Pasta is a pretty simple dish that is easy to whip up. Toss in some pasta strands, add a few of your favourite toppings, dribble with sauces and viola – your quick fix is complete. But what if you want to take this simple classic to the next level?
Pasta Supremo, the newest brainchild of the team behind The Salted Plum, is where you will find some of Singapore’s wackiest Asian fusion pasta creations. Located opposite Gudetama Cafe at Suntec City, this modern pop-up is already enjoying immense popularity among diners seeking something different.
Fitted with modern furnishings, Pasta Supremo adopts a no fuss, no frills approach to pasta that also pays keen attention to detail and flavour. Every strand of pasta is handmade with ingredients like spinach and butterfly pea flower to yield the quirky shades they have become known for.
The starters and side dishes at Pasta Supremo bear a similar Asian flare. For starters, the Supremo Spiced Skins ($6++) are sinfully addictive. The crunchy skins are coated with spicy powder, making them the perfect accompaniment to a pint of beer. You can also add some mala powder if you prefer something that’s numbing and spicy! It’s a good thing Pasta Supremo is not close to my home, or I would be packing on the pounds snacking on these every day as they’re so irresistible.
New to the menu are the Cod Fritters ($8++) which are fried till golden brown. Although the accompanying sesame sauce helped add some flavour, I would have preferred if this dish was less dry and emphasised more on the flavours of the cod fish.
Perhaps the most extravagant starter on the menu, the 300 Day Grain-Fed Wagyu ($15++) is touted as one of the best deals in the house. Featuring 80g of Grade A3-4 wagyu, this indulgent dish is topped with a mixture of pickled ginger and shallots that adds some tartness to the meaty richness. Overall, a highly recommended dish if you want to indulge in some wagyu without breaking the bank.
For something closer to Western palates, the Stuff on Bread ($4 – $5++) is a substantial starter of bread heaped with a crazy amount of toppings of your choice. They are:
- Mushroom & Black Truffle Cream
- Creamy Ricotta and Spiced Nuts (which replaced Avocado and Feta)
- Bak Kwa Jam
- Cheesy Cheese AF, a combination of four cheeses including roquefort blue cheese, Swiss emmental, peppered brie, and mozarella
My personal favourites are the Mushroom & Black Truffle Cream and Cheesy Cheese AF, which combine several savoury notes into one mind blowing flavour. I hope Pasta Supremo introduces a platter option soon, so diners can sample all four flavours in one plating!
For the sweet toothed, the Pistachio Creme ($6++) features a consistency that is a cross between pannacotta and mousse. Topped with caramelised pistachios and homemade financier, this toothsome dessert is sweet yet light, with interesting textures in each bite.
New additions to Pasta Supremo’s Asian inspired flavours include Chinese and Thai influences. The Somtum Pasta ($18++) will certainly appeal to Thai food aficionados, with its spicy combination of garlic prawns and squid served chilled. Topped with green papaya slices, it’s almost like a Thai salad, but with handmade pasta!
While I’m not too big on Thai flavours, I can see some diners delighting in its sour and spicy notes.
The Minced Black Bean Sausage Ragu ($15++) – try saying that five times quickly – is another spice laden flavour to grace Pasta Supremo’s menu. While strikingly colourful, we felt more could be done to highlight the black bean space and five spiced sausage, which hit the spot when we could spoon out sufficient amounts.
Last but not least, the ‘Chicken Rice’ Pasta ($16++) is one for the books, both in terms of plating and flavour. Slow poached chicken and cucumber slices are served with a pat of ginger garlic paste and haus chilli to complete that Hainanese meets Italian vibe. Curiously, the chicken broth and slow poached chicken are a perfect replication of our childhood favourite, Hainanese chicken rice, until a bite of spinach long pasta reminds us otherwise! An eclectic dish you must try.
Aside from these quirky new creations, you can still find some of Pasta Supremo’s original dishes on the revamped menu. This includes Supremo Porky Marinara ($14++) and Prawn Aglio Olio ($18++).
Feeling adventurous? Customise your Asian pasta to your liking with Pasta Supremo’s Build Your Own Pasta, which includes mouthwatering ingredients such as confit garlic prawns, burnt miso corn, and lap cheong crumble. Can’t wait to re-visit and create my own rendition of Chue-pasta soon!