[EDIT: Updated the menu prices that were missing previously!]
Located within the area where cafés are sprouting all around, you may have easily walked past this store, but the exterior wouldn’t be something to miss! Made out of wine crates, PerBacco started on the right foot with interesting and simple decor.
Once you walk in, a big glorious bar greets you! For most people, you would think PerBacco is just a bar, as that’s what you see when you first walk in. However, what you don’t see is the cosy dining area behind the bar! What I thought was really good was the way the partitioned the entire area. Apart from the bar filling up 3/4 of the front of the bar, the other 1/4 is blocked by stacked wine crates. Talk about reuse, reduce and recycle!
With a cosy seating space up the front, you wouldn’t realise the back was packed and stacked with even more seats. The entire restaurant seats up 80 guests, with 35 guests up the front and 45 guests at the back.
A cosy place that looks like a family living room, one feels well at ease to have a meal with your loved ones & friends! I kid you not when I say we had so much to eat & felt so comfortable that time passed faster than we thought it did.
Okay, enough about how cosy the place is. Now on the to main highlight of the night, the glorious food. I must say, it isn’t easy to find affordable Italian food in Singapore. Most of the time, you would associate Italian food with being expensive and of a small portion, or just spaghetti and pizza. However, there are more to Italian food and due to fusion food that is made on a daily basis in Singapore, it’s tough to distinguish between Italian food and just well, Western food.
To start off the night, we were treated to baskets of fresh bread, served with olive oil and balsamic vinegar, before the Antipasti were served to the table.
[WARNING: The following items are all named in Italian, hence the really long names, but I’ll type the meanings down for you, don’t worry!]
We had three types of Antipasti served out, with the first being the Strudel di Verdure e Fonduta di Formaggio (Grilled Vegetables & Mozzarella Strudel with Cheese Fondue).
The flakiness of the pastry was just right with grilled zucchini (I think) and mozarella that went really well with it. For a non-veggie eater, this actually tasted pretty good and the zucchini tasted like mushrooms! Or maybe they did add mushrooms inside.
Next up, we had the Frittelle Soffici e Involtini al Prosciutto e Scamorza (Smoked Scamorza Cheese wrapped with Italian ham and soft Fritters).
The fluffy bits of soft fritters were similar to chewing a hum jin pang, but softer. As for the smoked cheese and prosciutto – mmmmmmmmm. The balance of saltiness was just right! You would assume that by pairing 2 salty items together would probably make it unbearable, but the scamorza cheese was lighter in taste and texture.
The last Antipasti we had, which would possibly be the best bar snack is the Crocchette al Granchio (Crab Meat Crocchette with Spicy Tuna Sauce).
With every pop, all you’d expect is more. The spicy tuna sauce added just the right punch to the breaded crab crocchette and leaves a lingering burning sensation on the tip of your tongue.
After the Antipasti, comes the Pasta. What would an Italian restaurant be without it’s pasta? Made of possibly the freshest (and quite expensive) ingredients, both pastas served were a winner for the entire time, not including the desserts of course.
First up, we had the Linguine alla Carbonara di Astice (Linguine with Lobster and Egg Yolk Cream Sauce). The chef was telling us that an authentic carbonara, should not have any cream or very little cream in it. What makes it creamy, is the egg yolks, so watch out for those cholesterol guys. That aside, what Italians like as al dante pasta, isn’t exactly widely accepted here in Singapore. Most people would usually think that the pasta is undercooked, as it tends to be on the tougher side, however, that’s how it should be.
Probably not the best taken photo, but you gotta try it to believe it. The creamy texture didn’t taste like egg yolks & it’s good news for people like me (lactose-intolerant) as that means I get to eat all the carbonara that I want! Good thing for us, the lobster that they used are actually Boston Lobsters (!!!). Who would have known if not for tasting the sweetness of the lobster meat and having been told that they actually do use it. Talk about worth your money.
The next pasta & my favourite (cause potato) is the Gnocchi di Patata con Coda di Manzo Brasata e Tartufo (Potato Gnocchi with Braised Oxtail and Truffle Essence).
This my friends, tasted like heaven on earth! I would easily wipe out the entire bowl clean, without the help of anyone. The braised oxtail happily melts in your mouth together with the gnocchi, which makes it so easy to grab another scoop of it. Only thing was that it was a sharing portion, so I had to resist from taking another spoonful, but boy oh boy, was this good.
Now on to the Main Courses. By this time, I was pretty stuffed, honestly. After that plate of gnocchi, I was more than satisfied with the night, but the chef decided to bring on more dishes that blew us away!
The first main that was served was the Dentice al Forno con Sugo di Pomodorini e Burrata (Oven Baked Red Snapper Fillet, Cherry Tomato Sauce and Fresh Burrata).
It is not everyday that you see burrata being served together with a main. It usually comes as an Antipasti with tomatoes, drizzled with pesto and olive oil. However, the way that PerBacco did it was similar, yet different. The burrata cheese went well with the pomodorini sauce (cherry tomato sauce) which added a nice complement and touch to the red snapper. As for the red snapper, baked just right to get the soft sweet meat together with its crispy skin. This dish would be just right for those who aren’t too hungry as it would fill you up just right.
The next item, which looks so amazing, yet so sinful and difficult to swallow (cause we were just too full) was the Guanciale di Vitello Brasato al Vino Rosso (Braised Veal Cheek in red wine with Cannellini Beans).
Look at that glorious layer of fat and meat. Just imagine, the soft and silky meat and fats melting away in your mouth as it slowly slides down your throat and into your belly. Yes, that’s right, it’s THAT soft. Oh, it’s so good! If only I wasn’t that full, I wouldn’t eaten this up as well!
To end the night, as always, is to end it on a sugary sweet note. Classic desserts such as Tiramisu was not served (although we did order just to have a try), but what came out was equally as stunning.
First up was the Cheesecake alla Ricotta e Pesche Sciroppate (Ricotta Cheese Tart with Peach Compote).
Stacked layer by layer, every cheese lover at the table were so excited that the item was cleared within minutes. I took a bite (and prayed it didn’t kill me), and I knew the reason why everyone that happened. Light, sweet and crunchy, the peach compote gave the cheese tart a sweet edge that made it easy for everyone to finish.
Last, but not least, was the Pannacotta alle Nocciole Caramellate (Caramelized Hazelnuts Pannacotta).
So simple, yet to full of flavour, this Hazelnut panna cotta won my heart over. The sweet caramelised hazelnuts went well with the not as sweet panna cotta, which made me feel like I was enjoying a better version of a Ferrero Rocher.
I was privileged to be able to be part of this tasting session curtesy of influencer, Elaine Heng (@mselaineheng) who brought me along for this amazing tasting session. Shout out to PerBacco too for being such wonderful hosts!
To find out more about PerBacco, read the details as follows:
20 Craig Road, #01-03, Singapore 089692
Monday to Saturday: 12pm to 2:30pm, 6pm to 10:30pm (closed on Sundays)
To find out more about all my food hunts & things that I’m doing, follow me on insta: @alhsx.
Till next time x