Pasta

3.5 munchies: Ribbons of well-cooked tagliatelle tossed with olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Topped with sweet, firm-textured tiger prawns, scallions, and crispy sakura shrimp, the addition of goma kombu cooked in soy sauce with sesame seeds gave the pasta a tinge of savoury and nutty flavour. #Burpproved

On a side note, I'm really going to miss Artistry’s signature Chilli Crab Burger. Last 2 weekends to get it in your belly before the café ceases operations on 25 March!

3.5 munchies: Firm, slightly chewy linguine cooked to al dente perfection; tossed with sautéed garlic, olive oil, fresh herbs, coriander, and spring onion. I’d highly recommend all the spice kings and queens to request for extra spicy because there was hardly any heat from the pasta – albeit well-cooked and packed with great flavours. There was also a good amount of plump, salty crab meat to complement the springy and garlicky noodles. Unfortunately, I left the cafe still feeling hungry because the portion ($19) was simply too small!

3 munchies: Tossed in an umami sauce infused with great seafood flavours and a hint of lemon zing, the homemade tagliolini comes with tender prawns, crunchy asparagus, cherry tomatoes, and aromatic breadcrumb sprinkles. There was also just enough sauce to soak up the pasta that was slightly overcooked. The Prawn Tagliolini might be the only pasta dish that I'd recommend from this traditional Italian tavern, however, there were more misses than hits with the mains and desserts.

4.5 munchies: Topped with sweet, briny white clams and garnished with Italian parsley, the al dente rice-flour spaghetti was cooked to perfection. The creamy, non-dairy Japanese white miso sauce was absolutely smashing – savoury, peppery, and garlicky with acidity from the crisp white wine. Served best when hot, the Spaghetti alle Vongole is perfect for coeliacs and others who have to avoid gluten! #Burpproved

This was a hosted meal by Open Door Policy; many thanks to Bless Inc. Asia for the warm hospitality and invitation!

4 munchies: This might look like a plate of mess, but the freshly made cavatelli was cooked to perfection. With its firm and chewy texture, the little hollow under the fold creates a space for the chunky, savoury tomato sauce to work its way inside. The broken pork sausage and red wine-braised octopus also integrated seamlessly with the pasta. It was then garnished with fennel seeds and Parmesan for that extra aroma and cheesy goodness! #Burpproved

4.5 munchies: Handmade farfalle served with duck confit, black trumpet mushroom, aged Comté, and black truffle shavings. Not only did I absolutely devour the crispy duck skin and juicy meat, the rich, savoury broth was also packed with umami goodness and earthiness from both the truffles and mushrooms! Before you think the flavours might get all too heavy in this dish, the tartness of the sweet-pickled fennel made a brilliant garnish to balance out the salt. #Burpproved

4.5 munchies: Loaded with milk-braised pork belly and ragù, the large tubes of smooth paccheri were incredible in holding the rich, tangy tomato-based sauce. The full-bodied, gooey provolone piccante was intense in flavour when melted, making it an excellent condiment for the pasta and meat. #munchinginNY

4 munchies: Monday night means all handmade artisan pastas go for $10 after 9pm! Pork lovers would enjoy the al dente fusilli with tender Neapolitan pork shoulder ragù cooked in a tomato-based sauce. The soft and creamy texture of the robiola was perfectly melty when tossed the hot pasta! #munchinginNY

3 munchies: Bucatini cooked firm to the bite; rock shrimp and calamari were fresh and succulent. The only letdown was the tomato-based sauce that lacked seasoning, for which the flavour had to be compensated by the capers and cherry tomatoes. #munchinginNY

3.5 munchies: Available only at the Holland Village outlet with a dine-in concept, the bowl of elbow macaroni comes in a rich tomato and chicken broth topped with three sunny-side up eggs and strips of crispy Spam. The soup is made from scratch and never left on the stove longer than 30 mins so it doesn't reduce and become overly sour. Break the yolks up and stir into the broth for some creamy texture! I could have this bowl of comfort food any time of the day.

4 munchies: Almost all the ingredients that I love in our iconic hawker staple are found in this plate of Bak Chor Mee Pasta. Tossed in a punchy chilli-vinegar sauce and topped with crispy lard, the handmade tagliatelle was cooked firm to the bite. Although nothing could really beat the good ol' bak chor mee with a bowl of rich broth served at the side, I particularly enjoyed the tender chunks of five-spice pork confit that were marinated with coffee grounds for that hint of smoky flavour. #Burpproved #revoluSHEN

2.5 munchies: No doubt the Boston-imported lobster chunks were succulent and slightly chewy, but unfortunately, the mac and cheese had nothing to shout about. The elbow pasta could have been cooked more al dente; also found the bechamel sauce to be tasteless. Thankfully for the good balance of the milder, creamier flavour of the melted Monterey Jack and the more pungent-flavoured cheddar.