Walking past the newly opened Bottura on second floor of Suntec City Mall, you will probably think, “Wow! What a huge Gelato desserts bar!” Well, you are not wrong. Bottura is a full fledged modern Italian Restaurant hailed from Bologna, Italy. Overseeing the first overseas expansion for Bottura is Luca Bottura, fifth generation of restaurateur who was a banker before his passion of food come calling. Unlike other authentic Italian restaurant in Singapore, Bottura aims to be your affordable day to day restaurant.
|Bottura - Eat Drink Italiano|
Gone are those candles, dim lights, table clothes and padded chairs. Instead, in Bottura you will find modern and simplicity with a touch of industrial theme of the restaurant. There are even a high bench tables with tall stools and low lighting that nicknamed “Instagramer Tables”.
|Part of Dining Area with view of the Kitchen|
|Luca Bottura, Fifth Generation Restaurateur|
with "Instagram Table" at the back
While the outlook are modern, Bottura's dishes which includes pastas, mains, antipasti and desserts came directly from Bottura's family cookbook. All ingredients and equipments where possible are imported from Italy, mainly from Bologna. These include the wines, coffee bean, truffle oil and other products as well. Some of the products are available for sale as well.
|Italian produce on sale at Bottura|
We started the tasting with Tagliere di affettati e formaggi misti con tigelle e marmellate ($22). The cold cuts platter, cheese and marmalade. The size is good for 2 to 3 person, as it consist Prosciutto de Parma, cooked ham and mortadella ham, with Pecorino, aged Pecorino and parmesan cheese. Each of the ham has different characteristic, while the Prosciutto de Parma remain my favourite. For cheese, aged Pecorino has the strongest aroma, so only those with the acquired taste should try it. Tigelle bread, rocket leaf, orange marmalade and olive oil complete the platter. Tigelle bread has similar texture as baguette, however it is more dense and crispy compare to baguette. What a good way to start.
|Tagliere di affettati e formaggi misti con tigelle e marmellate|
The cold cuts platter, cheese and marmalade.
Please note that from the beginning we were informed, in Bottura, they only use Olive Oil. No Butter!!! :)
Piadina (flat bread) with Prosciutto di Parma, stracchino, rucola ($12) is next. The house-made stracchino cheese is a must try here. It is soft, almost cream like texture but with a hint of subtle buffalo mozzarella taste is just an absolute delight. Combine with my favourite ingredient Parma ham and rocket, I can have this everyday. I must confess that I had more than one slices. Yum Yum.
|Piadina (flat bread) with Prosciutto di Parma, stracchino, rucola|
Arancini al ragù ($8) Arancini with ragù and tomato sauce. Italian version of rice ball. This tasty risotto ball are packs of flavour. While it is mould in round ball shape each grain of rice retain its shape and not mushy and filled with ragù. The acidity in the tomato sauce provide a good balance to the robust Arancini. For those who like their risotto on the softer side of al-dente, you might need to get used to the harder texture of the rice here.
|Arancini al ragù|
Arancini with ragù and tomato sauce
Moving on the main staple of Italian cuisine, Pasta. Gnocchi di patate ai 4 formaggi e rucola ($14) Four cheese gnocchi with rocket pesto. A pasta dish created for the cheese lover. You can smell the aroma and taste the different type of cheese. Pungent or Fragrant, depends on your preference. The gnocci is soft, springy and absorbs the cheese sauce nicely.
|Gnocchi di patate ai 4 formaggi e rucola |
Four cheese gnocchi with rocket pesto
Foglie di polenta con ragù e besciamella ($18) Polenta lasagne with traditional ragù and béchamel sauce. My first experience with polenta was not a memorable one. Although it has mash potatoes texture, I find the grit was just to much for me. However this dish truly change my opinion on polenta. Cooked, chilled and cut in lasagne shape, each polenta layer absorbs the ragù nicely. Almost like eating mash potatoes with ragù.
|Foglie di polenta con ragù e besciamella|
Polenta lasagne with traditional ragù and béchamel sauce.
Ravioli panna prosciutto e funghi ($14) Ravioli with cream, ham and mushrooms. Creamy, cheesy and with a nice burst of flavour when you bit into the ravioli. Meanwhile Tagliolini zebrati con Gamberetti e zucchini ($16) are delightful to see. Two type of tagliolini, egg and squid ink each brings different texture and flavour to the dish. It looks contrasting, however the taste complement each other. I personally like the tomato base sauce.
|Ravioli panna prosciutto e funghi|
Ravioli with cream, ham and mushrooms
|Tagliolini zebrati con Gamberetti e zucchini|
Two type of tagliolini, egg and squid ink pasta
Spaghetti alla carbonara ($12). One of the best known spaghetti and the perennial favourite. Luca said this is the best selling pasta here. I just let the photo speak for itself. Once the pasta is cooked, the chef just slide the egg on top of the pasta. The egg got heated up slightly and resulting in this fine dining esque presentation. Smooth, creamy with al-dente spaghetti with a touch of salt from the bacon. What else can you ask for?
|Spaghetti alla carbonara|
From pasta we move on to Bottura 12” signature pizza. Melone, prosciutto di Parma, mozzarella ($24). This is Luca's interpretation of favourite combination of parma ham with rock melon. Instead of making it as an appetizer, he did it in pizza form. Combining the sweet, salty and mozzarella is just fantastico. Did I mention the crust of the pizza is light and crispy as well.
|Melone, prosciutto di Parma, mozzarella Pizza|
Rock Melon, Parma Ham and Mozzarella Pizza
Meanwhile Arrabbiata (spicy sauce): pomodoro, capperi , aglio, peperoncino, mozzarella fior di latte, rucola ($18) is definitely for those who like their pizza spicy. Forget about Tabasco sauce, just go for this pizza. It has Tomato, capers, garlic, chilli, mozzarella and rocket. Although the texture is good, it was just too spicy for me. The chilli was like a landmine for me.
|Arrabbiata Pizza: pomodoro, capperi , aglio, peperoncino, |
mozzarella fior di latte, rucola
Spicy Sauce Pizza: Tomato, capers, garlic, chilli, mozzarella and rocket
Well, we finally reach the desserts. If you want to impress somebody during dinner, order this “SPAGHETTI” GELATO ($7). The vanilla gelato went through the presser resulting in spaghetti shaped like desserts. However, you better eat this fast, as the gelato slowly melts, the form turns into a big lump of ice cream again.
|Part of Gelato Selections|
Bottura also created its own version of Tiramisu ($8). Round in shape, light and fluffy in texture. It has a well balance taste of coffee, chocolate and cream. Unlike the traditional version where it can get to mushy due to prolong soaking by coffee.
For something lighter to go with your coffee, I will recommend Pasticceria mignon fresca ($2.5 each) Fresh mignon pastries with Marsala zabaglione. In simple summary, Italian version of profiteroles. The filling is just light and smooth.
|Pasticceria mignon fresca|
Fresh mignon pastries with Marsala zabaglione
Overall, Bottura is on the right track to achieve its objective to incorporate modern setting with traditional recipes. You can feel the food are made from the heart and is pocket friendly as well. So if you are near Suntec City Mall, give Bottura a try. Saluti! Cheers!
|Italian Sparkling Wine|
Spumante Cuvee Prima Stella, Balbinot, Italy
Thank you very much to Bottura team and Pronounce team for the tasting invitation.
Food & Drink: 8.5/10
Budget per Person: $11 - $25; $26 - $50