Pasta Supremo – Below $20 DIY Handmade Colourful Pasta at Suntec City Mall

Mention “handmade pasta” and the image that comes to mind is an upscale restaurant with chefs diligently working their hands around fresh pasta a la minute. Hoping to break the mould with affordable pasta with an “open kitchen” concept, Pasta Supremo is founder Shawn Kishore’s latest venture into the popup space, following The Salted Plum’s success and permanent fixture in Circular Road.

Located across the Gudetama Cafe in Suntec City, Pasta Supremo is tastefully done with modern touches, complete with a brand new “Pasta Supremo” sign plastered in light pink. Lucky diners who visit at the right time can also watch chefs hand making long, short, and curly pasta. Affordable Italian fare with an Asian twist is the theme here, with the naturally dyed Haus Pastas taking centerstage in the menu.

Natural ingredients like blue pea flower, beetroot, and activated charcoal are the reason for the pastas’ photogenic hues. For all those quirky colours, the pasta is neutral in taste, allowing the sauces and toppings to truly shine.

The Prawn Aglio Olio ($20) certainly outshines its relatively ordinary naming with fresh prawns and tobiko adding vibrant pops of orange to the blue pasta. The heat comes from Shawn’s use of mala, with just the right amount of numbingness to make you want more forkfuls of this bountiful pasta.

Another Haus Pasta that stands out is the Supremo Porky Marina ($15), featuring thick strands of black long pasta with a single, gigantic meatball. Made with five seasoning and chestnut, the meatball is a 70% pork to 30% beef combination that makes for a hearty finish to this homely dish. The addition of 24-month parmesan cheese adds a savoury touch to the pasta, which has interesting textures due to the handmade nature.

More comforting flavours await in the cheekily named Carbonara, But Not Really ($18). Here, Shawn strays from the typical carbonara sauce combination for a more earthy mushroom concoction, which is great news for those who get that dreaded “too full” feeling from a typically rich serving of carbonara. The Vege Wedge Pasta ($18) yields herby flavours that almost border on minty.

The Western Asian marriage continues in Pasta Supremo’s sides. We had a hard time choosing between the Spiced Supremo Chicken Skins ($6) and 300 Day Grain Fed Fatty Wagyu ($15). The featured wagyu sous vide 16 hours before being torched to caramelise that fat, is best enjoyed with toppings of fried onions and pickles which undercut the richness of the meat. The Spiced Supremo Chicken Skins are hard to resist with the addition of mala without the numbingness, and makes the perfect snack to go with a chilled bottle of beer.

The Stuff on Bread ($4 – $5) is another range of palatable snacks, featuring sourdough bread from Delifrance with a variety of hearty toppings. The Avocado & Feta stands out as a mini version of the classic avocado on toast, while the Bak Kwa Jam yields both sweet and savoury flavours with every bite. The richest are the Mushroom & Black Truffle Cream and Cheesy Cheese AF, which features blue cheese, mozzarella, and Camembert. While they’re sold ala carte, I would definitely love to order a platter of all four to share.

For after-meal sweets, Pasta Supremo’s Pistachio Creme and Chocolate Tart (both $6) are rich but not too cloying. The Pistachio Creme is a vanilla laced creation studded with salted caramel and pistachio for extra crunch and the Chocolate Tart is simple yet satisfying.

Everything (except for the Stuff on Bread) is made in house, which guarantees the best flavours and craftsmanship. It’s also really reasonable for its price, so swing by and check out Pasta Supremo while it’s in town till end 2020!