Chef Alessandro Giustetti serves authentic,
hand pulled pasta made inhouse daily at the newly opened Italian restaurant at Keong Saik
A selection of authentic, handmade pasta dishes in a laidback ambience is a new addition to the Keong Saik neighbourhood in Chinatown. The intimate alcove helmed by Chef Alessandro Giustetti embodies Italy’s rich culinary history, serving 11 different pastas, each unique in bite, shape and consistency.
From the open kitchen, chef Alessandro and his team treat diners at the bar counter to culinary skills of kneading, tossing and artistic plating. Born and raised in Genova, Chef Alessandro trained alongside Michelin talents to master his culinary talents and skills. At Pasta Bar, he introduces long forgotten recipes and dishes passed down through generations.
Highlights include the Mama’s Baked Pasta al Forno with smoked mozzarella, eggplant and prosciutto, and a Tortelli with Pumpkin and Sage. Made using two different types of flour, the Pappardelle, with Rabbit ragu, olive and pine nut, as well as the Tagliatelle with 24-hour beef ragu and parmigiano are other signatures, and the Lagane with chickpea, chilli and spicy garlic, is a rustic, eggless rendition of pasta hailing from the Southern Italian regions.
55 Keong Saik, Unit 01-05, Singapore 089158
Reservations recommended Tel: 6222 0627 or Email: firstname.lastname@example.org
Hours: Sun to Sat 6pm-11pm. Closed Monday