Spaghett-ular

Spaghett-ular

The list where you find me having a rare plate of pasta.
Xing Wei Chua
Xing Wei Chua

From Linguine, situated at the Happy Hawkers food court at Blk 132 Jurong East Street 13 — a new hawker stalk that serves up a variety of pasta dishes using linguine as the only choice of noodles here.

Opted for one of their signature items on their menu; the Cheese Burger Pasta is essentially like a cheese burger in pasta form, coming with elements such as cheese, minced beef patty and mushroom. The pasta was done al-dente, carrying a good bite whilst laced with a sauce that carries a medley of meaty and cheesy notes; pretty savoury whilst also rather complimenting while one chews on the bits of minced meat. Otherwise, the mushrooms helped add a bouncy bite to the pasta, whilst adding an earthy note. An interesting twist to pasta, though probably also something that would be more suited for adventurous folks who would like to try something new and not too conventional.

2 Likes

From Ryan’s Kitchen; essentially the bistro concept of Ryan’s Grocer located at Great World City, serving up brunch, pasta, mains and burgers — they also do serve up meats where patrons can pick the various meats off the grocer, and they would be able to serve it up in the style of the patron’s preference.

The Carbonara here is pretty much no-frills; al-dente noodles tossed in a cream-based sauce that seems to be very much reduced for a creamy, savoury note that carries a slight hint of garlic. Served with pancetta and shavings of cheese, the pancetta provides the pasta with a hint of meatiness without being overly salty as opposed to the use of bacon at some places, while the cheese helps to further enhance the cream-based sauce with its savoury note. Pretty decent, though a little pricey at its price tag of $24 before taxes.

3 Likes

Visited Lino Pasta Bar at Shaw Centre over the past weekend, an offshoot of Lino by the Les Amis Group situated in the same area within the mall where their other restaurants such as Indigo Blue Kitchen and Tenjin are located. Here, only set menus are served for both lunch and dinner service, with patrons being able to opt between a two-course menu and a three-course menu, picking the variety of appetisers, mains/pasta and/or desserts listed on the menu.

If there is any place I would like to credit for making me fall in love so badly with this combination of ingredients for pasta, it would be South Union Park's Butternut Agnolotti — a dish that was long removed from their menu since. Piquing my interest when I skimmed through the menu here, this brings back those memories and familiar flavours — the filled pasta encases pumpkin and cheese (ricotta?); a medley of sweet-savoury flavours that goes together oh-so-well all wrapped within a pasta sheet that is sufficiently thick to hold the fillings within, yet without being too doughy, providing a good bite. Beneath the pasta lies the brown butter; provides a nutty and buttery note to the pasta that also helps to provide moisture to the pasta, while the pine nuts helped to add a roasty, nutty flavour that further enhances everything else on the plate. The sage gives the dish a crispness, whilst carrying a herby note that rounds everything off perfectly. Really enjoyed how this one was executed; very well-balanced, and everything that we love about this exact same list of ingredients thrown together — something which we would most certainly revisit Lino Pasta Bar when the cravings hit!

5 Likes

Glad to see pasta making a comeback on Brawn & Brains' menu at East Coast Road! Introduced fairly recently and available all-day, the Cheese Crusted Beef Burger Spaghetti is an item that stays true to being the simple, unpretentious yet tasty fare that they are already known for. Coming with a Beef Burger Patty, this is not the same beef patty that the Double Cheeseburger has as much as it seems; the beef burger comes with a cheese crust laced on its exterior; almost akin to the melted cheese for the tortilla skin dish that the Guillemard branch already offers — savoury, crusty and chewy, while the beef patty is lovingly made by hand being flavourful, yet not particularly gamey and gives a good bite without crumbling into a mess. Inside the patty lies a surprise centre; oozy, melted cheese is hidden within as well as blanketing the patty that gives it extra texture and flavour — goes well with the al-dente pasta that is tossed with a tomato-based sauce. Really liked how the pasta comes with a hint of spiciness; partially from the pepper, but somehow also coming from the tomato-based sauce itself(?), providing a spicy kick that is immensely shiok and tickles the tastebuds even for those who are tolerable to moderate levels of spiciness, yet complimenting the refreshing, zingy flavours of the sauce very well. A dish that I really enjoyed; something which stays true to the character and style of Brawn & Brains — again, yet another item which I would see myself ordering if I am in for a main course to pair with the regular cuppa on the side.

