Riding on the success of Saveur, founders Chef Joshua Koo and Chef Dylan Ong decides to bring affordable yet delectable Italian cuisine to the masses. The chefs use cooking techniques, gathered from past experiences in worldwide high-end restaurants, to produce promising dishes. Being Shatec-trained, our local chefs are establishing themselves pretty well in our competitive dining industry. The menu was a pleasant sight for me, dishes are categorised into Earth, Land, Seas and Light. Salmon: A nice piece of salmon fillet sits prettily on a bed of parma ham, pea ragu & bonito oil. The salmon skin shows off a good crisp and sear. However, it would have been perfect if the fillet was less done. I prefer my salmon slightly raw and pink inside.
Duck Tortellini: Where do I begin? The pasta was nicely done, skin not too thick and cooked well. Yet, it would have been so much more satisfying if the more effort was put into the duck filling. Bland and dry, my companion and I could not hide our disappointment. Not to mention that the combination of the poached egg and parmesan emulsion was pretty distasteful.
Pistachio Panna Cotta: I strongly believe desserts exist for several important reasons. And one of them is to end off every single meal on a sweet note. Ever since my companion and I tried this dessert at Saveur, we fell in love with it. An explosion of flavours occurs with every spoonful of smooth, creamy panna cotta topped with crushed pistachio nuts. Perfecto.
CONCETTO by saveur
2 Handy Road
12 noon to 9.30pm
Tel: 6735 1141