{"id":48171,"date":"2018-01-31T07:17:36","date_gmt":"2018-01-30T23:17:36","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=48171"},"modified":"2018-01-26T22:23:50","modified_gmt":"2018-01-26T14:23:50","slug":"amo-restaurant-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2018\/01\/31\/amo-restaurant-singapore\/","title":{"rendered":"Amo Restaurant, Hong Kong Street: Excellent Pizzas and Sharing Plates, Best for After-Work and Adult Gatherings"},"content":{"rendered":"

\"\"Across from Clarke Quay Central, Amo Restaurant at Hong Kong Street<\/strong> is opened by\u00a0restaurateur-chef Beppe De Vito of the ilLido Group which houses other Italian<\/strong> restaurants such as the one Michelin-starred Braci<\/a>, &Sons<\/a>, Aura at National Gallery<\/a>, and Osteria Art<\/a>. In terms of positioning, Amo is closer to &Sons apropos of the vibe and target crowd; an afterwork, casual restaurant with chic molecule lamps.<\/p>\n

\"\"House-cured meats and cheese platter ($38, serves 2)<\/em><\/p>\n

But the major difference between Amo (pronounced as “angmo,” I kid you not!) and &Sons is that Amo’s menu comes in sharing portions and these portions are seriously huge.<\/p>\n

We started with the charcuterie and cheese platter<\/strong>\u00a0(pictured above) and the calamari<\/strong> ($22, below).<\/p>\n

\"\"The calamari is outstanding, probably one of the best in Singapore. The batter is merely dusted thinly. It is fleshy with a fat-like texture. If you blindfold me, I would have guessed I was eating tender and fatty pork belly. It comes with a sumac and sundried tomato aioli, packed with umami.<\/p>\n

\"\"The pizzas, ranging from $22 to $35, are among the best in Singapore; they won’t be on my top 3 but they would probably ranked 4th or 5th. Reasons the pizzas are so good: two of Amo’s chefs\u00a0trained at the best pizza academy in Italy and they did 2 years of research.<\/p>\n

Made from\u00a0semolina, natural leaven from an aged mother starter cultivated in-house, and extra virgin olive oil, the\u00a0sourdough undergoes a long, temperature-controlled leavening process. Then the\u00a0pizzas are baked under four minutes in an Italian-made stone wood-fired oven using imported almond wood which gives the pizzas a nutty aroma.<\/p>\n

\"\"The crust is marvellous. It’s not those thin, crispy type (which I dislike anyway); it’s airy, fluffy, and slightly chewy. Best to be eaten hot, or it may become slightly tough.<\/p>\n

Out of the three pizzas, the best is the traditional one,\u00a0stracciatella, prosciutto, rucola and fig vincotto<\/strong> ($29, pictured below). It sounds pretty ordinary. Just ham and cheese pizza, right? But the chopped arugula gives off an earthiness, enhancing the flavour profile. Umami? No you mean Umaxmi.<\/p>\n

\"\"Mr Fitness dislikes the off-the-menu pizza, homemade Nduja, mascarpone, charred eggplant & buffalo mozzarella<\/strong> ($32), but I adore it. I love Nduja, which is spiced pork\u00a0salumi grounded to a spread. Such a complex taste.<\/p>\n

He, of a person with expensive taste, prefers mushrooms, truffle, mascarpone and Tuscan pecorino<\/strong> ($35) but I think it’s such… a plebeian pizza. I mean, it’s nice, no complaints, but it’s common. I dunno, maybe when I ate it, it had turned cold from photo-taking, so I couldn’t appreciate it for what it was.<\/p>\n

\"\"All the three mains are incredible. I couldn’t believe a whole butter roasted golden chicken\u00a0<\/strong>goes for only $58++. The menu states that it serves two persons, but really, I think it means two persons who don’t order any starter or sides. It’s too much for two persons, but this is a happy problem because it’s extremely delicious. I took the chicken breast, which is moist and tender, and the rosemary jus is simply delightful. The skin is also crispy and savoury. Fantastic.<\/p>\n

Mr Fitness, on the other hand, said, “Meh, chicken lor.” But there is much craft in cooking such an excellent chicken. Seldom is chicken cooked so accomplished.<\/p>\n

\"\"See what I mean by big portions? The spaghetti chitarra with Boston lobster and tarragon<\/strong> ($98, serves two) was shared between 8 of us, granted that we each took only two coils of pasta and a piece of lobster. A note on the pasta: it’s homemade with eggs and Italian durum wheat semolina using a\u00a0traditional bronze die, and then it is\u00a0slowly dehydrated over several days at a very low temperature.<\/p>\n

The sauce is slightly spicy, which is excellent in bringing forth the sweetness of the lobster.<\/p>\n

\"\"That day was opposite days for Mr Fitness and me. His favorite main, black cod with crab cioppino and fregola<\/strong> ($38), is my least favourite. He said the cod is superb, which is true, but the ingredient itself is good. It’s unlike the chicken which is great because the culinary skills shine.<\/p>\n

Oh one more recommendation: please please please get the hand cut fries with rosemary & truffle mayo<\/strong> ($12).\u00a0 Or maybe don’t order it because it’s irresistible.<\/p>\n

