Post by Chiefeater Luke Soon

Was back at Tinto to try the Sunday roast. Impeccable. It's a masterclass by Chef Chavez. The roast chicken at Tinto’s takes 45 mins to prepare but is always made fresh. This Sunday (again) we decided to give it a try. It’s the final dish in Chef Chavez’s arsenal that we had to sample after hearing glowing reviews. It was SGD52 for a whole bird with sides such as the phenomenal curly fries.

I’m glad to report that it did not disappoint; the chicken was tender and the skin full of herbaceous umaminess. The flesh was falling off the bones, and was very juicy and succulent. Roast chicken is another dish (for those who cook) that’s easy to cook but hard to perfect.

The seafood soup was as usual, sublime. The secret is in the way Tinto sears their squids before the bouillabaisse is made. Thats my take at least. If nothing else, every mare morsel in the soup is A grade including the sun kissed cherry tomatoes. If you come Tinto, may I suggest this soup as a starter. It might no longer be on the menu, but you can ask for it.

Total bill SGD313 inclusive of a bottle of champagne.

Business Hours
Monday to Wednesday
05:30 pm to 10:30 pm

Thursday to Sunday
11:30 am to 03:00 pm
05:30 pm to 10:30 pm