Saturday, November 10, 2007

Da Paolo Il Giardino, Cluny Court


I'm quite taken in by the location of this place (501 Bukit Timah Road,#01-05, Cluny Court) which is actually secluded in the back of the row of shop houses just beside Serene Centre along the junction of Bukit Timah and Adam Road. The funny thing is that the huge sign stood just beside the bamboo lined and stone pathed walkway, which was so obvious that I had actually overlooked it for some moments before realising that the innocuous path had actually lead to a shaded sanctuary which was the restaurant.

The starter for lunch was the portobello al forno which is are grilled portobello mushroom caps topped with mozzarella cheese, basil and rosemary on some greens and cherry tomatoes. The mushroom tasted pretty much like how it looks and apart from being rather juicy which can't be seen from the picture, it's a regular and decent rendition of its kind. After having had the magic mushroom from the Original Sin, I found it hard to really consider portobellos from anywhere else, exceptional. I know it's not a very fair comparison here.



I didn't make note of the pasta names, but the ingredients would pretty much speak out for themselves. This duck liver tagliatelle I found, was quite the outstanding pasta which was very well flavored in the oils of the pan fried liver tossed in cherry tomatoes and sliced mushrooms. This isn't the regular quivery foie gras but it comes a distant close, being not overcooked and seeped in their fragrance. I didn't expect anything less than al dente there for the noodles and it definitely didn't disappoint in that department, being firm and of sufficient bite.


This other tagliatelle comes tossed in a tomato cream sauce with vodka, and not to any surprise, I couldn't actually taste any of the liquor in the sauce. I was actually hoping for a noticeable hint of it. Still, it comes with that rich and flavorful sauce that is loaded with minced crab meat that permeates the dish and that makes it very memorable for its taste. This item definitely looks to be something that I could return for again.


Da Paolo is one of the places that you shouldn't pass up on tiramisu because it's just so much better than most of the other places. I'll be lazy here and skip the description because I've already done it previously, but suffice it is to say that the ones here are just good.

4 comments:

Ben said...

"This other tagliatelle comes tossed in a tomato cream sauce with vodka, and not to any surprise, I couldn't actually taste any of the liquor in the sauce. I was actually hoping for a noticeable hint of it."

Penne (tagliatelle in this case) al la vodka is the classic name for this dish.. Try cooking vodka off, you won't get any taste fro it because Vodka has no taste. Hence the introduction of flavoured Vodkas..

Nic (KHKL) said...

I think vodka will (at most) provide a certain scent, but not taste. Moreover, tomato-based sauce is always an overempowering sauce. Love the idea, though.

LiquidShaDow said...

I think I was expecting the hint of alcohol rather than the taste of vodka specifically. I always felt that since it was used in the cooking process, there should be something residual about it's flavor left on the dish.

Ben said...

Well, the best Al la voda dish i ever had is from a diner here in Toronto.. tried it in fancy italian restaurants but no one beats his !! a nice huge plate for $9 !