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Pasta La Vista

Pasta La Vista

Quintessential Italian dish loved by many for its heavenly carbo that can be healthy or super indulgent.
Jessica Chew
Jessica Chew

A unique take on the classic spaghetti meatballs, this dish consisted of a meaty beef patty encircled by a crispy circular cheese tuille and set on a tangle of spaghetti strands that were coated in tangy tomato-based sauce. I love the cheesiness of the cheese crust and the sauce was slightly spicy which helped to cut through the richness of the dish. There was a slow cooked egg as well. Definitely a hearty dish that I recommend sharing as it could be too heavy for one person.

Not the most appealing in colour but this squid ink spaghetti was quite tasty with some cut chillies for a spicy kick and toasted pine nuts for texture. The dish had a generous amount of squid ink in it that it had a strong and earthy-seasalt flavour, which was a bit overpowering for me. And this was truly an all black food as it was served with portobello mushroom instead of squid.

Relatively generous portion of crab meat though would have preferred chunkier crab meat for better bite. The pasta was tossed in mild spicy tomato sauce, giving it a taste of the tomato-sweetness and chilli-spiciness; and the pine nuts cut through the flavours to balance it out.

The pasta was cooked al dente and each strand was coatd with the silky miso sauce that was flavourful and buttery. Lightly seasoned, the salmon was pan-fried to a light golden brown while retaining its tender and moist flesh. Carb-y, creamy and omega-3 healthy!

Expectation was raised as it was my first time seeing such pasta dish on the menu; and I was hoping for the pasta dish to be bursting with local flavours. Unfortunately it was overall pretty average and perhaps it could have been better with some spice or chilli flakes to kick things up a notch.The king prawns though had a nice bouncy texture.

The mac and cheese was served hot in a cast iron pan. Creamy, cheesy, chewy and slightly charred at the top for an added crisp. One word - a classic done right.

Baked in a skillet, the macaroni pasta was covered in gooey and creamy cheese sauce with a prominent cheddar flavour and bacon bits. One of my guilty pleasures that's hearty and comforting. ❤

I give an "A" for the effort put into the plating and presentation. It looked like an opened lotus flower on the plate. The spaghetti were cooked al dente, the clams were fresh and there was just enough chilli for that extra kick. I felt that the sauce could be less salty though but overall an affordable and comforting dish.

A signature cold pasta dish in a glass jar that had elements of Japanese influences in it. The capellini pasta was served with fresh prawns and scallops, Japanese cucumber slices and shredded nori; and tossed in a zesty sauce. Overall this chilled pasta dish was light, refreshing and flavourful.

1 Like

The strands of spaghetti was drenched in thick and creamy chilli crab sauce. Served with real crab meat, the sauce was tongue-tingling as the spiciness kicked in. I would have preferred the less spicy sauce and bigger chunks of crab meat then the shredded pieces. Overall it was tasty and retained the chilli crab flavour, but not one of my favourites.

1 Like

The skillet-baked mac & cheese was whisked in a blend of 5 types of cheese and all melted together to create comforting cheesy goodness. The cheese suace was rich and creamy with a prominent cheese flavour, and it stuck to the pasta tubes quite well. Overall the flavour of the dish was one-dimensional and felt in need of some flavour which was added by the crispy herb breadcrumbs sprinkled at the top. 🧀🧀🧀

For $15, the pasta came with a side and drink. Though there was an aroma of truffle that wifted through the air while mixing the pasta, the truffle taste was rather elusive. Overall it felt more like a regular mushroom cream pasta dish that was dry and rather jelak.

Food is an adventure in itself. More to explore. Even more to share.

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