Oh wait, before I gush on, let's first acquaint all of you with this gorgeous love of mine....
Everyone, meet my new love,
Ristorante Da Valentino's Fettucine Al Granchio
Every meal to me, is more than just food to fill my belly. As any foodie would tell you, we live to eat. Instead of thinking of it as a necessity to get through my day, I much prefer to allude it a show that has an opening, a body and a closing. You know there's always that point in the musical where everything stops for a moment, when the climax is reached? It's the same with a brilliant food journey, there's always that point where the sweet spot is hit, the point at which your lids fall and lips part in utter pleasure, when u savour that delicate explosion of flavours in your mouth.
My first bite of this dish was the delightful sweet spot of the night. If I am to be utterly honest, I wasn't particularly sure of the pairing of squid ink pasta tossed with crabmeat, two distinctly individual flavours mixed together. Granted that both were seafood, but one has that deeply crustacean punch and the other has this uniquely dominant flavour. I've had rave reviews of this dish from friends and so my expectations were almost sky high.
When first served, the black squid ink pasta is completely incongruent against the creamy orange tomato base but that piques my interest. The dish is served bare save for the basic garnishing of a herbed leaf. The fettucine was done al dente much to my delight. Unlike previous crabmeat in tomato based pastas I've tried where the crabmeat is drowned out by the creamy tomato base, this one struck such a finely tuned balance with the tomato in the background complementing the crustacean star. The sweet crustacean aftertaste lingered on my tastebuds afterward. The amount of cream used in the dish was optimum and I didn't feel the usual heaviness from a cream overload.
So far, it's the best pairing I've tasted. I'm already craving for more. The waiting time up to my next visit is such a torture...
Of course, though my love was the star of the show, I couldn't quite discount the supporting ensemble that night, whose opening act drew out anticipation in me.
Supporting actor 1: grilled parcel of cheese wrapped with premium ham
The ham was nicely grilled to create a crispy texture without being too dry and the melted cheese oozed out as soon as I cut open the parcel. So far so good.
The taste test did not disappoint either, the thin layer of grilled ham although crispy, had a tangy bite and its saltiness contrasted the milder cheese flavour. However, towards the end, the saltiness got a tad overpowering.
In my opinion though, a slightly sweeter cheese could have been used to balance out the salty flavour of the dish. I tend to prefer stronger contrast in my dishes.
Supporting actor 2: grilled octopus leg
My dining partner particularly enjoyed this dish having a weakness for squids. The large grilled tentacle was served curled up nicely on a bed of salad. The deep red flesh stood out from the bed of greens topped with a slice of lemon and the colour mix was appealing which scored presentation points with me. The server then proceeds to slice it up at the table into bite sized sized pieces.
The bite was slightly crunchy and the meat was springy. The flavour was kept original and was not enhanced by much more. When the lemon was squeezed on, a tangy edge was added that I quite enjoyed.
In my opinion, the taste was nothing spectacular but the texture and freshness was above average. Not something that I would shout about but still a pretty well done dish.
Generally, any one versed with the ways of staging performances would tell you that the finale is key to pulling the show together. If the finale lets down, the audience generally walk away less than impressed. On the contrary, a good finale, could boost audience perception of the entire experience. In culinary terms, I'm a strong believer in the closing acts which is why desserts are such a strong point of consideration for me.
Tonight, the closing act was the tiramisu, a traditional Italian dessert that dearly love. The standard of the tiramisu is often congruent with the standards of the rest of the meal in my opinion. And in this case, it held true.
Closing act: Tiramisu
The texture was delightfully creamy and smooth albeit a bit of an overdose on the cocoa powder which choked me slightly. The sponge layers were adequately soaked with a precise amount of liqueur which was enough to tantalise but not enough to overwhelm. The blend put together was a delightful sensation for my tastebuds.
Not the best I've had, but it definitely holds its own.
But, it's more than just the performers involved, the setting plays a crucial role in determining the extent of the audience experience.
This rendition took place, not in a typical posh Italian restaurant, but in a quaint family run restaurant infused with warmth and cosiness and interspersed with lively chatter. The walls are decked out with family pictures and posters and the colours theme is fairly rustic which contributes to the warm setting. It provides a comfortable environment for a hearty meal with an easy ambience and I found myself rather laidback throughout the night.
The service is impeccable and deserves a thumbs up, from the service provided to the friendly smiles that greet patrons all round.
And that, was the gorgeous Italian rendition I indulged in just a few nights ago. An experience I'm looking forward to repeat soon in fact.
Ristorante Da Valentino
11 Jalan Bingka
Singapore 588908
Restaurant: 6462 0555
No comments:
Post a Comment