Hearty Italian Fusion Cuisine at Blend It Up
Love this pizza margherita
Blend It Up is a new restaurant helmed by Celebrity Chef, Peter Neo. A veteran in the culinary scene with 35 years of culinary experience, he specialises in Italian fusion cuisine with an Asian twist. The name Blend It Up suggests a creative combination of local, Asian and Western ingredients combined with Italian cooking style to create innovative dishes. The restaurant also uses fresh quality ingredients, blending their natural goodness to create unique flavours.
With Celebrity Chef, Peter Neo
Chef Peter had his humble beginnings starting his career at a hawker stall before becoming an apprentice in a hotel. Over the years, he has honed his skills at Raffles Hotel and has also travelled to Italy to learn the art of Italian cooking from his friend. Affable, bubbly and down-to-earth, Chef Peter has been featured on numerous radio and television programmes and has been invited to showcase his culinary prowess at food demonstrations and cooking workshops.
Chef Peter is known for his creativity and his passion in satisfying the taste buds of discerning diners with his bold and adventurous creations.
Whole grilled squid
For starters, I like the whole grilled squid ($18) which was seasoned with a homemade blend of mixed herbs, paprika, crushed black pepper and basil, topped with fresh diced tomatoes and glazed with extra virgin olive oil and a dash of lemon. It was succulent, flavourful and gratifying to the last bite.
Prosciutto e melone
The prosciutto e melone (rock melon wrapped with Parma ham -$18) was a palate pleaser topped with fresh greens and cherry tomatoes.
Wild mushroom soup
Using only the freshest mushrooms, the wild mushroom soup ($10) was filled with earthy flavours oozing heartiness in every mouthful.
For pastas, my favourites are the spaghetti vongole ($18) and linguine al cartoccio ($19). The spaghetti vongole was cooked with fresh clams, garlic, olive oil, chillies and parsley in a white wine sauce. The clams were luscious and the freshness can be tasted with every bite while the spaghetti was al dente. The sauce was also delicious although I could not taste the chilli when I tried it during the tasting session. The culinary team was also very generous with the clams.
Linguine al cartoccio
The linguine al cartoccio was cooked with prawns, mussels, clams and squid and abounds with the rich flavours of the sea. It was cooked in a parchment paper to fully absorb the flavour of the sauce and the ingredients.
The pizza margherita ($16) was delightful and tangy with a thin, crispy crust. The sunny side up perched atop the tomato and mozzarella cheese filling made it simply heavenly.
Chef's Special BBQ Honey Baby Pork Rib
The Chef’s special BBQ honey baby pork rib ($26) is not something that one would find in an Italian restaurant. Chef Peter Neo’s rendition is sweet, savoury with a hint of smokiness and a melt-in-your-mouth consistency. The delectable ribs were served with homemade coleslaw and shoestring fries.
Black sesame lava cake
Desserts were quite unusual and I was completed swooned by the black sesame lava cake ($13) accompanied with vanilla ice cream.
Yummy black sesame lava cake
The black sesame lava oozing out of the cake tasted similar to the Asian black sesame soup dessert. It was not as rich as the quintessential chocolate lava cake but was equally mouth-watering. I was tempted to try the durian lava and chocolate lava cake but there was no more room in my stomach. I will definitely be back to try the other interesting creations.
Celebrity Chef, Peter Neo shows you the steps of making Spaghetti Vongole
Celebrity Chef, Peter Neo shares the secrets of a good Spaghetti Vongole
Blend It Up is a restaurant to go if you are looking for hearty and affordably priced Italian fusion comfort food. Ambience is cosy and frills-free and is ideal for a casual gathering with your family and loved ones.
With Agnes and baby André Aaron
Thank you Agnes and Blend It Up for the invite.