Buttero @ Tras Street

Tras Street is better known for the many wedding shops but the enclave is slowly developing into a foodie hotspot with many new restaurants recently opening in the area. Joining the up and coming foodie hotspot at Tras Street is the months old Buttero helmed by Executive Chef Logan Campbell from Sydney. The casual and fun restaurant features a selection of Italian grub such as pasta, roasts cooked in a rotisserie or coal pit that are easy-eating and perfect to go with an ice cold beer.

Pulled Pork and Waffle Fries 4/5

The Pulled Pork and Waffle Fries ($15) is the ideal bar snack to pair with a glass of beer or wine. Doused in a sinful gooey three cheese sauce, this is finger licking good.

Jesus Juice 4/5

If you are not into beer or wine, I would recommend the house special Jesus Juice which is a granita of pinot noir and coke. A refreshing cocktail with just the right amount of alcohol kick.

Torn Buffalo Mozza and Fried Cornbread 4/5

Whet up the appetite with the Torn Buffalo Mozza and Fried Cornbread ($21) that is paired with heirloom tomato, saba, ligurian olive oil. The syrup from the squeezed grape (saba) and heirloom tomato gave the dish a fruity but yet subtle sweetness that is very appetizing.

Chopped Pork and Zucchini Fritters 4/5

This light bite of Chopped Pork and Zucchini Fritter ($20) is pretty good. There was quite a bit of textures at play here but what I liked most is the charred lime and riocotta cheese which complemented the fritters that accentuated the whole enjoyment.

Handmade Gnocchi 4.2/5

This is definitely one of the better gnocchi I have eaten. The Homemade Gnocchi ($21) with honey, lemon and sage was a bit on the softer side but still came with a nice firmness and bite. I adored the use of sauteed brussel sprouts with the gnocchi. Simply love the crunchiness of the sprouts.

Baked Barley with New Zealand Clams 4.2/5

This is a new item on the menu. The Baked Barley with New Zealand Clams and Belly Bacon is a good alternative to the usual risotto. Each mouthful of the baked barley is bursting with the beautiful flavours of the bacon and clams that is well infused.

The Dirty Steak 4.5/5

The Dirty Steak ($34) got its name because it is cooked directly on hot coals.. The beautiful piece of carolina dry rubbed wagyu flank steak is topped with verde, onion rings and shallot. Succulent and flavourful, this is a must try at Buttero.

Porchetta 3/5

The Porchetta ($32) which is cooked from the rotisserie and topped with braised beans was a tad shy in comparison to the dirty steak. The pork belly was nicely cooked but it was lacked down by the salty crackling skin. A checked with the table confirmed that it was salty. If not it would have been a master piece too.

Milk Chocolate Rosemary Pots 3.8/5

Cannoli 3/5

Vanilla Bean Panna Cotta 4.2/5

Buttero has a small dessert menu which consists of only 4 items. We managed to try three out of the four. The three desserts we tried are Milk Chocolate Rosemary Pots ($12), Cannoli ($12) and Vanilla Bean Panna Cotta ($12). Among the three, my favourite is the Panna Cotta. The combination of strawberries and passionfruit was a perfect marriage that will leave one wanting to go back for more. The milk chocolate rosemary pots was pretty good too but it seems like it was not served at the right temperature for ultimate indulgence.

Overall Buttero has given me a good experience with good food. However I could not really come to term of the casual dining concept and the pricing of the dishes. A diner for two may rock up to about $80 that is excluding drinks. So just bear in mind if you are on a tight budget.


[CLOSED]
Buttero
54 Tras Street
Singapore 078993
Tel: +65 64387737
Facebook: https://www.facebook.com/pages/Buttero/226110544253673
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm till late
(Closed on Sun)

Direction:
Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Orchid Hotel via Wallich Street. Turn right onto Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

&SONS @ China Square Central

If you have been to Venice, Bacaros could have been one of the places that you frequent to get a taste of a Venetian life. Lining the streets of Italy, these traditional wine bars provide wide range of nibbles and drinks, both detectable and affordable at the same time.

Welcome to &SONS - an Italian cafeteria by day, a Venetian bar by night. Nestled among the shophouses along Nankin Street, its location couldn't have been more apt to exude the warm and welcoming atmosphere of a bacaro. And indeed, as I walked into this dimly lit bar, I was won over by the welcoming smile of their people and the coziness of the setting. I was delighted to know that most of the staff are Italians, and have received proper training before dedicating their work here. For someone who only know that much about Italian cuisine, I really appreciate having a learned person to guide me through the menu.

