7 July 2010
Today Newspaper
Three’s A Charm by Annette Tan (p12 & 13)
Personally, I’ve always been a fan of executive chef Luca Pezzera’s pastas. His sauces and noodles are always perfectly balanced in terms of texture and flavour. So it’s no surprise that the new homemade pappardelle with wild boar ragout and black ink tagliolini with jumbo crabmeat in spicy basil tomato sauce impressed me. Both pastas were toothsome and firm, and both absorbed the favours of the sauces so that there was depth in every bite. The new crispy apple crumble is much like a millefeuille, with paper-thin layers of puff pastry layered between soft pieces of the fruit. This is served with a side of pistachio ice cream. There’s also a silky blackcurrant cheesecake serve d with sour cream or a velvety double espresso crème brulee.
2 July 2010
HerWorld.com
Food Review: Bontá Italian Restaurant & Bar at UE Square by Taina Teravainen
Italian Restaurant and Bar Bontá is part of the collection of chic wine and dine places in the River Valley area. The restaurant recently revealed a new look, complete with a new bar area and a second private dining room, in celebration of its 3rd successful year at UE Square. Bontá took a departure from its original orange colour scheme and opted instead for a deep elegant maroon that adds to the cosy, relaxed ambience created by the dimmed lighting. Recommendations: Homemade black ink tagliolini with jumbo crabmeat in spicy basil tomato sauce; Pappardelle with wild boar ragout and shaved Parmesan cheese; Black Angus Short Rib served with rosemary Parmesan potato and peppercorn sauce; Crispy apple crumble with pistachio ice cream and cinnamon emulsion; Double Espresso Crème Brulee.
1 July 2010
Luxe Dining
Singapore’s Best Restaurants – Bontá
From decadent cheeses to fresh-out-of-the-ocean seafood, every creation by Bergamo-native, executive chef Luca Pezzera brims with culinary ingenuity. Diners can now lounge with pre-dinner cocktails to Bontá’s swanky bar area. The bar affords a cosy space for diners to mingle and chat over aperitifs and proseccos. Must-tries include Sardinian black mussels in spicy tomato sauce and garlic croutons as well as pappardelle with wild boar ragout and shaved Parmesan cheese. Every spoonful of this traditional Tuscan dish is unctuous and delicious.
18 June 2010
Food4Media.com
Bontá Celebrates The Big Three: 3rd Anniversary + New Look + New Menu Offerings
After three successful years at UE Square, the award-winning restaurant is getting a fresh new look, complete with a new bar area for guests to have aperitifs and for cocktails. This summer, Chef Luca puts together 10 of the finest dishes from around Italy to create an unforgettable taste experience for guests. From Sardinia to Veneto, each dish is lovingly cooked to conjure up the mood of its place of origin. DOWNLOAD THE FULL STORY »
1 June 2010
Wine & Dine
Talking Italian (p56 – 59)
Serving refined, modern Italian cuisine, Chef-Partner Luca Pezzera, who is a native from Bergamo, captivates diners with highlights from the north of Italy. The fine-dining establishment offers diners an intimate sophisticate vibe coupled with warm hospitality.
