Singapore - Reacquainting with Pasta Brava
I still remembered the last time I stepped into Pasta Brava in Craig Road - that was when it newly-opened in 1993. Wow, it's been around for 18 years now. In Singapore, where restaurants come & go at the blink of an eye, that's like an equivalent of 90 restaurant-dog-years :-D
I was actually in the neighborhood this afternoon to seek out one of the new French bistros in town, the one-month-old La Maison Fatien, when I was waylaid by this Italian oldie - pulled in by a wave of nostalgia. I have no recollection of the interior from my previous visit, but it was beautiful - dark-panelled wooden walls and beams, golden glow from the chandeliers and glass-lights. Only thing they need to improve upon - replace those cheap-looking framed prints on the walls with proper oils - need not be expensive, but tasteful ones.
Foodwise - very well-executed Italian classics, not the best-tasting in town (that's probably at Bonta, Otto, Garibladi or Valentino) but simple, straightforward, and satisfying.
Starter - Vitello tonnato - average-tasting here, but I *love* vitello tonnato and it's getting to be very difficult to find in Singapore, despite the large number of Italian restaurants;
Main - Cheese-filled raviolis, with tomato puree, topped with Parmigiano-Reggiano. Again, simple but comforting.
Dessert - Tiramisu - MOST definitely the best-tasting version I'd had in Singapore! Back in 1993, Pasta Brava was slugging it out with Fratini to serve the best tiramisu in town. Fratini was the toast of town then - but I think it's been closed way before the end of that decade.
Hats off to Pasta Brava for its amazing staying power - I guess decent food at decent prices will always have a place here in Singapore, despite the advent of superstar chefs (Boulud, Batali, Robuchon, Savoy) with their S$300-S$500 menus.
11 Craig Road
Tel: +65 6227 7550
11 Craig Rd, Singapore 089671, SG
Interesting. I looked it up - it seems to be consistently listed as being one of Singapore's best restaurants? The menu seems to have a distinct Mid-/Northern Italian character.
The tuna mayo sauce for the veal looks orangeish/reddish - what else was added to give it that color?
I think the color's a reflection from the glow of light from above, huiray. Anyways - my CNY break in Singapore's coming to an end today (9th day of the Lunar New Year) - flying back to KL this evening.
Having "Lo Hei" and *halal* dim sum this weekend at Mandarin Oriental KL - will post about it then :-)