- 1 There’s no higher solution to have fun World Pasta Day than to dig into these tantalising pasta dishes.
- 2 1. Carbonara with Truffle at Basilico
- 3 2. Rigatoni Bolognese at SONS
- 4 three. Lobster Spaghetti Chitarra at Amò
- 5 four. Squid ink pasta at Gattopardo
- 6 5. Mentaiko Pasta at Kabe no Ana
- 7 6. Spaghetti with Meatballs at Lavo
- 8 7. Sea Urchin Pasta at Terra
- 9 eight. Fideua at OLA Cocina Del Mar
- 10 9. Hae Bee Hiam pasta at Relish
- 11 10. Bottoni at Zafferano
- 12 11. Linguine with Clams at Home of Mu
- 13 12. Tortellini at Lino
There’s no higher solution to have fun World Pasta Day than to dig into these tantalising pasta dishes.
Pasta is the last word crowd pleaser. Fulfilling, kid-friendly and oh-so-tasty, it’s a meal-time staple that, when cooked proper, could make you sing with pleasure.
The perfect half about pasta is how broad and versatile it may be. It may be homey or gourmand. It may be wholesome or tremendous indulgent. The sizes and shapes are infinite — starting from bowties to penne to noodles and gnocchi — and dressing your pasta is restricted solely by one’s personal creativity, so there’s merely no cause to not like it.
In honour of World Pasta Day on Oct 25, listed here are 12 spots (in no specific order) you’ll be able to indulge on this heavenly carbo to your coronary heart’s content material. And no, we’re not simply speaking about Italian choices.
1. Carbonara with Truffle at Basilico
Carbonara, accomplished proper, is such a tremendous dish – slurp-worthy pasta coated ever so flippantly with a clean creamy-savoury sauce. However it’s really not straightforward to discover a satisfying carbonara lately, and we’re speaking about an actual carbonara ready with the basic mixture of pancetta, Parmesan cheese, black pepper and egg yolks (learn: no cream!). We’re pleased to report that Head Chef Luca Beccalli serves an excellent model at Basilico with the added goodness of shaved black truffles. When the Spaghettoni (a barely thicker model of spaghetti) alla Carbonara e Tartufo ($33) is served, it would be best to put your telephone away and assault it instantly as it’s best loved piping scorching. Different pastas, such because the handmade Tagliatelle with a wealthy Wagyu beef bolognese and aged Parmesan cheese, are fantastic as properly. Each pastas can be found on the dinner a la carte menu.
Basilico Italian Restaurant is at Degree 2, Regent Singapore, 1 Cuscaden Street, tel: 6725 3088. Go to https://www.regenthotels.com/regent-singapore/dining/basilico
2. Rigatoni Bolognese at SONS
Pasta Bolognese is undoubtedly one of many basic favourites among the many Singapore crowd. At SONS, cooks put together their Rigatoni Bolognese ($10.90, out there just for lunch, Mondays to Fridays solely) the normal approach. The meat sauce begins with finely diced carrots, onions and garlic, cooked in a pot with additional virgin olive oil and bay leaf, then minced meat is added, adopted by pink wine and tomatoes. That is then left to simmer slowly for 4 hours to convey out the fantastic flavours. The rigatoni (or tubed-shaped pasta) with all its ridges and hole centre is the right car for this sauce. Sons is closed on Sundays.
SONS is at #01-19 China Sq. Central, 20 Cross Road, tel: 6221 3937. Go to www.sons.com.sg
three. Lobster Spaghetti Chitarra at Amò
This show-stopping Spaghetti Chitarra with Boston Lobster and Tarragon ($98, serves 2) is, we expect, one of many best-kept secrets and techniques of Amò, which is understood for his or her handcrafted pizzas. Simply take a look at that massive lobster, claws and all. At this informal Italian eatery by Michelin star restaurateur Beppe De Vito, recent Boston Lobster and handmade spaghetti alla chitarra or “guitar spaghetti” (the identify of the pasta is impressed by a century-old contraption that’s used to form and minimize it so it seems like a guitar) are cooked in a wealthy tarragon sauce. The spaghetti’s signature lengthy square-shaped strands assist the pasta absorb all of the scrumptious flavours of the sauce. Parts are beneficiant and may feed greater than two individuals in case you are ordering dishes to share.
