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The haze is slowly turning Singapore into Silent Hill but hey, that just means we’re a step closer to global warming if everyone doesn’t get their shit together and start saving this god-forsaken planet. Also, pasta.
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📍THE PLACE
Situated somewhere far and deep within the labyrinth of a mall that is Suntec City, charming, pastel colour scheme and marble tabletops.
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🍽 THE FOOD
1️⃣ Supreme Porky Marinara ($14) - simple and hearty marinara, served with scrumptious meatballs stuffed with water chestnuts, pork croutons, house pork belly and grana padano
2️⃣ Prawn Olio Olio ($18) - subtle smokiness lent by the sichuan garlic oil plays with the garlic prawns and lap cheong crumble for an umami-rich dish
3️⃣ Spiced Supreme Chicken Skins ($6) - fried chicken skins are the single best beer snack, change my mind
4️⃣ Bak Kwa Jam on Bread ($5) - meme supreme
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🤔 THE VERDICT
One of the better midrange pasta joints on the island, albeit non-traditional. Don’t leave without getting their chicken skins.

Fettucine, linguine, new Lamborghini. Recognising that two of the three given words are pasta types is of course, the first step to understanding and appreciating the beauty of the usage of three syllables in a word. Also it is common sense. A small but homely restaurant nestled within the winding streets of North Bridge Road, Tipo prides itself on making fresh and unique pasta variations in-house everyday. There is something unmistakably comforting in knowing about the identity and the near religious righteousness pasta possesses, but of course, who am I to say? I literally described pasta as “possessing religious righteousness”. Tipo offers full customisability and allows anyone to make their own pasta with their desired noodles to use, sauces and toppings. After a brisk but warm welcome into the establishment, you will be introduced to their daily selection of homemade pasta noodles beautifully presented on a tray. On the day of our visit, my partner and I were allowed to select between some lovely artisanal Lemon & Dill Mafalde, Paprika Fusilli and Sage & Onion Fettuccine. I had their Sage & Onion Fettuccine with Sautéed Prawns and White Button Mushrooms in a Roasted Red Pepper Sauce ($14.90). Spicy, tangy and simple delicious. The sautéed prawns were delectably fresh and sweet, mingling with the aromatic spicy sauce.

A quaint and rustic little Italian restaurant nestled in the quiet estate that is Chip Bee Gardens, Madrinaa Italiano presents classic Italian cuisine done nothing less than proper. Spanish for “god-mother”, Madrinaa provides a namesake dining experience with humble and pastoral dishes that are reminiscent of a home-cooked meal in Italy. Dinner was a lovely experience with its homely interior and a beautiful table setting, perfect if you are looking to impress. I had the Risotto Con Maiale ($28), a delightfully creamy risotto served with generous chunks of confit pork belly, sautéed forest mushrooms in a white wine cream sauce and parmesan with truffle oil. Earthy, rich and subtle, this dish was sophisticated in its charming presentation and a simply delicious plate of risotto. My partner had the Harsha’s Pasta ($28), with al dente linguine, chicken sausage and beef pepperoni coated in a beautifully tangy and spicy marinara sauce.

d’Good Café at Holland Village is nothing short of a humble establishment serving up simple yet satisfying plates, alongside pleasant service from the friendly staff and a warm, comfortable setting that makes you feel right at home. My previous visits to the establishment always included a plate of Forest Mushroom and Striploin Beef pasta ($16), served with a rich Rosé sauce that I can only describe as one of the best pasta accompaniments I have ever had the pleasure of tasting. This time round, the Bacon Cabonara ($16) would come as a contender to simplicity, served with pork bacon, a somewhat disappointing poached-turned-soft-boiled egg and coated in Parmigiano cheese cream sauce. The pasta itself was rich with its unmistakably eggy flavour, and the crisp shards of bacon gave a burst of welcome salinity and savouriness to the dish.