Pasta is one of the most common Italian dishes (apart from pizza) that has made its way to our Asian hearts. Most place in Singapore even sport pasta with a local twist. Here at Pasta Supremo, you’d definitely get your money’s worth with homemade pasta paired with sauces and toppings that would make your mouth water.
Don’t take you time in deciding though, as Pasta Supremo – the brainchild of Shawn Kishore who is also behind The Salted Plum – is a pop-up restaurant that will only be around until late-2020.
With the idea of offering “atas food accessible”, Pasta Supremo certainly is wallet-friendly and palate-friendly.
Come with a bunch of people and try out some of the sides. We tried the Spiced Supremo Chicken Skins ($6), which were just so sinfully delicious. It was deep fried to a crispy perfection and seasoned with Chinese spices. This is best eaten with some beer.
The 300 Day Grain Fed Fatty Wagyu ($15) was another side we had that was really good. And for the price point, this is such a steal! As expected, the beef was tender and had a good amount of melt-in-your-mouth fat.
Check out also Pasta Supremo’s “Stuff on Bread”, which is pretty self-explanatory.
(Top to bottom: Cheesy Cheese AF, Bak Kwa Jam, Avocado & Feta, Mushroom & Black Truffle Cream)
There’s the Avocado & Feta ($4.50), a good choice for vegetarians and those with a healthy conscious.
Try the Cheesy Cheese AF ($5) if you’re looking to satisfy a huge cheese craving.
The Mushroom & Black Truffle Cream ($4) seems to be a favourite with the crowd. I guess it could be because of the rather strong truffle. But I’m personally not a huge truffle fan, so this wasn’t on the top of the list for me.
Instead, the Bak Kwa Jam ($5) was my favourite “Stuff on Bread”. I actually didn’t have much bak kwa during Chinese New Year, so when I got hold of this sweet, smoky and porky jam on bread, I was sold!
And on to the mains. We had the Supremo Porky Marinara ($15), made with a classic tomato base, Haus Bacon, a juicy home-made Pork Meatball, as well as long pasta. Everything is then topped with some crunchy Pork Croutons (that tasted like fried pork lard) and freshly grated 24-month aged Parmigiano Reggiano cheese.
The Prawn Olio Olio ($20) is a spicy one and make sure to prep yourself for this. Think: Szechuan mala pasta with green peppercorns, garlic tiger prawns, Chinese sausages and topped with some tobiko for added texture. Be careful! Biting on one of those peppercorn will leave your mouth numb.
My favourite pasta was the Carbonara, but Not Really ($18). This carbonara is made the traditional way with eggs and no cream (which is what most places do to create a smoother consistency). I loved that this dish is served with lots of mushrooms and topped with 24-month aged Parmigiano Reggiano and some Haus Bacon.
And, if you notice, the pasta is blue in colour, which can be attributed to the ever famous Butterfly Pea plant.
Last but not least, something for vegetarians out there, the Vege Wege Pasta ($18). The short pasta is served with Asian Pesto, Burnt Miso Corn and an assortment of mushrooms such as shimeiji, button and shiitake with a sprinkling of seasoned bread crumbs and 24-month aged Parmigiano Reggiano cheese.
If you’re feeling creative, get in touch with your pasta-nality and build your own pasta. There’s a huge range of homemade pasta, sauces and toppings that will make you want to keep coming back to try everything. We personally love the Bak Kwa Jam and Confit Garlic Prawns.
Don’t forget to try out the dessert here too!
The special on the menu is the Passion Fruit Kaffir Tart ($6), which is a sour and tangy mousse over a tart base. I thought that this was a little too sour for my liking, but it does have a nice flavour to it.
I preferred the Pistachio Crème ($6), a simple yet super satisfying jar of creamy pistachio mousse topped with crumbly pistachio praline for that added crunch.
Remember, you have until the end of 2020 to get your fill of pasta right here! So what are you waiting for?