Affordable, bold Italian at Equilibrium

SINGAPORE - (THE NEW PAPER) Equilibrium serves dishes found in the bacaros of Venice and on the menu are small plates meant to be shared. There is an extensive list of cocktails too, so it's great when you have had a trying day.

The food concept is Italian, so there are plenty of attempts for bold flavours. Some worked, some didn't.

The prices will be the draw. It is inexpensive for its location and the two times I ate there - once invited, then unannounced - I was impressed by the service. The servers know the menu and can make recommendations, or at least tell you what is in the dish. (You will be amazed how many cannot.)

My big complaint though has to do with the actual menu.

It is a challenging and cumbersome board that makes browsing such a bother.

The La Bombette ($9.50 for two skewers) is pork belly wrapped around grated Parmesan. I love that it is full-flavoured and addictive. It looks small but fills you up quickly. The combination of flavours and textures works.


La Bombette, skewers of pork wrapped around grated Parmesan cheese. PHOTO: THE NEW PAPER

These oversized beef meatballs in arrabbiata ($15 ) are delicious. Eat them warm because the herbs add a gorgeous scent. Some may find it a bit salty though.


Beef meatballs in arrabbiata from Equilibrium. PHOTO: THE NEW PAPER

I liked the roast chicken leg ($24) when I first ate it because it was tender and flavourful. However, it was bland when I returned.


Roast Chicken Leg. PHOTO: THE NEW PAPER

I didn't like the pork and mushroom aglio oilo ($19) at first. But when I returned, it was less oily and the flavours from the bacon and mushroom were more layered.


Bacon and mushroom Aglio Olio. PHOTO: THE NEW PAPER

The octopus ($18) looked promising but it was served at room temperature and the sauce was too sweet. Get the grilled squid ($15) instead.


Octopus from Equilibrium. PHOTO: THE NEW PAPER


WHAT: Equilibrium

WHERE: #01-86 Capitol Piazza

WHEN: 11.30am-10.30pm

CALL: 6384 4069

weeteck@sph.com.sg


This article was first published on August 26, 2015.
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