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2012-01-17
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It was our maiden visit to Mezze and once we entered, our first impression was that the restaurant reeked of smoke, probably coming from the cigarettes and cigars at the bar area which was just next to the dining area. We asked for a table upstairs instead but were informed that the section upstairs was closed on that night. We had no choice but to switch to a table further in, in the hopes of alleviating the smokey smell.I have heard from a few friends that we had to try the Spaghetti Carbonara
I have heard from a few friends that we had to try the Spaghetti Carbonara if we ever dined in Mezze. What makes it different was the raw egg yolk that it was served with, in a shell. The presentation itself scored some points, even before we started eating. We mixed the whole egg yolk onto the pasta before digging in. Perhaps we shouldn’t have put in the whole yolk because some of us found the pasta to be overly creamy afterwards, almost soggy. I didn’t mind that it was creamy but thought that it lacked flavour.
My choice was the Funghi au Truffle pizza, topped with sauteed mushroom, tomato, mozzarella, oregano, rocket and a drizzle of truffle oil. From the looks of it, I’m guessing they have a wood-fired oven, which gave the pizza the occasional charred edges and crispy crust that I love. The crust was sufficiently thin and light, and had the right amount of cheese on top. The addition of mushrooms and a light drizzle of truffle oil gave a subtle earthy taste.
Majority of our dining group preferred the Salmon Pizza though, which looked quite similar except that it’s topped with slices of smoked salmon. Again, I loved their thin, light and crispy crust layered with cheese. I also thought the addition of rocket leaves not only made the pizza appear more attractive, it balanced out the savoury and cheesy flavour perfectly.
The best dish that we had that night had to go to the Chargrilled Spatchcock Chicken or spring chicken. Our first impression was that the chicken was small – but it was so good! It was skilfully marinated and meticulously grilled to a shiny golden finish that was bursting with flavour in every bite. The skin was crispy and thin with no apparent layer of fats, while the meat remained juicy and tenderly delicious.
Although the food at Mezze was rather good, we were pretty turned off at the end of the dinner when the smoky environment became almost unbearable. There was no proper separation between the bar and bistro area, and since the whole place was enclosed and air-conditioned, it meant that the smoke was circulated internally. At one point, a few of us even had watery eyes such that we decided to leave earlier than expected. I really hope something would be done to improve the air ventilation here or at least give diners the option to dine upstairs. I’m sure diners would appreciate this gesture to protect them from second hand smoke.
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