RNIS was invited via the Frantico membership to try their new pasta dish for summer. RNIS has been to Vapiano before and knows how the chip card system works. They also met the manager at one time and she was very friendly.
This pasta dish is $19.90 and it involves chilli, prawns, garlic, thyme, rocket, black olives and your choice of pasta except for gnocchi which costs $3.9. The pasta is made very freshly and on site in a big pasta section. It is made mainly by hand but they cut it with a machine into fresh batches and they bag them ready to use when the customer orders it.
When the customer orders it, the chef takes out the customers preferred pasta, tosses it into this machine where they cook it (boil) for one minute and then they cook the other things as well. The machine is looks like a deep oil fryer but it is a boiler.
There was very long wait for the pasta as there only four chefs and a lot of hungry mouths.
My pasta wasn't quite cooked. I think it needed to be cooked a little while longer. It had that doughy taste. But at least they ask you as to how much chilli, oils etc.
I also like how you can choose how much of the parmesan you want. Normally at most Italian places they just slap it on regardless.
The prawns were cooked perfectly and I liked how they take the tails off the prawns to make it easier to eat.
They have forgotten the bread a few times but we reminded them. The bread is its usual softness and chewy textures which is good. The other bread for tasting has been left out way too long and so it had that stale look. I loved that green rustica salad dressing which I tried whilst I was waiting for that pasta line. I didn't like the Caesar dressing as it was bland. The one in the middle was alright.
Rating: 14/20- good service, but long waits and doughy, slightly undercooked pasta.
This pasta dish is $19.90 and it involves chilli, prawns, garlic, thyme, rocket, black olives and your choice of pasta except for gnocchi which costs $3.9. The pasta is made very freshly and on site in a big pasta section. It is made mainly by hand but they cut it with a machine into fresh batches and they bag them ready to use when the customer orders it.
When the customer orders it, the chef takes out the customers preferred pasta, tosses it into this machine where they cook it (boil) for one minute and then they cook the other things as well. The machine is looks like a deep oil fryer but it is a boiler.
There was very long wait for the pasta as there only four chefs and a lot of hungry mouths.
My pasta wasn't quite cooked. I think it needed to be cooked a little while longer. It had that doughy taste. But at least they ask you as to how much chilli, oils etc.
I also like how you can choose how much of the parmesan you want. Normally at most Italian places they just slap it on regardless.
The prawns were cooked perfectly and I liked how they take the tails off the prawns to make it easier to eat.
They have forgotten the bread a few times but we reminded them. The bread is its usual softness and chewy textures which is good. The other bread for tasting has been left out way too long and so it had that stale look. I loved that green rustica salad dressing which I tried whilst I was waiting for that pasta line. I didn't like the Caesar dressing as it was bland. The one in the middle was alright.
Rating: 14/20- good service, but long waits and doughy, slightly undercooked pasta.
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