{"id":31960,"date":"2015-02-09T07:15:51","date_gmt":"2015-02-08T23:15:51","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=31960"},"modified":"2016-04-25T22:49:05","modified_gmt":"2016-04-25T14:49:05","slug":"alba1836-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2015\/02\/09\/alba1836-singapore\/","title":{"rendered":"Alba 1836, Duxton Hill: Italian Classics with Alessandro Frau as Consultant Chef"},"content":{"rendered":"

\"AlbaThe consultant chef of Alba 1836, Alessandro Frau<\/strong>, had\u00a0more than 10 years of experience as executive chef at Starwood hotels before opening Acqua in Phuket on his own. Helming the kitchen is Sardinian native,\u00a0Luca Piras<\/strong>. There is an extensive range of wines<\/strong> to go with the Italian food.\u00a0<\/strong>A 3-course dinner can go up to $100++, so we went for a 3-course lunch<\/strong> ($38++\/$55++).<\/span><\/p>\n

\"Alba
\n\"AlbaThe food\u00a0was disappointing. The starters came out alright, then things quickly degenerated. The best starter was from the $38 menu: grilled eggplant rolls stuffed with truffle ricotta cheese on roasted eggplant mash<\/strong>. A tad chewy, but delivered what was described. From the Executive lunch menu,\u00a0grilled octopus on fennel mash<\/strong>\u00a0had an unpleasant sourness–was it balsamic?–while seafood soup<\/strong> was watery.<\/span><\/p>\n

\"Alba<\/p>\n

\"Alba<\/p>\n

\"AlbaFor mains, the roasted half baby chicken<\/strong> was dry, and bitter from over-roasting. The\u00a0seabass<\/strong> was sweet, but the side dish, banana shallot, was horrid; I wanted to puke when I ate it. We had to send the\u00a0mushroom spaghetti<\/strong> back because it was way undercooked, too hard, and nothing we couldn’t make at home. The waiter returned to us and asked if we wanted a new plate, or if it was ok to carry on cooking that same plate of pasta. A good restaurant will never allow a customer to make that choice.<\/span><\/p>\n

\"AlbaMore service blemish: a waitress asked if she could clear\u00a0my plate as I was still eating bread. Then came the unimaginative cannoli<\/strong> and\u00a0dull, sticky\u00a0pannacotta<\/strong>. To put it\u00a0mildly, we did not enjoy the experience. I’d rather cross the street and eat at predictable Rhubarb<\/a>. We paid<\/strong> $185 for three of us<\/strong>.<\/span><\/p>\n

Alba 1836
\n<\/a><\/strong><\/span>28 Duxton Hill, Singapore 089610
\nT: +65 6222 2048
\nM-F 12-2.30pm,\u00a06.30-10.30pm
\nSat\u00a06.30-10.30pm
\nRating: 2.5\/5 stars
\n\"chope-reservations\"<\/a>
\n<\/strong><\/span><\/h3>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>","protected":false},"excerpt":{"rendered":"

The starters came out alright, then things quickly degenerated. 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