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2022-07-22
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Bombarded by photos of Bluhouse’s carbonara on our Instagram feed recently, we managed to secure a table on a Sunday evening at the newest Italian eatery. Helmed by Chef Giovanni Galeota, who previously worked at Macau’s Don Alfonso, we were pleased with the meal’s Authentic tastes of Italy. EnvironmentThe dining hall, imbued with pastel hues and mosaic tiles, resembles buzzing yet laid-back ambience of Italy plazas. Anchored with various food counters, diners may causally saunter around to the
Environment
The dining hall, imbued with pastel hues and mosaic tiles, resembles buzzing yet laid-back ambience of Italy plazas. Anchored with various food counters, diners may causally saunter around to the deli, pizza, rostocceria or dessert stations to select food which looks aesthetically pleasing and inviting.
Bread basket
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The dish that stood out for the night was their Pizza Al Taglio, a rectangular pizza originated from Rome. Filled with irregularly-sized holes, the dough was chewy and tender in equal measures with an audible crisp on each bite. The tomato-based pizza, Diavola, packed a spicy and tangy punch. It was topped with oozy agerola cheese which balanced and toned down the spiciness of the Nduja; and finished with fresh basils. The other bianche Guanciale pizza we ordered was hands down the BEST pizza I’ve ever eaten. Topped with rashers of cured pork jowl, caramelized onions with crispy brown edges and earthy mushrooms, it was the ultimate savory delicacy. All of us literally squealed with delights while devouring the perfect pizza.
Diavola (back), Guanciale (front)
$98
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Octopus SaladThe octopus salad was not among the most tender ones I’ve had, but I actually liked how it was slightly chewy and firm to the bite. Bella di cerignola olives carried a milder astringency, with its vinegar brine making the dish a perfect whet for our meal.
Octopus Salad
$218
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Carbonara is definitely the calling card of BluHouse. Chef Giovanni Galeota switched up several widely popular ingredients in the recipe by using Pecorino instead of Parmesan; and Guanciale instead of Pancetta. Being a sheep’s and younger cheese, Pecorino is smoother and less crumbly in texture; grassier and less nutty in taste. The use of a milder cheese allowed the guanciale to take the limelight. The crisped-up golden cubes of guanciale nuggets were juicy, robust and umami-filled due to heftier fat content than pancetta. The perfectly al dente rigatonis were slicked with a luscious concoction of Pecorino cheese, rendered Guanciale fat and yolk. Other than the rigatoni that tasted slightly floury and starchy, everything was on point.
Carbonara
$210
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The ruffled pasta sheets were filled with layers of oozing creamy cheese. It was cooked slightly unevenly, with the pasta sheets at the edges being perfectly al-dente, but a bit mushy at the center. But we loved the fruity tang of the bolognese.
Lasagna
$220
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This was an insanely fragrant dish. The beauty of it lies within the contrasting textures. Being cured with herbs and salt, the flesh was tender, moist, and bursted with aroma. Sandwiched between the flesh and the bubbly, crackling skin is a thick layer of buttery, melt-in-the-mouth fat. With the golden crisped-up potatoes that soaked up all the unctuous essences, the dish was sinfully addictive.
Porchetta
$240
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Tiramisu at BluHouse has the most balanced flavor and texture profiles among the ones I had at Grissini, Pici and Cannubi recently. Cannubi’s alcoholic element was mild, which was overpowered by cocoa powder and mascarpone, while Grissini’s was quite heady. Pici’s one has a firmer and creamier consistency, which I found a little heavy. BluHouse hits the trifecta with the best balance, texture and taste.
Tiramisu
$88
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The selection was vast and we enjoyed choosing from rows of pastries at the display counters. We recommend the chocolate hazelnut cannelloni and their gianduja pastries.
Assorted pastry
$110
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Verdict:BluHouse makes for an excellent choice for an after work get-together with its laid-back ambience and profusion of food. The dishes we sampled, especially the pizzas were authentic and delectable. With a little rejig in their services, it will surely become a widely popular dinner destination.
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