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[City Hall, Singapore 🇸🇬]
Japanese-Fried Chicken served with Yuzu Kosho Mayonnaise (S$5.80++)
Felt that the chicken was slightly too oily.
The Best Mentaiko Pasta (S$16.80++)
That chunk of fish roe coated the pasta evenly although some may felt the pasta too well done.
Jibun Sencha Hot Tea (S$3.80++)
Sadly it’s tea bag with hot water but water refillable.
Sio Pasta @siopasta.singapore
Address 🛖 : 252 North Bridge Road, # B1-16 Raffles City Shopping Centre, Singapore 🇸🇬 179103
Open ⏰ : 11am - 10pm
MRT 🚇 : City Hall (NS25/ EW13)
Those whom have been following the updates around the local F&B scene would have probably heard about the opening of Sio Pasta at the basement of Raffles City Shopping Centre — Sio Pasta had taken over the former premises of the now-defunct location of Tokyo Sundubu there. For those whom are unaware, Sio Pasta is an establishment affiliated to Chef Shusaku Toba of Sio Aoyama in Tokyo, Japan. Its location at Raffles City Shopping Centre features a mix of counter seats, communal seating and typical dining tables — mostly mentioned on social media for serving up affordably-priced Japanese-inspired pastas from $13.80++ onwards, the menu is split into sections dedicated to Green Salad, Baguette, Japanese-style Fried Chicken, sio Pizza (8 inch), Monthly Best Pizza (offered for the month of March 2026 is The Best Mentaiko Pasta), Italian Classic Pasta, Japanese-style Pasta and Japanese-style Pudding and Gelato.
The Cheesy Prosciutto & Asparagus pasta that is being served by Sio Pasta is being listed in the Japanese-style Pasta section of the menu — while the menu does not describe the elements that are being included in the pasta, one can observe that the pasta features handmade spaghetti that is being coupled with prosciutto ham, asparagus and shaved Parmesan cheese. It is also one of the most priciest pasta dishes that Sio Pasta has to offer being listed at $18.80++. Overall, we did find the Cheesy Prosciutto & Asparagus to be a pretty simple pasta dish that came with comforting flavours — what really caught us was the chewiness and springiness of the handmade spaghetti which added quite a fair bit of bite to the dish; a texture that we typically do not come across with dry pasta, while there is a light savouriness lingering from the use of white sauce and the parmesan included in the dish. The asparagus adds an element of crunch that provides a good balance between the prosciutto ham and the carbs, while the prosciutto ham comes with a light yet chewy texture that came with a hint of savouriness typical of cured meats that adds that saltish-ness and meatiness which contrasted that of the pasta and the sauce.
