As much as I’ve been wanting to return to Torte since my last visit, my tight schedules haven’t been lenient on me –either that or my intense craving for Torte happens to fall on a Saturday, which is their official off day of the week.
Still reminiscing the scrumptious meatballs baked with two cheeses, and my all-time favourite Basa fish, I’ve also been meaning to try their highly raved duck confit. Finally, the very moment when my schedule is freed up, Torte is the first dining destination that comes to mind.
Returning to Torte after slightly more than a year, the vibe remains unchanged. I’m instantly reminded of my previous wondrous experience –not that it was in any way forgettable.
Still offering value-for-money lunches and dinners, each dish range from $13 to $20 nett. No GST or service charge.
Pan-seared Portobello with Mozzarella, Parmesan & Truffle Oil ($15)
To commence our meal, the sizable and juicy Pan-seared Portobello sure whets our appetite with the drifting aroma of truffle oil and melty stretchy cheese that lend richness to this dish.
Crab Custard ($13)
It’s common to associate custard with the smooth pudding-like texture, matching that of a ‘chawanmushi’. But, the Crab Custard has a texture comparable to a scramble –except much softer and smoother. The addition of whipping cream contributes to its delightful fluffiness. Also noteworthy is the generous chunks of crabmeat you get in every mouthful. This is a must-try!
Crab Omelette
The Crab Omelette is of a different execution from the Crab Custard, but with similar taste. Chunks of crabmeat prevail, although not as evenly distributed –still yummy. Accompanying the omelette are baby potatoes and a side of salad topped with shavings of Parmesan. There’s something very characteristic and addictive about those baby potatoes… read on to find out.
Duck Confit over Sauerkraut with Baby Potatoes and French Beans ($20)
Baby potatoes are sautéed in duck fat, and so are the French beans, which is why they impart a pleasing fragrance that at first we couldn’t identify –until Chef-owner Jason Ong came over for a chat. The fatty juices from the duck do not go to waste; instead, it infuses the potatoes and French beans with magnificent flavour.
A well-executed duck leg rests on a bed of tangy sauerkraut, which is typically paired with pork knuckles to cut through the richness of the meat.
We may nitpick on the slightest outermost edge of the duck leg – that bared its naked flesh in confrontation with the heat without a protective layer of skin – that turns out just a wee bit drier than 95% of entire hunk, but that didn’t stop us from devouring the entire thing down to the bone. Underneath the crispy skin, the meat is moist, juicy and succulent, which only one with deft skill is capable of achieving.
Goma Salmon Belly with Arborio and Salad ($18)
Salmon belly is always the most coveted part of the fish. Having to share this dish with three other dining companions, the salmon belly was gone before I could pick up my fork. The remaining part of the fish was still moist and juicy, which I nonetheless savoured contentedly.
The Arborio rice that I’m besotted with – ever since the first time it entered my mouth – was even better than I remember it to be. Exceedingly tasty and aromatic of herbs, those who are avoiding carbohydrates will find it hard to resist.
Orange Butter Prawns with Baby Potatoes and Salad ($20)
Today you will learn the difference between wild caught prawns and farm-raised prawns (if you haven’t already known). A telltale sign of a farm-raised prawn would be a loose and almost dangling prawn head.
In this dish, the prawn heads remain firmly attached to the body, proving that they are in fact wild caught prawns –fresh, fleshy and succulent.
To add flavour to the prawn, butter is infused with fresh herbs such as oregano, basil, mint, rosemary and thyme, as well as the juice, peel and zest of oranges.
Orange Butter Scallops with Arborio rice and Salad ($20)
The flavour of orange butter is more pronounced in this dish of scallops, as compared to the aforementioned prawns. I especially enjoyed the flavourful crust encasing the scallops. Fresh aromatic herbs are widely applied throughout his dishes, which beat artificial flavourings hands down.
Chocolate-coated Strawberries ($4)
Huge juicy strawberries are coated with dark chocolate. These are the largest strawberries I’ve ever encountered. Ardent lovers of strawberries, your life is not complete until you’ve tried this.
Apple Crumble (Upon special order only, $45 for a tray of 1kg)
Fit for a queen, the Apple Crumble is only available upon special request. You have to order it two weeks in advance in order to get a taste of it.
The comforting aroma of cinnamon and nutmeg permeates, infusing the pieces of apple within thoroughly.
Having made apple crumble myself before, I know how time-consuming it is to make even the simplest rendition. Chef-owner Jason Ong even takes the extra effort to soak vanilla pods in vodka to fully extract the fragrance. This spells dedication.
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