Amò is at 33 Hong Kong Road, tel: 6723 7733. Go to www.amorestaurant.sg
I’ve lately developed an allergy to shellfish. How is that this attainable?
four. Squid ink pasta at Gattopardo
Photograph: Gattopardo Ristorante di Mare
Whereas looking for squid ink pastas, we discovered two principal variations: One has pasta (often spaghetti) cooked in a deep black sauce, which appears to be the extra old fashioned method, and the opposite has the ink included into the pasta dough so the darkish inky pasta is then paired with different sauces. Each variations have their deserves, but when we needed to benefit from the attribute briny style of squid ink within the firm of associates and pals then we might go for the latter. At Gattopardo Ristorante di Mare, the squid ink pasta continues to be painstakingly handmade and Sicilian chef-owner Lino Sauro, who advocates utilizing sustainably-farmed seafood, combines the toothsome pasta with seasonal seafood. It could possibly be Atlantic blue lobster and brandy one month and Argentinian prawns the subsequent. Presently, the do-it-yourself squid ink pasta is ready with Queensland spanner crab and Nduja (a spicy spreadable salami, say: en-doo-ya). Greatest loved with a glass of chilled white wine or Prosecco.
Gattopardo Ristorante di Mare is at 34 Tras Road, tel: 6338 5498. Go to www.gattopardo.com.sg
5. Mentaiko Pasta at Kabe no Ana
Photograph: Kabe no Ana
Love mentaiko pasta? Then you might have Kabe no Ana (it means “Hole in the Wall” in Japanese) to thank. This eatery, based by Takayasu Narimatsu in Chuo-ku of Tokyo in 1953, first served spaghetti in Tokyo within the ’50s and ’60s when pasta was a comparatively unfamiliar meals in Japan. They have been additionally recognized to be the primary to include natto (fermented soybeans) and mentaiko (marinated cod roe) of their pasta, thus pioneering the brand new wafu (or Japanese-style) pasta wave. We hear that mentaiko spaghetti particularly, was impressed by the request of a daily Kabe no Ana buyer who recommended including caviar to his spaghetti — they improvised and changed caviar with tarako (salted cod roe or pollock roe) as an alternative. You will discover Kabe no Ana’s mentaiko pasta dishes (assume: Mentaiko Carbonara, Mentaiko Ebi Kinoko (mentaiko with prawn and shimeji mushroom) and extra) in Singapore at Shokutsu Ten Japanese Meals Road.
Kabe no Ana is at #B1-80 NEX, 23 Serangoon Central, tel: 6634 8024; and #B1-55 Jurong Level, 1 Jurong West Central 2, tel: 6397 0435. Go to www.kabenoana.com.sg/en/
6. Spaghetti with Meatballs at Lavo
Lavo, perched atop Marina Bay Sands (MBS) at 57-stories above-ground, takes the Italian-American basic of Spaghetti and Meatballs ($48) to new heights. Chef Ralph Scarmardella, Chef and Companion of Tao Group (Lavo is a collaboration between MBS and Tao Group), tells us that the well-known Lavo Meatball consists of freshly floor veal, pork and imperial Wagyu beef. It’s all the time ready by hand, by no means a machine. For the sauce, components embrace Italian canned tomatoes, basil, parsley, onions, olive oil, salt and pepper. The entire dish takes about three hours to organize. The result’s a meatball pasta dish that has deep, wealthy meaty flavours with a barely spicy end. Greatest come for dinner, the view is spectacular.
Lavo is at Degree 57, Tower 1, Sands Skypark, Marina Bay Sands, 10 Bayfront Avenue, tel: 6688 8591. Go to www.lavosingapore.com
7. Sea Urchin Pasta at Terra
There are numerous variations of the uni (sea urchin) pasta — some put together it aglio olio and prime it off with uni, some combine seafood with uni, and others use uni cream. To every its personal, however the model at Terra is one in every of our absolute favourites. Chef-owner Seita Nakahara expresses his Tokyo-Italian delicacies philosophy through the use of one of the best seasonal elements from Japan and getting ready the dish within the basic Italian approach. Do-it-yourself pasta, reduce into strands utilizing a chitarra (a software that has strings like a guitar) is cooked until al dente and mixed with luscious lobes of sea urchin, topped with home-cured bottarga (mullet roe) and frivolously scented with yuzu. You’ll be able to style the sweet-briny creamy sea urchin with each chew. Scrumptious. There isn’t a a la carte menu right here, solely set lunch and degustation for dinner, however diners can benefit from the uni pasta with their set lunch with an add-on of $10 (Categorical lunch begins from $42). Verify with the employees on the supply of the dish for dinner.
