{"id":36355,"date":"2015-10-05T07:30:00","date_gmt":"2015-10-04T23:30:00","guid":{"rendered":"https:\/\/rubbisheatrubbishgrow.com\/?p=36355"},"modified":"2016-05-09T16:55:38","modified_gmt":"2016-05-09T08:55:38","slug":"pepe-nero-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2015\/10\/05\/pepe-nero-singapore\/","title":{"rendered":"Pepenero, Stanley St: Bought Over By Chef-Owner Gabriele Piegaia of Burlamacco Ristorante"},"content":{"rendered":"

\"pepeneroThe four year-old Italian restaurant, Pepenero, is bought over by chef-owner Gabriele Piegaia of Burlamacco Ristorante<\/a>, and is given a new lease of life. The menu is refreshed, and the service whipped into shape. New air-con sets will be installed; the spotlights will be replaced by hanging lamps; and the impressionist paintings swapped for chic, modern ones. Piegala is a man on a mission with a vision.<\/p>\n

Burlamacco serves\u00a0fine-dining, modern Tuscany food whereas Pepenero is more casual, focusing on South Italian traditional cuisine. There will also be a bar at the front of the restaurant.<\/p>\n

\"pepeneroMost of the food we had are well-conceptualized and delicious. The starter,\u00a0octopus on<\/strong> potato<\/strong>, is topped with taggiasca olives, that grow on a seaside slope, where the sea breeze sweeps up the hill and whistles through the olive trees. The olive has the taste of the sea, with a tinge of bitterness, building up the complexity of tastes.<\/p>\n

\"pepeneroThe chef-d’oeuvre,\u00a0pork meat ball<\/strong> ($24), is spicy with chilli padi, robust and exciting. This gets a must-order<\/strong>.<\/p>\n

\"pepenero
\nHomemade black squid ink spaghetti with spicy crab meat sauce ($28)<\/em><\/p>\n

\"pepeneroBut the mains need some tweaking. The homemade squid ink spaghetti can be less salty although\u00a0it has a wonderful bite. And the crispy prawn, and calamari, and vegetables<\/strong> ($40) are greasy and are more bar grub than main. Each ingredient is more suitable to be marketed on its own as finger food.<\/p>\n

\"pepenero<\/p>\n

The meal ended beautifully with a semifreddo<\/strong> ($14), so rich and buttery, and homemade limoncello<\/strong>.\u00a0On the whole, the new Pepenero is tasteful.<\/p>\n

Pepenero<\/a><\/strong>
\n14 Stanley St. Singapore 068733
\nT: +65 6222 5808
\n12pm-2.30pm, 6.30pm-11pm, closed Sun
\nfacebook
\n<\/a>\"chope-reservations\"<\/a><\/h3>\n

Value: 5.5\/10
\nFood: 6.75\/10
\nDecor: 7\/10
\nService: NA (tasting)
\nRating: 3.208\/5<\/strong><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/p>\n

This is an invited tasting.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

The four year-old Italian restaurant, Pepe Nero, is bought over by chef-owner Gabriele Piegala of Burlamacco Ristorante, and is given a new lease of life. The menu is refreshed, and the service whipped into 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