These fries were indeed crisp and sliced incredibly thinly, but so much so that I couldn't get what I was eating. In fact, they reminded me of the tempura batter crisps instead of potato fries. Again, I'm pretty sure I must be an anomaly because I can see how this will be addictive to some, given how light and non-greasy these were. What I can appreciate though, is the ingenious combination of sauces, that was incredibly tasty & appetising!

Service was friendly and great, and overall I enjoyed my time there. I'd definitely recommend this place if you're looking to have some light hearted fun with some friends over good grub and alcohol. 🍻

I'm not crazy about fried chicken at all, unless they're doused in heavy sauces. So, I'll be the first to admit that it takes A LOT to impress me with this dish.
While the fried chicken here didn't change my mind about how I feel, it is a pretty good rendition of it. The batter was really light, crispy and seasoned well, but the most amazing thing has to be how the chicken remained so juicy and moist within. Yes, that includes the notoriously dry breast meat!
It is also served thoughtfully with some pickles to add some freshness and a garlic dip which reminds me of a whipped version of the tzatziki sauce.
While I'd still pick saucy fried chicken over this, I am certain this would definitely please all the plain ol' fried chicken fans out there. If you're not driving to get here, definitely get some booze to go with your meal; they even have recommended pairings with your choice of chicken on the blackboard!

Popping it in the toaster oven for a couple of minutes certainly did wonders for this treat! The exterior was crispy, flakey and extremely buttery, while the insides remained fluffy such that I could tear the layers apart easily. The pastry comprised lusciously thick swirls (none of that dainty tea pastries that serve to make you only hungrier), making every bite delightfully satisfying. This was certainly comparable in taste and quality to a French bakery that I loved in Australia, and it makes me happy (& frankly a little terrified for my waistline) to know where I can get such quality pastries in Singapore now. I'd definitely have to try the other selections soon!

So... we might have gone just a tad overboard in ordering between the two of us, but definitely no regrets!
They're known for their chapatis and it is clear why. Chapati isn't my favourite carb in Indian cuisine, but these might just have changed my mind. They were pleasantly mild in tasting, and were not at all dry, unlike previous chapatis I've had.
Most also order the Keema along with their chapatis, but I actually preferred pairing mine with their chicken curry. It was familiar in taste, and resembled like our prata and curry without all that oil.
If you're a huge tendon fan like I am, please do not miss out on ordering the tulang! Instead of the red tulang that is commonly found in the other Indian Muslin establishments, these were served with the same curry previously mentioned. My mother said the tendons were a little too tough, but I didn't mind a single bit because it had a nice chew. Probably not the best item to order on a first date because chewing around the bone to get to the best bits in the tiniest nooks and crannies (yes all that anatomy lessons have paid off) isn't the most glamorous sight, but it is an immensely rewarding experience.
The ladies finger and dal were great vegetarian options to balance out all that meat too.
But the dish that impressed us the most, was certainly one which we were not expecting- goat's brain. It was delightfully creamy, and both the texture and taste actually reminded us of scrambled eggs. It did have a mild organ taste, but nothing too off-putting. Beautifully spiced, and packed a nice gentle heat. If you're game for it, definitely give it a go!
Overall, a very satisfying lunch that I'm certain will set me in a food coma soon, but I sure ain't complaining. 😌

Pricier than most other baguettes, but it's one of the best ones I've had too! The outside was hard and crusty like any respectable baguette would be while the interior was amazingly soft and fluffy.
A very well executed baguette made with authentic ingredients (the owner shared it was made with French flour) to boot. ☺

Microwaving it for a few seconds rewarded me with a slice of really fluffy and soft cake, but unfortunately the cheese did not melt into a gooey mess I was hoping for. The cake at room temperature did taste too eggy for me, but that wasn't a problem when I had it chilled the next day.

So TL;DR: if you're all about that soft, fluffy texture in cakes, definitely have it warmed up in a microwave. But if you find the flavour too eggy and the cheese too mild, try refrigerating it and you might find yourself enjoying it a little more like I did! 😊

This pasta is one of the most popular items in the menu, and rightfully so.
The sauce was incredibly heavy with all the oil, but the generous amount of truffle brought decadence to a whole new level. The meat too was still packed with flavour and certainly did not let the sauce it came in to overpower it, managing to taste wonderful on its own. Extra credits have to be given to the homemade pasta, which tends to be cooked too soft for my liking, but this was perfectly al dente, and tasted like nothing store-bought pasta can achieve. Yes, when cooked right, such is the beauty of handmade pasta which affirmed my beliefs that this restaurant are run by chefs who know their Italian food.

Service was professional and courteous, food was unpretentiously good (mindblowing when paired with their wine) and ambience amazing. Ristorante Pietrasanta is certainly a fine establishment of its kind.

Having heard so much about their burrata, I came bearing sky high expectations. So I don't know if it was because of that I was slightly disappointed with this dish. The usual rich creaminess of burrata which I love was lost in this dish, but I think it may be because it was cooked within a pasta. I would love to try it fresh the next time I come though!
The ravioli itself was amazing- the pasta was thick enough to wrap the cheese, while adequately thin for it not to overpower the filling. It was firm to the bite too! Ravioli isn't my go-to pasta, but this was very well done. Sauce was fresh and light, making this an enjoyable dish to go with other heavier mains.

The menu stated this as a must-try and our server assured us it was good, so we immediately placed an order for this to start our meal.
This dish is known to be known as the 'Tuna of Chianti' because of its appearance, and we definitely could see why! It did look and taste like canned tuna chunks, even though amazingly it was pork. On its own, the saltiness was intense! But it paired very nicely with the bruschetta toasts as the fresh tomatoes lends its natural sweetness and slight tartness.

Slightly disappointed that what was served wasn't as stated on the menu; an explanation even after would have been much appreciated!
The pasta was nothing to shout about, but it's always nice to have a diversity of food and ambience in NUS!

So this is known as the Fuzhou bagel (I'm not kidding, as was told by my good friend Wiki).
I can certainly see why it is named that way, for the sesame seeds and the rather tough bread texture did remind me of a good ol' sesame bagel. However, that's where the resemblance ends- this was filled with meat and/or mushrooms depending what you order so to me, it felt more like a baked Chinese bun instead.
My favourite was definitely the Chicken filling (ayam)– it had a good bread-meat ratio, and although the meat was a little dry, it was nicely flavoured with Indonesian chilli padi. A great protein alternative to the Western bagel if it's really called that, it certainly makes for a good snack/breakfast. 👌

I've had my fair share of doughnuts- artisanal or chain, but Krispy Kreme remains as my personal favourite. There's something about the combination of fluffy bread and an intense glaze that dangerously borders being too sweet which I can't resist. I know Singapore has them too, but when your dad brings a dozen all the way from Jakarta, nothing else comes close to that warm feeling I get (and it's certainly not just cos of those doughnuts) ☺