Comments on: Otto Ristorante

By: Glenn Lee

Glenn Lee — Fri, 27 Jan 2012 12:51:29 +0000

@Hammond, a pity to hear that. Did you feedback to the chef/restaurant?

By: Hammond

Hammond — Wed, 18 Jan 2012 08:36:08 +0000

I was very disappointed with my dining experience at this establishment. Foie gras is such a delectable ingredient that there is absolutely no excuse to get it wrong but I left half my portion on the plate (trust me, this never happens with foie gras). Sadly it was underseasoned and overpowered by the tartness of the sour pineapple. Main course of cinnamon quadrotti with venison sauce overpromised and underdelivered as it was way too salty and one-dimensional. Was hoping the tiramisu would save the day but bizarrely this was sold out at lunch time so settled for the cheese platter – the crackers were good but can’t say much for the cheese.
Food just scraped a pass…but in terms of value for money it’s a fail for me.

By: The Merry Traveller

The Merry Traveller — Tue, 24 Aug 2010 03:41:28 +0000

I’ve been there and love the risotto. Would agree that it’s one of the best Italian restaurants around.

By: Oyster diaries

Oyster diaries — Wed, 30 Jun 2010 16:05:41 +0000

yums, the pasta looks awesome. Looks like a visit is on the cards

By: Glenn

Glenn — Wed, 30 Jun 2010 01:24:01 +0000

@ice: The squid ink pasta was quite good. Yeah I realized! I did do a google search but to me, it was rather a novelty for me as I’ve never had this before. I’ve never tried this anywhere else before, but I’m very sure that Chef Michele’s version is the best! I love his food! On the contrary, I did not find it too overwhelming, compared to say a cream based sauce pasta.

By: ice

ice — Tue, 29 Jun 2010 23:53:25 +0000

test test

By: ice

ice — Tue, 29 Jun 2010 23:50:23 +0000

I’ll try the squid ink langoustine tagliolini next. I was deciding between this & the white truffle tagliatelle but the latter won of coz.

Uni & bottarga pasta is no longer a novelty. Many Italian restaurants here do serve this. In fact, fresh sea urchin & bottarga is very much featured in South Italian cuisine, Sicily & Sardinia to be exact. I’ve eaten this combi pasta in some restaurants here but none compares to Chef Michele’s version. A full portion does get abit overwhelming actually.