My last Restaurant Week meal was at Buona Terra, an Italian restaurant nestled in a refurbished colonial bungalow in Scotts Road. I had read excellent reviews of the place and was looking forward to trying it.
The ambience seemed lacklustre when we arrived, compared with the quaint Indocafe (a sister restaurant) just down the road, and the amuse bouche, a potato cream with prawns (above), also did not excite the palate.
However, a lovely selection of bread (above) arrived shortly after. The fluffy buns were buttery and soft as cotton, and the breadsticks nice and crisp.
The Pappardelle Verdi ai Funghi Porcini (above), or Green Rucola Pappardelle with Porcini Mushrooms, reminded us of a Chinese dish, both in looks and taste. The noodles were done al dente but I would have preferred them a little softer as they were thicker than the usual pasta.
The Trota Salmonata con Arance, Olive e Pelle Croccante (above), or Poached Ocean Trout with Capers, Orange, Olive Powder and Crispy Skin, arrived looking uncooked, but it was soft, flaky and reminded me of smoked salmon in taste and texture. The accompanying olive powder, crispy skin and cherry tomatoes provided bursts of flavour and texture. Really enjoyed this. (If you’re curious about the difference between ocean trout and salmon, here’s a writeup!)
We also ordered the Pancia di Maiale, Mais e Mele (above), seared pork belly with corn, apple and red cabbage.
The Semifreddo al Torroncino e Salsa al Passito (above), or Nougat Parfait with Passito Sauce, was rich and creamy and sweet, with a taste that made me think of kaya. A sweet ending to a lovely meal.
29 Scotts Road