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Signature Dishes
Chicken Cordon Bleau Spaghetti Bolognese Spaghetti Tartufona Pizza Siciliana Spaghetti Frutti di Mare Pizza GG Special
Review (29)
Level4 2013-09-26
164 views
I am usually a fan of Chicken Gordon Bleu, I really like the cheese inside the chicken meat with some extra sauce on top. However, the Chicken Gordon Bleu here was really dry and hard. The crust itself and the meat was dry. As much as it was cut into bite size portions, it was still pretty hard to chew. However, the mash potatoes and baked beans were pretty okay, nothing bad about them. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-09-16
29 views
BBQ Chicken Whole Leg in Lemon Orange SauceThis dish is actually one of their trial-and-errors test plates, so once again we're their first biters! Having said that, this dish lookes really good at first sight. But don't be fooled because the spaghetti really packs a punch. It is cooked as aglio olio so it seems pretty harmless but in reality they added small chilies (cili padi). I couldn't withstand the spiciness that much, even more so when it was a sharp pain when I accidentally bit one. Extremely dangerous lol. Other than that, their chicken is cooked well. The grilled skin isn't oily as it looks as the lemon orange sauce is marinated on to the chicken overnight, so all the flavors and essence were already infused into the meat itself.Chicken Cordon BleuI love chicken cordon bleu but I'm afraid to say this dish dissapointed me alot :/ It looks great and fun because they cut the meat into pieces so you'd eat them easilly - basically bite-sized pieces. The crust is thick and hard, unfortunately. And despite so, the chicken breast meat remains hard while the cheese appears practially non-existent. Not even worth to take a second bite. The mashed potatoes and baked beans were yummy though. I liked how they shaped their mashed potatoes to be so.. cylindrical LOL. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
For those who don't frequent Glenmarie, they would often find Glenmarie being a location where it's hard to find any food stalls there. For those who's familiar with the area will know that there's merely a specific location in Glenmarie where all the food restaurants centralize in. Gusto Giusto is one of those restaurants in that area.The area here is known to draw in the considerable lunch crowd of the working class during working days but known to be like a ghost town during weekends hence coming on a Saturday or an hour where the lunch crowd has dispersed is best.Gusto Giusto is an establishment that serves authentic Italian food and uses key ingredients imported from Italy but some things are fine tuned a little to suit the Malaysian taste. Interestingly, the prices on Gusto Giusto's menu are very affordable unlike the usual Italian Restaurants that you usually find in Malaysia where a serving for 2 persons already rack up to more than RM50. But be warned though, there's no alcohol nor pork served here.Let's not ramble on further and proceed to see what we had on that fateful day.Started off with Antipasto as an appetizer:The warm hosts of the place even served to us a special Antipasto for us to try which is with Sun Dried Tomatoes and Buffalo Mozzarella:The special version that they served us is more towards my liking. The Sun Dried Tomatoes were nice and sweet but not too sweet. The olives were surprisingly pleasant to me. Usually, I don't like olives because of a very strong queer sweet olive taste to it hence I usually take out the olives from pizzas if I see them but this one doesn't give out that strong taste. It still taste like olives and it's sweetness but it's like a milder version of it and goes well with the dishes that were served in. The Buffalo Mozzarella taste like a milkier version of Mozzarella and less cheesiness to it.Another appetizer served is a delicacy available only in Italy. And even so, it's merely found in Sicily. Over here they called it Nasi Sicily but really, it's Arancini:Arancini are Fried Rice Balls with breadcrumbs as the outer layer. Something unique to me that I've never tasted before. A crispy breadcrumb outer layer with rice inside and some Parmesan Cheese at the top with some tomato sauce and some Ragù meat sauce in it, I believe. Also some Buffalo Mozzarella and peas in it. Basically, the main taste is the breadcrumb taste followed by the rice taste.We later carried on with the Pastas.Our first serving was the Spaghetti Bolognese both the Chicken and Beef variation:Can't taste much of the meat after all it's minced but I do taste a good load of the pasta along with the sauce. The spaghetti was cooked right. Very soft and tender and nice to the taste buds. The sauce is not too overwhelmingly tomato flavor with sweetish taste (which is the reason why most of the time I would pick Carbonara) but just good for me.Another Spaghetti served is the Spaghetti Frutti di Mare (Seafood):I'm not a lover of seafood but this tastes okay.Yet another spaghetti, Tartufona: continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
For the finale, I was served with Espresso to keep us in 'good health'. I read somewhere that coffee may have benefits, such as protecting against Parkinson's disease, type 2 diabetes and liver cancer. And it has a high content of antioxidants.Real Italian Espresso come in black, short and hot for only RM 4, pretty decent price to pay for any coffee drinker. What a great and satisfying way to end my gastronomic adventure at this charming Italian restaurant. Can't resist not taking any pictures with the Chef Alik, highly skilled professional cook proficient in whipping up Italian and French food for his patrons. My many thanks to him for serving us with yummy offerings of pizza, pasta, appetizers and many more ... continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
It is a great challenge to cook this dish. How the chicken breast is prepared and the cheesy filling can make or break this dish.I find that the chef, have over fried the chicken rolls and due to this, the chicken meat was quite tough. The portion of cheese was also too little. Normally, when you cut into the chicken rolls, the cheese will flow out. I find the cheese lacking and basically this looks like a chicken cutlet instead of Chicken Cordon Bleu. Although some efforts were used to present the potatoes in a rounded form, to me it is a little too hard. It would have been great, if the potatoes are serves as smashed potatoes with some brown sauce, it will be a great combination. Overall this dish is just a little too dry. The saving grace was the salad that came along the dish.Rating 2 of 5 FC HongEditor of Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)