Solo Ristorante @ Amoy Street - Compact In Size But Big On Flavours

Somewhat under the radar is Italian restaurant, Solo Ristorante at Amoy Street. Chef/Partner Simone Fraternali recently took over the reins in March 2020. With him on the helm, he has refreshed the menu, introducing his dishes inspired by the northern region of Italy.

Branzino 3.5/5

We started our dinner with some antipasti. First up is Branzino ($20), thinly sliced seabass with light lemon emulsion, chopped shallots, pimento and chives. I applauded that the chef brought something I don't usually get in an Italian restaurant in Singapore to the table. However, I felt that a little more zest to the flavour will perk up the whole enjoyment.

Wagyu Carpaccio 4.5/5

Beef carpaccio is quite commonly served in my many restaurants, but you need to try the Wagyu Carpaccio ($30) at Solo. The addition of Parmigiano Reggiano shaving and pickled artichoke with a few dashes of Aceto Balsamico di Modena IGT, brightens up the flavour profile. It really excites my taste buds, sending them into a dance of joy.

Melanzana alla Parmigiana 4.2/5

A very hearty and comforting dish on the menu is the Melanzana alla Parmigiana ($18). The baked eggplant is served in a parcel of layered deep-fried eggplant with mozzarella and parmigiana nestled in light-as-air tomato sauce.

Pappardelle 4/5

Equally hearty is the Pappardelle ($30) with slow-braised pork ragout, herbs and Marsala wine. It is a white ragu made without tomatoes and fortified wine for a rounded finish. The simplicity also allows the appreciation of the homemade pasta even more.

Gnocchi 4.2/5

The Gnocchi ($30) comes with Angus Beef Ragout "alla Bolognese" with rosemary and red wine. I always thought gnocchi needs to have a bit to it, but I was surprised that the version here is pillowy soft. The chef shared that the trick to good and soft gnocchi is to use as little flour as possible to achieve the melt in the mouth texture.

Tagliolini 3/5

A luxe pasta dish in the menu is the Tagliolini ($45), lightly tossed with smoky uni sauce, tarragon and lemon zest, crowned with sea urchin brought in fro Japan. While I enjoyed the texture of the fresh handmade pasta, the uni sauce was lacklustre. I have tasted much better one elsewhere.

Polipo 3/5

The Polipo ($38) is an elegant plate of octopus that is braised in its own natural liquid and then grilled to a nice char on the exterior. Personally, I prefer the octopus to have a firmer texture. Accompanying the dish is tomatoes and creamy orange zest-tinged mash.

Faraona 4/5

For meat, we have the Faraona ($36). The guinea fowl is cooked in two ways. We have the sous vide breast and extra virgin olive oil confit leg to bring out the best of each cut. The beautiful poultry is rounded off by its natural jus, paired with caramelised banana shallots.

Torta Al Limone 4/5

I do recommend saving some space for desserts, they are as good as their savoury too. The Torta Al Limone ($14), Amalfi lemon and white chocolate curd tart topped with strawberries, and basil sorbet. It is a dessert with contrasting flavour profiles but yet well balanced and satisfying.

Tortino Al Cioccolato 4/5

Last but at least the Tortino Al Cioccolato ($15), a coconut and dark chocolate 70% lava and toffee with a scoop of yuzu and orange sorbet. I enjoyed the molten interior with a crusty exterior which is very addictive. I could not resist going back for me.

Set lunch is available at $26 for two courses, $32 for three courses, while Solo's Classics Set Dinner is $88 for four courses, and Solo's Gourmet Set Dinner is $128 for five courses. There is even a Saturday Brunch at $78 whereby customers can top up $38 for free flow of Prosecco, house wine and soft drinks or $78 for free flow of Champagne, house wine and soft drinks.

Note: This is an invited tasting.


Solo Ristorante
45 Amoy Street
Singapore 069871
Tel: +65 62600762
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 630pm - 10pm
Sun: 630pm - 10pm
(Closed on Mon & Sun lunch)

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

Suk's Thai Kitchen @ Tessensohn Road - New Thai Restaurant Helmed By Thai Chef In Little India

With a Thai chef at the helm of the kitchen, Suk's Thai Kitchen at Tessensohn Road serves up authentic Thai cuisine in a contemporary bistro setting. Its menu is comprehensive, including dishes that are less commonly offered by other Thai concepts.

Homemade Prawn Cakes 3.5/5

Thai Fried Chicken Wings 4/5

For starters, what's recommended are Handmade Prawn Cakes ($10) and Thai Fried Chicken Wings ($10). The latter was excellent. Unlike those dry and skinny ones, these were succulent with a bit of zest on it. Definitely one of the betters ones I had tried so far.

Grilled Pork Salad 3.8/5

For something light but meaty to beef up your meal, Grilled Pork Salad ($14) is a good option with its thinly sliced pork shoulder. Tossed with onions, herbs and a spicy E-Sarn dressing, the tender slices of meat were moreish with a piquant and sharp zing cutting through. What's not quite there is perhaps the lack of char on the meat, which would have kicked its flavours up a notch.

Red Tom Yum Soup with Prawns 3.5/5

Fish Maw Soup 4.2/5

For soups, we had Fish Maw Soup ($14) and Red Tom Yum Soup with Prawns ($12). Simmered with old ginger, garlic and coriander root, the fish maw soup was flavoursome and tasty with a good amount of fish maw slices and mushrooms. I didn't quite enjoy the tom yum soup though. Its saltiness dulled my palate after a few sips of it.

Green Curry Chicken 3.5/5

We also tried Green Curry Chicken ($12). The green curry looked slightly split, but the taste was decent. The meat was tender, but some of the eggplants were still quite tough.

Fried Sea Bass with Suk's Thai Chilli 3/5

I was rather disappointed by its Fried Sea Bass with Suk's Thai Chilli ($28). I find the fish a little dry, and its fried exterior lacked a crisp that I was looking for. The Thai chilli lacks the punch to elevate the dish either.

Suk's Northern Thai Laksa 3.5/5

There is one interesting dish on the menu - Suk's Northern Thai Laksa ($10), made using Chiang Rai recipe. Served with a scoop of spicy minced meat with tomatoes and pickled mustard leaves, these were the 2 ingredients that imparted most of the flavours to the broth. Other than that, I find the broth itself rather bland. I remember having something similar in Chiang Rai, but it was a lot more robust.

Ice Jelly 4/5

For desserts, we had Ice Jelly and Red Ruby ($6). The ice jelly was done with a slight twist to it, incorporating preserved plums into the ice and was a superb palate cleanser after all the highly flavoured food. I enjoyed the red ruby equally, with crunchy homemade rubies that weren't doused in sugar. It would have been even better if a better quality coconut milk was used.

Red Ruby 4/5

Words 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. Note: This is an invited tasting. 


Suk's Thai Kitchen
136 Tessensohn Road
Singapore 217699
Tel: +65 96699445
Facebook 
Website
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Mon-Fri: 11am – 3pm, 5 – 1030pm
Sat-Sun: 11am - 1030pm

Direction: 
1) Alight at Farrer Park MRT station. Take Exit B. Turn left to Tessensohn Road. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]