Bontá unplugged

Unplugged because most of the things here aren't from the menu and the after dinner was graced with the company of the Chef Luca Pezzera. Where casual dialogue evolved around prices of Japanese produce, how he likes otoro and not uni, the real faces of restaurants in Italy and quite a number of other things which will not by discretion, go beyond the dinner table. Chef Luca is apparent quite conversant with the local slang judging from expressions like "ok lah", "I tell you one thing ah", or "very expensive leh" that arose in the midst of his candour. This visit also represents a re-acquaintance to the food at Bontá, recalling that it didn’t leave deep impressions previously. Opinions were rather different this time round, but then again, there’s also the stuff that one doesn’t usually get since they’re seasonal. Still, one can get a feel of straightforward and down to earth cooking that doesn't reek of fancy schmancy.

The first starter was a pair of steamed or poached German white asparaguses blanketed by a sunny side up with shaven Parmigiano Reggiano. I though it was a appropriately warm in a refreshing way. The crunchy asparagus which were also a little juicy. Cheese and eggs sealed the deal for me. Nothing overly complicated but a warm and pleasant opener. I just found out that white asparagus are grown in the dark today.

Asparaguses were followed by sliced Parma ham and chilled melon pieces drizzled with something sweet that tasted like honey. And something else. I couldn't really identify. Again, nothing over the top.

Pasta was good. There's truffle cheese sauce and with more freshly shaven summer truffles. What I liked about this was that the cheese in the sauce was outstanding yet not overwhelming as to mask gentler truffle flavour. Comfort food.

Secondi piatti was a seafood duo of tuna and scampi. I was for red meat but since it's all decided by the chef, you get surprised sometimes. The outstanding items were the sweet scampi and roasted garlic. There was almost none of the pungence associated with garlic and the bulbs were slightly sweetish and crunchy. The tuna wasn't really my thing. It was still juicy even though it was a little hard. There was rosemary which I don't normally enjoy. Would have been great if there was more scampi.

Dessert was a molten chocolate cake with rum and raisin ice cream. Not much to say about this.