During my school days, dining at Pizza Hut was already considered a luxury. Back then, Pizza Hut only sells pizzas and I still remembered the salad bar at the restaurant. Pizza Hut has evolved with the years offering hearty and comforting pastas on the menu. This time Pizza Hut's commitment to great tasting quality food has taken up a notch as it introduces 7 delectable dishes created by 2 Executive Chefs. "2 Great Chefs, 7 new dishes, Good Dining Everyone, Only at Pizza Hut." Diners can scintillate their gastronomical senses with 7 new Italian and European inspired main course dishes and pastas.
Pizza Hut has collaborated with Chef Jason Lee and Chef Victor Tan who have between them more than 45 years of culinary experience. I am privileged to be invited for a tasting session at Pizza Hut City Square Mall on the new creations by the 2 Executive Chefs.
Braised Beef Pasta in Broth 3.8/5
I have never seen pasta done in a broth version. The Braised Beef Pasta in Broth ($14.90) has squares of pastas nestled in a delightful broth, slowed cooked with brasied beef, zucchini and carrots. The dish somehow remembered me of Kwap Chap and Ban Mian with the flavour and texture resembling the Asian fare.
Snow Crab Crema Rosa 4/5
If you prefer cream base pasta, you would enjoy the Snow Crab Crema Rosa ($14.90). The linguine was cooked with a medley of fresh prawns and juicy snow crab legs, tossed gorgeously in a special blend of rich cream and tomato sauces. Interesting combination of both cream and tomato sauces which stood out for me.
Chicken Spinach Cannelloni 4.2/5
This is my favourite among the 7 creations. I applauded the Chef's creative using simple and fresh ingredients to create the hand rolled chicken and spinach lasagna rolls. The Chicken Spinach Cannelloni ($12.90) was baked to perfection on a bed of rich cream sauce and cheese, garnished with parmesan crisp.
Rigatoni in Hazelnut Creme 4.2/5
I second the Rigatoni in Hazelnut Creme ($14.90) for my favourite dishes among the 7 creations. The rigatoni pasta, smoked chicken and fresh button mushrooms were tossed in an aromatic white hazelnut creme., garnished with hazelnuts and a hint of lemon zest. I enjoyed the nutty and creamy flavours. The hazelnuts gave the dish textures which was very pleasant.
Squid Ink Linguine 3/5
The Squid Ink Linguine ($14.90) was dressed in squid ink sauce and complemented with fresh prawns and squid rings. Although the flavours were there, the preparation of the squid ink pasta was a disappointment for me. The squid ink was coated instead of infusing into the pasta dough.
Chicken Cordon Bleu with Portobello 4/5
For a twist of the classic French dish, the baked chicken steaks were crowned with turkey bacon and melted cheese. The Chicken Cordon Bleu with Portobello ($15.90) was exquisitely accompanied with portobello mushroom, potato salad and chef's special sauce. The Chef has cleverly used turkey bacon and melted cheese to enhance the texture and flavours of the moist and tender chicken.
Garlic Herb Crusted Baked Fish 4.2/5
Chef Jason is known for his crusted fish variations and according to the PR the Garlic Herb Crusted Baked Fish ($15.90) is on his restaurant menu. The crispy garlic herbs crust on the fresh dory fillet was very delightful with a hint of herbs flavour. The bed of zesty lime veloute sauce with thyme went very went with the fish. The sauce itself was a class of its own from the usually tartar sauce.
Thank you Pizza Hut and SPRG for the invitation and hospitality.
City Square Mall
180 Kitchener Road
Tel: +65 62353535
Nearest MRT: Farrer Park (NE Line)
Daily: 11am - 10pm
1) Alight at Farrer Park MRT station. Take Exit I. Walk to City Square Mall and proceed to destination at level 1. Journey time about 5 minutes.