Asia Weekly

Eating Out - top restaurant reviews

Petite indulgences...

Self-indulgence is the key at Pinchos, says The New Paper. "It's all about nibbling on snacks while sipping wine in between." The food is served in small portions, but "don't scoff at their size," says the paper. By the time you're aware of it, you probably will have eaten "more than a main course worth" of the little dishes. The menu is split into four sections, including "soul" items comprised of "garden ingredients." In this category, the sautéed garlic mushrooms were terrific, with every bite oozing "juicy flavour." The next part of the menu is "spirit," which is about subtly marrying ingredients, such as the "beautifully fragrant" pork and pistachio meatballs in almond sauce. Among the heartier selections in the "desire" category, the prawns in olive oil, garlic and dried hot chili peppers got a "blaze of flavour" from the chili, which complemented the sweetness of the prawns. But the highlight was beef teriyaki served with shabu-shabu sauce, with chunks of beef that were "delightfully soft and tender." Caramelized bread pudding, with a "thin crunchy layer of melted sugar on top," was a "perfect ending to the meal."

Pinchos

8 Rochester Park, Singapore (65 6872-9366)

 

 

 

 

 

 

 

 

 

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