Telok Blangah (CC28)

A pasta that is well executed. Mussel & Calm Vongole was served with linguine. The stock was sweet and you can literally taste them from the natural sweetness of the Mussel and Clams. The use of white wine and bird's eye chilli enhanced the taste. The dish was sprinkled with some Italian Parsley too.

The pasta was cooked to Al Dente Perfection and every strand of Linguine was well soaked in the broth essence.

The serving of the glistering plate of noodles was quite generous. It strikes a very well balanced sweet and savoury taste. Noodles were moist and coupled with ingredients like eggs, cockles, bean sprouts and pork lards. Wok Hei taste was not very obvious but decent. The handful of cockles was small, yet juicy and plump. It's always believed that a good plate of Char Kway Teow is made up of some blood cockles to elevate the plate of delicacy.