There are days where I eat to live (ie >90% of my time especially since I've started working) and there are the wonderful days I live to eat. I'm so superemely rested and satisfied after having good food for the past 3 days and I'm all prepared to go back to my eating to live days (until my next annual leave, that is...)
The pockmarked lump on that weighing scale is the white truffle I had during lunch. Not the whole thing cos its costs >$1K ;)
Had lunch at Otto (omg it felt >1 yr since my last meal but I've just checked it was just Jan this year!! Feels so long ago!!) I had the truffle creme brulee the last time and it was sooo good I had to go back this year.
Their delicious restaurant bread - the onion bread is my fave - they also have walnut, cranberry and olive but the onion's the tastiest.
Octopus - not my fave seafood unless it's raw...
Shaving the truffle. Truffle is weighed on the electronic weighing scale. The chef then shaves it over the dish of choice (in my case, it's scrambled eggs with crab meat) and reweighs the truffle after shaving. Had 2 grams of truffle with my dish. 1 gram just isn't enough, 2 is just right, since my budget isn't expandable. 3 would be such a luxury!
Chef reweighing truffle in the background - he's wearing those surgical latex gloves! :)My scrambled egg with blue swimmer crab ($19++, excluding price of truffle) was creamy, piping hot and smelt so heavenly after the truffle was shaved over it :D Best ever way to eat scrambled eggs...
My Red Wine Pappardelle with Guinea foul ragout and crispy bacon ($28++)
My Red Wine Pappardelle with Guinea foul ragout and crispy bacon ($28++)Somehow both times I've been to Otto my dessert and starter was nicer than my mains. I was enticed by the Guinea Foul cos I had previously watched Iron Chef on TV and they had a cookout using Guinea Foul so I wanted to try it for myself. It tastes like chicken. The sauce was tasty, noodles done al dente, and the crispy bacon minced so finely but somehow it didn't taste particularly memorable. Maybe cos it was my only non-truffle dish??
Paccheri with Grouper ragout, Pachino tomatoes
Atlantic Cod Tagliata with Porcini mushroom crust and creamed baby spinach with white truffles
If the scrambled eggs with crabmeat and truffle was good, the cod is sublime! It's seriously the best cod I've ever tasted. I'd have thought that the cod was so marvellous on it's own, but paired with the aromatic white truffle, it was even more sublime. If I had the cash, I'd rush down to Otto just to have this dish. The porcini mushroom crust is not crispy, and more like a finely minced layer of tasty mushrooms coating the fish. The fish is buttery and oily, and it's seriously melt in the mouth. Haven't tasted fish like this for uber long! And the sauce is simple, creamy and doesn't interfere with the delicious aroma of the truffles. Ah I think this will probably be the best fish I've tried the whole year...
Their signature creme brulee with berries marinaded in balsamic vinegar.
But for me, their truffle infused creme brulee is the dessert of choice. 
Otto's creme brulee tastes great already, but when paired with truffle oil, it takes the creme brulee to a whole new playing field. Their creme brulee is excellent - such a pleasure to have creme brulee like this.
I'm superbly satisfied after my annual white truffle meal. Such a joy to eat such great food. Even more so since I've maximised my leave eating my way thru lots of good food. I'm all prepared for suffering for the next 6 months rotting in the east and eating lousy canteen food :D
White truffle season doesn't last forever, and this year, Otto will be serving their white truffle special menu until about mid December. So do go down if you want to get a taste of Chef Michele's delectable cooking.
Paccheri with Grouper ragout, Pachino tomatoesAtlantic Cod Tagliata with Porcini mushroom crust and creamed baby spinach with white trufflesIf the scrambled eggs with crabmeat and truffle was good, the cod is sublime! It's seriously the best cod I've ever tasted. I'd have thought that the cod was so marvellous on it's own, but paired with the aromatic white truffle, it was even more sublime. If I had the cash, I'd rush down to Otto just to have this dish. The porcini mushroom crust is not crispy, and more like a finely minced layer of tasty mushrooms coating the fish. The fish is buttery and oily, and it's seriously melt in the mouth. Haven't tasted fish like this for uber long! And the sauce is simple, creamy and doesn't interfere with the delicious aroma of the truffles. Ah I think this will probably be the best fish I've tried the whole year...
Their signature creme brulee with berries marinaded in balsamic vinegar.
But for me, their truffle infused creme brulee is the dessert of choice. Otto's creme brulee tastes great already, but when paired with truffle oil, it takes the creme brulee to a whole new playing field. Their creme brulee is excellent - such a pleasure to have creme brulee like this. I'm superbly satisfied after my annual white truffle meal. Such a joy to eat such great food. Even more so since I've maximised my leave eating my way thru lots of good food. I'm all prepared for suffering for the next 6 months rotting in the east and eating lousy canteen food :D
White truffle season doesn't last forever, and this year, Otto will be serving their white truffle special menu until about mid December. So do go down if you want to get a taste of Chef Michele's delectable cooking.Otto Ristorante
28 Maxwell Road
#01-02 Red Dot Traffic Building
Tel 62276819
Closed on Sundays
28 Maxwell Road
#01-02 Red Dot Traffic Building
Tel 62276819
Closed on Sundays
PS Hello to Kok's gf! Ask him to bring you to eat lots of truffles from Otto :P