Restaurant Week Autumn 2023 – Amò @ Hongkong Street
Our second restaurant for Restaurant Week Autumn 2023. It is the second restaurant that we shortlisted and the 2nd one that we are visiting. I’m quite excited to visit this restaurant after reading that it is an Italian concept by Michelin Star Chef-Restaurateur Beppe De Vitto!
The location of the restaurant allowed us to explore the area a little as we took a walk from the nearest mrt (Clarke Quay) station in the hot sun. Weather is really scorching these few days and hence we felt the aircon was a little under when we arrived but after we settled down, the temperature was comfortable.
Interior of the restaurant was pretty cosy if not for the glaring midday sun outside. Ambience should definitely be better for dinner!
For snacks, we were served Crispy Zucchini Flower, Caciocavallo, Tomato Aioli
We like this dish as there was cheese,which we love, wrapped in the zucchini flower and it was lightly battered and deep fried.
Nice start to the meal.
Next was the Starter/ Pasta. There was 2 option and hence we ordered one each to share. Service staff was very attentive and brought us serving cutlery as well after knowing we are sharing the dishes.
Pasta- Veal Agnolotti, Taleggio Fondue, Porcini Mushrooms, Tuscan Kale
This is the STAR dish of our meal! The sauce was perfectly rich, coated nicely over each piece of dumpling and combined perfectly with the porcini mushroom and grated cheese! We really love it! I call this pasta the italian dumpling as the veal is wrapped in sheets of pasta and cut to resemble a dumpling. The flavour is awesome! Will definitely be back for their pastas!
Main- Argentinian Beef Tenderloin, Baby Gem, Green Peppercorn Crema
We both opted for the beef as we were not octopus fans and requested to up the doneness of our beef after seeing the medium rare one from the neighbouring table.
Medium well with The peppercorn sauce
Our main took a while to arrive, not too sure if it was due to the change in the doneness of the beef and it was still little bloody as we cut into it. Probably could have rested it a little more.
Dessert – Torta Caprese, Coffee Crème Anglaise
Made of 70% chocolate and 30% almond flour, this dessert would have been better complimented with a scoop of gelato to reduce the graininess of the almond flour.
For people who cannot take coffee, there is no other option but to eat it plain which can get a bit dry.
The Restaurant Week Lunch Menu at $48++ per pax was good value for money for us to try out the restaurant and their food. There is a good selection of wine but we had cold filtered water (cos we were too hot!) at $3++ per pax.
Oh,we couldn’t resist ordering the pizza after tasting the pasta and sighting their wood fired oven!