Angelo’s on Kiliney Road


We’ve all known Angelo Sanelli for many years from his 12+ years at Michelangelo’s to Mietta, so I won’t bore you with the story because Google is your friend.

Angelo has opened his latest incarnation on Kiliney Road and we decided to pay him a visit. And us being us, we decided to go off menu.

Foie Gras with Chicken Liver on Toast

Livers on toast

I’ve been looking, unsuccessfully, for a good and spicy Pasta Puttanesca for quite some time now, so I requested for it and Florence wanted Pasta al Nero di Seppia. Unbeknownst to us, Jasmine the restaurant manager also suggested their famous Penne alla Vodka.

The decor for Mietta is basically the same as Angelo’s with it’s hard wooden chairs with tables whose legs make uncomfortable seating for those with a big Coglioni Salami if you get my drift.

Pasta Puttanesca

Pasta Puttanesca

However, we are not here to talk about decor. The antipasto consisting of grilled Melanzana stacked with Zucchini and pinenuts, Mozzarella with pesto and sun-dried tomatoes and a slice of Prosciutto di Parma around a honey melon was excessive but it was a wonderful way to start the meal.

I was half-full by then but when the plate of livers on toast was placed before me, I knew I had to make the effort or die trying. Chicken livers placed on top of a piece of Foie Gras on toast with generous lashings of rich wine sauce was so rich that I had to eat slowly lest my tongue explode.

Pasta al Nero di Seppia

Pasta al Nero di Seppia

So how was the pasta? Well, we had 3 different pastas. How did you think it went? The Pasta Puttanesca was awesomely good: salty, spicy, tangy and rich. Initially Angelo asked if we wanted it traditional with anchovies or modern with bacon, I was glad that Angelo went with the anchovies.

The Pasta al Nero di Seppia (squid ink pasta) was exceptional. Thick, rich with a slightly briny flavor that spoke of the sea. Unfortunately I didn’t take too much of it because it contained way too much seafood for me. Florence liked it though. 🙂

The Penne alla Vodka caused my downfall. It was rich, creamy and very comforting but it was just too much pasta for me to handle after the other two.

Penne alla vodka

Penne alla Vodka

I groaned when they brought out the meat course consisting of – I was very grateful for this – a very small rib of lamb and a beef sirloin. The Dead Cow Society have always had great steaks with Angelo so as always, both were competently done and while I hate sauce on my meats, I have to say the gravy on the lamb and beef were astonishingly good. Must investigate further.

Dessert. I don’t remember dessert. I don’t want to remember dessert.


If Angelo has a fault, it is with his generosity, a big man with a big heart; I quailed when he came over to apologize for the lack of food. It was a last-minute dinner, so he didn’t have enough time to do something special.

Angelo’s on Killiney is not avant-garde. It is old-school Italian dining. I see a lot of people come in, on their way home from work, to have a bowl of pasta and a glass of wine to linger over their newspapers. That is, in essence, what Angelo’s is: famous for its very good pasta and comfortable dining.

Angelo’s is at 111, Killiney Rd 239550, Tel. 6732 5113, Open Daily 11am-2:30pm, 6pm-10:30pm





Posted on 11th Nov 2010 in Italian, Old School, Singapore


There Are 4 Comments


Cheryl commented on November 12, 2010 at 9:29 am

been craving for pasta since last week and this sounds like the perfect place to soothe my craving! man, i so want to try the squid ink pasta!!! ALL the pastas look and sound darn good!


ivan commented on November 12, 2010 at 10:34 am

Please go! Like all new restaurants, they need support from us.

Mind you, the Pasta Puttanesca is off-menu (but really very good).


Phoebe O. commented on November 15, 2010 at 2:38 pm

How’s the price like?


ivan commented on November 16, 2010 at 11:16 am

@Phoebe O. It’s reasonable. The pastas are value for money.

Post A Comment

The comments are closed.


Recent Comments ?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?




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


View Stats