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2017-04-11
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Given the excellent reviews and amazingly aromatic symphony of mouthwatering truffle, earthy olive oil and eggy pasta in the air when I arrived at pici at 8ish on a busy Friday night, I had very high hopes of digging into an all Italian fare, and had every reason to feel convinced that an hour of waiting is worth the ultimate pasta experience.Woo-hoo! Finally, the wait was over at around 9:15pm- and we weren't the last in the queue. We were offered a table facing the bar, which was close to the
Woo-hoo! Finally, the wait was over at around 9:15pm
- and we weren't the last in the queue.
We were offered a table facing the bar, which was close to the kitchen.
This cosy restaurant was pretty packed - so packed that I couldn't help noticing the couple on my right were playing footsie with each other.
Fascinated by the sweet smell of black truffle in the air, both the gent and I immediately agreed on ordering that. Since we couldn't decide between the beef and duck pasta - both of which seemed to be prepared in a similar way according to the menu's description - we asked for the waiter's advice. He helpfully suggested beef, and we took the advice without hesitation.
Bread and wine were served as soon as we ordered.
Having read pretty positive reviews about the bread served at Pici, I was slightly disappointed.
It didn't go so far as having gone stale, but certainly did not meet my expectation.
Nevertheless, to be fair, it was almost 9:30pm.
The olive oil also deserved some credits - it was quite delicate, so I think it might be extra virgin.
I appreciate the fact that Pici has carefully chosen some good olive oil to be served with complimentary bread.
Ta-dah! Here goes our starter...
<Homemade Meatballs>
Homemade Meatballs - with pork, beef, tomato sauce, parmesan cheese
$85
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I expected them to be tangy and herby, which is the impression Italian cuisine has always given me - but these are just simple and homey.
As accurately described by the menu, the meatballs weren't seasoned by herbs - I wish they were!
While the tomato sauce was quite nice and topped with an apt amount of finely grated Parmesan cheese, it was, in my opinion, a bit plain without the herbs.
This was amplified by the fact that the meatballs themselves weren't seasoned much
- which I am not complaining about, and am just trying to be as descriptive as I can be.
In hindsight, these meatballs reminded me of homemade meatballs I once had at a home-stay family in Oulu, Finland, which were lovingly prepared.
Plus, meatball is a pretty humble dish after all, and these meatballs delivered the expectation of "homemade" as described on the menu. So, I am giving it a 4-star rating.
Our pasta feast began with <Pappardelle>
- with 8 hours slow cooked veal shank ragu, onion, carrot, celery.
Pappardelle - with 8 hours slow cooked veal shank ragu, onion, carrot, celery
$130
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We found the pappardelle pasta slightly over-cooked to our liking
- which we found puzzling as the dish wasn't warm enough.
At first, we were prepared to give it the benefit of the doubt as we did take almost half a minute to "let our cameras eat first"
- but the heart of the pasta was indeed a bit cold, so we mentioned it to the waiter as he passed by, who helpfully passed the word to the kitchen right away.
Thankfully, there was an improvement in the temperature of the next two dishes.
<Tagliolini with Truffle>
Tagliolini with Truffle
$160
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- the pairing can't go wrong and the taste is as wonderful as its aroma.
Simple. Elegant. Delicious.
However, as both of us prefer pasta with a firmer texture, I feel slightly obliged to give this dish a 4-star instead of 5-star rating.
The gent remarked that the tagliolini reminded him of Chinese yi mein (伊麵; a type of flat Cantonese egg noodles made from wheat flour), and I tried so hard not to giggle while savouring a mouthful of it.
<Orecchiette>
- with Italian sausage, spicy n’duja, cherry tomato.
Orecchiette - with Italian sausage, spicy n’duja, cherry tomato
$110
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- I enjoyed the lovely balance between the spiciness of the sauce, the sweetness of the cherry tomatoes and the tenderness of the Italian sausages.
The amount of sauce was just right
- the orecchiette pasta wasn't soaked in this tasty sauce, and yet each piece was beautifully flavourful.
While this orecchiette pasta was absolutely delicious and, among the three pastas of the evening, our favourite and the most al dente for our liking, unfortunately its texture did not meet my expectations for Pici.
No doubt Pici is a very, very popular restaurant and the team must be really, really busy
- but it was as if the chef was too busy to give the orecchiette one final, yet crucial, "knead" (/ pinch / press ? - excuse me for not knowing the proper word in pasta making) to give them the signature "small ear" shape, or, put it another way, the "red blood cell" shape.
Here comes the finale of our all Italian fare...
<Tiramisu>
Tiramisu
$55
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Aptly sweet.
Aromatically tasty.
While both of us agree this was one yummy tiramisu, this wasn't the "perfect" one either of us would have dreamed of.
The gent preferred less ladyfinger (Italian savioardi finger biscuits), to which I agree, but what bothered me a tiny bit more was that I could hardly taste the Marsala wine. Furthermore, as a black-coffee-person who doesn't prefer overly sweet desserts, I found the brown sugar garnish a bit unnecessary. Having said that, since I have never lived in Italy nor studied Italian cuisine, I don't know the "authentic tiramisu recipe", and am just speaking from my taste for tiramisu.
All in all, ignoring the fact that the wait took us more than an hour, I find Pici worth visiting.
After all, it was a busy Friday night, and I decided to give Pici the benefit of the doubt.
Services were also reasonable for one such busy evening.
I look forward to visiting again at a relatively off-peak time and trying the other pastas (the liquid parmasen ravioloni was sold out... that sounds delicious...!)
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