Chicco Pasta Bar

this was also the highlight of our meal! the pistachio tiramisu was so so good… the sauce was overflowing and it’s not the diluted kind.

i personally preferred the crab mafaldine over the carbonara rigatoni. the crab pasta had a stronger taste profile which was on a saltier side. similar to lobster bisque
the carbonara could do with more ingredients

Right after the anticipated opening of Cenzo, Chef Drew opens another casual restaurant concept in Chicco Pasta Bar focusing on handcrafted pastas. Not many places do their carbonara the authentic way but here at Chicco, the Rigatoni Carbonara is perhaps one of my favourites in Singapore. The use of guanciale (cured pork cheek), eggs and pepper is the most original way of making carbonara, not heavy cream or milk. The Mushroom & Nduja Fusilli is another pasta that I will recommend while you can order up a couple of sides such as Calamari Fritti and Cauliflower to share. The Pistachio Tiramisu is heavenly with the crushed pistachios providing a nice aroma and nuttiness to balance the richness from the mascarpone.

The Pistachio Tiramisu has layers of creamy coffee mascarpone cream, intertwined with nutty pistachio flavour. It is topped with crushed pistachios to give it an added crunch and a pretty finish.

The Spanner Crab Bisque Mafaldine had a subtle and delicate seafood flavour with light sweetness from the crab meat. Each strand of the ruffled ribboned pasta was coated with the rich flavourful sauce that it made for a satisfying mouthful.

The Carbonara Rigatoni is a simple classic yet indulgent. The pasta had a nice al dente chew and each tube soaked up the flavours of the cream sauce and guanciale. The dish is further topped off with pecorino shavings and pepper.