Pasta

From Grand Jete Cafe & Bar, replacing Saint Pierre Market at Ngee Ann City serving up Japanese pasta, rice dishes, sandwiches and sweets. I like Mentaiko, but I don't really fancy Mentaiko Pasta — in fact it's probably an option least explored for me unless I am just caught in between. This was something I loved though — it's not overbearing; not too creamy nor overly savoury. Each twirl comes with that addictive buttery and umami goodness that laces every strand of noodle (they use flavoured Mentaiko; Butter Soy Sauce Mentaiko to be more exact) — incredibly easy to eat for it's easy to go on and on. I am not usually a fan of diced boiled eggs, avocado and salad served beside the plate of pasta, but they seemed to work as a good respite from the umami flavours here. Something I truly enjoyed.

Wasn't expecting much initially by was surprised by this cream sauces spaghetti with lots of chili padi and prawns. Really Sedap!

The chef was kind enough to accommodate a special request - to cook the dish sans cream. He did it with olive oil and garlic instead. I'm pleased to report, the pasta was al dente, the mushrooms were plentiful and juicy, the pieces of courgette, lightly crunchy.

Generous amount of fresh prawns, head and all! Crunchy prawns texture with rich flavourful rice. Can't stop myself scooping spoon after spoon, till the last mouth and relishing it all.

Succulent and fresh tiger prawns of this dish nailed it. The juices from the prawn head were intensively good! The spaghetti can get a little salty after a while but all it took was the cranberry juice which helped to reset the taste! The furikake seaweed went well with the pasta, chorizo sausage was well sliced and not too thick! Must try for pasta lovers! $20 for the pasta, got it at $17.90 in a set meal with appetizer and a fruit juice!

The semi fine dining restaurant is not only cosy but exquisite, 6 or 8-course menu is available as well.

In frame is the Ebi Pasta (Angel Hair) $32+, a mix of rayu oil, bird's eye Chilli, Sakura Ebi and lobster essence. The sakura ebi adds an extra crunch with its crispy texture in this dish, absolutely enticing. |
👍🏼: Come dressed up in your best violet colored clothing to enjoy a 50% OFF your total bill, on every Friday night from 6-10pm. Available from now till 28th August, it's like the best deal in town. Note at least 50% shades of violet is put on, not a pair of violet earrings or socks lol 😏

I spotted this Bang Bang Prawn Pasta($26) from one of our #burppleeatup session.A plate of warm cappellini tossed with mayonnaise, chilli and lime with those large juicy crunchy prawns! A mixed rich flavours of spicy, tangy savoury party in my mouth!

Heading the kitchen at OSO is Chef Diego Chiarini, formerly of world leading Italian restaurant Bice, Four Seasons Hotel Tokyo. A self-proclaimed perfectionist, Chef Diego believes that guests should only experience a dish with the correct ingredients. The handmade fettuccine with de-shelled baby lobster ($34) is such a creation. Al dente with just the right amount of turgidity to add bite, the handmade pasta is accompanied by sweet and succulent baby lobster meat with a full-bodied tomato sauce made of San Marzano tomatoes (the best Italian plum tomatoes) with a light sprinkle of basil.

Aptly named, inITALY offers a little piece of Italy in the heart of Singapore’s famed Chinatown district with the #2 Pasta World Championship 2013, Chef Mario Caramella, helming the kitchen. A version of the dish that bagged him the #2 spot in the Pasta World Championship 2013 is a cold spaghettini ($38) salad with Mediterranean red prawn tartar and a sprinkle of chives and extra virgin olive oil. A generous helping of tobiko graces the dish; enhancing the sweetness of the prawns.

Located along the river at Robertson Quay is sister restaurant of well-loved pizzeria Bella Pizza, Bella Pasta. Importing majority of its ingredients from Italy, owner Antonio Manetto believes in serving authentic Italian fare without localizing recipes. A classic Italian dish, the homemade tagliatelle Bolognese ($24) was a hearty beef ragu—its sauce made from a 10-hour reduction; beef taking five to six hours to marinate. If this were the only dish we had, it would’ve been well worth it.

It’s not everyday you get to dine in a mansion on a hilltop. Surrounded by lush greenery atop Telok Blangah Hill, Alkaff Mansion exudes a European-styled ambiance that will have you feeling like royalty—with service standards to match. Our personal favorite is the housemade pappardelle with black pork ragout ($28). Handmade fresh daily, the pappardelle pasta is chewy and firm, with a smooth texture that lets the creamy sauce slide on easily. Marinated for seven days, the pork is soft and tender, sweetened with piquant flavors of red wine.