It’s 7pm. The sky changes colour from a pale tint of orange to a faint darkness from the disappearance of the sun, dotted with twinkling stars. My rumbling tummy is constantly reminding me of food; it is time for dinner.

I’m headed to Torte to meet my favourite boys, of Six&Seven, RubbishEatRubbishGrow and AnythingAlsoEat.

Torte is a hidden gem where Google Maps will come in handy to locate its obscure site –and if not for Six&Seven’s recommendation I wouldn’t have known of its existence.

The non-elaborate dining layout is entirely alfresco. The simple café makes a relaxing chill-out spot on balmy days outdoors and houses a cosy atmosphere within its sheltered perimeters; the whole vibe transforms into a romantic escapade once the moon emerges and candles lit.

Beverage

Iced Tea

The Iced Tea is a popular choice for a thirst quencher; it is a healthier version of the Thai milk tea, made using Ceylon tea leaves –a black tea known for its golden colour and intense flavour. This palate-cleansing beverage is further revitalised with a squeeze of lemon. The level of sweetness can be adjusted according to your preferences; I ordered mine with an extra dose of syrup, but the refreshing drink is good on its own, unsweetened.

Ceylon tea is rich in antioxidants, therefore it helps in preventing high blood pressure and lowering the risk of heart attacks and cancer. In addition to the health benefits, also helps improve blood circulation.

Starters

Buffalo wings with blue cheese dip

The crimson coating on top of a crispy skin provided the necessary oomph that satiated my munchies cravings! This starter will whet your appetite for the joys to come.

Meatballs in tomato sauce, baked with Parmesan and Mozzarella cheese

Each tender meatball is well infused with the tomato-y flavour and packs a punch; it is a warm comforting dish that cheese lovers cannot resist. I’m almost salivating as I’m typing this.

Forget the standard, mundane and repetitive menu; at Torte, the menu is ever-changing –daily specials include a handful of old favourites along with new creations, whipped up by Executive Chef Jason Ong. This keeps the regular patrons coming back for more surprises!

About Chef Jason Ong
The talented Chef Jason is also known as the Pai Kia Chef for his mere candidness. Unlike the typical Pai Kia, under his lavishly tattooed skin is a well-learnt, approachable and friendly guy, proficient not only in the kitchen, but also in the garden, with vast knowledge in botanicals. Slight warning though: park outside his café without patronising or informing the staff, you will ‘get it’ from him!

Mains
Main courses are priced at an affordable $10 for lunch and $13 for dinner.

Basa Fish, sided with wedges and coleslaw

Basa fish is a fresh water fish. The well-executed dish looks and tastes the part; it is pristinely fresh with juicy flesh as white as snow. Tastefully seasoned and lightly herbed, the fish is palatable with crispy battered crust that isn’t greasy.

We ordered a second serving to share because it was simply irresistible!

Penne Beef Bolognaise

The Penne Beef Bolognaise is screaming for my fork to dive into it; the pasta is cooked perfectly al dente, drowned and well coated in a delectable homemade bolognaise sauce, followed by a generous topping of grated cheese –that, is the ultimate comfort food.

Usually salads served alongside such mains get neglected and overlooked, but the well-dressed emerald greens get thumbs up for its freshness and tangy dressing. Don’t forget to eat your greens!

Roast Chicken Leg

The unassuming Roast Chicken Leg, served with rice, will blow you away. The chicken leg is moist and tender and everything a cooked chicken should be. The recipe of the rice is fastidiously designed, with aromatics that will charm the senses. Using Italian short-grain rice, the plump grains of rice are cooked perfectly –moist without being mushy.

Mushroom Risotto in cream sauce with truffle oil

The Mushroom Risotto is cooked to an exemplary texture, in a luscious creamy sauce and finished off with a dash of truffle oil. The alluring fragrance of the mushrooms and truffle oil is supreme; it is intense without being overwhelming.

Monk Fish Risotto in cream sauce with truffle oil

The Monk Fish Risotto pales in comparison to the Mushroom Risotto; an additional sprinkle of seasoning will do wonders. The truffle oil is subtle in this dish, and almost evanescent.

Dessert

Torte ($3 and $4.50 with ice cream)

Torte is their signature dessert, named after the café; it is a flourless chocolate cake that is moist and dense, with a rich chocolatey flavour. I’m not sure if it’s the best chocolate cake I’ve eaten, but I love chocolate too much to refuse.

Apple Pie ($4.50, picture on right)

The Apple Pie turns out to be nothing like I’d expected. Imagine a golden roll of classic pastry encompassing delicate apple fillings –so wrong. It is served in a glass, with layers of apples rendered differently for a mouthful of textures, topped with a scoop of ice cream and a drizzle of caramelised syrup. Nutmeg, cinnamon and brown sugar is infused within the layers, plus raisins and cranberries to surprise.

Crème Caramel with Gula Melaka ($4.50)

The Crème Caramel with Gula Melaka is a worthy of raves. Think: creamy, sweet, smooth and soothing cream beneath a layer of Gula Melaka syrup. This one-of-its-kind dessert is highly recommended, especially to those with a sweet tooth!

Cheesecake

Overall, the desserts show great artistry in the kitchen and impresses.

Having heard that Torte started out as a dessert place, I am still in disbelief. The savoury dishes were so well executed! Torte pays great attention to the quality of food and it the quality shines through the dishes.

Rather than dining at the most illustrious restaurants in Singapore, breaking the bank, and having to go for a second round of supper an hour later, Torte satisfies your taste buds and stomachs with less damage to the wallet.

The friendly and welcoming hospitality blends casual and informal service with efficiency.

Torte
SCWO Building


Tel:
http://www.torte-sg.com/

Opening hours:
Mon to Tue: 10am-6pm
Wed to Fri: 10am-10pm
Sun: 10am-3pm
Closed on Sat