Smoked duck cappelleti with baby spinach, dark brown chicken & thyme tea from Open Farm Community. Essentially soft baby hat dumplings stuffed with juicy, mushy meat, sitting pretty in a fragrant jacuzzi pool of ayurvedic massage-enthusiastic Brand’s Essence of Chicken consomme. 3.7/5 This was a hosted meal, courtesy of Open…
Spicy Aglio Olio with Prawn from Fresh Fruits Lab. The well-cooked pasta was professionally and evenly lubricated, with the tantalising aroma of oink notably present in the proceedings and (as I asked for extra spicy) a wicked, searing chilli padi heat, so delicious that the prawns admittedly tasted a bit…
“Pasta X Chicken X Green Curry = ??” from Som Tam – pan-seared pasta with sweet and savoury Thai green curry. Essentially a most scintillating extra-marital jungle romp between instant noodle curry powder, mee rebus and green curry…if you request for it to be more spicy. The picture on the…
Udang chilli garam – salted chilli prawn spaghetti from Epicurious. Despite sharing equal conceptual billing the sweet and spicy paste, all smouldering and sensual in its acupuncturist roleplay with your tongue, carries the pasta dish alone in manner of minister in a GRC while the less scholarly prawns only barely…
Laksa linguine pasta with prawns from The Fickle Mussel. Essentially the now classic French concept’s laksa linguine pasta version 2.0 after some saviour of the souls of great food used Revive, Life Shrooms, Phoenix Down or similar revival item. This is by no means as good as the original – aside from…
Seafood aglio olio from Kins Restaurant – tiger prawns, sea scallop, fresh squid, Japanese konbu and spaghetti with crustacean oil. Immediately one of my favourite aglio olios around, without a smidgen of chilli flake or padi in sight – the sophisticatedly aromatic crustacean oil carries the pasta formidably. (I wonder…
Gamberetto (prawn, mussel, chorizo, tomato sauce, squid ink linguine) from Roots Kitchen & Bar. Rather serviceable and perfunctory. Apart from being as memorable as a secretary’s story told in the elevator about how her mother prefers Hockhua antelope’s horn to other vendors in the Toa Payoh area, the seafood was…
Orecchiette from In ITALY – forest mushrooms sauce and crispy parma ham. Essentially what happens when macaroni-esque pasta and nicely salty bacon bits (with a few random ‘roomies) party it up in a creamy butter factory. 3.8/5 In ITALY 38 Craig Road Singapore 089676
Squid ink spaghetti “alla Singaporeana” from In ITALY – prawns, garlic, extra virgin oil and chilli. Surprisingly generous in its prawn serving and the pasta does what it says on the tin just fine, but the intriguing moniker oversold things – for alla Singaporeana, this could definitely do with some…