Pasta La Vista

The Spanner Crab Bisque Mafaldine had a subtle and delicate seafood flavour with light sweetness from the crab meat. Each strand of the ruffled ribboned pasta was coated with the rich flavourful sauce that it made for a satisfying mouthful.

The Carbonara Rigatoni is a simple classic yet indulgent. The pasta had a nice al dente chew and each tube soaked up the flavours of the cream sauce and guanciale. The dish is further topped off with pecorino shavings and pepper.

Definitely not your usual cheesy and creamy traditional mac & cheese. It takes on an Asian spin with some savouriness and subtle heat to it. The cheese, spice and added textures from the Japanese bread crumbs and scallions made this fusion dish irresistibly full-flavoured and delicious. Easily making its way into my top list.

The Creamy Crab features Pepper & Lime Campanelle pasta as our pasta choice paired with crab meat and mixed in a rich and creamy white sauce. The dish had just enough spicy heat to cut through the richness and was a perfect combination with the bell-like flower pasta as each bite was filled with creamy goodness.

The pasta dish features thick pearl-shaped Semolina pasta that had a mochi-like chewiness to it. Cooked with a rich and  creamy bisque broth and topped with grilled prawns that were flavourfully juicy, a depth of flavour was added to it that was hearty and rustic.

The cafe boosts an extensive menu of Western dishes infused with Korean elements such as this pasta dish. The fettuccine was springy and chewy, and piled on with a generous amount of thin slices of beef that were tender and flavourfully marinated. I felt that the savoury cream sauce complemented the sweet taste of the beef nicely. Not overly creamy and rich too.

This pasta with shio kombu sauce reminded me of an elevated fusion version of aglio olio. The pasta was al-dente and topped with sakura ebi, seaweed and ikura. Every bite was so flavourful yet light on the palate with a slight spicy kick to it, and was absolutely umami that I just wanted more of it.

These little dumplings were tasty and had a subtle sweet and tangy taste but not mind-blowing. I felt that it could have been better if the pumpkin taste was more accentuated and roasted to boost the overall flavour profile. Worth the try though and good for sharing.

Happy carbs and cheese (not to mention the calories) all bundled together in one bubbling pot. Tipsy Flamingo's version of the seafood mac & cheese was creamy and cheesy, yet not too rich as it used black pepper Cheddar and Kikorangi cheese (a type of blue cheese). It was also filled with chunks of Alaskan King crab and shellfish; and added texture with crunchy, golden parmesan topping and sakura ebi.

This has got to be the best laksa pasta I ever had thus far. It was deliciously creamy and savoury, and it retained the fragrance and aromatic taste of the classic hawker laksa. The laksa pasta contained pieces of cockles, prawns and quail eggs; and it had a good balance of coconut milk and spiciness to it. 😋

The beef mac & cheese was made with penne pasta and baked with three cheeses, beef, tomato sauce and zucchini. It was creamy with a crispy layer and packed full of flavour. Absolutely delicious and a total comfort food.

The fettuccine was done al dente and each strand was drenched with the savoury, tangy, and slightly spicy sauce that made this pasta simply delicious and not jelak. Slurrppp~