Oca Grassa.

Interior.

Interior of Oca Grassa.

Oca Grassa, literally translated to ‘Fat Goose’, in Italian culture, denotes ‘vitality, vivaciousness, and the sheer goodness of life’. Essentially, it energy, spirit and liveliness are what the establishment is aiming for. I like the setting simple and brightly-lit (from the natural sunlight) interior, and the arrangement of the tables. Even though they are closely laid out, the tables are generally wider in relative, thus eliminating the feeling as though you are sitting right next to the stranger beside you. Service is hence, prompt, thanks to the one-look-tell-it-all layout.

Oca Grassa.

Oca Grassa.

Oca Grassa = Fat Goose in Italian.

Oca Grassa = Fat Goose in Italian.

Restaurant Week Dinner Menu.

Restaurant Week Dinner Menu.

Since my dinner at La Cicala Spanish Gastro Bar and after being informed that the impressive Dry Aged Striploin is from Oca Grassa, I have been wanting to set foot in this restaurant along Bukit Pasoh. The opportunity came during October 2013’s edition of Restaurant Week, when I chanced about the name when scrolling through the exhaustive list. And, it wasn’t a DiningCity Star-red restaurant, so set dinner was only at an affordable $35++ for a 4-course meal.

Complimentary Bread Basket.

Complimentary Bread Basket.

Grilled Squid Salad.

Grilled Squid Salad.

Grilled Squid Salad :: I was disappointed to say the least, as it was presented very sloppily. A simple plain plate, with plain salad, cucumber, tomato and pickled onion. I had expected the squid to be more grilled than what was ultimately offered; no signs of smokiness at all. The salad wasn’t too bad a dish, it was just that the expectation from the description of the dish wasn’t satisfyingly met.

Tagliolini Pasta.

Tagliolini Pasta.

Tagliolini Pasta :: The long and cylindrical pasta tasted somewhat like Chinese noodles and it wasn’t much to my liking. As the texture of the pasta is more toward the porous and rough one, I thought it would be more suitable for a heavier and thicker sauce. Otherwise, the prawns were fresh as it is.

Char-grilled Cured Aged Angus Striploin.

Char-grilled Cured Aged Angus Striploin.

Char-grilled Cured Aged Angus Striploin :: Then came the showstopping third course, which made it all up. The entire table of 4 chose this over the other main course option, Roasted Challand Duck, and it was bull’s eyes for all of us. Yes, you read it right, it’s both cured and aged, something Executive Chef Edwin Lau has specially and uniquely created. The effort effected a satisfying chew to the strips, with a well-balanced char-grilled flavor and original beefy, gamey taste. The garlic puree and balsamic dressing integrated perfectly with the striploin, bringing forth a sharper and more intense sapidity. The mashed potato, drenched in the same, was a good commercial break as you try to delay devouring the entire plate.

Lemoncello Tart.

Lemoncello Tart.

Lemoncello Tart :: The tart was simple, with a notably tangy taste that comes only after the first few bites. It makes for an easier time with the sour dessert. Texture of the tart was smooth and fragile; very easy in the mouth.

While the courses have its ups and downs, I’d still say it’s worth a visit to Oca Grassa for its sheer, perfect, aged and cured beef.

Photos by Kathleen & The Chosen Glutton.
Address: 6 Bukit Pasoh Road
Telephone: 6534 9854
Opening Hours: 12pm – 3pm, 6pm – 12am (Mon- Sat); Closed on Sundays

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