The Flintstones Bistro

• ceecookie

  15 Jun 06, 01:28

  Is there any branch of the bistro here in singapore...the one i know of is in Jusco,JB and i can tell u their way of cooking their spagetti is very nice...its not the soft kind as in normal spagetti but very hard and somehow crunchy..coupled with cream sauce in their Carbonara like what i took, it tasted very nice...the price is not so steep...anyone ever tried them?Three person eating spagetti and a bowl of salad cost ard RM50
• Ito_^

  15 Jun 06, 01:38

  im looking forward to try it next time i visit jasco.
• ceecookie

  15 Jun 06, 01:40

  Originally posted by Ito_^:

  im looking forward to try it next time i visit jasco.

  the place interior look like an area in Suntec City..and very nice as well..There's a cinema there so forumites can head there for movie outings + dinner...
• ceecookie

  15 Jun 06, 01:53

  here's 2 photos of the bistro
  
  http://s40.photobucket.com/albums/e236/ceecookie/?action=view¤t=Photo_0035.jpg
  
  http://s40.photobucket.com/albums/e236/ceecookie/?action=view¤t=Photo_0036.jpg
• FireIce

  15 Jun 06, 11:02

  Originally posted by ceecookie:

  its not the soft kind as in normal spagetti but very hard and somehow crunchy..c

  hard and crunchy spaghetti is nice?
  
• ditzy

  15 Jun 06, 11:06

  I believe its pasta cooked al dente. Instead of soaking it a good 10-15 mins for boil, its flash boiled in under 5-8 mins dependant on pasta thickness. Normally applied for pasta that will undergo further pan frying or baking or some other nonsense. But I believe for jusco's case, its termed "undercooked".
• ceecookie

  15 Jun 06, 11:20

  Originally posted by FireIce:

  hard and crunchy spaghetti is nice?
  

  its not crunchy...i do not know how to describe it...however their way of cooking their spagetti is different from the common soft version
• ditzy

  15 Jun 06, 11:29

  Originally posted by ceecookie:

  its not crunchy...i do not know how to describe it...however their way of cooking their spagetti is different from the common soft version

  Hokkien is call "sauk sauk" Texture like sashimi like that, firm, but not mushy.
• ceecookie

  15 Jun 06, 11:35

  Originally posted by ditzy:

  Hokkien is call "sauk sauk" Texture like sashimi like that, firm, but not mushy.

  got any shops or cafe in sg cooking carbonara like tis?most are the soft one de
• ditzy

  15 Jun 06, 12:57

  Originally posted by ceecookie:

  got any shops or cafe in sg cooking carbonara like tis?most are the soft one de

  Just tell them you want your pasta done al dente, if he don't understand, too bad lor.