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From now to 30 April, The Black Hole Group celebrates the efforts and innovativeness of the chefs with the Chef’s Lab series. Over at Tipo Strada at 1KS, Chef Joey has launched a dinner-only 3-course set menu starting with the smoked salmon waldorf salad that has a lemon aioli dressing before the main of Tuscan chicken pasta. I chose the mafaldine, a ribbon-shaped pasta that is able to latch onto the rose sauce well. The dessert is a chocolate panna cotta with a berry compote.
Toasted focaccia bread with ripened Roma tomatoes marinated in olive oil, garlic and fresh basil.
Extremely well done as the tomatoes were slightly sour which definitely added an oomph to the focaccia bread. The garlic and basil was just right. Would come back for this.
Tiger prawns, caramelised cherry tomatoes in creamy squid ink sauce, topped with fresh basil. Pasta was al dente and the sauce was thick enough for it to coat the pasta really well. However, pasta portion was too little for its price. Would think twice about coming back for its portion.
Beef bacon, mozzarella and truffle aioli in toasted butter brioche.
This was excellent and very well done. The truffle was fragrant, cheese was melted just right which complemented the saltiness of the beef bacon. Pricier side but worth a try!
Tiger prawns in chilli infused garlic olive oil and grated grana padano. Pasta was al dente, and mixed really well. I enjoyed the pasta and it came with 3 prawns. I’ve added smoked salmon to have more protein. Portion was too little for its price, would make me think twice before visiting again.
generous amount of crab meat.
pretty spicy.
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