As part of their Asian Palate menu, the Seafood Spaghettini “Mee Goreng” (S$24.00) was done dry, Singapore-style with distinct ketchup flavour.

Stir-fried with their fried octopus, fried white fish fillet and tiger prawns, I felt that this mains was actually fairly decent to try. Even though they had chosen pasta as a substitute for noodles, the doneness of the spaghettini was quite balanced with the dry cooking, though it might also be an added bonus if it could be served with more eggs fried in.

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