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2022-10-27
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“Funghi - Wood Fire Pizza” One of the signatures here is pizza, a sourdough base handmade everyday, I love that rustic charred taste & the bouncy crust. The mushrooms and cheese flavour, however, could be stronger. “Drunken Clams” The clams that day were surf clams from Japan, “drunken” in sake and from what I tasted, sweet soy sauce & mirin. Topped with Nomad caviar. The flavours definitely matched well, sweetness from the sauce & umami from the clam & caviar. “Rigatoni Beef Cheek” A surprising
“Funghi - Wood Fire Pizza”
One of the signatures here is pizza, a sourdough base handmade everyday, I love that rustic charred taste & the bouncy crust. The mushrooms and cheese flavour, however, could be stronger.
“Drunken Clams”
The clams that day were surf clams from Japan, “drunken” in sake and from what I tasted, sweet soy sauce & mirin. Topped with Nomad caviar. The flavours definitely matched well, sweetness from the sauce & umami from the clam & caviar.
“Rigatoni Beef Cheek”
A surprisingly good dish, al dente rigatoni fully surrounded by the ragu, the beef cheek was flavour with a gooey texture from its little fats. A must order.
“Collective Tiramisu”
A softer version of Tiramisu here, it literally shakes if you push the plate. Using disaronno amaretto & collective espresso, a mixture of almond and coffee scents made it quite special.
张贴
