Best Pasta

Good fusion mix of sashimi grade scallop, flying fish roe / tobiko, caviar and strong Bonito taste from the furikake and Dashi. Pasta is al dente but I was really looking for something more intriguing.

The chicken meatballs stole the limelight - marinated for 48 hours, the minced meat were resplendent with finely diced carrots, pickles (tasted gherkinish) and cheddar. It was a POW-WOW chicken burger patty morphed into ATAS meatball. While the mozzarella was pretty, a strong choice of cheese was needed to complement the tomato pesto base. Freshly grated Parmesan would have fared better. Pasta was al dente - portions were a standard 100gm dry weight. Still, the meatballs made it worth every penny.

Given the hearty sounding description, I switched the spaghettini for linguini. The sauce is a meat stock-based brown sauce, in which the cheeks were probably stewed. The beef cheeks were fork tender, full of yummy collagen and a generous portion estimated at around 150g. This restaurant is known for its fusion cuisine and there was probably a hint of soy and garlic in the sauce. The potential gelat-ness was balanced by the tomatoes and fresh parsley. Definitely a comfort food at the end of a long day. Pricey at $28 but worth every penny. The restaurant also serves up a good range of wine starting at just $7.