When an Italian lady who really appreciates food, raves about what a certain restaurant is serving, you better listen to her. It’s all thanks to Alessia who first messaged me on Instagram about “Luka” when it was barely a couple of days old that I found about this Italian restaurant helmed by Japanese Chef-owner Takashi. Since then, I have returned a few times, the most recent with the lovely lady herself.
We did not hold back when ordering. Our appetisers were a couple of fantastic starters of fried baby corn served with garlic aioli and crispy “cigars” filled with slow cooked pork trotter and the chopped up ears, tongue and cheeks of a pig. We then moved on to share a platter of Wagyu beef brisket “Spezzatino” with Pappardelle pasta and the most classic of all pizzas, the Margherita (pictured above).
Comforting and delicious, this Neapolitan-style pizza is thin in the middle but has a thick crust all around. The dough is baked only for a very short time so the result is a light chewiness with some scorched marks. It has the simplest toppings of a tangy-sweet tomato sauce, mozzarella and fresh basil. Every slice is heaven.

Spezzatino with added pappardelle. If you love fatty beef brisket, you are in for a treat. Was a little too fatty for my liking but it definitely soft.

The liquor burst out of the Tiramisu ($11++) when I chomped down on it, & made me really happy. It's slightly sweet, but not overly so. Overall, an excellent dessert.

Rightly the popular choice here. This one was amazing with seafoody goodness! Particularly loved the sauce and the fresh scallop cubes!

hello, how to even go wrong sia when you are 16 times "wine & dine" top singapore restaurants, and 10 times "singapore tatler" best restaurant guide! #trueenough this in house made veal riavoli in ossobuco sauce was an absolute homey darling. imho, a calculated off the shelf recipe is nothing when pit against a traditional sincere offering. am a fan.

We were greeted by a warm service team, and had the 1 for 1 Pasta with scallops. The goodness of it's flavours just hits the right spot. They have another pizza cafe next door, would definitely come over. Great experince thus far

Found a new type at an italian old school institution today - pizza rollo. It's a mega wrap, filled with melted ricotta cheese, spinach and tomatoes. The kicker is the arrabiata sauce. Does anyone know where this dish originated from? Or is it just Pizza de al forno? #stfood #burpple #sgfood #sgeats

Don’t be deceived by this photo, this portion was actually really big! The pasta was tossed nicely with a generous amount of truffle but it was unfortunately way too ‘gelat’ for me. Tip: Go for their half portions if you are not intending to share!

Homemade squid ink ravioli stuffed with seafood and mascarpone cheese, served with homemade squid ink sauce. Squid ink sauce was rich which made up for how lacking in flavor the filling of the ravioli is

Mozzarella cheese, truffle spread, porcini mushrooms, smoked cheese, shaved Parmesan cheese

Mozzarella cheese, truffle spread, porcini mushrooms, smoked cheese, shaved Parmesan cheese