Salame Dolce & Piccante 4/5

Black Pork Capocollo 3.5/5

We started off the evening with Salame Dolce & Piccante ($8) and Black Pork Capocollo ($9). These items are fresh off their custom-made curing room, just situated on the right hand side of the bar. If this is the first time that you heard about a place making their own specialty-cured meats and salami, that's because no one has done it before! The salami were flavorful, especially the piccante, with mild taste of spices. Capocollo were extremely soft with its paper thin texture, but slightly too salty for my liking. We sandwiched it with Garlic & Herb Foccacia ($5), which are freshly baked daily. But given their delicate portion and taste, I reckoned that the dough wasn't necessary, especially when I already had a glass of wine on hand.

Paccheri, Iberico Pork & Truffle 3.8/5

Tagliolini, Crab & Nduja 4.5/5

We then moved on to some of the bar's specialities - Paccheri, Iberico Pork & Truffle ($15) and Tagliolini, Crab & Nduja ($9). Both dishes showed skilful cooking, with each dominating different spectrum of tastes. Because of the truffle besciamella, paccheri was mellow and creamy. I really like the pulled pork that was enclaved in the centre, which were really tender. However, the pasta was slightly too doughy for me, similar to that of a lasagne. On the other hand, Tagliolini was bold, flavoursome and extremely additive. The springy pasta was evenly coated with Nduja, the awesome sauce that gives this dish its unique flavour.

Wagyu Beef Tagliata, Salsa Verde 4.5/5

Veal Ossobucco, Orzotto 4.2/5

For the meats, we had Veal Ossobucco, Orzotto ($19) and Wagyu Beef Tagliata, Salsa Verde ($26). I felt that both meats were prepared in ways that brought out their flavours really well. The cross-cut veal shanks braised with the broth were wholesome and hearty. The beef tagliata received a much simpler treatment, only tossed together with some greens hence retaining the juiciness and texture of the thinly sliced beef.

Asparagus, Garlic & Anchovy Sauce 4/5

From the Charcoal Grill section, we had the Asparagus, Garlic & Anchovy Sauce ($9). Though I'm not a fan of anchovy sauce, I loved the charred taste of the asparagus and not to mention the firmness and crunchiness of it.

Baccala Cakes, Sea Urchin Sabayon 4.5/5

Given the generous portion of the food, I was almost filled to the brim when another of their highlights came - Baccala Cakes, Sea Urchin Sabayon ($13) – the &SONS' version. What intrigued me was the colour of the Baccala Cakes - Midnight black. The Chef had actually coated ‘cake’ (stuffed with baccala, béchamel sauce and potatoes) with black squid ink crumbs before deep frying it. What a combustion of tastes and textures in my mouth! The bechemel sauce and the salted cod balanced each other really well. After deep frying, the crumbs formed a thin crispy layer around the mash giving a bite to it. Pairing these cakes with their special sea urchin sauce which was tangy and creamy. It is a must-have.

Bucatini Carbonara 3/5

Pork Milanese 3/5

In between, we managed to squeeze in 2 items from their Cafeteria by &SONS menu (only available during lunch hour) -Bucatini Carbonara ($8) and Pork Milanese ($9). Although the portion was really generous given that kind of price, as for the taste wise, I would say the ala carte menu is a much better option.

Raspberry Zabaione 3.5/5

Cantucci & Vinsanto 3.8/5

As for the desserts, between our choices - Raspberry Zabaione ($12) and Cantucci & Vinsanto ($12), I thought the latter was more interesting. Dipping the Biscotti into the sweet wine was something different for me. I felt the taste of it would have been better if the biscotti was less sweet, so as to balance the sweetness of the wine.

Before we end the evening, we had the privilege to take a look at their curing room. I'm really glad that &SONS is here in our local scene to deliver authentic Italian offerings. It is certainly not just a façade which I had patronised a few before. With food, wine starting at $8, cocktails starting at $10, and together with the quality of their food and service, I feel it truly lives up to the spirit of a bacaro.

Written By Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. 


&SONS
China Square Central
20 Cross Street
#01-19
Singapore 048422
Facebook: http://www.facebook.com/sons.bacaro
Website: http://www.sons.com.sg
Nearest MRT: Chinatown (DT Line, NE Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 1130am - 1pm
Sat: 6pm - 2am
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk down Telok Ayer Street towards the direction of China Square Food Centre. Turn left onto Pekin Street. Continue until the end of Pekin Street. Cross the road to Nakin Street. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit F. Walk to the junction of South Bridge Road and Upper Cross Street. Cross the road and walk to China Square Central. Walk towards Nakin Street and turn right on Nakin Street. Walk to destination. Journey time about 8 minutes. [Map]