Tue - Thu: 18:30 - 21:30
Fri - Sat: 12:00 - 14:00
Fri - Sat: 18:30 - 21:30
Closed: Mon, Sun, PH
This family-run trattoria serves a stylish Italian menu, some of it with Asian influences. The menu changes regularly and meals are carefully prepared by Chef Oscar. Be prepared to wait for at least a month before you can get a table.
I do not generally make dining decisions one month in advance, so thank goodness that friends like Panerai does and then lets me have a seat the day before when my schedule is clear - well, I made sure it was for such an opportunity.
Trudging across a place I thought I knew well, it still took me awhile to find this hole in the wall that has a warm family atmosphere - somewhat literally in temperature as well.
Once seated, I proceeded with the amuse bouche which was a really well executed egg on crustino. I liked it so much that I actually asked for seconds.
I then tried the Parma ham on toasted bread, together with grilled tomatoes and egg. This was a really wonderful dish in which the flavours of the juicy tomato blended so well with the egg with a crunch at the end.
The special of the day was a charcoal pasta with thick carbonara sauce. Paired with chicken slices, I found it a tad too salty for my liking. Although I had the starters portion, it was really large.
My friend recommended the mushroom soup, and hence I tried it. With a strong truffle oil finish, it was a very refined thick soup with strong bits of cut mushroom minced and integrated into the broth. Well executed.
A popular starter at Buko Nero is apparently the Taw Kwa Tower, and hence I tried it. Think of it as an "ang moh's" interpretation of the telor tahu goreng without the egg. Instead the "tower" was created from fresh vegetables with carrot strips that created a crunchy finish.
For my main course I had the beetroot risotto. Arriving in its purple glory, it was done al dente and had a sweet finish.
By the time I was done with my main course, I was too full to have desserts.
What amazed me about this dining experience is the kitchen. Chef Oscar is a one man show in a limited kitchen that proved that you do not need to have a "foo fa" industry kitchen to produce good food. On crowded evenings, do come early or expect to have a little patience for the preparation of the food as there are no external staff other than the three family members themselves. Nonetheless, good things are worth the wait.
A very cozy place for a fusion meal. Every time I visit them, they have something new on their menu. They serve what they can get from the market every day, this would ensure that the food is always fresh. I love their deserts too, Oscar & Tracy (husband & wife team) makes great ice cream too!
Went to Buku Nero for the second time last night and had the most perfect time. Four of us spent a relaxing Friday evening in this gem of a restaurant. We all had the set dinner at $48+. Being a small cosy restaurant, the set dinner is a nicely spaced out 5 course meal. I had the Roma Tomato salad (so sweet!), Potato & Zuccini soup (could have drank a few more bowls!), Peach Sorbet with Pomelo, Penne Mince Lamb Ragu (to die for!) and the chocolate cake with caramel sauce(perfect texture, not too sweet, drooling!). It was relaxing, the most tasty, most friendly night ever. Just what our group wanted. Thank you Oscar & Tracy for such a wonderful experience. We'll be back!
The title must have caught your attention just as how Buko Nero did for the first time I entered its doors. When you first step in, the dim lighting and cosy setting embraces you. It certainly adds flavour to the food you're about to have! Securing a place at this exclusive restaurant is a victory in itself. Featuring only slightly over 20 places, you should make a reservation a month in advance. Just a note, you aren't allowed to take pictures of the chef's creations so you'll have to return again to have a glimpse at them! The menu for the day is contained on the chalkboard hung by the wall and priced at just over $20(lunch)/$40(dinner) per head, it's a steal. It comes with an appetiser, maincourse and desert. The portions are generous and the quality is uniquely Italian. If that's not enough, you'll be treated to a helping of soft and warm Italian bread served with Sicilian Olive oil (tip: try the Olive oil with bread without Balsamic vinegar). Bon appetite!