2 Likes

Taking over the former premises of MexOut along Pekin Street, Tapasta Bar is a new concept that serves up customisable pasta and grain bowls in the day on weekdays, whilst serving up Tapas, pasta, grain bowls and burgers for dinner on weekdays, and all-day during weekends.

Opted for this item off the "Main" section of the menu, which comprises of elements such as homemade chicken meatballs (the same being available as a dish from their Tapas menu), spaghetti, and spicy tomato cream sauce. Thought the pasta was done a little bit past al-dente; not that it was bothersome but could have carried a little more bite. Laced in a spicy tomato cream, the tomato cream hits the spot for those who prefer a bit of richness over the usual tangy and light tomato-based sauces but also carrying a punchy spiciness that tingles the taste buds of those who can manage moderate levels of spiciness. The homemade chicken meatballs carried a good meaty bite, though could have been better if the exterior came more crisp for more texture. Despite minor improvements that could be made, a pretty enjoyable dish that was considerably delicious.

3 Likes

From MASH at Pek Kio, which is by the folks behind now-defunct GRIT at Pek Kio previously located at Pek Kio Market and Food Centre; MASH at Pek Kio had not moved far, with its new location situated just right opposite where GRIT at Pek Kio was at Blk 44 Owen Road.

Had been enjoying different variants of Carbonara lately, and this was yet another version that shone. Featuring elements such as Iberian Pork Jowl, Bacon, Pecorino and Truffle Oil, the Carbonara here is well-executed without being jelak. Despite the use of truffle oil, the truffle oil is not the dominant factor of the Carbonara here, which focuses on the creaminess and slight cheesiness with the al-dente linguine that carries a good bite. Really liked how they had included the Iberian Pork Jowl and Bacon here; the former helping to add a bit of chew with its chunkiness that was juicy and tender, while the latter being crisp — both adding a savoury note to the Carbonara to create that classic flavour. Overall, a pretty satisfying version that we would certainly go for again!

6 Likes

Came across a post about the pasta from this stall situated at Blk 204 Serangoon Central just a stone's throw away from Serangoon MRT Station and thought it would be good to make it my dinner plan over the weekend.

Probably one of the better Carbonara that I have ever came across from a Western food stall in a coffee shop. Wasn't expecting much initially, but the Carbonara was pretty well-executed considering how it came without an onslaught of cream (aka the way that it should have been done), yet coming with a hint of garlic and pepper; a rarity when it comes to Carbonara served from similar set-ups and at the price of S$7. Noodles were done al-dente, whilst the mushrooms helped to provide a chewy texture and an earthy note to cut through the richness of the dish, coming along with bacon bits for a savoury flavour profile with a tinge of smokiness. Really liked how the yolk came all jiggly, adding richness to the entire affair when mixed in. On a side note, the lady behind the counter was pretty enthusiastic, and they were running a promotion where patrons can like their Facebook page in order to roll dices which would entitle them different tiers of discounts for their orders; pretty creative, and a refreshing take on running a business in the F&B scene!

2 Likes

Situated along Serangoon Road right beside Kombi Rocks Diner is Eleven Strands, a new French-inspired concept opened by the folks behind South Union Park at Jalan Kembangan which places an emphasis on their stellar handmade pasta, though also serving starters, mains, sides and desserts — some of which being classics at South Union Park.