\"\"For desserts, skip the\u00a0ricotta cheese castagnoles with moscato sabayon <\/strong>($15), which are Italian fried dough balls, and opt for the\u00a0tiramisu<\/strong>\u00a0($18). The ladyfingers are soaked in coffee and put to dry for three days, intensifying the flavours.<\/p>\n

\"\"The food is freaking fantastic. One of the best restaurants we have eaten this year. Probably will be on our Best Restaurants list at the end of the year.<\/p>\n

\n

Menu<\/strong><\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

\n
Amo Restaurant<\/a><\/strong>
\n33 Hong Kong Street, Singapore 059672
\ntel: +65 6723 7733
\n12pm-3pm, 6pm-11pm daily
\nfacebook<\/a>
\n\"\"<\/a><\/address>\n

Food: 8\/10
\nAmbience\/Decor: 8\/10
\nService: NA
\nPrice\/Value: 7\/10<\/p>\n

\n

You may be interested in…
\n–Pizza Express, Scotts Square: Fantastic Feasts and Where to Find Them<\/a>
\n–Ristorante Luka, Tanjong Pagar: Excellent Italian Food by Japanese Chef Takashi Okuno<\/a>
\n–FOO\u2019D by Davide Oldani, Victoria Concert Hall: Michelin-Starred Italian Restaurant Comes to Singapore<\/a>
\n–Il Cielo, Hilton: Reach for the Stars<\/a><\/p>\n

\n

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

This Italian restaurant is owned by Beppe De Vito who also is the chef-owner of one Michelin-starred Braci. <\/p>","protected":false},"author":263488,"featured_media":48178,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[525271,827027,1642,321278],"tags":[603753915,603753908,603753902,603753916,603753914,603753912,603753906,603753910],"class_list":["post-48171","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-40-60","category-clarke-quay","category-italian","category-large-group","tag-amo-hong-kong-street-review","tag-amo-restaurant-menu","tag-amo-restaurant-review","tag-amo-restaurant-singapore","tag-amo-restaurant-singapore-menu","tag-amo-restaurant-singapore-review","tag-amo-singapore-menu","tag-amo-singapore-review"],"modified_by":"Rubbish Eat Rubbish Grow","jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?fit=440%2C550&ssl=1","uagb_featured_image_src":{"full":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?fit=440%2C550&ssl=1",440,550,false],"thumbnail":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?fit=120%2C150&ssl=1",120,150,true],"medium":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?fit=240%2C300&ssl=1",240,300,true],"medium_large":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?fit=440%2C550&ssl=1",440,550,true],"large":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?fit=440%2C550&ssl=1",440,550,true],"1536x1536":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?fit=440%2C550&ssl=1",440,550,true],"2048x2048":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?fit=440%2C550&ssl=1",440,550,true],"trp-custom-language-flag":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?fit=10%2C12&ssl=1",10,12,true],"newspack-article-block-landscape-large":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?resize=440%2C550&ssl=1",440,550,true],"newspack-article-block-portrait-large":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?resize=440%2C550&ssl=1",440,550,true],"newspack-article-block-square-large":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?resize=440%2C550&ssl=1",440,550,true],"newspack-article-block-landscape-medium":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?resize=440%2C550&ssl=1",440,550,true],"newspack-article-block-portrait-medium":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?resize=440%2C550&ssl=1",440,550,true],"newspack-article-block-square-medium":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?resize=440%2C550&ssl=1",440,550,true],"newspack-article-block-landscape-intermediate":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?resize=440%2C450&ssl=1",440,450,true],"newspack-article-block-portrait-intermediate":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?resize=440%2C550&ssl=1",440,550,true],"newspack-article-block-square-intermediate":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?resize=440%2C550&ssl=1",440,550,true],"newspack-article-block-landscape-small":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?resize=400%2C300&ssl=1",400,300,true],"newspack-article-block-portrait-small":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?resize=300%2C400&ssl=1",300,400,true],"newspack-article-block-square-small":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?resize=400%2C400&ssl=1",400,400,true],"newspack-article-block-landscape-tiny":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?resize=200%2C150&ssl=1",200,150,true],"newspack-article-block-portrait-tiny":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?resize=150%2C200&ssl=1",150,200,true],"newspack-article-block-square-tiny":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?resize=200%2C200&ssl=1",200,200,true],"newspack-article-block-uncropped":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2018\/01\/img_2101-e1516885953981.jpg?fit=440%2C550&ssl=1",440,550,true]},"uagb_author_info":{"display_name":"Rubbish Eat Rubbish Grow","author_link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/author\/rubbisheatrubbishgrow\/"},"uagb_comment_info":9,"uagb_excerpt":"This Italian restaurant is owned by Beppe De Vito who also is the chef-owner of one Michelin-starred Braci.","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1DEqF-cwX","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/48171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/users\/263488"}],"replies":[{"embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/comments?post=48171"}],"version-history":[{"count":12,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/48171\/revisions"}],"predecessor-version":[{"id":48196,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/48171\/revisions\/48196"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/media\/48178"}],"wp:attachment":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/media?parent=48171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/categories?post=48171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/tags?post=48171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}