The One With The Pasta, Risotto And Other Western Carbs

Hardly a fusion dish, but it was generally well-executed. The roast pork came in generous thick slabs, with a decadent heart-stopping 1:1 fat-to-meat ratio. Additionally, the tail-end of each cut gave us a glimpse into the marinade used. Instead of just unimaginative saltiness, there was a very distinctive trace of Chinese spices we've never really encountered so far. The roast skin was faultless, as was the garlicky aglio olio which packed a persistent spiciness - though the chef was probably too cavalier with the amount of olive oil he doused over the spaghetti.
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Of them all was the [Risotto in Truffle Cream sauce] which stuck with us longest.
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The truffle cream sauce was impeccably done - rich yet not overbearing, with a truffle aroma effusive in its delivery. It came served chock-full of mushrooms, as if a sheepish apology for the absence of truffle shavings so prominently advertised by the major food bloggers. We would have liked the rice to be cooked a tad longer to get that lovely softness and plumpness - which we doubt was achievable in the 10-ish minutes it took for the risotto to reach the table. In sum: Hardly the tour de force in risotto-making, but it was enjoyable enough to elicit nods and smiles between us.
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The soft shell crab was a really nice touch though. @eatigo_sg has a 50% discount off mains - so it's definitely worth a visit!
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Food's pretty decent and the garlic flavour wasn't as pungent as we thought it would be - but I found the Arrabiatta far too spicy for my liking.
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The pappardelle with meat ragu was pretty decent - although we didn't quite enjoy the thick doughy texture of the pasta. The meat ragu was pretty tasty, but I would have preferred a much thicker sauce (like Bolognese perhaps?) to mask the taste of the papardelle.
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The [Spaghetti Arrabiatta] was served (look at that portion!) with three slices of pan fried fish - very unpretentious and homely.
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Essentially, you get what you're paying for. Pluses are the low prices (no GST or add-ons, mind you) and the sheer variety of pastas, handmade or otherwise, and sauces ranging from the run-of-the-mill to more interesting ones.
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The tagliarini with the [Al Ragu] sauce arrived clumpy albeit soft, and we expected more of that delicious beef stew sauce. The beef chunks were however faultless. The [Truffle Carbonara] was as fragrant as the cream sauce was watery - which was a real pity since the sauce barely clung to the spaghetti and we couldn't get more of that truffle-y goodness in each bite.
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[Truffled Carbonara] was not bad -- the truffle flavor was pretty robust, although the cream sauce was a little too rich for my liking. [Chilli Crab Pasta] was much better, although we didn't manage to get a good picture of it.

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What appears as an ostensibly small dish was actually very satisfying. We loved the succulent beef strips but the tagliatelle could have been a tad softer. We also liked the piquant tomato sauce - not too thick, not overwhelmingly sour. Mark finds this place a bit too sophisticated for his tastebuds but FBBNNY was overjoyed. 10/10 will recommend.

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