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Once again, I find more and more validation that classic tried-and-tested pasta dishes are the best way to approach pasta as I got disappointed by the lack of depth of “fusion” or “local” pasta.

The “Chicken Rice” Pasta ($16++) realized that Chicken Rice should just be Chicken Rice. Kudos that the poached chicken was done nicely but the whole pasta dish just tastes like dried al dente ban mian in a watery a concoction of diluted chucken stock and garlic ginger chicken rice chili sauce. The reason why we should not explore certain fusion dish ideas because it just doesn’t work.

The Porky Marinara ($14++) was nothing to shout about, carried by its pork belly slices and deep fried pork lard crumbles. The sauce, which is the heart of a pasta dish, was an uninteresting and unflavourful tomato-ey sauce.

We also ordered two sides.

Corn and Crab ($6++) was corn kernels with cooked crab mince with some Japanese furikake. Not bad, not amazing.

The Spiced Supremo Chicken Skins ($6++) was great with a cumin-based seasoning to the crispy chicken skin

Despite the good value provided by Burpple Beyond 1-for-1 Mains and Sides, I think overall, the palate of Pasta Supremo does not match our preferences at all in terms of complementary ingredients and tastes which is definitely what makes or breaks fusion cuisine.