Bacon
does make everything tastes better. It was the meaty smoky brininess of the
real porky kind that got us hooked after the first forkful of
Carbonara Dcova (RM20.90+). Lightly tossed in lush white sauce and surrounded by juicy strips of cooked bacon, this house pasta proves to be a real gem of a find on our maiden visit to DCOVA.
Owned and run by a bunch of passionate foodie friends including former Foodsion editor Oo Lean Hooi, DCOVA is a cosy, rustic
nook where freshly brewed coffee and
premium quality tea infusions rule the roost. An all day dining menu tickles the tastebuds with excellent a la
minute pasta dishes and artisanal dessert.
Coffee
enthusiasts will find DCOVA serves the requisite java brews expected of it. Since we prefer a milder coffee based drink, the signature Freddo (RM13.25+) imparts well-balanced astringency and a nice creamy finish.
Fine tea infusions by the exclusive Tea Leaves from Singapore (they also supply to the posh Four Seasons hotel group) are given equal importance here. At Lean Hooi's recommendation, we complement our meal with Shanghai Rose (RM17.80+), a splendid
black tea with smoky sweet rose notes. Sliced lemon is served on the side should you wish to infuse the tea with refreshing citrusy tang.
Herbal and citrus nuances are discernible upon us sampling the Lemon Verbena infusion. This beverage goes well with the heavier pasta dishes; perfect as a palate-cleanser. Not into caffeinated drinks? Then Summer Strawberry (RM14.30+), a berry
refreshing thirst-quencher is your drink of choice.
Health buffs and light eaters will find Teriyaki Chicken Salad (RM18.90+), a mound of fresh salad leaves, rocket and cucumber slices with cherry tomato halves dressed in nutty goma (sesame seed) sauce
a godsend. We like how the sweetish bite-size chunks of teriyaki chicken and crunchy
walnuts pile on flavourful and textural dimension to the ensemble.
Springy fresh prawns from Taiping and succulent squid give the resto’s Spicy
Seafood Aglio Olio (RM23.90+) its winsome edge. Tossed with garlic and extra
virgin olive oil, the perfectly al dente pasta is spiked with chopped bird's
eye chilli, setting the tastebuds ablaze with sporadic bursts of hotness.
More prawns, crunchy ebiko (prawn
roe) and momi nori (crumbled seaweed)
bestow delicate layers of flavours and textural mouthfeel to Ebiko Alfredo (RM23.90+),
lifting this creamy, savoury pasta offering to raveworthy new heights.
Squid ink powder plays a central role in the speciality of Riz Alnero di Seppia
(RM28.90+), rendering the fragrant rice grains ebony black. A pair of fried
prawns and tender squid rings inject oceanic sweetness into the mound of blackened
rice.
The condiment is also used in the making of Pasta Alnero di Seppia (RM27.90+). Although
the pastaregales the tastebdus sufficiently with the clear umami flavour of
ebiko, this dish somehow fails to elicit the same ardour we had for the
rice dish.
Make sure you leave enough tummy space for the luscious dessert at DCOVA. Supplied
by Passionis – Penang's patisserie par excellence, the Japanese-style Strawberry
Shortcake is on-point and resembles what I had savoured in the Land of the Rising Sun. Sandwiched
in-between layers of airy-light cream and fresh strawberry bits, the delicate cotton-soft
vanilla sponge is a beguilingly ethereal treat too good to share.
Mirror-smooth, glossy ganache crowned with a single, whole hazelnut gives the
best clue to just how exquisite the Double Chocolate Hazelnut Praline tastes. Avid
chocoholics will be thoroughly smitten by the sublime, multiple layers of dark
and milk chocolate, chocolate mousse, chocolate sponge and a crispy feuilletine layer at the bottom. I was.
For reservations, call DCOVA, tel: 04-261 3121.
Address: Logan Heritage No. 4, Lebuh
Bishop, George Town, Penang.
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