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Oso Ristorante - 5th Dec 2017

It has been some time since I last went to Oso ristorante and what better time than now since they have moved from Bukit Pasoh to the new Oasia Hotel Downtown located at Tanjong Pagar. The new restaurant’s interior features brick covered wall, art pieces and dim lighting that gives it a rather sexy appeal. Similar to the old restaurant, Chef Diego has a room where he stores and slices his selection of cold cuts and cheeses however what’s new is a row of dry ageing cabinets behind the bar which houses a few types of beef being dry aged.


Chef Diego is quite renowned for his meats and here he offers a nice selection that is grilled over hard oakwood. His new a la carte menu is also spilt into two sections, Classic and Today. We decided to try a pasta from each section.

For the classic, we went with the Fettuccine with Lobster. Al dente pasta was covered in a thick and rich San Marzano tomato sauce with pieces of sweet and crunchy lobster meat and finished off with some chopped basil. This pasta is delicious and reminded me of why I love pasta so much.


Fettuccine with Lobster                                Angel Hair Pasta with Crab Meat

For the Today pasta, my wife had the angel hair pasta with crab meat. I have seen this combination for quite some time in other Italian restaurants and always loved it. The angel hair pasta is thicker than normal and the crab meat is cooked in a tomato sauce with slices of garlic. We ordered a starter of Spinaci to get our dose of greens for the meal. It is a simple salad of spinach leaves with mustard, barley and pine kernel. The leaves were well tossed with the mustard dressing that was balanced and not too acidic. The kids shared a squid ink with prawn risotto. The risotto was cooked well in stock and seasoned well with a light taste of marjoram.


Spinaci   Squid Ink Risotto 

While we were dining, there was a gentleman playing live music with his saxophone that made the experience all the sexier. The food at the new Oso is still good and I can see them continue to do well with their regular followers. Next time I will have to try his grilled meats that I have heard so much about. 

~Andre Huber

Executive Director


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