Despite being in the local F&B scene for a relatively shorter period of time as compared to most other “veteran” cafes out there, butter tgt has pretty much become quite a notable establishment especially when it comes to the bakes that they serve up. These folks had started out being a home-based business named You Knead Cakes before they had turned into butter tgt with their very first physical cafe that is located at 76A Duxton Road. They had most recently moved out from the said premises and is now located in a larger space with a prominent road-facing frontage within a shophouse unit situated at 55 Neil Road within walking distance from Maxwell MRT Station along the Thomson-East Coast Line. The space was formerly occupied by Sinchon Singapore; a Korean restaurant that had since ceased operations. It does seem that butter tgt has done quite a fair bit of work to revamp its space to partially replicate the vibes of its former location, though the entire vibe is fresher and brighter that results in a pretty warm and inviting space with a Japandi vibe. With the bigger space, butter tgt seems to have expanded their menu past their usual selections of Bakes & Sweets; available on the menu now would also be Brunch dishes served only from 9am to 3pm, as well as Mains and Pastas from 12 noon onwards. They also do serve up side dishes for sharing under the To Share section of the menu.

The Garlic Maitake Spaghetti is an item that is one of the few items that are being listed under the Pasta section of the menu — served from 12 noon, the Garlic Maitake Spaghetti is described in the online POS system to come with elements such as Maitake mushrooms, Togarashi (i.e. Japanese chili powder) and Parmigiano. Digging into the Garlic Maitake Spaghetti, it does seem that the Garlic Maitake Spaghetti is their iteration of an Aglio Olio offering with their own twist. The spaghetti noodles was done al-dente with a good bite — all of it being tossed in a mix of olive oil and garlic for silkier texture and quite a garlicky note that provides much of the aromatics for the dish; we did feel that they could go easier on the olive oil as it does feel a little greasy after a while. Whilst the folks at butter tgt didn’t use bird’s eye chili for the Garlic Maitake Spaghetti, they did go with the use of Togarashi — this does not provide that much of a spicy kick to the pasta as it would be if they had used bird’s eye chili, but it does certainly add an aesthetic touch with the chili powder adding specks of red to the pasta for a visual impact. The Maitake mushrooms are soft with a good bite with edges being slightly crisp as though it was blow-torched before being plated onto the pasta; provides a hint of earthiness, while the shreds of Parmigiano adds a touch of savouriness to the pasta.