Oriental Bolognaise? Chilli Crab Pasta? You’d be surprised to realise how well local flavours go with this Italian staple.
Froth’s Siobak Aglio is as much about the accompaniments as the pasta itself – slow-roasted siobak (roasted pork belly) with decadently crispy skin that crackles at first bite, and bak-kwa (Chinese salty-sweet pork jerky) inspired honey pork bacon. The chilli linguine, too, packs a punch throughout the entire dish. As a cafe that prides itself in locally-inspired fare – think Seafood Tom Yum Risotto, Sambal Stingray Burger and more – this dish is certainly exemplar.
Ascott Raffles Place (Level 2), 2 Finlayson Green, Singapore 049247
NEXT: Wild Rocket: Laksa Pesto Linguine →
You could say that Wild Rocket’s chef Willin Low was one of the pioneers who sparked the wave of local flavours celebrated in global dishes. One of his dearest creations: the signature Laksa Pesto Linguine, topped with a juicy king prawn. Despite the richness of the dish – the linguine is well-coated with a potent pesto made from aromatic laksa leaves – it’s in no way cloying, but has a wonderful depth of flavour that’ll leave you wanting more.
10A Upper Wilkie Rd, Singapore 228119
NEXT: The Sushi Bar: Wafu Spaghetti →
Who’s to say a full-fledged Japanese restaurant (Sushi counter? Check. Fresh sashimi? Check.) can’t do pasta? The Sushi Bar’s Wafu Spaghetti is exactly what is says it is: creamy mentaiko (Japanese salted roe) sauce injecting umami excitement into simple angel hair pasta, topped with more roe. Nothing less, but also nothing more – but then again, anything else would be a distraction from the already rich tang of the dish. Oishii!
#05-35 Ngee Ann City, 391B Orchard Rd, Singapore 238874
NEXT: Grub: Chilli Crab Pasta →
Tomato-based, mildly spiced sauces is at the heart and soul of traditional Italian pastas like marinara or amatricana, so it’s no surprise that our Chilli Crab works wonders when reinvented as a pasta dish. Grub’s rendition is a delicious mix of linguine in a chunky Singapore-style chilli crab sauce, topped with a whole battered soft shell crab that livens up the entire dish.
510 Ang Mo Kio Ave 1, Singapore 569983
NEXT: Fish & Chicks: Tom Yum Pasta →
Ok, the gravy is much thinner than you might be used to for pasta (we initially raised our eyebrows, too), but that doesn’t mean it’s not laced with hits of distinct sour yet spicy flavour that fans of Thai food would adore. A tip: Ask for the battered dory to be served on the side so it doesn’t lose its crisp to the gravy. After all, you might’ve guessed from its name that the fish is the star of the dish.
#01-2429, 531 Ang Mo Kio Ave 10, Singapore 560531
NEXT: Birds of a Feather: Oriental Bolognaise →
Western dishes sport a Szechuan twist at this funky restaurant, that’s somewhat a cross between a Chinese teahouse and a hipster gastrobar. Can you imagine? We didn’t think so. Try the Oriental Bolognaise, angel hair pasta with punchily flavoursome pork ragout, sakura ebi and wilted kale; burst the yolk of the onsen egg to coat its sunshine yellowy goodness all over your pasta.
#01-01, 115 Amoy St, Singapore 069935
NEXT: Violet Oon: Buah Keluak Noodle →
Singapore’s star chef’s Buah Keluak Noodles has much going on for it beyond its novelty factor – it’s basically black gold. The rich, earthy flavours of buah keluak, an well-loved anchor ingredient in Peranakan cuisine – are balanced out with coconut milk and infused with a medley of spices for an unapologetically moreish mouthful. Why Buah Keluak isn’t a ubiquitous thing in all over cuisines remains a baffling mystery to us – it’s So. Darn. Good.
881 Bukit Timah Rd, Singapore 279893
NEXT: Food Anatomy: Food Cubes →
Food meets graphic design at Food Anatomy, where modular cubes of deconstructed Asian and international faves taste as delish as they look. On the menu, you’ll find unique dishes (for the lack of a better word) like Laksa Pasta and more.
Timbre+, 73A Ayer Rajah Cres, Singapore 139957
NEXT: Froth: Siobak Aglio →
By Pinky Chng, November 2017
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