A Western Japanese fusion dish, the Summer Pasta has tagliatelle done in bacon cream sauce with fennel, watercress, cherry tomatoes and Parmigiano Reggiano. Tagliatelle was al dente, even though I felt like it didn’t quite pick up the sauce’s bright flavours as much - but I still enjoyed the delightfully light ‘summery’ flavours and how it wasn’t jelak like what we’d usually expect cream based pastas to be. Nice mix of textures from the bunch of different ingredients too! The pasta’s available on their lunch menu from 11.30am to 3pm and the actual portion is bigger as this was the tasting portion.

Thank you @grids.circles for having us and @burpple for the invite! ✨