Latteria Mozzarella bar

This place used to be the Jackson Plan but has been changed to an casual Italian restaurant. Beppe de Vito who runs the place. He also runs Forlino and ll Lido.

I think this is what they should have done in the first place instead of "fluffing" around for 6 months with the average food in  Jackson Plan! 

The main theme of the place is around mozzarella which is served in about 15 different forms as an entree. This mozzarella bar concept seems to have taken a leaf off Mario Batali's Restaurant. 

I love mozzarella and only had enough stomach space to share 2 entrees. Mozzarella after all is pretty filling given it is cheese.

Bufala with cherry tomatoes

This is a pretty common dish that can be seen in most italian restaurants. Like all Italian food, the success of a simple dish is dependent on the quality of the produce. The produce here was fresh and the dish very tasty. 

According to the wait staff, the tomatoes are from Italy. What I like about it more than the fact that the tomatoes are from italy is that they have flavor. Too many tomatoes grown in the region are mistreated when grown, they have too much water and not enough flavor.  The restaurant seems to suggest from their menu that their Bufala comes from Puglia in Campania. Some of you would know that Champagne can be only called champagne if it comes from the Champagne region. In a similar way, Mozzarella di Bufala Campana has protected status and comes only from Campania.  This is done to ensure a certain standard and quality of the Bufala. Bufala comes from Buffalo milk.

Fried Bocconcini balls in arrabiata Sauce

Little Bocconcini balls were covered with a crumb mix and fried. This is so delicious as it plays on textures. You cut through the crispy fried layer and the cheese oozes out. But it would all be too dry without the arrabiata sauce- tomato and chilli. 

 Vongole in a tomato base sauce

My husband ordered this. I only had one vongole because I'm currently having post pregnancy rashes and have to avoid seafood. It was rich packed with flavor. I think the same tomato base used for the arrabiata sauce for the bocconcini was used for this. 

We asked for bread so that my husband could wipe the sauce up. 

Risotto with truffle and smoked mozzarella

This had the wonderful aroma of truffles when it came to the table. The truffle paste was used for the dish. Smoked mozzarella in the risotto helped to create a even creamer risotto. It was a good dish but the portion was far too large for such a rich dish In fact, I think the dish may go better as a small entree with some mushrooms. I'm not quite sure if the rocket adds much to the dish.

Tiramisu

This was huge. I mean huge. It was a portion for 2 or 3 rather than one. It was tasty enough but nothing special. It was just a typical tiramisu done well with good cream and good coffee cake pieces. The Etna pistachio tiramisu was definitely much better.

I have rarely been blown away by Italian desserts other than the gelatos anyway. 

This is one good Italian joint and I'm glad they decided to bring this concept in.

Location: 40 Duxton Hill

Contact Number: 68661988

Prices: About 80 per pax for 3 course meal excluding wine.

Speciality: Mozzarella Entrees