Oso Ristorante - 5th Dec 2017
It has been some time
since I last went to Oso ristorante and what better time than now since they
have moved from Bukit Pasoh to the new Oasia Hotel Downtown located at Tanjong Pagar.
The new restaurant’s interior features brick covered wall, art pieces and dim
lighting that gives it a rather sexy appeal. Similar to the old restaurant,
Chef Diego has a room where he stores and slices his selection of cold cuts and
cheeses however what’s new is a row of dry ageing cabinets behind the bar which
houses a few types of beef being dry aged.
Chef Diego is quite renowned for his meats and here he
offers a nice selection that is grilled over hard oakwood. His new a la carte
menu is also spilt into two sections, Classic and Today. We decided to try a
pasta from each section.
For the classic, we went with the Fettuccine with Lobster.
Al dente pasta was covered in a thick and rich San Marzano tomato sauce with
pieces of sweet and crunchy lobster meat and finished off with some chopped
basil. This pasta is delicious and reminded me of why I love pasta so much.
Fettuccine with Lobster Angel Hair Pasta with Crab Meat
For the Today pasta, my wife had the angel hair pasta with
crab meat. I have seen this combination for quite some time in other Italian
restaurants and always loved it. The angel hair pasta is thicker than normal and
the crab meat is cooked in a tomato sauce with slices of garlic. We ordered a
starter of Spinaci to get our dose of greens for the meal. It is a simple salad
of spinach leaves with mustard, barley and pine kernel. The leaves were well
tossed with the mustard dressing that was balanced and not too acidic. The kids
shared a squid ink with prawn risotto. The risotto was cooked well in stock and
seasoned well with a light taste of marjoram.
Spinaci Squid Ink Risotto
While we were dining, there was a gentleman playing live
music with his saxophone that made the experience all the sexier. The food at the
new Oso is still good and I can see them continue to do well with their regular
followers. Next time I will have to try his grilled meats that I have heard so
much about.
~Andre Huber
Executive Director
