Thirty9

Thirty9 occupies a shophouse on cobbled Duxton Hill, with a cosy indoor room and a veranda facing the street. Italian chef Erik Trozza cooks in an open kitchen, making the pasta, bread and Napoli-style pizzas in-house. It shares its reservations system with Casa Latteria, a few doors along.

The homemade pasta is the reason to come: ravioli del plin with veal and sage butter, fusilli with Neapolitan pork and beef ragù, spaghetti cacio e pepe and maltagliati with sausage and truffle. Pizzas include Iberico ham with stracciatella and truffle. For mains there is a giant Milanese veal cutlet, a Berkshire pork chop from the charcoal grill and a whole red snapper baked under a pizza-dough crust for two.

It is relaxed enough for a long lunch and romantic enough in the evening. A two-course weekday set lunch costs S$35. Closed on Sundays, and a corkage policy applies.