The newest venture of renowned restaurateur‑chef Angelo Sanelli, Mietta’s is a delightful addition to the Kampong Glam quarter. Meaning “sweet little one,” it suitably charmed us within minutes of us stepping inside. The cozy establishment exuded a warm, unintimidating vibe with soft lightning, carefully placed plants, incongruous furniture, broken‑tiled flooring, stucco walls and numerous art pieces. The place wasn’t too crowded on a weekday evening, which afforded us a nice secluded table by the glass fronted entrance when we dropped by for dinner. We were offered complimentary bread—mini ciabattas—which was delightful with the olive oil‑cum‑balsamic vinegar dip. One thing you might have forgotten as Angelo became a local celeb over the years: The man can cook. And we loved the food in his new “back to basics” establishment. We oohed and aahed over the appetizers (arugula and duck salad; mushroom soup,). We loved our mains—the beef tenderloin was superb, deliciously flavorsome and generously portioned. It was bloody—we had it rare—and it was bloody good. It came paired with shavings of beef cheek, rocket and bits of diced carrots and peppers—all excellent accompaniments. The fruitti de mare was one of the best seafood linguine dishes we’ve had in a long time with its smoking hot chili tomato sauce, fresh prawns, mussels and slices of barramundi. Like the other main, this too came in a huge portion and we only just finished it. There was literally no room for dessert but we pressed on nevertheless, and had the very refreshing wild strawberry sorbet that doused our palate clean. We liked the service; staff was warm, knowledgeable and sincere. We’ll definitely be back.
