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 pork jerky) inspired honey bacon.
The chili 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
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 this 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 Road
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 it 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.
#05-35 Ngee Ann City, 391B Orchard Road
Tomato-based, mildly spiced sauces is at the heart and soul of traditional Italian pastas like marinara or amatriciana, 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 chili crab sauce, topped with a whole battered soft shell crab that livens up the entire dish.
510 Ang Mo Kio, Ave 1
Ok, this 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.
#01-2429, 531 Ang Mo Kio Ave 10
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 Bolognese, 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.
#01-11, 115 Amoy Street
Singapore’s start 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, a 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 is all over cuisines remains a baffling mystery to us — it’s so darn good.
881 Bukit Timah Road
Food meets graphic design at Food Anatomy, where modular cubs of deconstructed Asian and international faves taste as adelish 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
Text: Pinky Chng/The Finder