Chicco Pasta Bar @ Telok Ayer Street - Top Quality Homemade Pasta at Affordable Price Point By Chef Drew Nocente and Chef Jose Alonso

Nestled in the former space of The Market Grill, Chicco Pasta Bar emerges as a collaboration between Chef Drew Nocente from CENZO and Chef Jose Alonso from Kulto. Born from the desire to offer top-quality homemade pasta at an affordable price point. During a recent dinner escapade with a friend, we explored the palate-pleasing wonders of this new establishment.

Cauliflower 4.5/5

Our dinner commenced with the Cauliflower ($12), a dish that showcased the skilful use of the pit to give the cauliflower a perfect char. The exterior boasted a delightful crispness, harmonising with the crunch of each bite. Adding to its appeal was a tantalising garlic chilli sauce that heightened the overall enjoyment of this simple yet flavourful dish.

Stracciatella, Peppers & Onion Focaccia 4.2/5

For the Focaccia, we opted for the Stracciatella, Peppers & Onion variation ($12). It proved an excellent choice, with the creamy stracciatella spread over the focaccia, adorned with sweet peppers, onions, and a generous shaving of cheese. A harmonious medley of textures and flavours that set the stage for the pasta delights to come.

Fusilli 4.2/5

Transitioning to the heart of Chicco Pasta Bar—the pasta—we delved into the Fusilli ($20). This dish showcased pasta with a delectable bite, intertwined with the robust flavours of Mushrooms and Nduja (pork sausage). A marriage of textures and tastes that exemplified the culinary craftsmanship at play.

Mafaldine 4.5/5

Introducing a new addition to the menu, the Mafaldine ($24) replaced the lobster spaghetti. Despite initial disappointment over the absence of visible Spanner Crab, each forkful revealed a pleasant surprise. The sweet crab meat, expertly blended with a creamy bisque sauce, provided a luxurious mouthful. The dish embodied a symphony of flavours, delivering on the promise of a robust crustacean experience.

Chicco Pasta Bar unfolds as a haven for pasta enthusiasts, where the commitment to quality and affordability converges. With its artful fusion of flavours and dedication to handcrafted excellence, this pasta bar is poised to become a staple for those seeking a taste of artisanal Italian delights.

Note: This is an invited tasting.


Chicco Pasta Bar
208 Telok Ayer Street
Singapore 068642
Tel: +65 8468 8146
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1130am - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Turn left onto Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]

ENChanko Hotpot & Kamameshi @ Vivocity - Singapore's First Chanko Hotpot Specialty Restaurant

ENChanko Hotpot & Kamameshi is a chanko hotpot speciality restaurant that recently opened in VivoCity. Chankonabe is a traditional dish in Japan, a hotpot stew that is well-loved for its hearty flavours and wholesomeness. ENChanko Hotpot & Kamameshi offers three varieties of Chankonabes alongside a selection of Kamameshi, a traditional Japanese rice dish cooked in a cast iron pot.

Signature Tori Chankonabe 2.8/5

3 choices of Chankonabe are available - Signature Tori Chankonabe (Chicken), Buta Motsu Chankonabe (Pork) and Kaisen Chankonabe (Seafood). All hotpots are available in 4 pax, 2 pax and individual portions. We tried its Signature Tori Chankonabe (Chicken, $58 for 4 pax, $30 for 2 pax), which is nutritious with Jitori chicken – a natural, antibiotic-free and free-range chicken.

Mochi Kinchaku

Housemade Chicken Tsukune

It also boasts a good mix of ingredients - chewy Mochi Kinchaku, Housemade Chicken Tsukune, Beijing cabbage, Japanese mizuna, shimeji mushroom, Japanese glass noodles, pressed tofu, carrot, Japanese leeks and beansprout special silver. The chicken tsukune was juicy and had a good bite. The soup, however, was disappointingly thin despite its milky appearance, offering little flavour other than a pronounced saltiness.

Himowaki Udon 5/5

To further elevate the hotpot experience, 30 add-ons are available, including the Himowaki Udon (a flat and wide sheet of udon noodles, $6.80), a speciality from the Kiryu area in Gunma Prefecture. Unlike regular udon, Himowaki Udon is characterised by its flat appearance and width of up to 10cm. Given its incredible texture and flavour, I can see why it has been gaining much attention from the media. A must-try!

Miyazaki Wagyu Truffle & Ikura 4/5

There are ten choices of Kamameshi sets to choose from. Each set is served with appetiser of the day, asari clear soup and mini chawanmushi. Ingredients of choice are prepared together, then simmered in a signature stock in an iron pot. We tried the Miyazaki Wagyu Truffle & Ikura ($39) featuring Miyazaki wagyu sirloin steak, served with ikura. An onsen egg is included, which is to be cooked with the rice with the residual heat. While some of the ingredients listed on the menu were missing from our rice, it was overall a satisfying dish, given that the wagyu steak delivered the expected texture and flavours. To savour the mildly burnt rice at the bottom, we poured the accompanying genmai dashi (made of genmaicha, kombu and bonito) into the rice, stirred it, and polished off it!

Kuro Edamame 4/5

Black & Red Chicken Karaage 2/52/5

Side dishes are offered as well, such as Black & Red Chicken Karaage (Smoked teriyaki & karamiso glaze , $8.50) and Kuro Edamame. The latter is a premium Tamba Sasayama black edamame with a distinct creamy texture and sweet taste, it was so much more enjoyable than the saltish chicken karaage, which were a tad overfried as well.

Beverages to complement your htopot experience include an unique Jim Beam Highball Sharing Bottle ($28, up to 3 glasses), special highball flavours, beer, shochu, sakes, plum and shochu cocktails. For non-alcoholic options, you can choose from a selection of Koridashis and Japanese cold brew teas.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


ENChanko Hotpot & Kamameshi
Vivocity
1 Harbourfront Walk
#01-52
Singapore 098585
Tel: +65 6255 9188
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to destination. Journey time about 5 minutes. [Map]