Al Forno East Coast: Home-styled Italian adaptions

The Al Forno East Coast boasts of its 12 th year inFor a real treat, the Spaghetti Cartoccio ($57) is a
operation this year, having presented a pleasingmust try. Apportioned for 2 people, this seafood
plethora of wholesome Italian dishes to its patronsindulgence of mussels, crayfish, clams, prawns and
through the years. Regulars of this restaurant thatsquids served with spaghetti will prove satisfying
come from all over Singapore have grown to loveboth to the taste buds and the tummies. Wrapped
the simple home-styled yet delicious fanfare that theup steaming hot in an aluminium foil, one can actually
full Italian crew prepares daily, amidst a humbletaste the fragrance of the seafood on the pasta
backdrop that hints of adaptation from the charmingitself, which is commendably not musked by too
pedestrian streets of Italy. One can expect to find allmuch tomato sauce, as many other restaurants have
the usual crowd-pleasers here; like an assortment ofslanted towards. However, the portion might prove
generously portioned seafood dishes, al dente pastas,too large for most Singaporeans so do share it with
wood-fired pizzas as well as the ubiquitousat least 3 people or a lot of good food might go to
home-made tiramisu cake.waste!
Furnished mainly with dark wood and dimly illuminatedPizza lovers should not miss out on their wood-fired
with warm lighting, Al Forno East Coast invites all topizzas. A good recommendation would be their
dine without having to fuss with dress codes orbest-selling Prosciutto e Funghi ($22) that has a base
dining etiquettes. Perfect for families and largeof melted mozzarella and tomato, topped with tender
gatherings amongst friends, this unpretentious andham and fresh mushrooms. My only gripe is that the
modest restaurant shows great capacity in affordingcrust is not as crispy as I had hoped, but the piquant
a cosy ambience that can easily set any guest attaste of its toppings certainly makes up for it.
ease. Those who enjoy watching their pizzas beingIf there is still room for dessert, the moist and
prepared before their eyes should reserve a spotmoderately sweet homemade tiramisu ($9) should
close to the open concept bar to spy on the chefsnot be missed.
at work with the traditional wood-fired oven and beDo keep a lookout for new additions to the menu as
awarded with occasional wafts of freshly bakedowner Mr. Alessandro Di Prisco brings in an array of
dough bread from time to time.grilled items and also ventures into creating special Al
A glance through the menu will not offer anyForno East Coast sausages for his patrons to savour.
surprises in its selection, although it does have aAt first glance, one might sum Al Forno East Coast
decent array of antipasti, seafood dishes, pastas andas just another Italian restaurant amidst the sea of
pizzas, as well as meat and fish. If you are spoilt forItalian establishments in the local culinary scene.
choice, then you will not go wrong by starting yourTaste-wise, the food is good, but not the best out
meal with a Frittura Di Pesce ($16 small), which is athere. However, this restaurant has the winning
crispy platter of lightly salted calamari and prawnscombination of serving dishes that are rather
that is generous enough to be shared among 2 to 3generously portioned, with reasonable prices tagged
persons. Bread lovers can also savour the dailyonto them at the same time. It is no wonder many
freshly baked bread that is complimentary to everyhave made Al Forno a regular haunt for Italian food,
table and comes served with a dish of extra virgineven if they do not live in the East Coast region.
olive oil and doses of balsamic vinegar.