This was our first visit to Oso after they had shifted to the current location (27th Floor Oasia Hotel Downtown, 100 Peck Seah Street, tel : +65 6327 8378). The last time we ate at the restaurant was a long time back.
Bread has changed from what they served previously. The onion focaccia tasted fresh and the flatbread cracker thingy were good with salumi.
Cioppino was not bad. It's a prawn bisque flavoured with some orange zest.
We had some beef tenderloin carpaccio with black truffle puree and crushed hazelnuts. I found this to be somewhat addictive with those flatbread that I mentioned earlier.
Oso has venison tenderloin cured in house. The product was tender and smokey and paired pretty nicely with those sour berry things on the side.
Curious about how limpets would taste like, we ordered their Atlantic limpets with pink pepper on angel hair. Like clams. Those pink pepper had a different aroma from the common black variety. While I didn't dislike it, I prefer the black.
It's truffle season so we got some tagliatelle with Parmigiano Reggiano and tartufo bianco. Creamy, cheesy and buttery.
In our opinion, we make better tiramisu than the ones Oso serves. This was dry and a little lacking in flavour, salvaged mostly by the mascarpone cream.
We'll remember to skip their regular coffee the next time as well.
No comments:
Post a Comment