The Pasta Bar - One of the Best Places to have Pasta

The Pasta Bar is all about pastas. obviously, and actually it's more than that. There are pastas of all kinds, and they come with lots of choices of meats or vegetables, like beef, pork, duck, uni, crab, truffle, pumpkin, chickpea and more. So it is one of those times where I have no problem choosing a pasta dish I like due to huge variety of pastas available.

But having good pasta dishes is not enough for me, I need good appetiser and dessert to complete my adventure, and this restaurant fulfils just that. The place is of nice cosy rustic setting with the brick walls, yellow lamps, wine bottle ornaments, juxtaposing with the chic open kitchen counter in the centre of the space. And lots of dry pastas hung around the counter to further emphasise The Pasta Bar has The Pastas. Sitting at the counter is pretty fun since one can watch the chefs in action and witness occasional flambés during the preparation of the pastas.

To complement the great food is the great service here. The service crew takes very good care of us patrons.

Sea Urchin Tagliolini is full of creamy umami due to the sea urchin cream. The cute pieces of sea urchin decked on top of the pasta is very fresh and sweet. So good are the sea urchin that I wish there is more of them added. Tobiko roe gives a nice refreshing element in terms of taste and texture to the pasta. Tagliolini is firm to touch on the surface and soft to bite, in other words, is of perfect texture. The portion of tagliolini is very big, but I can actually finish it due to how satisfying this is on the palates.

The bread is freshly toasted by the chefs prior to being served, so it is warm and has a nice char on the surface that goes so much with the tangy taste of balsamic.

I like the beautiful vibrant colours of the sliced citrus fruits for adding into our water, so I have to take a photo of these.

I love Pan Seared Hokkaido Scallops here. The scallops with seared surface are so succulent and also briny in taste, accentuated by the mild sweetness of the sweet corn puree and the meaty flavour of crispy Parma ham. I especially like the celeriac slaw added because it is so refreshing in taste and has a nice crunchiness that contrasts well with the other ingredients. A well-executed dish.

The raspberry semi freddo of Raspberry Millefoglie is so good that I totally enjoy just this by itself. The characteristics of raspberry is fine-tuned to the perfect balance of nuanced sweetness, subtle tart taste and soft floral aroma. The puff pastry makes it even better by introducing the crispy, flaky texture and wholesome taste of wheat. Since the semi freddo and savoiardi are frozen, need some brute force to cut out the pieces for savouring. So I suggest letting this dessert sit for a while to thaw a bit for easier handling and richer flavours.

Good wine recommendation by the young lady staff. It is fruity and refreshing.

I'm impressed with this place. Now I can see why it is so popular. The portion of the pasta here is big, so if one has concerns about finishing it, either go easy on the prior meal for extra stomach space, or share the pasta dish with appetisers and sides.

For pasta feast, this is the place I will go to.

Thoughts: Pasta can be luxurious dish too.

55 Keong Saik Road, #01-05

Nearest MRT: Outram Park