Have you seen the new Pizza Hut advertisements lately? If you have, you would have noticed that the American restaurant chain is stepping up a notch in providing quality dining experience with several inventive dishes on the menu.
We try out the new Chef Creations and bring you the verdict. To enjoy a complete meal, the value-for-money Chef Creations set meal is reasonably priced at S$16.90++. It includes a main course, a side dish and a drink.
The Berri cooler is composed of sizzling soda, berry flavouring and strawberry bits. The summer cooler is a concoction of tropical flavouring and mango bits. Both coolers are equally refreshing.
Amongst the three coolers, the emerald cooler is a personal favourite. It consists of apple bits that lend a nice texture as you slurp up the thirst-quenching beverage.
For starters, the cheesy mushrooms will garner oohs and aahs from cheese lovers. It is creamy without being cloying. The mushrooms burst with juices in every bite. Now, imagine if these were portobello mushrooms!
The garlic herb crusted baked fish is incredibly crispy and fragrant, encompassing tender dory fillet. Set on a deliciously zesty lime velouté sauce with thyme, you will be tempted to lick the plate clean, not leaving one speck of sauce behind. Served on the side are fragrantly roasted baby potatoes and vegetables.
The chicken Cordon Bleu with portobello is a twist of the classic French dish. Thick cuts of chicken thigh are crowned with turkey bacon and cheese, and baked to perfection. The chicken is incredibly juicy and tender, complemented by the crispness of the bacon. The portobello on the side, unfortunately, is lacklustre.
If you’re a fan of lasagne, the chicken spinach cannelloni is a unique rendition. It comprises chicken and spinach hand rolled in pasta sheets, and bound together by gooey cheese.
The rigatoni in hazelnut crème is not to be missed. The combination of hazelnut cream and pasta may seem bizarre – you may need a few mouthfuls to get accustomed to the flavour – but once you get into it, you will find it to be rather addictive.
The squid ink linguine is one dish that we have high expectations of but turns out disappointing. The pasta is coated in a rather plain squid ink sauce and lacks flavour on the whole. The prawns and squid rings, thankfully, are fresh and succulent.
In comparison, the snow crab crema rosa is better executed. Each strand of pasta is well coated with the delicious sauce, which deserves high points for its clever blending of cream and tomato. It is lighter than the usual cream based pasta, yet exceedingly drool-worthy.
The braised beef pasta in broth is another highlight, and possibly the most inventive of the Chef Creations. The pasta, cooked al dente, is immersed in a deeply flavoured beef broth amongst zucchini and carrots. It reminds one of the Asian dishes kway chap and ban mian!
To satisfy your sweet tooth, you can top up S$5.90 with any Chef Creations main course for the warm chocolate cake with ice cream. The chocolate cake is moist and rich, perfectly complemented by good quality ice cream.