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Carbonara (Creamless) I read about this carbonara on their website and how they make it in the traditional Italian way. Normally carbonaras are too heavy for my because of all the cream but this was great and pretty light since it was creamless. Made with generous servings of bacon, pecorino cheese, egg yolk and al dente spaghetti, I wish I had ordered this for myself instead cos it was so good! Price: $20
Homemade Beef Lasagna It was odd to see the tomato sauce at both ends of the lasagne and not inside it, within the layers. Nevertheless, it wasn't too dry since there was sufficient creamy ricotta cheese and minced meat. I have to say that the Burpple Beyond deal is a MUST-HAVE to make this more worth it. It was a 15-20min walk from Sixth Ave Mrt and we had to climb a pretty steep hill, walk through stretches of dark houses and dark paths to get there for lunch. Good to have a car to drive there straight or just Grab there. Price: $24++
Pretty Good Pasta, Weird Billing The carbonara was great! A few odd things though: The mushroom soup was served after the pasta, without bread. I used the burrple beyond promotion. As you can see from the receipt, the server first billed both pastas, then removed $20 from the total bill. If you've studied basic math, you'll see there's something wrong with that process, as the other pasta will still be charged for service and GST. Now, I'm not sure if this was the server's intention, but I haven't been charged for service and GST for the free meal at other places with the burrple promotion.
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First Singapore Outlet Of Japan Company That Serves Neapolitan-style Pizzas And Italian Dishes M E D I A T A S T I N G I must admit, because of @casanostrasg private dining, I am completely spoiled when it comes to pizzas. But in terms of restaurant offerings, Pizza Logic’s are decent and comparable to Japanese Chef-run establishments like “Trattoria L‘Operetta” and “Luka Italian” that have been championing Neapolitan-style pizzas in Singapore for years. Churning them out at the first local outlet of “Pizza Logic” (they have 18 outlets in Japan) is Chef Jun Takeguchi, a protege of Chef Junichi Shoji who was the 2012 Winner of the Napoli World Pizza Championship and the man behind all the pizza recipes for this brand. The eight years of training Chef Jun had under Chef Junichi has equipped him to be a more-than-capable one-man-band in pizza-making. Customers get a choice of either tomato or white sauce as the base before the toppings go on. Our pick of “Bismarck Rosso” ($22++) had the former as well as mozzarella, prosciutto, an egg and fresh basil. After being baked for 90 seconds in the 500-degree-celsius heat of the wood-fired oven, the crust was nice and chewy. It was also properly salted which I think is important. Overall, the pizza was satisfying to us. A dish I highly recommend is the Beef Tongue and Tomato Ajillo ($28++). Served sizzling hot with toast on the side, the tender and tasty meat was delicious. This appetiser, along with everything else besides pizzas, fall under the responsibility of Grand Chef Atsushi Terashima. Which means he also cooks the pasta dishes, such as the Spaghetti “Pescatore” ($21++) we had. There was quite a lot of octopus, squid, small prawns, clams plus a scallop mixed in with the thick strands of pasta. His version of the tomato with fresh cream sauce incorporates an octopus-heavy seafood stock, so the result is more “seafood-y” than “tomato-y” if you know what I mean. Grand Chef Atsushi Terashima happens to specialise in desserts and the two we tucked into, the Almond and Ricotta Cake ($12++) and the Tiramisu ($10++) were proof of his expertise. Definitely leave tummy space for a few of them is my suggestion.
Chef’s Prosciutto Salad Tried a tasting portion of the salad with green lettuce, parma ham and grated parmesan cheese. Really enjoyed the slices of parma ham - they weren’t overly salty and had little fats!
Wei Zhi
Margherita D.O.C [$26] Simple toppings of buffalo mozzarella, cherry tomatoes and basil for the Margherita D.O.C! Pizza Logic’s a new classy spot for Neapolitan pizzas baked in a wood-fired kiln. The pizza base is thinner in the middle with a chewy crusty crust all around. Not the biggest fan of how the toppings slid off easily when you pick each slice up, but that aside, the toppings were very fresh. Thank you @pizza_logic_sg & @jpassportsg for having us!✨
Wei Zhi
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