Off The Beaten Track At Oso Ristorante At Bukit Pasoh

Flying Fish

Since it’s relocation announcement last September at a Slow Food luncheon, I’ve been wanting to revisit Oso to see what the new ristorante looks like and more importantly, how’s the food like at the new place.

I was almost late and in my haste I strode in the door and requested for a table for two and was greeted by the legendary Phillipe Pau formerly of Les Amis Catering and the person who made L’Aigle d’Or one of the finest French restaurants in its day. Thus seated, I began to leaf through the wine list (looks good) when I noticed that Oso Ristorante had changed its name to Absinthe.

Yes, its a classic Ivan Dummkopf move. Anyway, Phillipe was gracious enough to lead me upstairs and handed me over to Stephane Colleoni, manager of Oso Ristorante.

Unfortunately all tables were taken up, so I took a table in a discreet corner and waited for Joone! to arrive. The wine list was not as impressive as Absinthe but then again, what do I know about wines?

We started with a crisp Prosecco as we perused the menu. To our surprise, there was nothing new; we’ve had everything on the menu already, I mean, the 48-hour lamb has been there for more than 48 months!

Prosecco

Of course, the wonderful thing about Oso is that on quiet nights, you can ask for an off-menu item or a special but you’d need to be adventurous. Anyway, Chef Diego Chiarini came out to ask what was our preference (picky me: no prawns or crab). We were taken aback when Stephane came out, a little later, bearing a flying fish that was just delivered fresh which was to be our main course. Very cool.

Antipasto started with a cold crab for her and a Bresaola for me.

2009Jan08-oso-4          2009Jan08-oso-5

Granted, they were both on the menu – I read fast – but the cold crab looked very good. Either the Bresaola was a little too cold or my tastebuds were off, but I couldn’t discern much flavor from the beef which was a pity.

Primo fared better because we could not decide on risotto or pasta, so Chef Diego gave us both. My current belief is that for each course, Chefs should always stop at 3-4 bites, it leaves the guest wanting more. At a fine restaurant, you want your senses awakened and teased to a heightened level of sensuality; this is what you are paying for. If you want full, go to a hawker center later.

Perfumed with Truffle oil without being cloying, the black Truffle risotto was comfort food at its very best and Oso Ristorante serves one of the best risottos around.

2009Jan08-oso-8

The pasta was a spicy affair topped with morsels of Baccalà (I’d need Joone! to verify that). While I prefer bite-tier than al dente pasta, the texture was seemed just right for the flavorful concoction as the pasta twirled around our forks, I don’t think bite-tier pasta would be suitable in this situation.

I would say that the Primo was wonderfully executed in that we had our pasta and risotto fix but somehow, there’s a fond feeling of “can have one more bite of it”. 🙂

By this time, I was almost full, so it was with some apprehension when the flying fish was brought out for display as our Secondo.

Flying Fish - Cooked

It was a simple dish of grilled flying fish fillet with an almost sweet tomato sauce over it. Being a muscular fish, the flesh was tough or as the Teochew’s term it: “Loh Goh”. I thought it was not overcooked as the fish broke apart nicely for me. But I am hesitant to eat any fish with a strong sauce over it because it’s an old Army cook trick to disguise food that’s going bad with sweet-and-sour sauce. According to Chef Diego, this was done Sardinian style as taught to him by his mother, as the fish has a very neutral taste, a strong tomato sauce was required.

2009Jan08-oso-10

Dolce was a strange platter of cakes, pies and sorbet but as we were already very full, we didn’t really tuck in very much. Or at least I don’t remember if we did.

And finally, to cap off dinner, I requested for limoncello as our Digestivo. It was great but I would have preferred if it was served as a slush. It’s more delicious that way. 🙂

Of Course It's Limoncello

Seated at the balcony was something that I usually don’t do but it was a cool evening. Unfortunately, that was slightly marred with the garbage truck running around. Service is, of course, at its usual high standards with Chef Diego and Stephane coming out frequently to check on the guests. While a little boring (we’ve had everything on the menu before), the specials were definitely worth skipping a session of Yoga for.

Oso Ristorante at Bukit Pasoh has been blogged to death by people who have mostly tried the eggy item on the menu, but once in a while, it’s nice to go off the beaten path.

Oso Ristorante is at 46 Bukit Pasoh Road, Singapore, 089858 Tel. 63278439

2009Jan08-oso-15


Posted on 30th Jan 2009 in Food and Drink, Italian

  —  

There Are 6 Comments

 

MissyGlutton commented on January 30, 2009 at 10:20 am


hahhaa I guess i should leave out the eggy item, if i decided to ever go down there.


 

Ratatouille commented on February 2, 2009 at 12:32 am


always liked reading your posts.

that flying fish really looked weird. was the crab more about the meat or the inards?


 

ivan commented on February 9, 2009 at 12:33 pm


@Ratatouille: Thanks. Regarding the crab, it was more the meat. I believe that crab innards are not suitable for eating.


 

[…] “special treatment”. Possibly an amuse bouche or a Chef favor, a verbal is usually for people who are bored or are uninspired by the regular or set menus. The extra special […]


 

[…] were greeted and seated by the great Phillipe Pau who remembered us from our last visit to Oso. There have been some feedback about Phillipe being intrusive to the point of being rude, but these […]


 

[…] than Champagne, was invited to a New! Year! Dinner! At! Yanting! With! Yahoo! and was introduced to a flying fish for dinner at Oso. Speaking of great food experiences, Tan Yong Soon, a senior official at Singapore’s […]


Post A Comment

The comments are closed.

Search

Recent Comments

cincymetal.com: ?hhis is vital a? you would certainl? nnot want a pet dog entrance do?r to open...

Rexic: Would have agreed with you but then I saw Pontian wanton mee with nacho cheese...

ivan: Thanks! I just think it’s a tired argument that doesn’t make sense.

Bugger: Btw, kacang puul looks amazing!

Bugger: Hear! Hear! So called “authenticity” is a great hurdle to emergence of new...

MervC: I like they way they bring out the massive chunk of tuna, and the great knife skills,...

ivan: Yes you are. 🙂

MervC: Look like Hashida Sushi. Am i right?


Asides


Categories


Links

Cha Xiu Bao

Chubby Hubby

Makansutra Forum

My Inner Fatty

Nibble & Scribble

NYT Diner’s Journal

Only Slightly Pretentious Food

Serious Eats

Tamarind and Thyme

The Girl Who Ate Everything

The Wong List

Umami


View Stats