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Boasting about serving fresh handmade pasta, the relatively new Pasta Supremo has not fallen short of expectations in terms of taste. You would find the different types of pastas in different colours because they use natural ingredients for colouring; long pasta infused with activated charcoal, short with beetroot and curly with butterfly pea flower. They have a range of Haus Pastas for people who have difficulty choosing what they want, but I decided to do it myself by making a twist to their Prawn Olio Olio ($20).

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So here’s what I got; Curly pasta in Asian pesto sauce ($10), topped with confit garlic prawns ($5) and lup cheong crumble ($2). The Asian pesto was fantastic, especially if you are into greens. They used candlenuts for the defining Asian character of the pesto, in addition to a strong herbaceous mix of basil and peppermint. Garlic prawns were juicy while the lup cheong crumble adds a tinge of sweetness and crispiness to the pasta. Only downside, the portion of their pastas in general was rather small, doesn’t really justify for the pricing.

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