Housed at Marina Mandarin, Ristorante Bologna was relatively unknown to me. Peach Blossoms is the only familiar there. The last Italian attempted in a hotel was Zambuca and the positive experience made visiting restaurants in hotels all the more welcoming.
When we arrived, the restaurant was empty but thereafter, groups of people streamed in readily. Emptiness always spells dining under duress when you are outnumbered by waiters and the mere clanging of cutlery smashes the serenity to bits.
Complimentary bread basket with sauteed vegetables (which really tasted like 梅菜 to me) Preferred butter to this.
The selection of bread rolls, my favourite goes to the baguette that's not pictured here. Almost like Au Petit's. Pity these were served dry and leftover the first time round, the second basket was way better.
Call it short sighted but the bottle of balsamic vinegar and olive oil was before my very eyes and I was still lamenting "it'd taste better with the usuals." No loss really, the olive oil and balsamic vinegar tasted quite off, somehow. For once, the vinegar sank to the bottom of the emulsion.
Thinly Sliced Raw Beef with Shaven Parmesan Cheese, Arugola Salad, Lemon and Truffle Oil
The shaven parmesan cheese is such a tease! The raw beef was well, thin and raw like sashimi...lacks the bite despite the tenderness.
Penne Pasta in cream of Parmigano Cheese
A nice balance of cheese and cream here, a pasta well done, a refined version of Mac and cheese.
Homemade Pappardelle Pasta with Crab and Spinach, Served with Lobster Sauce
This, robbed the thunder from any other dish thereafter. Pasta never quite tastes the same again when you've tasted handmade. Pasta sheets so flowy and slippery, made eating so effortless. I felt almost guilty eating with noisy slurps. The shredded crabmeat and spinach was a match made together. Lobster sauce although not obvious was well, the silver lining.
Pan fried Veal Scaloppe with Parma Ham and Parmesan Cheese
Veal so tender. Parma ham with cheese is every dietician's nightmare, every glutton's effervescent joy. Credit to Ristorante Bologna for the generous portions, enough to feed two nicely! The main grouse, the mashed potato beneath the treasure, was pathetically portioned.
Home made Tiramisu with Espresso Aroma
The. Best. Ever. None too soggy, I loathe how water puddles form beneath tiramisu. The mascarpone cheese was firm enough, coffee not overempowering...in one word: ambrosial.
Lipton tea with the set dinner ordered.
Between Zambuca and Ristorante Bologna, the latter stole my breath away with well executed mains and desserts. Portions are generous, good for sharing. The waiters are thoughtful enough to bring you plates or replace them readily. Glad that the dinner did not end up in hushed whispers, it was comfortable enough for hearty laughter.
Ristorante Bologna
Marina Mandarin
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