Those who work in Tanjong Pagar knows that a few years ago, the building "White House" underwent a year long renovation.
Late last year, it emerged as the new Maxwell Chambers. And a few eateries and bistros opened on the 1st level of the new building.
Chef Osvaldo Forlino is quite a well-known Italian chef in Singapore. Having worked at Il Lido @ Sentosa and Forlino @ One Fullerton, Chef Osvaldo went back to his roots to create home-made Itlian cuisines which are well loved by generations of Italians.
The interior of Osvaldo reflects that of the cuisines - down to earth and feels right at home. Service staff were very attentive and courteous too.
I love their bread basket. The bread was great as finger food prior to our meal. Although no butter and olive oil were given, but the bread was good enough to eat it on its own.
Free ice water is served here. In fact, they give you one big bottle so that you can drink it to your content!
Appetizer was their recommended Peperone (S$20), which was red and yellow bell peppers with tuna and anchovy fillings. This was the first time I tried this very special appetizer, and I truly enjoyed it.
Raviolini Soup (S$14). Didn't really like the soup as it was a clear Chicken soup kind.
Our eyes spot a beautiful bicycle parked at the side of the restaurant, a bicycle which looks like something out from a European movie.
The signature dish here is the Wild Boar Tagliatelle (S$24). I was recently hit by this pork mania where I always make it a point to try out pork dishes from restaurants.
This is not my 1st time eating wild boar, and to be frank, I find it taste just like pork. But maybe more tender. This pasta dish is delicious. I do not really like tomato based pasta, but here the tomato paste is kept to a minimum. The tagliatelle pasta was cooked till al dente. Tagliatelle pasta is shaped like a long flat ribbon pasta.
Roasted Rabbit (S$39) was another main we ordered. Alright, I know some of you will be screaming at what they served and what we ate. I can already imagine people visualizing cute fluffy rabbits being skinned and thrown into the oven.
Fortunately, we didn't see this part of the meat processing here. The roast rabbit was quite tender, and actually the texture is quite similar to chicken meat. But to be frank, I prefer chicken (or pork) over rabbit meat.
Dessert was poached pear (S$18). The pear was quite sweet and very tender.
And not forgetting their Souffle Molten Chocolate (S$13) where the chocolate gushed out of the souffle when cut into. The slices of tangerines complimented the sweet chocolate well.
If you could not make up your mind, you can even get the waiter to bring the entire cake display over to your table to choose from!
Osvaldo Ristorante Italiano
32 Maxwell Road