Walking past the newly opened Bottura on second floor of Suntec City
Mall, you will probably think, “Wow! What a huge Gelato desserts
bar!” Well, you are not wrong. Bottura is a full fledged modern
Italian Restaurant hailed from Bologna, Italy. Overseeing the first
overseas expansion for Bottura is Luca Bottura, fifth generation of
restaurateur who was a banker before his passion of food come
calling. Unlike other authentic Italian restaurant in Singapore,
Bottura aims to be your affordable day to day restaurant.
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| Bottura - Eat Drink Italiano |
Gone are those candles, dim lights, table clothes and padded chairs.
Instead, in Bottura you will find modern and simplicity with a touch
of industrial theme of the restaurant. There are even a high bench
tables with tall stools and low lighting that nicknamed “Instagramer
Tables”.
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| Part of Dining Area with view of the Kitchen |
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| Luca Bottura, Fifth Generation Restaurateur with "Instagram Table" at the back |
While the
outlook are modern, Bottura's dishes which includes pastas, mains,
antipasti and desserts came directly from Bottura's family cookbook.
All ingredients and equipments where possible are imported from
Italy, mainly from Bologna. These include the wines, coffee bean,
truffle oil and other products as well. Some of the products are
available for sale as well.
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| Italian produce on sale at Bottura |
We
started the tasting with Tagliere di affettati e formaggi misti con
tigelle e marmellate ($22). The cold cuts platter, cheese and
marmalade. The size is good for 2 to 3 person, as it consist
Prosciutto de Parma, cooked ham and mortadella ham, with Pecorino,
aged Pecorino and parmesan cheese. Each of the ham has different
characteristic, while the Prosciutto de Parma remain my favourite.
For cheese, aged Pecorino has the strongest aroma, so only those with
the acquired taste should try it. Tigelle bread, rocket leaf, orange
marmalade and olive oil complete the platter. Tigelle bread has
similar texture as baguette, however it is more dense and crispy
compare to baguette. What a good way to start.
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| Tagliere di affettati e formaggi misti con tigelle e marmellate The cold cuts platter, cheese and marmalade. |
Please
note that from the beginning we were informed, in Bottura, they only
use Olive Oil. No Butter!!! :)
Piadina
(flat bread) with Prosciutto di Parma, stracchino, rucola ($12) is
next. The house-made stracchino cheese is a must try here. It is
soft, almost cream like texture but with a hint of subtle buffalo
mozzarella taste is just an absolute delight. Combine with my
favourite ingredient Parma ham and rocket, I can have this everyday.
I must confess that I had more than one slices. Yum Yum.
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| Piadina (flat bread) with Prosciutto di Parma, stracchino, rucola |
Arancini
al ragù ($8) Arancini with ragù and tomato sauce. Italian version
of rice ball. This tasty risotto ball are packs of flavour. While it
is mould in round ball shape each grain of rice retain its shape and
not mushy and filled with ragù. The acidity in the tomato sauce
provide a good balance to the robust Arancini. For those who like
their risotto on the softer side of al-dente, you might need to get
used to the harder texture of the rice here.
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| Arancini al ragù Arancini with ragù and tomato sauce |
Moving on
the main staple of Italian cuisine, Pasta. Gnocchi di patate ai 4
formaggi e rucola ($14) Four cheese gnocchi with rocket pesto. A
pasta dish created for the cheese lover. You can smell the aroma and
taste the different type of cheese. Pungent or Fragrant, depends on
your preference. The gnocci is soft, springy and absorbs the cheese
sauce nicely.
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| Gnocchi di patate ai 4 formaggi e rucola Four cheese gnocchi with rocket pesto |
Foglie di
polenta con ragù e besciamella ($18) Polenta lasagne with
traditional ragù and béchamel sauce. My first experience with
polenta was not a memorable one. Although it has mash potatoes
texture, I find the grit was just to much for me. However this dish
truly change my opinion on polenta. Cooked, chilled and cut in
lasagne shape, each polenta layer absorbs the ragù nicely. Almost
like eating mash potatoes with ragù.
