This creamy pseudo “risotto” ($32) came with chunks of delicate white asparagus, whose sweetness complemented that of the crab beautifully; topped with shaved bottarga, ikura and an egg yolk to mix in for added lusciousness. @winervlt @zulfvdlee @sunnyleong0206
No Go
Can Go
Must Go👍🏼
Put a first bite of this into your mouth and you’ll never want it to end. Smooth papardelle cooked to mouthfeel perfection, generous shreds of crab, and freshly cracked black pepper that works in great tandem with BUTTERY goodness. So simple, yet so damn satisfying.
After watching Burppler Jayne Tan’s IG Stories, I made a beeline for this place. That pasta needed to get in my belly!
Simply reading that Chef Kenneth Foong cooks it with a sauce of butter, fresh lemon juice and black pepper had my salivary glands cranked up and my imagination on overdrive, so much so I could almost taste it in my mouth.
So did reality match up? I would say nope.
IT EXCEEDED.
Made from scratch in-house, those broad ribbons of Pappardelle were cooked to al dente perfection. Slick and silky with the glorious butter sauce, they slipped and slided around in the plate, as though playing with the chunks of snowy-white crab meat. The spark of fresh lemon juice plus the subtle spiciness and fragrance from ground black pepper lifted the richness to a level of luscious delectability that had me squirming in pleasure.
If you have ever eaten the Spanner Crab Spaghetti at Caffe Fernet which is really good, think of this as a version of that on steroids.
Incredible. Buttery, citrusy, generous chunks of crab, perfectly cooked pasta. Let’s just say, there were 3 of us, and we each ordered 1 after our first bite.
This was pretty interesting but it felt a little out of place. More Thai than Spanish
Fresh crabmeat with kohlrabi shavings (it’s quite a mild tasting veg) and zesty tamarind. I dare say this dish is a must to balance out the other heavy, heady flavours on the menu,
