Back again at Pawa Bakery! We enjoy their toasts and bagels, this time we tried their sourdoughs and different flavours of bagels.

Their bagels are low oil, low sugar, with a soft plush texture especially when eaten fresh from the oven! I’d recommend steaming/toasting them if you’re eating over the next few days. Purple sweet ptt was my fav, with the fragrant sweet ptt purée, I liked the cheese one too with soft mild milky cheese cubes. Pandan was aromatic but a bit thick/custardy, while the chocolate one had a cocoa cream cheese taste.

Liked the macadamia yogurt sourdough, filled with almonds, walnuts, dried fruit like berries, figs, raisins, as well as the honey nuts bar was stuffed with similar ingredients, was v nutty and nice to chomp on!

Food and price were actually sooo good! Loved the tagliatelle the sauce soooo delish but felt that the manager’s attitude changed completely when she heard we were using burpple… like she didn’t even look at us when talking to us compared to the friendliness showed when sitting us down 🥲

Wasn't a big fan of this dish, felt a bit dry and the chorizo wasn't to my preference.

This risotto was also done well, it had a citrusy herby taste that was quite unique. The grilled prawns were good here too, juicy with a nice bite and flavour.

Peach, Floral Blossoms, Honey

This white sparkling wine made from Moscato was delish! It was light and with floral with tiny bubbles, perfumed with the scent of honey. Their curated wine collection is exclusively distributed by them, you can only enjoy wines like these over here. They currently have promos going on, so it's defo a good deal!

I learnt recently that a well-cooked risotto should spread out to be flat, and this was. This was one of our fav dishes here. The creamy risotto had truffle paste, porcini, pecorino romano, it was mushroomy yet not surfeiting or salty. Rice was cooked well, not too hard or soft, and I thought the crispy mushroom topping was a nice touch

Spaghetti was al dente, and the grilled black tiger prawns in garlic was pretty good - it had a nice char and wasn't overcooked. It came piping hot so it was extra tasty!

I am not typically a fan of cream in carbonara because they drench the pasta in cream, but I liked this dish - their aged brandy cream was delicious, providing moisture and depth of flavour. They used an appropriate quantity such that the cream coats each rigatoni, hence the pasta was not jelat at all. There's pancetta, mushroom, pecorino romano, and egg yolk that added more flavour!

Maybe because we didn't have it immediately, it wasn't as crisp as I had expected. They use truffle paste and not truffle oil (which is mostly chemicals! so truffle paste is better I feel), which gave a subtle truffle aroma. If you dislike the pungent truffle oil smell you'd like this.

Sourdough was pretty good! Crusty edges (but not hard), soft pliable inside, and a slight tanginess. It's not as sour as my fav sourdoughs but the texture was to my preference. It was served with their pesto, marinara, and a mushroomy sauce.

Interesting but the panko-crusted burrata didn't do much for me, but the basil sauce was yummy! Herby, bright and refreshing. We mopped it up with the sourdough.

Loved both pizzas!! Pepperoni had the right amt of savoury and Mario truffle had the right balance