Casa Tartufo - "House of Truffles" in English - is home to Italian dishes invigorated by this fungal aphrodisiac. We have only great things to say about their signature [Tagarin], which came nestled in a light, mahogany truffle-infused sauce, and crowned with the irresistible black Diamonds of the Kitchen. It was so good, we simply had to order another one.
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Here, chilli takes a backseat and pork lard assumes centre stage. The mee kia came moist, well-oiled and intoxicatingly fragrant, with the usual trio of plump wantons. The emaciated char siew was frankly quite disgraceful, but with noodles like that, who's complaining? Sealing the deal was the outrageously tasty bowl of soup which tasted awfully like miso soup.

In essence, it was a love child of Thai and Chinese wanton noodles, with a Japanese girlfriend. What an experience.
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The same could not be said about the dim sum, although it was surprisingly good value for money. The deep fried beancurd skin with prawns comes highly recommended - tasty prawns enveloped in the glorious beancurd skin fried to perfection. Could have done a better job soaking up the oil though.
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For one, our kidneys took a huge beating from the startling salt content in the noodles. Condiments were pretty decent though, especially the unassuming char siew slices - deceptively unappetizing at first glance, but really tasty.
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A very unique flavour, without being overly sweet - probably our go-to milk tea brand from now on!
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The [Noodles with Scallion Oil] is one - very fragrant, but unfortunately really salty, greasy and bare. We would have preferred thinner noodles and more ingredients to accompany the noodles - like some minced pork perhaps?
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The place is absolutely charming - reminiscent of a rustic Tuscan country home missing only a roaring fireplace - and is bestrode by the lovely Lady Boss and her team of patient waiters who had accommodated us despite being fully booked for the night.

The food is as homey and pleasant as the place is warm and welcoming. We found faultless, fuss-free simplicity in the Pollo alla Milanese (fried breadcrumbed chicken thigh) - not merely because it's just fancy fried chicken, but because it ticked all the right boxes: Juicy and well-brined, with just the right amount of crispy-crumbliness minus the repulsive fattiness of a hawker centre version.
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TRT is a relative newbie in the local Thai noodles market - an endeavour made all the more daunting by the fact that it operates on the AMK turf shared by at least two other Thai wanton noodles stalls, including the formidable Soi 19 juggernaut. The affable head honcho of this joint is one of the original trio behind Fatty Thai - but he left it for what we imagine to be an immensely lonely yet enriching journey of striking out on his own.

For a measure of how much we enjoyed it, we had it twice in the span of a week. The noodles were fantastic: Akaline egg noodles tossed in (presumably) pork lard oil for that subtle sinful fragrance, without the overbearing greasiness and saltiness we encountered at KinMoo. The char siew were frankly a pleasant surprise. They had a superb fat-to-meat ratio which could embarrass the neighbouring roast stall, and were slightly charred around the edges for that additional smokey, Kay Lee-esque flourish.
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The glazed Teriyaki Salmon Belly Don is outrageously good: It comes served with two humongous slabs of fatty salmon belly which dwarf the bowl, and are extravagantly glazed with a teriyaki sauce sinfully enhanced with salmon-y greasiness. Always a great place to enjoy Japanese fare without having to break the bank.
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The bagels tasted somewhat lacklustre and tough, each bite requiring a fair bit of effort to execute. The smoked ribs were tasty but the jalapeno puree was utterly destructive - which is a real pity since the juicy ribs would have have been better enjoyed with a mouth that hasn't been numbed from the peppery heat.
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But we weren't quite sure whether it deserves the hype it has generated so far. Granted, the noodles were delightfully springy and the substantial char siew strips fatty and crisp around the edges; but such quality was quite regrettably suffocated by the sheer saltiness of the black sauce, which left us all thirsty and parched, and gave the dish an amateurish tint. Soup was excellent, and the chestnut/prawn/black fungus wantons were unconventional to say the least. In sum, it makes for a decent meal, but it pales in comparison with the humbler heavyweights like Koung, whose wanton noodles are far more comforting and familiar to the average SG palate.
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