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Welcome to SD Food Advisor Restaurant Reviews & Profile Page |
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Fabbrica: Where Less is More Reviewed by : Stephanie Lim. Other Foodadvisor Writers? Made good by the brainchild behind the La Vela restaurants, Fabbrica combines the best of its predecessors with a captivating spread of cuisine. Situated at the hip and chic Tanglin Village in Dempsey road, what was formerly a rustic warehouse has now been transformed into a gastronomic destination for gourmet food lovers. Fabbrica exudes an aura of idyllic charm with a verdant simplicity and arouses the senses with its delectable Italian fare. o The Vibe The extensive menu, which includes vegetarian options, is to cater to an array of diners with different preferences. Tapas, a Spanish term for appetisers, is available at a fraction of the usual price between 5pm to 7pm everyday during the Aperitif Hour Promotion. Note-worthy entrées to kick-start your gastronomical adventure are the Prosciutto-wrapped Mozzarella with Olive Tapenade ($16) and Raw Beef Carpaccio with Argula & Shaved Parmesan ($18). Comprising of thinly sliced beef meticulously arranged on a large plate, topped with argula and drizzled with olive oil, lemon juice and mustard, this dish is a safe initiation into the phenomenal world of raw beef, typically shunned by the unadventurous. The seasoning infuses the beef, making it a delightful appetiser, whetting the appetite for more to come. Spaghetti with Bottarga & Caviar ($28), comprising of dried tuna roe and 2 other types of caviar gives a twist to the otherwise traditional Sicily dish which consists of dried tuna roe alone. The spaghetti, cooked al dente, with the salmon roe and caviar, literally bursts with an ensemble of flavours, tantalising your palate. Be sure to give the pasta a good toss before indulging for the taste to be assimilated thoroughly. As requested by regulars of La Vela, the Pappardelle with Duck Ragout ($20) remained as a specialty for main course at Fabbrica. The pappardelle, which is homemade ribbon pasta, has an interesting texture compared to the usual run-of-the-mill pasta found in other restaurants. Almost al dente, it brings forth a stronger flavour in contrast to the Spaghetti with Bottarga & Caviar which is lighter on the palate. The braised duck sauce, consisting of portions of tender and succulent duck, blends seamlessly into the pasta, giving it a flavourful savoury tang. The Tenderloin with Gorgonzola, Semolina Gnocchi & Fine Beans ($32) is, however, not as tender, and lacking in flavour. Despite that, the semolina gnocchi (durum wheat dumpling), served warm, is a delightful accompaniment. Have a delightful end to your meal with Fabbrica's prized dessert - the Dark Chocolate Gorgonzola Lava Cake ($12). Decadent and sinfully rich, the lava cake oozes warm, thick dark chocolate on first bite. Savour it with the vanilla ice-cream for a gratifying chocoholic love affair. o The Service The overall dining experience at Fabbrica is indeed driven by the owners' belief that “less is more”, and with “quality not quantity” as the main impetus. Surprisingly versatile, Fabbrica can play host to a romantic table-for-two, a business engagement for four or even a family gathering of six. While the restaurant is only open from 5pm currently, it will extend the hours soon to include lunch and even the afternoon tea. Undeniably, Fabbrica is well on its way to become a restaurant for the well-heeled. |
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