Thirty9

SG Restaurant Week dinner set - The Ravioli Patate & Porri was a plate of bright magneta beetroot ravioli filled with ricotta and potato and served with pecorino fondue and black truffle. While the ravioli pasta was nice, it felt heavy with the added potato.

SG Restaurant Week dinner set - The Capesante had plump meaty scallops served with cauliflower and black truffle shavings on a bed of cream sauce. The scallops were perfectly seared till succulent and moist with the silky creamy sauce pairing very well with it.

Curiosity about Mediterranean cuisine led me to a brand new restaurant Thirty9. This curiosity pays off as the food here is awesome and I get a brand new gastronomic experience from trying the unique and delicious pasta here.

Gigli & Gamberi, meaning gigli pasta and prawns, is the star of the meal. I love this. This is the first time I tried a pasta dish that is so light yet so flavourful. Instead of the usual heavy sauce used for pasta, this one features light clear sauce full of umami and refreshing zest from the lemon, mint and zucchini. The red prawns is firm, bouncy and packed with briny sweetness.

I enjoy eating the handmade gigli pasta, which is in cone shape with ruffled edges. This shape produces a different texture and bite that I relish. Yes, different pasta shape does make a difference. And due to its shape, it can hold the sauce in, thus being the perfect pasta to work well with the clear sauce.

This is the first time I can finish such generous portion of pasta all by myself.

The bread served here is probably one of the best I had. Served warm, almost hot and fresh from the oven, the lovely taste of grains is so pronounced in the mini panini and focaccia. The texture of focaccia is unbelievably light and fluffy that it is a real joy to bite into it.

Fritto Misto Di Paranza aka Fried Seafood is a real hearty treat that is served in very generous portion. This is perfect for sharing, but I still can finish this by myself because the batter is thin, light and crispy. The seafood, consisting of creamy prawns, succulent squids, clams, octopus chucks is very fresh and filled with sweetness of the ocean.

The house-made garlic mayonnaise is creamy, with the pungent flavour of garlic and an iota of zest. This is perfect for add excitement to the taste of seafood without eclipsing over the delicate umami of the seafood.

Millefoglie is a beauty to savour. The sweetness plus the aroma of baked goods of the puff pastry complements the tangy flavour of the rich lemon custard so well. I like this a lot.
This restaurant is hidden at the side of Duxton Hill where the entire stretch is paved with cobblestone. With lots of lush green potted plants forming the perimeter, this place is like a private courtyard that feels cozy and yet at the same time instagram worthy. The interior is cozy, posh and classy, with hints of rustic notes. And look up at the glass ceiling above if in the mood to do so. It's quite a nice view.

The service is awesome: friendly, welcoming, responsive and take note of little details. A nice noteworthy gesture is the service staff giving me an additional plate to put the shells of the clams straightaway upon noticing that I had the habit of putting the shells away from the rest of the seafood. And good recommendation of the Pinot Noir that goes so well with the dishes.

I really enjoyed my meal here and will be back for more, especially for the gigli pasta.

Thoughts: Hearty, wholesome food with some unique touches.