It’s not easy to find great pasta in Singapore. At least that’s what we’ve concluded, from personal experience and discussions with pasta-holics. You’ve probably got a go-to Italian place whenever that craving kicks in, but can you really say it serves pasta so sublime you’d recommend it to anyone and everyone without hesitation? Yeah, that’s what we thought.
So it’s a nice surprise that Keong Saik Road’s new Pasta Bar comes damn near to perfection. With 11 types painstakingly handmade fresh daily at the bar counter, the eatery sure knows and loves its carb of choice. Chef Alessandro Giustetti from Genova, Italy, calls the shots in the kitchen, bringing his laidback warmth to the stove with dishes that strive to be as authentic as possible, as a tribute to his home country.
Each pasta strand is made with variations of flour, such as soft wheat, semolina, and truffle, folded in with different parts of the egg and water in changing temperatures or amounts. Clearly, the idea is to treat every creation with precision, putting aside a one-size-fits-all mentality. Pasta isn’t just pasta here — each dough has its own distinct identity.
But with this much attention paid to pasta alone, you can expect the prices to reflect the amount of work that goes into preparing each dish. Antipasti items start from $18 for buffalo milk ricotta, pastas range from $26 to $40, and mains are priced between $32 to $38.