Tipo Pasta Bar

1790 Wishlisted

785 North Bridge Road
Singapore 198753

(open in Google Maps)

12:00pm - 10:00pm

12:00pm - 10:00pm

12:00pm - 10:00pm

12:00pm - 10:00pm

12:00pm - 11:00pm

12:00pm - 11:00pm

12:00pm - 10:00pm

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From the Burpple community

🍴& 💵:
Crazy Carbonara ($16.90) 🤩 - Opted for the onion & parsley mafalde. It was my first time trying mafalde and WOW I really love it! It paired well with the carbonara! I like how mafalde is thicker than usual pasta so I get to taste the chew from the al dente mafalde. Honestly you can’t tell that there’s flavour to the mafalde, but it’s okay because every strand of the squiggly pasta was nicely coated with the carbonara sauce. And I’m surprised how the carbonara sauce didn’t make me feel jelak at all. It was not too creamy that will make me jelak and not too watery that will make it tasteless. The smoked duck was very tender too but too much fats on top. Haha. And the sous vide egg definitely is a plus point!

Build your own pasta: Chili & lime fusilli with smoked salmon and grated parmesan in pink sauce 🙆🏻‍♀️ ($14.40) - Read many reviews that Tipo pink sauce is kinda their specialty so I gotta try it. But sadly I find it a bit too sour. Not sure is it because of the lime fusilli that made it even more sour. Nevertheless, the fusilli is really very nice. The sauce nicely covered every surface area of the fusilli, even within the spirals. And of course the al dente texture was on point!

FYI, for those who prefer their pasta to have softer texture, then Tipo will not be the place for you. I find that the two pastas I ate have the good kind of hard texture. The chewy texture.

Ratings 4.5/5
“Will definitely wanna try their other interesting pastas!”

1 Like

For the more adventurous souls, you would be glad to hear that you can DIY your own pasta here. Be the chef and create your own menu and leave it to the cooks to execute it for you!

But for those who are lazy like me... the house specials are pretty good! Usually I try to avoid carbonara as I feel that most of the time, they could be quite cloying but this was so good, I finished every bit of it 😅 the duck breast and pasta was also cooked to perfection. Also, one thing good about the house specials is that you can still customise it to suit your tastebuds.

Can't rmb the exact breakdown of the dish, it was 17.4++ in the end

Gotta say sun-dried cherry tomatoes were an interesting ingredient, it really was very intense and very dried. But too intense to be taken directly, probably best to be cooked in soup or sth.

The aglio tasted nothing like aglio honestly. There's barely any garlic, it's more a sour and slighty sweet sauce. Incredibly salty too. The staff said their aglio is on the saltier side of things. No this isn't saltier side of things, it was so salty it's almost bitter.

Overall very overrated place, the vibes were casual yet we paid 30 a pax at the end for 1 appetiser and 2 mains, with minimal customisation. Not only that, the food wasn't even that good. Could barely taste the flavours in the gimmicky pasta themselves, and it's unbelievable that a pasta place undercooked their pasta. Please just go to a proper pasta place, I have no idea why they're so hyped.

The meat sauce was satisfying tho nothing out of the ordinary. What stunned was how the pasta was undercooked. Tot it's a pasta place and highly rated

For those who are thinking of upsizing tho, 100g default amount of pasta is good for 1 already. Probably don't upsize unless you're a big eater

Meatball had a good texture, tomato sauce was full bodied and has the right amount of tang. Needs a lot more bread though, and very expensive for such a place

Although I am usually on team alfredo, I might have to switch my stance after trying Tipo Pasta Bar’s Pink Sauce. A great blend of flavours, the sauce had the sweet-tang of the Pomodoro (tomato sauce), and butteriness from the white sauce without being too rich or heavy. It was also nice and creamy with a slightly herbaceous taste. Paired with Spicy Beef Sausage (+$3), caramelised sundried tomatoes, and grated parmesan, the paprika campanelle was perfectly al dente as well.