The 10 best pasta dishes in Singapore: Lobster spaghetti, ‘prawn mee’ and a Korean take
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The 10 best pasta dishes in Singapore: Lobster spaghetti, 'prawn mee' and a Korean take
Keto dieters, plow away at present – CNA Lifestyle has the lowdown for the tastiest plates of noodles and more that will make you go "Mamma mia!"
(Photos: Gunther's, Forlino)
09 Jan 2022 06:30AM (Updated: eleven Jul 2022 01:53AM)
This stylish restaurant at the meridian of Marina Bay Sands always delivers with its take on inventive Californian cuisine. Just if you enquire us, no dish here impresses similar the stunningly simple mushroom agnolotti. These springy pasta pillows are filled with a divine paste of creamed porcini, garlic, shallots and bay leaves, and sauced with a velvety emulsion of butter, chicken and mushroom stock. While you'll merely find it on the Express Prix Fixe Carte (Southward$48 for three courses) at lunch, it'southward actually available a la carte at lunch and dinner – all yous accept to do is ask for it.
https://www.marinabaysands.com/restaurants/spago.html
BAR CICHETI'Due south BEEF CHEEK AGNOLOTTI, Southward$19/Due south$29
In that location is enough of good pasta at this cavernous pasta bar, simply the dark horse here are these agnolotti pockets stuffed with velvety beef cheeks that were braised in a vegetable stock for ten hours, pureed and hit with Parmigiana cheese. An ascetic sauce of butter and a drizzle of beef jus bind it all with delectable elegance. The all-time role is, information technology's bachelor in two sizes, and then yous can sample a modest plate before deciding if you want another. Most times, we do.
http://barcicheti.com/
LA STRADA'S CHITARRA ALLA CARBONARA, South$22/South$34
Carbonara gets fancy with a dollop of truffle butter, crispy and salty ham crumble, lashings of Parmigiana, and a slow-cooked egg on top. The effect: A glugging, satiny mix that'south full of succulent texture and deep, savoury flavour.
https://world wide web.lastrada.com.sg/
GUNTHER'S' COLD ANGEL Pilus PASTA WITH OSCIETRA CAVIAR, South$sixty
Cold, slippery noodles – exactly the kind y'all desire to eat in our punishing rut – suffused with the resonant umami of konbu (Japanese kelp goop) and anointed with a hearty dollop of oscietra caviar. No wonder this has been a popular hit with diners at this swanky establishment since 2005. These days, when it'due south in season, you lot can ask for the "cold angel hair pasta 2.0" (Southward$95), which sees the same dish enriched with uni and accented with the zip of yuzu. Apparently, perfection can be improved.
https://www.gunthers.com.sg/
KIMME'Due south King PRAWN AND Homemade XO CAPELLINI, S$xxx
A gimmicky Korean eating place is inappreciably the identify you lot'd look to discover great pasta, but chef Louis Han'south king prawn with homemade XO sauce capellini really knocks it out of the park. The luscious umami-packed sauce coats perfectly cooked noodles, with added texture, sweetness and smokiness courtesy of fat grilled male monarch prawns that elevation the dish.
https://kimmerestaurant.com
FORLINO'S LINGUINE WITH HOKKAIDO SEA URCHIN, SARDINIAN BOTTARGA AND AMALFI LEMON, S$46
Its posh plating belies soulful fare. In this dish, Giuseppe Cocco linguine (touted every bit some of Italian republic'due south best pasta) is tossed in a tasty sauce made of garlic confit, white vino and a paste of onion, garlic and celery. When the pasta has sucked up all that flavour, it gets a flurry of shaved Sardinian bottarga (cured mullet roe) for a proper umami kick and plump coral tongues of bounding main urchin from Hokkaido. A quick sprinkle of grated Amalfi lemon zest lends effulgence and acerbity. This isn't the cheapest plate of pasta, but information technology's worth the money… plus it comes with a stellar waterfront view.
http://www.dhm.com.sg/forlino
PUBLICO RISTORANTE'S LOBSTER SPAGHETTI, S$43
The deep pleasures of a lobster bisque find their manner into the supple strands of spaghetti in this dish. It's almost equally salty as an estuary, save for the splashes of white vino, the sweetness of cherry tomatoes and the pungency of garlic that brand this lobster-flecked number taste equally indulgent as it sounds.
https://publico.sg/
CAFFE FERNET'Southward MAFALDINE CACIO E PEPE, S$26
Simplicity rules when it comes to this bare-basic classic, which at this chic waterfront osteria, is served with a ribbon-esque mafaldine pasta. Their frilly edges allow the silky sauce of pecorino and Parmigiano cheeses spiced with a colourful blend of ground peppercorns to cling to them, yielding a bowlful of comfort that really satisfies.
https://www.caffefernet.sg/
PASTA BAR'Due south PAPPARDELLE WITH RABBIT RAGU, S$30
Audaciously seasoned ribbons of pasta serve as a noodle base for the gently gamey rabbit ragu made spoon-tender thanks to 24 hours of boring cooking. It's and then rustic-ly adept, it'll transport you to an old Italian village even if your real-fourth dimension surrounds are every bit modern as a space in Singapore's Chinatown can be.
https://pastabar.sg/
ART'S SPAGHETTI MONOGRANO FELICETTI, SCAMPI AND GINGER, Due south$39
Made from single-grain organic Pugliese wheat and pristine water from the Dolomites, the top-notch Monograno Felicetti pasta in this dish is infused with the briny depth of scampi spiked with ginger then that information technology tastes like a denser, richer, fine-dining version of Chinese prawn mee. Served alongside information technology is a perfectly cooked curl of scampi (Italian prawn) and a coral dollop of an aioli-like sauce fabricated from the juices of the scampi's head.
http://www.artrestaurant.sg/
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