Roast Pork Aglio Olio from Old Boys Gallery. What you get if one of those glamorously-blinged, big-permed aunties chopping meats behind the hanging carcasses and greasy partition decides to marry an angmoh chef – the roast pork (sio bak) is sweet, fatty and lean all at once with each piece…
Laksa Linguine Pasta from The Fickle Mussel – homemade laksa spice, buttered crayfish and caviar. Essentially the taste of Nissin’s laksa cup noodles…given an injection of sophistication and a smouldering, sweat-inducing upgrade. The crayfish is relegated to recurring guest status here, but who cares when the laksa pasta itself is…
Fickle Ravioli Green Curry from The Fickle Mussel – chicken spiced and wrapped in ravioli served in green curry. The minced chicken filling had the no-nonsense candour and meatiness of a tattooed chaokeng storeman, remaining safe in its ravioli bunk away from any propaganda and brainwashing from the weak, Indian-tinged green…
Crab aglio olio from Canopy Garden Bar – crab, linguine, garlic, fresh herbs, chilli, olive oil, coriander, spring onion. One of my favourite crab pasta dishes around – the generous quantity of happily salty crab bits provide substantial bite and the linguine is firm, springy, and slathered with a fragrant…
Squid Ink Tagliatelle from Paddy Hills – fresh pasta, seared hotate, compressed watermelon and ikura. The creamy tagliatelle was as firm as a lithe yoga practitioner, with watermelon cubes on hand for mouth cleansing if the murky squid ink gets too interfering, while the scallops were happily-sized, with nicely-grilled skin…
Seafood Laksa Pasta from The Diner by The Travelling C.O.W.. While other laksa/pasta crossover projects (the magnificent Tolido’s Espresso Nook variant comes to mind) bring the flavour of laksa to the pasta playground for exploratory experimentation, here the interpretation remains true to its traditional laksa beliefs. Essentially old-school laksa but…
Tom Yum Seafood Pasta from Collective Brewers – medley of sauteed prawns, mussels and squid with capsicum, mushroom, Thai basil and spaghetti in a creamy Tom Yum sauce. Not my ultimate favourite tom yum seafood pasta just yet – Rise & Grind still holds the throne as of July 2015…
Ochazuke Konbu Spaghetti from Curious Palette. The equivalent of that “exotic” racially mixed person you met in primary school who did not fit cleanly into that whole CMIO framework and looked really unique and attractive and had a cool accent. The ang moh spaghetti had the strong aroma of Chinese…
Ma Jie’s Indulgence chilli crab pasta from The Quarters. The chef must have been a former mathematician, distributor or similar as both the sweet and ever so slightly spicy sauce as well as the generous portion of crab chunks are evenly distributed throughout with mathematical precision. 3.7/5 The Quarters 16…