A slight customisation from the regular menu, this version of Gamberoni (S$19.00) brought about a different kind of satisfaction. So instead of tossing the pasta in lobster bisque reduction, Chef Edwin cleverly used white wine, clam juice and chopped Toscano kale to whip a dish of pasta that drew some resemblance to Vongole. However, as Chef Edwin put it, since Toscano kale would usually go well with red meats, this new discovery gave a different meaning to this prawn pasta dish.

Even though the chopped chilli did make me reach out for water, the beauty of this dish was that it was delicious and it did not pale in comparison with the original Gamberoni. Chef Edwin was also very friendly to mingle with his customers when he was not needed in the kitchen.

I heard that he would be rolling out a revamped menu very soon. I honestly could not wait to try them.