Its the start of Restaurant Week in Singapore (7 Oct to 14 Oct 12) where participating restaurants offer discounted set lunch/dinner. The downside is the reservations are extremely hard to make. Initially I didn’t even make an attempt to make any booking this year (cos my shortlisted restaurants were snapped up even during the pre-reservation booking period for Amex card users last year). This year, I only made an half-hearted attempt after a colleague updated me that additional slots were released for some of the restaurants.
Oso Ristorante was one of those who had slots available for dinner. We wanted to visit Oso Ristorante a few months ago while strolling around Bukit Pasoh area. The place was packed on the balcony, filled with many expatriate looking foreigners enjoying their drinks. However we didn’t make the visit as I felt that the pricing was kinda steep for an establishment like Oso…
Since they were participating in Restaurant Week, I didn’t mind giving their $55++ 3-course set dinner a try.
Housed in a conservation shophouse, the 1st storey was a hip lounge area, while the dining area is on the 2nd storey. The set dinner served on Restaurant Week was as follows:
- Warm cauliflower timbale with avruga herring caviar in dill dressing sauce – For some unknown reason, the dill dressing were missing on ours. I only realised when we saw others had a lump of white paste on top of the Avruga Caviar… Maybe having the dill dressing will make the avruga taste more palatable…
- A shooter of hot seafood cioppino bisque soup with grated orange skin – I believe it had a dash of truffle oil in it. Acceptable but nothing great.
- Homemade “tagliatelle” pasta with light “Taleggio” cheese fondue with baby peach in white truffle flavor – From the textur of the pasta, can tell that it is definitely tasted homemade (not those commercially packed kind), nice cheese sauce but slightly gelard. Good that they served it in a small portion.
- Braised Wagyu beef cheek in Barolo red wine served with lemon mash potato – A bit similar to Beef Bourguignon. The braised beef cheek was soft and melts in your mouth. We ordered a glass of Barolo and Bourgogne to pair with this dish.
- 70% dark chocolate and almond timbale “bonnet” – Nice presentation, the choc & almond were made into somewhat like pudding texture. Good pairing.
Overall I felt that Oso Ristorante fell below my expectations in terms of food. Not sure if they were constrained by the lower budget of Restaurant Week menu…but even so, the quality of execution wasn’t exceptional. I enjoyed the wine more than the food…
The decor of the place gave me a very “heavy” and gloomy feeling. Service was good though, the staff were polite and welcoming.
I’m very sure there are much better Italian restaurants in Singapore.
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