😛
My first brunch in Singapore after almost 6 months of travelling! Checked out this up-and-coming restaurant that just opened just a month ago cos #imstillafoodie #foodiesunite ✌️ • Strozzapreti with 48-hour Barolo braised oxtail, Parmesan wafers & wild thyme [$26] • Initial reaction towards the dish when served: Pasta looks like Chow mein to me 😂 #jokesaside, while the oxtail is tender and sauce is tasty, the overly al dente pasta kinda ruined it for my bestie & I 🙊
Coils of al dente pasta in a moat of savoury jus from the ridiculously tender 48-hour barolo braised oxtail? Yes, pleeeease! 😍😍
The little twirls is Strozzapreti pasta is such a cute sight on the plate. Personally not a fan of this form of pasta, too dense and doughy for my liking. Nonetheless, every component of this dish scored: the sweet-savoury balance of the sauce, the way the well-braised meat slides off so easily and the unique crisp of the parmesan wafers. A dish with such well-complimenting components. 👏🏻
The tender oxtail was braised in a sauce that was lip-smackingly delicious; its robust beefy flavours deepened with red wine and clung nicely to each spiral. I personally felt that the pasta itself could have used a little more time in the pot as it was a tad starchy for my liking.
the flavours were all soaked up onto the strand and a mouthful will leave you wanting for more.
now, I'm craving for more.
I say pasta instead of strozzapreti as is indicated on the menu because we weren't served strozzapreti - it was tagliatelle (I think!). Dishes like this are why I love freshly made pasta - this had a great bite. Generous amount of oxtail and a rich sauce that coated the pasta well = winner.
