Take a seat at the counter and admire the extravagant arches and elegant details at this snazzy restaurant off Neil Road. You’re here for a pasta feast, starting with the Tagliolini Nero ($35) with uni, scallop and squid in an umami seafood reduction. Also share the tomato-based Taglierini ($32) with creamy stracciatella and chili padi that provides a nice kick. The Cacio e Pepe ($29) may look simple, but doesn’t fail to satisfy. Finish with their 72% Venezuela Cocoa Cake ($12.50) lightly seasoned with pink sea salt and served with vanilla gelato.
Photo by Burppler Fiona Ting