Tutto by Da Paolo (Jewel) - Pizza, Pasta, Gelato

Layers of coffee soaked ladyfingers and mascarpone cream stacked neatly. The sponge was moist without collapsing, carrying a gentle bitterness from the coffee and liqueur. The mascarpone was airy and smooth, melting on the tongue. A chocolate topping gave a subtle finish without dryness. Creamy, fluffy, and indulgent.

Golden rings of calamari with a light crisp batter that gave way to a chewy center. The lemon aioli was cool and creamy, its citrus lift cutting through the fried richness. Together they made a refreshing mouthful that kept the dish lively.

Beef meatballs in tomato sauce. The sauce was rich and tangy, clinging to the meatballs with a comforting warmth. Each bite carried the sweetness of slow cooked tomatoes, balanced by the saltiness of shredded cheese melting into the sauce. The meatballs were tender, though the sauce was the highlight.

Mafaldine pasta with ruffled edges catching the spicy tomato and garlic sauce. The noodles were firm and al dente, soaking up the heat of chilli. The stracciatella added a creamy milky contrast, melting into the sauce and softening the spice. Each forkful balanced fiery tomato with gentle cream.

Bucatini coated in a tomato cream sauce, glossy and savoury. The noodles were thick and chewy, holding the sauce well. The crab flavour was subtle and less pronounced than expected, but the umami from the Grana Padano gave depth. Hearty and saucy, though the crab could have shone more.

This was probably the fastest Italian meal I have experienced. I ordered and within minutes the dishes arrived, still warm and inviting. Service was efficient and friendly. I noticed their pizzas being served at remarkable speed too, which left me curious to try them on my next visit.

Granchio ($28)
Bucatini coated in a tomato cream sauce, glossy and savoury. The noodles were thick and chewy, holding the sauce well. The crab flavour was subtle and less pronounced than expected, but the umami from the Grana Padano gave depth. Hearty and saucy, though the crab could have shone more.

Arrabbiata ($17) Add-on Stracciatella (+$5)
Mafaldine pasta with ruffled edges catching the spicy tomato and garlic sauce. The noodles were firm and al dente, soaking up the heat of chilli. The stracciatella added a creamy milky contrast, melting into the sauce and softening the spice. Each forkful balanced fiery tomato with gentle cream.

Polpette al Sugo ($16)
Beef meatballs in tomato sauce. The sauce was rich and tangy, clinging to the meatballs with a comforting warmth. Each bite carried the sweetness of slow cooked tomatoes, balanced by the saltiness of shredded cheese melting into the sauce. The meatballs were tender, though the sauce was the highlight.

Calamari Fritti ($15)
Golden rings of calamari with a light crisp batter that gave way to a chewy center. The lemon aioli was cool and creamy, its citrus lift cutting through the fried richness. Together they made a refreshing mouthful that kept the dish lively.

Tiramisu ($13)
Layers of coffee soaked ladyfingers and mascarpone cream stacked neatly. The sponge was moist without collapsing, carrying a gentle bitterness from the coffee and liqueur. The mascarpone was airy and smooth, melting on the tongue. A chocolate topping gave a subtle finish without dryness. Creamy, fluffy, and indulgent.
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🚩Tutto by Da Paolo (Jewel) - Pizza, Pasta, Gelato, 78 Airport Boulevard 02-246/247 Jewel, Singapore Changi Airport, 819666
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