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2012-09-24
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Replacing Gaja on Jalan Maarof, Italian Tomato might look like a lackluster eatery _ despite its memorable name _ but the hits outnumber the misses on its wide-ranging menu. Fonduta (RM24++). The Italian equivalent of Swiss cheese fondue, but made of Fontina cow's milk cheese whipped with egg yolk, milk & butter. Its flavor is mushroomy though muted; the true pleasure of this broth lies in its lascivious texture _ creamy but somehow almost frothy. Chicken liver pate (RM16++) with a double-whammy
Fonduta (RM24++). The Italian equivalent of Swiss cheese fondue, but made of Fontina cow's milk cheese whipped with egg yolk, milk & butter. Its flavor is mushroomy though muted; the true pleasure of this broth lies in its lascivious texture _ creamy but somehow almost frothy.
Chicken liver pate (RM16++) with a double-whammy of garlic _ raw cloves sticking out of the meat paste & infused into crostini on the side. A thick, rustic-tasting spread, worthy of praise.
Potato gnocchi & prawns sauteed in herb butter (RM22++ for a starter-sized portion). A textbook recipe, simple but satisfyingly done. The dumplings were neither stodgy nor mushy.
Wood-fired roasted beef ribs in red wine reduction (RM40++). Yep, Italian Tomato boasts a wood-fire oven, utilizing it to prepare everything from pizzas to pumpkin soup & lamb shank. This epic slab of meat is meant for priapic appetites _ rip into it, chew loudly & grunt.Post
