Pasta J Venue hot100

487 Wishlisted


Our food is about simply presented wholesome, really flavourful food in a slightly quirky, not too hip, family friendly environment. Put another way, our approach to food is that of a parent cooking with heart, familiar flavours and generous portions but also with the same down-to-earth approach to presentation, in an almost hip environment your parents would feel comfortable in. We started out selling my pesto sauce at events and then graduated to being a hawker. Unfortunately, despite being a hawker at heart, we had to open a restaurant because of escalating rent and the difficulty of hiring staff for a hawker stall. Our food is very laboriously prepared and frankly maybe the most flavourful you've had. We also sell my pasta sauces and soups in vacuum packs which are very convenient for families to prepare a meal with.
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205 Upper Thomson Road
Singapore 574345

Opening icon

12:00pm - 12:00am

12:00pm - 12:00am

12:00pm - 12:00am

10:30am - 12:00am

10:30am - 11:00pm

12:00pm - 12:00am

12:00pm - 12:00am

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From the Burpple community

Fragrant(can smell as soon as it hits the table) and extremely coconutty as advertised. The texture was really velvety but I felt the burntness of the toast overwhelming the taste of the Kaya. My friend however could perceive the taste of the Kaya through the toast and he absolutely loved it


Truly lives up to the hype. Basically the break up steak except with sirloin instead of ribeye. While sirloin is commonly regarded as the tougher cut compared to ribeye and leaner, this one was excellent. Sure there was some connective tissue that made it chewy but the texture of the steak itself was flawless. Good amount of crust and so much flavour contained inside. Really juicy as well. It was nothing like any other steak I've tasted, just as they said. Best steak I've had period

Btw it came with pepper that u grind yourself in a weird mortar and pestle, as well as garlic salt. Really does make a difference

The sides were really good as well. Their usual unique mushroom with a really sweet caramelised baby carrot(it was so sweet my friend thought it was sweet potato at first). Finally mash that's quite decent(again not the ubiquitous kind, it's slightly grainy)

Update: they don't dry age, they don't sous vide. So how they get the consistent pink and so much flavour is completely beyond me

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Not exactly what we expected it to be as it looked like mushroom soup and tasted slightly salty without the typical creamy chowder feel. Fresh live clams were thinly sliced & streaky bacon bites were detected. If you ask me, I still prefer the Muddy Mushroom Soup 😅
Still glad to be back here again for the steak & felt refreshed by the new retrofitted dining atmosphere 👍🏻 #burpple