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2017-03-09
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Last December has been one of the quietest Decembers in recent memory when it comes to restaurant openings in the city. Replacing Lupa on the third floor of LHT Tower in Central, Spiga headlined just a small list of newbies making their debuts prior to the Christmas season.Spiga has brought to us by Dining Concepts in collaboration with two-Michelin-starred chef Enrico Bartolini. I first heard of chef Bartolini when he was the consulting chef for the now-closed Venetian restaurant SEPA and he pu
Spiga has brought to us by Dining Concepts in collaboration with two-Michelin-starred chef Enrico Bartolini. I first heard of chef Bartolini when he was the consulting chef for the now-closed Venetian restaurant SEPA and he put together quite an impressive menu highlighted by some really exciting bite-sized cicchetti. As one of the youngest Italian chef to ever score two Michelin stars, my expectation is naturally high for his new project Spiga.
I had the pleasure of celebrating my birthday here a few years ago when the place was still called Lupa. If my memory serves me correctly, this is pretty much the same décor as it was under Mario Batali.
My lunch started off brightly with a nice set of house made bread following by an amuse bouche of fresh tomato, ricotta cheese on top of some bread crumbs. Pretty refreshing start.
Amuse bouche - fresh tomato, ricotta cheese
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The linguini was perfectly al dente, working well with the lightly cooked Sicilian red prawn. Now I can finally confirm that they do have a killer homemade pasta!
Linguini with Sicilian red prawn and green asparagus
$258
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I thought the tenderloin was a bit under-cooked and the quality of the meat certainly wasn't up to my expectation. That was very disappointing considering that it's been labeled as one of the restaurant's signature dish.
Grilled Black Angus tenderloin with potatoes millefuille and "Crudaiola" sauce
$358
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Traditional tiramisu
$98
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After the homemade linguini (which was excellent), it was a bit of a roller coaster ride but I was glad to end the meal on a high note with a complimentary tiramisu which was fairly decent. I think I probably don't mind coming back some other time as long as I can stay away from a certain meat dish.
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