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2012-10-04 320 views
Now that Il Lido has gone pork-free & Chiaroscuro is plain gone, here's where can we go hog-wild with Italian cuisine in the city center. Not the typical bruschetta: one topped with pork lard & walnuts, the other with minced pork & emmental cheese. A fabulously flavorful introduction to Trattoria Il Porcellino, a pork-filled, vastly superior offshoot of Jalan P. Ramlee's pork-free Trattoria Cucina Italia. Tomino cheese wrapped in speck bacon. Soft, oven-baked cheese with smoky, salt-cured bacon
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Now that Il Lido has gone pork-free & Chiaroscuro is plain gone, here's where can we go hog-wild with Italian cuisine in the city center.
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Not the typical bruschetta: one topped with pork lard & walnuts, the other with minced pork & emmental cheese. A fabulously flavorful introduction to Trattoria Il Porcellino, a pork-filled, vastly superior offshoot of Jalan P. Ramlee's pork-free Trattoria Cucina Italia.
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Tomino cheese wrapped in speck bacon. Soft, oven-baked cheese with smoky, salt-cured bacon: a hookup that's sinful but sensational.
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Ruffino, Aziano Chianti Classico DOCG (Toscana). All in all, there's much to recommend about Trattoria Il Porcellino, a rare Italian outlet that has a predominantly female staff, including the heads of both its kitchen & service team.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2011-08-23
Level4
2012-10-04 31 views
Now that Il Lido has gone pork-free & Chiaroscuro is plain gone, here's where can we go hog-wild with Italian cuisine in the city center. Porchetta ham, described as "the product of a pig that's gutted, deboned, arranged in layers of meat, fat & skin, then rolled, spitted & roasted over wood." Sounds tediously elaborate, but the result tastes more satisfying than supermarket ham. Crisp-skin suckling pig ribs stuffed with cheese & ham. A bane for girth control; too fatty & greasy for our liking,
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Now that Il Lido has gone pork-free & Chiaroscuro is plain gone, here's where can we go hog-wild with Italian cuisine in the city center.
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Porchetta ham, described as "the product of a pig that's gutted, deboned, arranged in layers of meat, fat & skin, then rolled, spitted & roasted over wood." Sounds tediously elaborate, but the result tastes more satisfying than supermarket ham.
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Crisp-skin suckling pig ribs stuffed with cheese & ham. A bane for girth control; too fatty & greasy for our liking, but still a rather unique recipe.
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Atomica Pizza, topped with spreadable pork sausage, tomato & mozzarella. A fine change from other pizzas topped with ordinary sausage slices. This has mushy, spicy sausage meat spread across its surface, providing a pleasurable pungency to every bite.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2011-08-23
Level4
2012-10-04 36 views
Trattoria Il Porcellino: Round Two. Save space for dessert, particularly this tasty troika of mascarpone, nutella & strawberries. Smooth & sensuously sweet. Yogurt ice cream with more strawberries. Creamier than froyo! definitely more sinful too (but probably more satisfying) Even the prosecco comes bearing strawberries. Yum!Nearly everything here turned out to be comfort food in the end!This place seems to keep expanding its menu, so there might be other interesting items to try later on =)
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Trattoria Il Porcellino: Round Two.
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Save space for dessert, particularly this tasty troika of mascarpone, nutella & strawberries. Smooth & sensuously sweet.
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Yogurt ice cream with more strawberries. Creamier than froyo! definitely more sinful too (but probably more satisfying)
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Even the prosecco comes bearing strawberries. Yum!

Nearly everything here turned out to be comfort food in the end!

This place seems to keep expanding its menu, so there might be other interesting items to try later on =)
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2011-09-06
Level4
2012-10-04 33 views
Trattoria Il Porcellino: Round Two. Pork-stuffed tortellini with ham & cream. Rustic comfort food, like something that one might find in a mountain village of Emilia-Romagna. Strozzapreti with wild boar ragout. The al dente doughiness of the hand-rolled, fat-tubed pasta was well complemented by its tangy, coarsely meaty coating. Risotto with speck bacon & porcini mushrooms. Enjoyable for its warm earthiness.
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Trattoria Il Porcellino: Round Two.
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Pork-stuffed tortellini with ham & cream. Rustic comfort food, like something that one might find in a mountain village of Emilia-Romagna.
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Strozzapreti with wild boar ragout. The al dente doughiness of the hand-rolled, fat-tubed pasta was well complemented by its tangy, coarsely meaty coating.
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Risotto with speck bacon & porcini mushrooms. Enjoyable for its warm earthiness.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2011-09-06
Level4
2012-10-04 14 views
Trattoria Il Porcellino: Round Two. Cheese buffs, head here to sample fun varieties that other restaurants rarely serve. This "burrata" is a mild-tasting mix of mozzarella & fresh cream, boasting a buttery lusciousness to pamper the palate. Ask for it to be dished out at room temperature. Four types of semi-hard Pecorino ewe's milk cheese, produced in Tuscany. Their delicately savory flavor, bonded with a nutty edge, would bring a nice boost to salads. Trattoria Il Porcellino's porcine offerings
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Trattoria Il Porcellino: Round Two.
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Cheese buffs, head here to sample fun varieties that other restaurants rarely serve. This "burrata" is a mild-tasting mix of mozzarella & fresh cream, boasting a buttery lusciousness to pamper the palate. Ask for it to be dished out at room temperature.
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Four types of semi-hard Pecorino ewe's milk cheese, produced in Tuscany. Their delicately savory flavor, bonded with a nutty edge, would bring a nice boost to salads.
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Trattoria Il Porcellino's porcine offerings are also noteworthy. Share this cold cut platter of wild boar salami, Parma ham, cured coppa, spicy salami, mortadella & salami felino for terrific tasting portions of pork from wide-ranging Italian regions.
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Wine or beer ... pick your poison.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2011-09-06