In the very industrial neck of the woods in the ulu neighbourhood of Clover Park lies Follia Italian Restaurant, a distinctively classier establishment than its drab surroundings.
Situated oddly beside a small Chinese coffeeshop, this restaurant offers a fully authentic gourmet Italian cuisine experience, and they really do take the experience seriously. Our first taste of their dedication to the craft was kicked off when we were ushered into the back to see the restaurant’s chef and director Francis Quoh showing us how he makes squid ink pasta from scratch.
And man, did he make the shit out of that fresh pasta. Kneading in the squid ink into the dough, the black slab of flour and water was effortlessly turned into strands of black noodles, ready for the boil. An impressive feat of course, which speaks volumes about the utmost quality of the several-course meal they presented later on.
Lightweights may not survive the full Follia experience of course, but our advise is to harden up quick because every single course is a sensational hit. Signature dishes not to miss include their Ossobuco alla Milanese (braised veal shank on a bed of saffron risotto) and the Patate Pancetta e Taleggio (shallow-fried patate purea filled with sauteed onions, bacon, ham and telleggio).
Of course, who could forget their Squid ink Tagliatelle, a phenomenally rich dish that fully deserves the trip to the restaurant alone. Every bite is an extraordinary encounter — salty but not too overpowering, moist but not too sticky, and clearly handcrafted with superb skill and vigour. Who cares about blackened teeth, we’d gladly have a second helping of that.
Their new dishes are no less exquisite. Early into the course, the Zuppa di vongole e cozze was introduced, a clams and mussels soup hailing from Tuscany. Though not salty, it was certainly tasting a lot like the sea, and the vegetables certainly helped in making it less so. Another new item — the Pollo alla Diavola — was spectacular enough, a spiced up boneless chicken leg seasoned and grilled to perfection.
Follia’s desserts were enough to knock you onto the ground, both figuratively and literally. Silky smooth and dense with fruity flavour, their Panna Cotta was another dish that deserves the trip to Clover Park. The Tiramisu was dipped in several layers of liqueur, which might put off lightweights, but it’s definitely a must-try for the adventurous crowd.
Follia Italian Restaurant is at 3 Clover Way, Clover Park, +65 6353 3995. Open Monday to Friday and Sunday from 11.45am to 3pm for lunch, 6pm to 11pm for dinner. Saturdays from 3pm to 11pm.
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