Eat in Singapore (5) 吃在新加坡(五)

Eat: four-course Italian set meal

吃:意大利四式套餐

Venue: GAIA Ristorante & Bar (located at Goodwood Park Hotel)

地点:GAIA意大利餐厅酒吧(位于良木园酒店(Goodwood Park Hotel))

This was part of Restaurant Week held in Singapore annually and recommended by a friend. The restaurant was accommodating enough to switch to a vegetarian option for me, they were also happy to tweak a dish a bit for a friend who did not take lobster bisk and the new combination turned out well too!

Something not to be missed is, the service staff were courteous and hospitable. Some were funny too, Italian style. They also took the effort to explain the dishes to us.

经朋友推荐,我们一行人在新加坡一年一度的’餐馆一周’(Singapore Restaurant Week)到这家餐厅用晚餐,品尝餐厅为‘餐馆一周’而特别搭配的菜色。餐厅不仅为我准备素食版本的四式套餐,甚至为不喝龙虾汤的朋友灵活地换了换配料,但还是能令那道菜美味可口!

我得提一提的是,餐厅的服务生既有礼貌,也很热情地款待我们,有的还挺幽默的。他们还细心地为我们解释每道菜肴的食材和特色。

My appetiser, antipasti in Italian, was a spread of thick tomato slices with what I thought was stracciatella di bufala, a cheese produced from the milk of water buffalo in the Italian province of Foggia. I loved it. The cheese was half creamy and half chewy, mild in taste and it went down well with the fresh tomato slices.

我的前菜是乳酪配新鲜番茄片。如果没猜错,乳酪是源于意大利福贾省,是用水牛的牛奶制成。我太喜欢这道简单的前菜了。乳酪有点软,但也不缺“咬劲”。在各种不同的乳酪中,其味道算是十分清淡,与新鲜番茄片配着吃真不错。

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Second course was Fagotinni Ripien, ravioli stuffed with ricotta cheese served in a light gorgonzola cheese sauce and topped with walnut. Creamy, solid and filling.

第二道是以雷克达乳酪(ricotta)作馅儿的意大利式馄饨,上面还洒了些核桃碎。用戈贡佐拉乳酪(gorgonzola)制成的酱汁浓稠,馄饨饱满扎实,当然也就能轻易地让我有饱足感。

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Then came the main course. The vegetarian version had an eggplant heading my way, which resembled La Parmigiana di Gaia on the restaurant’s a la carte menu. It was a whole eggplant cooked in Parmigiana style with stracciatella di bufala. The inside of the eggplant was filled with sliced out eggplant mixed with tomato sauce and layered with stracciatella di bufala (the water buffalo cheese) before baking it. The slightly sourish tomato sauce lifted the taste of the dish and the cheese was mellow enough so as not to overpower everything else. One word, delectable.

素食版本的主菜是一整个茄子。其部份茄肉挖出来用番茄酱拌一拌,然后装入茄子内,再添上一层上述的水牛牛奶乳酪,最后送进烤炉烤一烤。带点酸味的番茄酱为这道菜增添层次,而清淡的乳酪又不会喧宾夺主。三个字,真好吃。

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Lastly, we had Tortina Di Mele as dessert. It was apple cake grandmother’s style with a scoop of ice cream. The cake was a little too sweet for me and a bit hard, perhaps due to advance preparation or I am not so used to the more solid type of cake. Thanks to the hot tea that mitigated the sugary taste.

甜品是阿嬤苹果蛋糕加一勺雪糕。我觉得蛋糕太甜了点,也不够松软。或许是因为太早准备或是我吃不惯比较结实的西式蛋糕。还好有杯热茶解甜。

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