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The pastas somehow fared better than the pizzas here .
Amazing garlicky , spicy , tomato-ey.
Al dente pasta .
One of the best arrabiata I have had .
Service was also really really good π.
πΈ: $2.80
π¬: i love black fungus, dried & fresh - but this one i didnt like at all
π₯’ Bathed in their signature dashi broth (chicken, clam and fish) and topped with Black Truffle PureΜe, Char Siu, Bamboo Shoots, Leeks and a flavoured Egg
π§Ύ SGD$16.80
βπ» β β β β β β β β β βγ9/10γ
π¬ The soup was so delicious! Shoyu broth is already somewhat light and flavorful but with the added truffle, it is a musical symphony in your mouth. The soba texture and consistency felt like ramen but I did not manage to verify with the staff. It was cooked perfectly al dente. The pork had little fats, might be a pork collar so it had some chew to it. The truffle shoyu broth was the carry. This sits highly on top as one of my favourites!
π₯’ To be dipped in a rich Sardine and Bonito broth, with Bamboo Shoots and a Soy-Marinated Egg on the side
π§Ύ SGD$16.00
βπ» β β β β β β β β β βγ9/10γ
π¬ One of my favourite tsukemen around! The noodles were chewy with a nice bite to them and always cooked perfectly. They know you would love the noodles so the noodles automatically comes in a x1.5 portion. The broth is made with dried sardines and bonito which jam-packs it with umami-ness and a robust flavour! I'm already salivating just by writing this!
(Unfortunately I can't upload two photos into a single post here, but no worries the photo of the dipping broth is on Instagram, go check it out!)
πΈ: $12.80
π¬: Had the mala soup which looked super harmless but sure packs a punch!
Recommend ordering this too if you are there for your first time because it comes with a variety of toppings so you get to try it all
π₯’ Swimming with Asari, peeled Prawns, sliced Kikurage and Spring Onions
π§Ύ SGD$8.90
βπ» β β β β β β ββββγ6/10γ*
π¬ I did not feel like having chashu that day so the seafood bowl caught my eye. Since it was priced relatively cheap, the seafood were understandably not fresh but most likely frozen. However they completely made up for it by being very generous with the toppings. I had plenty of asari and prawns left after finishing my noodles. The prawns had a nice crunch to them, similar to those you would find in chinese dimsum. The broth came in a light tonkotsu soup base; so if you are looking for something rich, this is not it. The noodles were not very springy but not too bad nonetheless.
*ramen priced β€$10 are awarded with a bonus β for affordability
A must order dish when you visit PIPES is the Honey Toast! Creamy soft serve paired with a warm chewy shokupan. The insides of the shokupan were stretchy and honeyed. There was a drizzling of tarty berry jam too which went so well with the creamy ice cream. π haha also bought some puddings to indulge in at home βΊοΈ
I had been wanting to try chef Sujatha Asokan's cooking. Those who know me know I love fusion cuisine. Here it fuses Asian with European, with a nod to the flora surrounding it. That's 24-hour slow-cooked fillets sitting on Vadouvan-spiced king oyster mushrooms (the hidden curry) and roasted potato foam. The pickled onion and soy pickled tomatoes were interesting. The meat had a unique texture, closer to chicken than lamb. It was gamey, yet not gamey enough.
