Pasta Bar

Pasta Bar opened on Keong Saik Road in 2019 with a single focus: fresh pasta, made by hand every day from 14 different dough recipes. The room is small and rustic, with an open kitchen, and the menu changes with the seasons.

Each pasta is matched to its dough. The tagliatelle beef ragù uses an egg-yolk dough, the ciriole carbonara with guanciale uses egg whites, and the reginette cacio e pepe is bronze-cut and eggless. For two, the carbonara can be tossed at the table in a cheese wheel. Premium plates include lobster linguine with bisque, truffle fettuccine and tagliolini with Hokkaido sea urchin. Start with the house focaccia or the wagyu tartare.

It is a good date-night spot for pasta lovers. On Wednesdays to Sundays a three-course set lunch is S$45++, with optional wine pairing. Dinner runs daily. Groups of more than five should book by email.