These days, I get my fix at the many gelaterias and ice cream parlours that seem to be dotting the landscape. Venezia's at Sixth Avenue does pretty good Dark Chocolate gelato, and Island Creamery at Serene Centre is always good for a bit of a laugh.

Today we popped down to The Daily Scoop, a newspaper little ice cream cafe tucked away in Clementi Arcade. Like Island Creamery, TDS serves exotic flavours like chendol, cempadak and durian, but also more conventional ones like chocolate and vanilla.

I tried the chocolate at $2.90 a scoop, and found it to be quite good. It was very gelato-like, a bit more dense and rich and not so milky. My father had the durian, but he wasn't so impressed. Apparently good flavours to try are lychee martini and their local flavours. They also do deliveries, which is convenient. Best of all, their service is really delightful, with an extremely pleasant girl manning the counter.

The Daily Scoop also offers desserts like waffles, coffees and milk shakes, so I think I'll be dropping by one of these afternoons. Message me if you're interested.

The Daily Scoop
41 Sunset Way
#01-04 Clementi Arcade
Tel: 6463 3365
Website

Opening Hours:
Mon - Thurs: 11am - 9pm
Fri/Sat: 11am - 10pm
Sun: 2pm - 9pm

Technorati Tags: Plugs, Ice Cream, The Daily Scoop