2013-12-31 5402 瀏覽
Ever since ThreeSixty was closed down at the beginning of this year, there were talks about chef Umberto Bombana taking over the space for a new dining concept. More than half a year has flown past and finally, before the end of 2013, Ciak in the Kitchen was unveiled. It was a casual Italian dining concept that has a bakery/ patisserie and open kitchen offering takeaway or dine-in. They also operate as a grocery store too! The head chef was trained under Bombana who was the consultant here. Orig
I reckon Chef Bombana was very much a fan of movies, while 8 1/2 was a tribute to an Italian film of the 60s, Ciak was named after a famous Italian film magazine. The decor was about movies as well, and there were cupboards and shelves displaying its produce of pasta, sauce and other grocery. Before we ordered, bread basket was already offered. I love the Cheese Stick! Even it was lukewarm by the time I had the first bite, it was still very nice with a strong Cheese flavor! We were looking at the appetizer page and this caught my eye - Pan Fried Scamorza with Tomoato & Arugula.By the time it was placed in front of us, it almost looked like a cheese toast! I cut out a corner and OMG, I was ascended to Heaven! The surface was sligthly cripsy while the inner part was warm and smooth, melting slowly in your mouth. Scamorza was a milk cow cheese, similar to Mozarella, which was usually served in a cold dish along with tomatoes. I did not know it could be that WONDERFUL when it was served hot! I had a weak stomach but you could totally tell I was a cheese lover that I finished the huge piece! nom nom nom! The more the merrier. After our cheese appetizer, we had ordered a Prosciutto and Formaggi - Parma Ham, gorgonzola, taleggio, mozzarella and toma piemontese. Before we started to cut out the slices, the mixed aroma of cheese was silently seducing us to start eating! It was decadently tasty that parma ham and the cheese mix were perfect match! I was more than half full but still gobbled down the crust. My friend and I suggested a short break after the first slice, hoping to free up some space for more. Since we still have another main, we had one more slice each and packed the rest. Turkey Breast - Scalloppine style served with mushroom and beef jus was our second main. It was less special when compared to the previous two dishes but was still good. Mushroom never goes wrong with turkey or chicken. Dinner could not end without dessert and we ordered two. (We already tried to pick the seemingly lightest ones among all the options). Around 10-15 minutes were needed for the Apple Tart with Pistachio ice creamto be prepared. Thin slices of apple were laid into a circle with Pistachio ice-cream sitting on top. We quickly split it as the ice-cream was already starting to be melting away by the heat of the baked apple tart. It was crispy on the surface with slight sourness from apples. Though the Pistachio flavor was somehow covered up when served along with the tart. It tasted strong and better when it was eaten alone. Panna Cotta with caramelized pears and almond crumblelooked very nicely done as if it came from a kitchen of fine dining. All three ingredients were my favorite! The panna cotta was milky and silky smooth and delicately diced pears were great compliment that we were already so full but could not resist! Ciak is of a lower price range when compared to 8 1/2, but quality has not declined in any sense. From the meticulously made desserts which looked like an art piece to a simple but hearty pizzas, all were top notch. I could not wait for my next visit!