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OpenRice at Amici

by Cecilia Guevara (2011-12-02)915 views

It’s another Eat’s a Date gathering; this time Amici at Greenhills opened its doors to the hungry OpenRicers and Bloggers who came at the event. The staff and manager met us with warm greetings and were all very helpful throughout our dining experience.


There’s classic comfort that we felt when we entered the establishment. The afternoon sunshine streamed in the restaurant through shaded glass windows, just enough to bring life to the place themed yellow and green. We were seated at a long table made of several smaller ones and as we waited, the staff graciously provided their cold iced tea for refreshments.


The group started the meal with a hearty soup for appetizer. It’s called the Zuppa de Carote allo Zenzero (Php 140), “a delightful combination of carrot and ginger soup topped with spring onion garnishes and a scrumptious dash of cotenna di maiale fritto (chicharones).” Everyone agreed that this was surprisingly delicious – the ginger played its part right in bringing the right flavor that made the diners crave for more. It’s a must-try!


Another appetizer was the Arancini (Php 190), “Fried risotto balls filled with savory meat ragu and mozzarella cheese.” If you’re eating this for appetizer, it can be quite filling if you dig in so I suggest that you share it with everybody on the table.


Next served were three different pasta dishes. We were not served the usual marinara red sauce or creamy white sauce that we usually have. We were thrilled to have a different dining experience!


First pasta that we sampled was the Ravioli di Pesce Mousseline ((Php 265), “fresh and handmade ravioli filled with a light and healthy offering of sole fillet in a refreshing sauce of greens and olive oil.” This easily became the favorite of the day. It’s light, the fish was tasty, plus it’s the perfect healthy treat. Next were the Spaghetti Red Vongole e Gamberetti (Php 298), “Pasta served with special red sauce and bounties of the sea” and the Linguine al Tartufo Classico (Php 265), “Linguine in a scrumptious blend of truffle oil, button and shitake mushrooms.” It really was the bounties of the sea for the Spaghetti Red Vongole as the pasta was served with a generous amount of seafood, each cooked perfectly. The red sauce wasn’t heavy and the special kick to it? It’s spicy. The spiciness was just in right amount to give that oomph to the pasta dish. Meanwhile, the Linguine al Tartufo Classico is for mushroom lovers. One bite and you know it’s the mushroom pasta you are looking for. The truffle oil really brought out the flavors of the mushrooms.



Three different pastas and oh, three different pizzas were also served to us! On the table were the Pesto di Aglio (Php 358), with “Pesto sauce, Italian sausage, mushrooms and garlic cloves;” the Al Quattro Formaggi (Php 348), with “a flavorful combination of mozzarella, cream, parmesan and blue cheese;” and the Chorizo e Spinaci (Php 420), with “gourmet Spanish Chorizo and Spanish white sauce.” Three pizza flavors that anyone will surely enjoy. Amici takes pride in their pizzas that are cooked using a big stone oven or pugon that gives Amici pizzas a quality that is different from the rest.



Full to the brim, we were but space was duly prepared when Amici brought out their premium desserts. The OpenRicers and bloggers went to another table where the cakes were seated for beautiful photo ops.


Amici serves delightful desserts – so delightful that it was quite difficult to choose which one to have among gelato, cakes and gelato cake selections. They are all colorful and already a sweet feast to the eyes. The cakes may be ordered whole or in slices.



Dining at Amici was a truly fun and exciting experience. With pasta and pizza being quite common among dining places around the Metro, we thought that we already knew what they were about; but Amici was able to bring new flavors to stimulate our appetite for Italian cuisine again.

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