I left my heart at Delucca..!
(And my chocolate martini.. sigh..)
He has only been here 4 days, but I am glad that Chef Nicola Carradori who hails from Tuscany, is now heading the kitchen. Prior to this, he was based in China.
This was the Soufflé Gamberoni – a prawn soufflé with a carrot cream sauce to boot. Far out. The soufflé was light and fluffy without ending up overbaked and rubbery (as you find in so many places.. ) This was my favourite of the day.
OMG! I just died and went to pasta paradise.
The tortelloni was stuffed with pumpkin in saffron and mascarpone sauce. Just take a bite and wait for the springy tortelloni shell to give way, to a sweet-savoury pumpkin centre infused with saffron and other magnificent herbs..
What? How come no one ever cooked this for me before:P
A rum baba or baba au rhum is a small yeast cake saturated in liquor, usually rum, and sometimes filled with whipped cream or pastry cream. The batter for baba is even richer than that for brioche, and includes eggs, milk, and butter. No wonder it taste so sinfully good!
Richer is always better!
Ground Flr, Office Tower,
Tel: 603-2144 6545