Michelangelo’s – 17 Years Young and Counting

25 03 2013

With the rapid succession of comings and goings in the Singapore food scene, few establishments can boost about having a 17-year track record like Michelangelo’s. Even its next door sister restaurant Original Sin has been around for 14 years. To  be in business for that long, they had to be doing something right, right?

While some eateries have centralized kitchens to save cost, Michelangelo’s takes it to a whole different level with their wine cellar. Many people have commented about their extensive wine list and to hoard such a range, the restaurant group actually owns a semi-detached house just across the restaurant. So, don’t be surprised if you suddenly see the sommelier walking across the road and coming back with a bottle of wine. He didn’t just run to NTUC to get it.

The Carpaccio di Manzo ($22++), “Beef tenderloin, arugula, Parmesan, truffle oil”, is a safe choice, unless you aren’t a fan of raw beef.

The Caprese alla Michel ($22++), “Oven-baked portobello mushroom, mozzarella, tomatoes, salami chips”, was a tad boring. While I love the idea of salami chips (think of it as thinly sliced deep fried luncheon meat), the dish in its entirety seems like something I could whip up at home rather easily and really doesn’t justify the price tag in my view.

We were all taken by the Risotto al Fungi ($24++), “Confit of pork belly, forest mushroom, white wine, Parmesan”. The texture of the risotto was perfect to me, especially since I prefer it on the wet side with the rice grains not overly chewy. I detected the use of some truffle oil as well, which certainly enhanced the savoury cheesiness of the risotto. However, while the dish was really tasty on the first bite, the law of diminishing returns quickly set in, as subsequent mouthfuls tasted increasingly salty and the cheesiness exceedingly cloying for a single person to bear. Now that I think of it, my guess to why the risotto felt increasing salty is because the briny pork belly had a higher probability to sink to the base of the dish. My advice is to share this amongst 3 people for an optimal experience.

My favourite was the Penne Sambuca e Gamberi ($24++), “Prawns, semi-dried tomatoes, rose cream sauce, 50ml Italian Sambuca”. The tanginess of the tomatoes was what caught my attention first. Not as overwhelmingly tangy as the usual tomato-based pasta due to the addition of rose cream. Instead, what I felt was a light fiery aftertaste. Initially I thought I had bitten into some chilis but soon realized it was the Sambuca, a sweet flamable liquer that forms the base of a Flaming Lamborghini. Thumbs up for the progression of flavours.

The Tuscan Rosticciana ($34++), “Full rack of Tuscan style grilled pork rib”, is suitable for those who love their ribs with a little bit of bite, instead of fall off the bone tender. Personally, I’m a fan of the latter but still had an enjoyable time gnawing around the bones. The portion is rather huge so again, sharing is recommended!

As one of my favourite desserts, I never fail to try out a Sticky Date Pudding ($12++) if it’s on the menu. The one here is competently done and just a little less dense than a fruit cake. The Vanilla Ice Cream is of a good quality too and pairs well with the warm pudding that is drenched in sweet butterscotch sauce.

While I had some trouble finishing the Tiramisu ($12++) at Michelangelo’s sister restaurant Original Sin, the one here is clearly lighter in both the espresso flavours and consistency of the sponge cake. I also like how the sponge isn’t soggy and goes down the palate easily.

While some dishes bordered on mediocrity like the Portobello Mushroom and Ribs, no dishes I tried left negative impressions and I thought dishes like the Penne Sambuca really shone.

Special Thanks to Michelangelo’s for hosting this lunch tasting!

Michelangelo’s

Blk 44 Jalan Merah Saga, #01-60 Chip Bee Gardens Holland Village

Tel: +65 6475 9069

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One response

25 07 2013
Home Design Websites

I always used to study article in news papers but
now as I am a user of net thus from now I am using net for articles or reviews, thanks to web.

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