Review: Galbiati Gourmet Deli @ The Rail Mall

I've been wanting to post this for sometime now but never found the time. This is a real gem nestled amongst the row of shops at The Rail Mall. If you're looking for a nice quiet place to chill out on a weekend, this is perfect for brunch/lunch!

Galbiati's menu looks compact at first, but they do have a strong variety of antipasti, pastas, pizzas and mains! And always check the board for specials because they usually have great seasonal stuff. This time Kays and I ordered their oysters which were extremely fresh and FAT!

For pasta I'd highly recommend their squid ink pasta. If you're comfortable enough with your date/ companion to have black teeth or goth lips, then go all out with the squid ink pasta + squid ink sauce! It is very delicious, really, but Kays and I were going out after lunch so we went for the Al Granchio (crabmeat, basil, in tomato and cream sauce) instead. The thing I love about their homemade squid ink pasta (think black fettucine) is that it seems to have more bite and smoother than regular pastas, and on top of that it has a hint of "squidish" flavour.

As for Pizza, I'd recommend the Parma Ham with Arugula! Pictured here is the salami pizza which was a nice simple cheesy treat, with crispy thin crust.

This place reminds me very much of Da Paolo back in the early days, before they expanded rapidly and I feel it's kinda lost that authentic Italian homemade touch... (coincidentally as I'm writing this and did some research, I realised that Chef Roberto Galbiati was formerly the Executive Chef in Da Paolo!)

They have recently opened a second outlet along Upper Bukit Timah for takeaways and delivery, so check their website for more details!

Salami Pizza

Lovely squid ink pasta with al Granchio sauce

Oysters that were oh-so-fresh and succulent!

7.5 out of 10

Galbiati Gourmet Deli
400 Upper Bukit Timah Road,
The Rail Mall 678050
Tel: +65 6462 0926
Mon-Fri 11am-10pm
Sat/Sun/P.Hol 10am-10pm
Closed on Tuesdays except Public Holidays

Mentaiko Pasta

It's been a long time since I've had the chance to cook anything proper and since it's a new year I've decided to start something (plus I need something else to keep myself motivated) - I've been documenting tried and tested recipes through the years whether it's passed down by mom or just pure experimentation.

So here's the first one for the year - Mentaiko pasta! I've never failed to order this dish in any restaurant that carried it, one of the earliest ones being Pasta Cafe @ Takashimaya ran by Pokka which has since been refurbished and I think now under a new management. Sadly, while this is still on their menu the standard has taken a nose dive. New kid Pasta de Waraku has it as one of their staple items but I found it a tad too creamy. I've been trying to get by using the instant version sold in most Japanese aisles and that worked too, if I'm feeling like I'm on a budget :D

During our recent trip to Fukuoka we brought home some beautiful mildly spicy Mentaiko from Kyushu and since it can only keep in the fridge for 2 weeks we wasted no time in putting some of that into good use !



Serves 2
Ingredients:
75g Angel Hair Pasta
2 Eggs, Poached
2 Mentaiko sacs
2 slices Bacon, chopped
1/2 Onion, chopped
3 Tbsp white wine
3 Tbsp Chicken stock (I was lazy and diluted some concentrated stock to get this)
2 Tbsp Thickened cream
1 Tbsp Japanese Mayo
1 Tbsp Butter
Nori (Seaweed) Strips


Directions:
1. Cut open Mentaiko sacs and scrape out roe gently using a spoon into a large mixing bowl, add mayo and set aside
2. Brown bacon in a pan (no oil needed, it's fatty enough on its own!). Once Bacon is crispy and golden brown, add in butter, a drizzle of olive oil and stir fry onions together on medium heat till cooked through
3. Add white wine and let it reduce, add in chicken stock and simmer for 5 mins and remove from heat.
4. Stir in thickened cream and transfer entire sauce mixture into mixing bowl. Mix well with mentaiko/mayo.
5. Cook pasta till al dente, drain water and toss pasta in sauce. Serve with poached egg and sprinkle black pepper & nori. Eat up!!