Decent bread with olive oil and balsamic vinegar dip. But hmmm... the Very Expensive Restaurant does better bread.
Potato and leek soup.
Very tender beef tenderloin... as good as the Very Expensive Restaurant.
Pasta of the Day: Ham and olive pasta
Squid ink pasta ... highly recommended.
This time, I went with The Husband, who had taken a very rare one day leave to be with me. He enjoyed the food immensely too. We both agreed that this hidden restaurant tucked at the foot of Bukit Gombak is a keeper.
The Husband is a texture kind of guy so he is sensitive to the tactile feel of blankets and sweaters and such. For him, the perfectly al dente pasta is what makes pasta good. He was very happy with the way the strands of pasta felt to his teeth.
It appears that the squid ink pasta at Cacio e Pepe is a sought after dish (and on some occasions, trusted sources tell me, the dish is reserved and only brought out for long timers and friends of the Lady Boss). So... if you go, make sure you suck up to the Lady Boss real good. That way, you just MIGHT be rewarded with a black mass of pasta interspersed with juicy clams, squid rings and a mussel or 2.
This black pasta sauce is creamy (and black) and redolent of the sea. The only other dish that has ever exploded into a symphony of seafood tastes in my mouth is the bouillabaisse (that our friend Rémi's mother used to make). It was as if every type of seafood had come together to sing one swelling song to my palate. I rather think Rémi's mother's bouillabaisse sang a fuller and deeper song (but the dear old lady has passed on and her bouillabaisse with her)... but this squid ink pasta comes a close second. Very close.