The restaurant is tucked in the middle of an area somewhat specializing in Middle Eastern cuisine...Lebanese, Arabian, Malay, et al. But this brilliant place, which serves a wonderful selection of craft beer is rather interesting. The chef is Matteo Boifava, with over 18 years in the kitchens of many restaurants in the world, including Heston Blumenthal's 3 Michelin starred The Fat Duck.
We started on the table with a soup. The Tortellini in Bordo
The soup was a revelation. The tortellini was made with a mix of pork and beef, and was delectable. The skin of the tortellini was thin, light, and the meaty filling was very nice. The broth, which is made from house made chicken stock is magnificent. Very nice, shiok.
Next, the Primi Piatti of fregola with seafood, bottarga and zucchini.
Fregola is not a common pasta in Singapore. It is a kind of cous cous, made from semolina dough rolled in small balls and toasted. Quite typical in Sardinia, I was told. The texture was nice and el dente, firm to the bite, with some springiness. The seafood broth was rather strong and nice. With prawns, squid, scallops.
Next the pizzas...these were cooked in a wood fired oven, and made Sardinia style, with a thick, soft dough, which rose to be rather fluffy and crisp on the outside.
The house pizza: Pizza Fabbrica is a vegetarian option which features pumpkin cream, fior de latte, broccoli, and sun dried tomatoes
The taste was very good. The pizza dough was nice, fluffy but with a consistency which is rather springy. The pumpkin cream was magnificent. And provided with excellent counterpoint by the tart sweetness of the sun dried tomatoes and smooth, cream. Very good. Two thumbs up for this pizza.
But the other two pizzas we tasted was not to be shamed. The Pancetta fungi caprino e scalogno was next
Same dough, so same excellence. The toppings were the fior de latte, and a rather magnificent pancetta. Savoury, and beautiful flavours which blend well with the mushroom, scallions and oh, so wonderful goat cheese. Another winning dish.
And finally black truffles on a pizza...somebody's gotta do it
And am I glad I found it here. The delicate and yet unmistakable flavour of black truffle wafted through the restaurant as this was being served. Again, same pizza base, magnificent as with the others, with fior de latte, porcinni mushrooms, scamorza cheese and freshly shaved truffle. Very good.
For desserts, a special dish. Instead of a traditional tiramisu, Fabbrica presented us with the Birramisu...
Made from Hitachino Nest Espresso Stout instead of coffee, the dessert was interesting. The stout was brewed using espresso beans so the flavours carried through as rather robust notes I must add. And the entire concoction was masterfully made, such that it was sweet but not too sweet, and very pleasant.
Rather interesting...first time I have come across stout brewed from coffee beans.
Overall, a wonderful place to dine in. With great food, and a variety of craft beers to accompany. Recommended.
69/70 Bussorah Street