{"id":56320,"date":"2020-12-28T07:38:01","date_gmt":"2020-12-27T23:38:01","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=56320"},"modified":"2020-12-29T07:40:53","modified_gmt":"2020-12-28T23:40:53","slug":"buko-nero-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2020\/12\/28\/buko-nero-singapore\/","title":{"rendered":"Buko Nero, Tanjong Pagar: A Perfect Italian Meal From Bread to Dessert"},"content":{"rendered":"
\"\"
Amuse bouche: (tastes like) tuna mayo (?) on cucumber<\/figcaption><\/figure>\n

Buko Nero<\/strong> is a mom-and-pop Italian restaurant that has survived 20 years along the cut-throat Tanjong Pagar<\/strong> area.\u00a0 Italian-native Oscar Pasinato helms the kitchen while his Singaporean wife, Tracy, fronts the shop.<\/p>\n

I remember years ago, you needed weeks of prior reservations for this 20-seater. It was one of the places on my to-visit list but I didn’t make it there until now. I regret the lost time because the restaurant is wonderful.<\/p>\n

3-course lunch sets<\/strong> start from an affordable $35. Degustation dinner starts from $158++ but we ordered a la carte.<\/p>\n

\"\"
Free-flow focaccia<\/figcaption><\/figure>\n

I often judge a restaurant by the free bread they give. If they do a free item well, it means that they take care in all areas. And this focaccia bread<\/strong> comes warm and buttery. Crispy on the surface, fluffy within. It was a propitious start. We asked for a second serving.<\/p>\n

\"\"
Burrata<\/figcaption><\/figure>\n

For appetisers, the burrata<\/strong> ($29) is lovely, drizzled with a light kumquat vinaigrette that dances. They may come across as strange bedfellows to some—milky and tangy at once—but I enjoyed the yin-and-yang greatly.<\/p>\n

\"\"
Scallops with uni<\/figcaption><\/figure>\n

The\u00a0scallops topped with uni<\/strong> ($42) sit on a thick bisque-like sauce. The scallops are seared such the the core is still raw, attesting to its freshness. My eating companions love it, but I am not a fan of scallop (because they don’t really have any taste) and the dish is, to me, overpriced for two mere scallops.<\/p>\n

\"\"
Smoked tuna loin<\/figcaption><\/figure>\n

The third appetiser,\u00a0smoked tuna loin<\/strong> ($28), is topped with ikura and pickled cucumbers. The tuna slices are salty, and ikura is also salty; together, they come across as overly salty.<\/p>\n

\"\"
Homemade truffle pasta<\/figcaption><\/figure>\n

For pastas, we ordered three and enjoyed all. The best is the homemade truffle pasta<\/strong> ($42), which admittedly is costly and looks ugly. Usually truffle comes in slices but here it is shredded. The flavours are explosive. I think that’s brown butter sauce? It’s simple but simple things done well taste the best.<\/p>\n

\"\"
Rigatoni<\/figcaption><\/figure>\n

The\u00a0rigatoni pasta<\/strong> ($29) is tossed in a braised wagyu beef cheek ragu. There isn’t much of meat but the tomatoey-flavour is intensely moreish, as if a hundred tomatoes are distilled into a drop. The pasta is done a little harder than I’d prefer, but on the whole this is an excellent dish.<\/p>\n

\"\"
Spaghetti<\/figcaption><\/figure>\n

The spaghetti with spicy blue prawn and spanner crab<\/strong> ($31) has a sauce less intense than the rigatoni pasta, but it is also sweeter with seafood. The slight spiciness complements, not overpowers, the seafood.<\/p>\n

\"\"
Grass-fed tenderloin<\/figcaption><\/figure>\n

Italian cuisine doesn’t do meats well in general, but Buko Nero keeps it simple and elegant. The\u00a0grass-fed tenderloin<\/strong> ($46) is pan-fried and slathered in a (I wanna say) red-wine? sauce. As a sous-vide expert, I am almost sure that it isn’t sous vide but cooked in a traditional way. I prefer the traditional way and this steak proves me right with its gorgeous texture, tender, striated, with a bite, something that sous vide cannot achieve.<\/p>\n

\"\"
Orata<\/figcaption><\/figure>\n

You can rebrand everything and sell it at a higher price and I think it’s the case for this\u00a0Orata<\/strong> filet ($45), which is a sea bream. \u00a0The cooking is great here, seared perfectly on both sides, succulent. But really, the best thing about it is the premium ingredient. It looks like a lean fish but there is an umami aftertaste that lingers on the tongue. Bliss.<\/p>\n

\"\"
My grandmother’s cake<\/figcaption><\/figure>\n

Usually when the savory is delicious, desserts will fail. But in this case, both desserts are fantastic.\u00a0My grandmother’s cake<\/strong> ($16), with raspberry coulis, is baked European-style, dense and thick. I don’t really know the flavour of the cake? Butter cake? It’s rustic as if done by someone’s grandmother. It is nice but I don’t foresee myself forking out $16 for a second time.<\/p>\n

\"\"
Sticky date pudding<\/figcaption><\/figure>\n

Better is the\u00a0sticky date pudding<\/strong> ($16). It is rather tiny but it is intensely sweet in the most wonderful way. You can taste the integrity of dates, unlike sticky date pudding elsewhere where they are merely sugar-sweet. It also comes with a super creamy\u00a0homemade Tahiti vanilla gelato<\/strong>. This is awesome.<\/p>\n

I often boast that if you give me a menu in French, Italian, Spanish, Chinese, or romanised Japanese, I can definitely order. I’m not good with languages, I just eat at restaurants a lot. Here, I recognise “nero” as “black” as in squid-ink pasta in Italian. I don’t know “buko” so I googled and it means “hole.” So I guess “buko nero” means “black hole,” an appropriate name since the food is priced outrageously.<\/p>\n

That said, the food is fantastic, thoroughly enjoyable. The service is also wonderful, deserving of all sorts of praises. We paid about $368 for four persons<\/strong>, or $92 for one. This is a gem of a place and definitely warrants return visits. There is a good reason it has withstood the test of time.<\/p>\n

\n
Buko Nero<\/a><\/strong>
\n126 Tanjong Pagar Road Singapore 088534
\nt: +65 63246225
\nfacebook<\/a>
\n\"\"<\/a><\/address>\n

Food: 8\/10
\nPrice: 4\/10
\nService: 8\/10
\nAmbience\/decor: 6.5\/10<\/p>\n

\n

You may be interested in…
\n– Solo Ristorante, Amoy Street: Your Ticket to Northern Italy<\/a>
\n– Lucali BYGB, Lavender: Lifestyle Pizza<\/a>
\n– Monte Risaia, Duxton: New Itameshi (Japanese-Italian) Omakase by Marusaya group<\/a>
\n– Caffe Cicheti, South Beach Tower: Straight Up Italian Cuisine for Seafood Lovers<\/a><\/p>\n

\n

All reviews are done anonymously unless otherwise stated. Written by Dr. A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Established in 2000, Italian restaurant Buko Nero still shines brightly. 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