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2011-12-11
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Let's be frank : it is not easy to run a restaurant these days with high rent and food prices, yearning to satisfy the critical taste buds of demanding customers. Seeing that the management of Buono Italiano is combating competition by localising its menu, and being a frequent customer, I feel obliged to write to commend this restaurant and to encourage its management to stick to its aspiration.We went for early dinner last Sunday at ~6pm; and of course, no other customers were there besides u
We went for early dinner last Sunday at ~6pm; and of course, no other customers were there besides us. We ordered 3 set dinners :
Soups : Minestrone X3
Starters :
Caviar on tomatoe and salad X2
Greens with slice of pig's knuckle in jelly X1
Mains : (excuse my overly simplied description as I have not photographed the menu :-( )
1) Salmon and prawn with fried angel hair
2) Duck's breast on a pan-fried starch vege cake
3) Scallop linguine
Starter : we were particularly impressed with the caviar on tomatoe & salad. As we tucked into the tomatoe, we discovered avocado salad stuffed inside the tomatoe dome ! What a nice surprise !
Mains : the salmon and prawn were fresh and very tasty. It was my first encounter with fried angel hair - a bit like chinese stir-fried noodles; crispy on the outside/edge of the cake of noodles. And I especially like the spinach placed underneath.
I never like duck's breast much, but this duck's breast dish was cooked just right - tender and juice, and no "fowlly" smell. The starchy vege cake (forgot what vegetable it was made up of) was also a nice try. I remember I had something like this in Italy, made with corn. By the taste of this one, it should contain less corn but more on sweet potatoe or yam.
The scallop linguine was also nice (Buono Italiano handles pasta well) - not that it was not good but out of the 3 this dish gave the least surprise.
Overall, it was value for money. One note : the service was a bit slow. We had waited more than 30 minutes between starter and mains. When we left the restaurant at about 7.30pm, there were about 5 -6 customers.
For the many times I have been there for lunch and dinner, I have only seen foreigners looking at the menu and asking questions but not going in. I wonder why Buono Italiano, being the most "western style" restaurant in the Lady's Market, is not able to attract tourists. Should more training be given to the staff on greeting customers and explaining the meu and the restaurant ?
An additional note to restaurant management : I would prefer a former menu in November. I wonder if the management will consider putting it on again ?
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