Being one of the lucky ones to be invited to try contemporary Italian restaurant, The Drawing Room, on the first night of its trial week, I was, actually, expecting chaos. I was forewarned by one of the owners, Jeffrey, a 2008 Cornell hotel school graduate, whom I have known for many years, that it was truly their first night "together" at this discreet address. Instead of chaos I found calm and confidence.  

The team at The Drawing Room share a passion and love for great food and fine wines. It consists of executive chef, Roland Schuller (Aspasia), chef de cuisine, Tony Cheng (who used to work with Michelin star chef, Riccardo di Giacinto, of All'Oro Ristorante in Rome), and hands-on co-owners Jeffrey Mui and Kenneth King (both bankers by day who live by the motto, work hard and play harder).  

Left Wanting More

Walking into the restaurant, I was greeted by cheerful and welcoming staff who led us to a spacious table, nicely laid out. We ordered the four-course set menu that was specially prepared for the night. I started with the Hokkaido Scallops and Foie Gras served with a pumpkin and ricotta cappuccino. The scallop was succulent and the foie gras was perfect - slightly crispy on the outside and soft and juicy in the inside. The taste of the two went so well together. My friend ordered the King Fish Carpaccio which was fresh and tasty.  

This was followed by Linguine with Mazara Red Prawns that had been flown in from Italy. The prawns had a unique flavour that brought back fond memories of seaside holidays. The prawns' texture was unusual, not like the firm and crunchy ones we get in Chinese restaurants. They were a little mushy, a little bit like the Japanese Botan-ebi. The linguine was al dente and the taste of the sauce lingered in the mouth, leaving you wanting for more. So far so good.  

The Main Event

For my main course, I ordered the "Wagyu Trio" - ox tongue, short ribs and tenderloin. The slow-cooked short ribs and the ox tongue were cooked to perfection. The ox tongue was tender in the inside and slightly charred on the exterior, while the short-ribs literally melted in the mouth and were full of flavour. The final of the trio was unfortunately a letdown. I asked for medium-rare but was given a medium tenderloin. Despite the tenderloin being slightly overcooked, it was still juicy, with an enjoyable taste. The mash on the side was smooth but not too buttery. Overall, the dish was good. The outstanding tongue and short-ribs more than compensated for the disappointing tenderloin. 

My friend ordered the Colorado Lamb Rack, which was suitably tender. The herb crust, however, was a little overpowering and stole the limelight from the lamb's natural aroma. The portion was also erring on the small-side, especially for a guy.  

Full of Potential

For desserts, we tried both dishes on offer - the Fried Brioche with Goat Cheese Ice Cream and the Pear Tart with Vanilla Ice Cream. I am a fan of neither fried brioche nor goat cheese but was pleasantly surprised by the dish. The goat cheese ice-cream was smooth but the flavour was not overpowering. It reminded me of "White Rabbit" candy that was once popular. The pear tart was nicely done but was not exciting. 

Overall, the dinner experience was truly enjoyable. Considering that this was a trial night, I thought the restaurant shows potential and I would definitely recommend it to my friends. I am also looking forward to a return visit to checkout the wine list, which promises to be exciting, with over 300 wines, many from Italy.  

Ambience, Service, Price

The restaurant is small but cosy. I found the décor in the restaurant to be interesting. There was nice artwork, laid out by Mobart, on the walls and in front of the window, looking into the kitchen. The music was soft and welcoming. My only criticism, for me there are a few too many mirrors, which may make diners feel a bit too self-conscious.  

The staff were helpful, knew the dishes well and were ready to recommend their favourite dishes. The smiles on their faces and the friendly service remained all night, even though we stayed and chatted till way past midnight. 

The timing of the service was perfect up until tea and coffee was supposed to be served. In our group of six, two ordered coffee and four ordered tea, the coffee arrived at least 10 minutes before the desserts did while the tea only arrived about 15 minutes after the desserts. This is definitely an area for improvement. 

The restaurant serves two tasting menus only, but the menu will change on a regular basis. The four-course menu is priced at approximately $600, and the six-course is approximately $900. The exact cost of the menu will depend on the dishes and ingredients.