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| Foglie di polenta con ragù e besciamella Polenta lasagne with traditional ragù and béchamel sauce. |
Ravioli
panna prosciutto e funghi ($14) Ravioli with cream, ham and
mushrooms. Creamy, cheesy and with a nice burst of flavour when you
bit into the ravioli. Meanwhile Tagliolini zebrati con Gamberetti e
zucchini ($16) are delightful to see. Two type of tagliolini, egg and
squid ink each brings different texture and flavour to the dish. It
looks contrasting, however the taste complement each other. I
personally like the tomato base sauce.
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| Ravioli panna prosciutto e funghi Ravioli with cream, ham and mushrooms |
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| Tagliolini zebrati con Gamberetti e zucchini Two type of tagliolini, egg and squid ink pasta |
Spaghetti
alla carbonara ($12). One of the best known spaghetti and the
perennial favourite. Luca said this is the best selling pasta here. I
just let the photo speak for itself. Once the pasta is cooked, the
chef just slide the egg on top of the pasta. The egg got heated up
slightly and resulting in this fine dining esque presentation.
Smooth, creamy with al-dente spaghetti with a touch of salt from the
bacon. What else can you ask for?
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| Spaghetti alla carbonara |
From
pasta we move on to Bottura 12” signature pizza. Melone, prosciutto
di Parma, mozzarella ($24). This is Luca's interpretation of
favourite combination of parma ham with rock melon. Instead of making
it as an appetizer, he did it in pizza form. Combining the sweet,
salty and mozzarella is just fantastico. Did I mention the crust of
the pizza is light and crispy as well.
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| Melone, prosciutto di Parma, mozzarella Pizza Rock Melon, Parma Ham and Mozzarella Pizza |
Meanwhile
Arrabbiata (spicy sauce): pomodoro, capperi , aglio, peperoncino,
mozzarella fior di latte, rucola ($18) is definitely for those who
like their pizza spicy. Forget about Tabasco sauce, just go for this
pizza. It has Tomato, capers, garlic, chilli, mozzarella and rocket.
Although the texture is good, it was just too spicy for me. The
chilli was like a landmine for me.
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| Arrabbiata Pizza: pomodoro, capperi , aglio, peperoncino, mozzarella fior di latte, rucola Spicy Sauce Pizza: Tomato, capers, garlic, chilli, mozzarella and rocket |
Well, we
finally reach the desserts. If you want to impress somebody during
dinner, order this “SPAGHETTI” GELATO ($7). The vanilla gelato
went through the presser resulting in spaghetti shaped like desserts.
However, you better eat this fast, as the gelato slowly melts, the
form turns into a big lump of ice cream again.
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| Spaghetti Gelato |
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| Part of Gelato Selections |
Bottura
also created its own version of Tiramisu ($8). Round in shape, light
and fluffy in texture. It has a well balance taste of coffee,
chocolate and cream. Unlike the traditional version where it can get
to mushy due to prolong soaking by coffee.
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| Tiramisu |
For
something lighter to go with your coffee, I will recommend
Pasticceria mignon fresca ($2.5 each) Fresh mignon pastries with
Marsala zabaglione. In simple summary, Italian version of
profiteroles. The filling is just light and smooth.
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| Pasticceria mignon fresca Fresh mignon pastries with Marsala zabaglione |
Overall,
Bottura is on the right track to achieve its objective to incorporate
modern setting with traditional recipes. You can feel the food are
made from the heart and is pocket friendly as well. So if you are
near Suntec City Mall, give Bottura a try. Saluti! Cheers!
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| Italian Sparkling Wine
Spumante Cuvee Prima
Stella, Balbinot, Italy
|
Thank you
very much to Bottura team and Pronounce team for the tasting
invitation.
Food
& Drink: 8.5/10
Value:
8.5/10
Service:
N/A
Ambiance:
8.5/10
Budget
per Person: $11 - $25; $26 - $50
Bottura
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