This intimate, artisanal pasta restaurant in Singapore serves what many consider the best pasta in town. At Pasta Bar, each dish is crafted with one of 14 unique handmade doughs, using recipes passed down through generations and inspired by the rich regional traditions of Italy.
Every plate here tells a story – handcrafted with intention, tradition, and a deep respect for ingredients. Head chef Mike draws inspiration from the freshest seasonal produce, creating vibrant dishes that evolve throughout the year. Standouts include the bronze-cut gamberetti gigli with Argentinian red prawns and lobster bisque, and the tagliatelle beef ragu with slow-braised beef shoulders in a rich tomato sugo.
With 14 unique pasta doughs made in-house, each with its own unique texture and purpose, the result is a masterclass in both variety and technique.