New and exclusively available at Eleven Strands, the Bacon Spinach Cream is loosely inspired by the classic Carbonara, though with their own input which makes it vary from the Italian classic, hence the difference in name. We opted for the tagliatelle; the handmade pasta being al-dente without being too chewy nor brittle. Featuring bacon, baby spinach and cream, the cream sauce was not jelak nor too thick; instead, being pretty light on creaminess. The bacon is of high quality; thinly sliced, not too fatty and consistent in its cut — crisp with a bite without being too overly salty while being easy to bite. Liked how the spinach was soft, and balances the overall flavours with garlic chips helping to add slight contrast of flavours that was complementing to the whole dish. Overall, a crowd-pleaser done well, with all of the elements carrying flavours of similar intensity to balance things out; a surprisingly light cream-based pasta which just kept us going without bring heavy and overwhelming. Congratulations to the folks behind South Union Park/Eleven Strands for the opening of their new establishment, and wishing them all the best in the days to come!

6 Likes

Taking over the former premises of Nostimo Greek Deli at Suntec City is Pasta Supremo, a new establishment that specialises in handmade pasta.

Went for this item off the Haus Pasta section of the ala-carte menu, but Pasta Supremo also serves up Build Your Own Pasta, which allows patrons to go for their choice of noodles, sauce, protein and toppings (protein and toppings are classed in two separate tiers with different pricing across Super and Supremo categories). The Carbonara, but not really features Curly Pasta, Haus Bacon, 3 Mushroom Creme, and Parmigiana Reggiano. Thought the short curly pasta was done pretty al-dente, dyed blue using natural colouring from blue pea flower; carried a chewy bite without bring brittle nor doughy. Tossed in a mild tasting sauce, we felt the sauce lacked oomph; the mushrooms lacking an earthy note, while the Haus Bacon, despite being the highlight, was unusually bland and dry — failed to integrate into the dish for that slight twist that it was intended to carry. Portion is a little on the small side, especially considering the overall quality and flavour at S$18.

5 Likes

Went back to their East Coast Road branch for dinner and tried this. A simple pasta, the noodles were done al-dente whilst tossed in a spicy mix of Tobiko and Peperocini; not shy with its hint of spiciness whilst carrying a peppery note and a popping sensation from the Tobiko which was fun to eat. Scallops were fresh, plump and juicy, whilst pickles help to add a tanginess that cuts through the other flavours aptly. Onsen egg was executed well; runny, and gives the pasta a silkier texture. A pretty simple pasta dish that satisfies.

3 Likes

Egg-less Mini Pasta Shells, Chorizo, Kale, Mascarpone Cheese. From this new Italian establishment situated at Mohamed Sultan Road; the Cavatelli was the item leaving us wanting more — the egg-less mini pasta shells carried just enough bite whilst slightly doughy, going well with the rich, yet slightly cheesy sauce at the bottom that is well-balanced with the kale that adds a spinach-like flavour that provides a good contrast. Chorizo helps add a meaty bite to the pasta, giving it that savoury flavour typical of cured meats with a slight hint of spiciness. A very well-executed pasta item, which takes into the finer details in terms of texture and flavour; something which I would crave for again.

5 Likes

From this new establishment at North Bridge Road taking over the former premises of now-defunct Hyde & Co. from The Black Hole Group (which runs Working Title, The Mad Sailors, Santap and The Great Mischief) that serves up handmade pasta, mix-and-match style. Liked how the combination ended up light, but still creamy — the Alfredo sauce matched well with the Lemon & Dill Fettuccine; some al-dente, the pasta carries a bite without being brittle and carried a slight herby note amidst the creamy sauce; pretty uplifting and a harmonious blend together. White Wine Vinegar Mussels are reasonably fresh, though on the small side — can’t complain too much though; an addition of just $3 as a premium topping, the portion of three mussels is seemingly generous. A decent Muslim-run spot that is worth checking out if in the Kampong Glam neighbourhood.

2 Likes

Up, down and everywhere around for food.

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