Terra is at 54 Tras Road, tel: 6221 5159. Go to www.terraseita.com
eight. Fideua at OLA Cocina Del Mar
Photograph: Xie Huiqun
Fideua is actually a paella that makes use of brief pasta as an alternative of rice, and it’s completely scrumptious. Nicely, at the least at Ola Cocina Del Mar it’s. Chef-owner Daniel Chavez, who labored with the late Catalan masterchef Santi Santamaria for a few years, helms the modern and comfy Spanish restaurant. Chef Chavez’s model of fideua is hearty, satisfying and full of flavour from his intense seafood-based inventory. Brief, skinny fideos (or fideus) pasta is toasted in a big paella pan and cooked in that tremendous inventory with bits of sausages and completed in a very popular oven so there are crispy bits that the native diners favour. It’s then studded with seafood, corresponding to candy recent langoustines and prawns, and served with a creamy garlicky aioli sauce. A squeeze of lemon offers a contact of brightness and completes the dish. One portion can serve two to 3 individuals, however probably, you’ll not need to share.
OLA Cocina Del Mar is at #01-06 Marina Bay Monetary Centre Tower three, 12 Marina Boulevard, tel: 6604 7050. Go to: https://www.facebook.com/olarestaurantsg/
9. Hae Bee Hiam pasta at Relish
Whereas the Laksa Pesto Linguine by native chef Willin Low has fairly a following, we might now wish to convey the highlight to a different local-inspired creation Chef Low serves at Relish: The Hae Bee Hiam Spaghettini ($22.80). This mod-sin pasta dish tossed with spicy shrimp belachan, conpoy (dried scallops) and tiger prawns hits the spot in case you are wanting one thing spicy, punchy and yummy. While you’re there, do additionally attempt their spam fries served with kaffir lime mayo ($11.30) and the lip-smacking Wild Rocket Beef Burger with Sarawak black pepper sauce ($22.36).
Relish @ Cluny Courtroom is at #02-01 Cluny Courtroom, 501 Bukit Timah Street, tel: 67631547. Go to: https://www.facebook.com/RelishByWildRocket/
10. Bottoni at Zafferano
Photograph: Xie Huiqun
Ravioli, square-shaped pillows of pasta with fillings akin to cheese, spinach and meats, are often served with a pink sauce, cream sauce or butter sauce. At modern Italian restaurant Zafferano’s newly revamped menu by Tuscan native Emanuele Faggi, we spot an uncommon ravioli dish. Hand-crafted ‘bottoni’ (button-shaped pasta) crammed with braised veal tongue, salsa verde and served with recent oyster, candied lemon and veal inventory to be exact. The wealthy ravioli filling of veal tongue slow-cooked in vegetable inventory for 4 hours is paired with briny recent oysters in kind of a tango of the land and sea. Kudos for the artistic spin. Oh, and did we point out the restaurant has an superior view of the CBD?
Zafferano is at Degree 43, Ocean Monetary Centre, 10 Collyer Quay, tel: 6509 1488. Go to www.zafferano.sg
11. Linguine with Clams at Home of Mu
Photograph: Home of Mu
At restaurant and bar Home of MU, Chef Tyrell Joon, who held key positions within the Les Amis group of eating places for a few years, dishes out well-loved family-styled dishes. One dish that impressed was the vongole (clam) pasta with an aglio olio base (garlic, olive oil and chilli flakes). Plump and candy clams, soaked in salted water for over two days to eliminate any sandy bits, are cooked individually and deglazed with sherry as an alternative of the standard white wine, then mixed with completely executed linguine (a barely flattened spaghetti) aglio olio, giving the dish an alluring perfume and added sweetness.
Home of Mu is at 11 Mohammed Sultan Street, tel: 6732 1011. Go to www.fb.com/theHouseofMU
12. Tortellini at Lino
Lino, a up to date Italian-inspired restaurant by Les Amis Group, is the newest addition to our ever-growing listing of casual-fine Italian eateries. The main target right here is on recent handmade pizzas, pastas, and small plates. Chef Shaufi Yusof, who used to work at Publico Ristorante on the InterContinental Singapore Robertson Quay and the now-defunct Mozza at Marina Bay Sands, serves a tortellini (a ring-shaped pasta often crammed with meat, cheese or greens) dish impressed by his exploration journey to Italy. Chef tells us that historically, tortellini is served with broth and grated Parmigiano Reggiano, however at Lino, he makes recent tortellini with pork and veal filling and serves it with a Parmigiano Reggiano sauce – a wealthy dish that goes properly with a glass of wine.
Lino is at 7 Binjai Park, tel: 6463 7800. Go to www.linorestaurant.com
By Xie Huiqun
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