Although Singapore’s F&B scene has been rocked by high-profile closures since 2024, one pasta bar has been quietly drawing the queues since opening in February this year. But it’s not because Scarpetta only accepts walk-ins.
Its co-founders—they declined to be named so people could focus on the brand—took more than 18 months for the initial idea for Scarpetta to take shape and finally launch.
The concept of a pasta bar was inspired by their experiences while living abroad and travelling in cities such as London and Los Angeles. “We developed a deep appreciation for the idea that pasta should be celebrated at an accessible price point, without compromising on execution, passion, quality, texture, or complexity,” they shared.
Some of the best pastas they had in these cities, as they pointed out, were also modestly priced. And they wanted to offer this similar experience to diners in Singapore. We were pleasantly surprised by Scarpetta’s two-page menu—seasonal specials, starters, pastas, desserts, cocktails, and non-alcoholic beverages—where its most expensive dish Al Granchio e Limone, a crab pasta, was priced at $26.
Our dinner at here involved la scarpetta (“the little shoe” in Italian), or the ritual of mopping up every drop of sauce on your plate with bread. For this, guests enjoy unlimited freshly baked warm schiacciata—a thinner and crispier version of focaccia—on the house.
“The act of mopping up sauce with bread is universal. You see it in Belgium with sourdough and mussels; in Singapore with mantou and chilli crab; in India with roti and curry. Bread and sauce is a combination that crosses cultures—it’s a comforting, familiar gesture,” the co-founders say.
Located on the buzzy Amoy Street, the restaurant seats 30. Among these, 16 get to be at the Chef’s Table, for a front-row view of Head Chef Danny Ng (formerly Bar Cicheti) whipping up fresh pasta. The menu offers six core pastas, which were whittled down from its initial selection of 26.
For this visit, I left it to Ng to recommend and he started me strong with two Tuscan Schiacciata Toasts. One was smeared with seaweed butter, topped with fresh uni, and a dash of ponzu salt for an umami-filled treat; the other, was equally delightful with stracciatella, truffle honey, chopped hazelnuts, and a drizzle of aged balsamic.
After a starter of refreshing Radicchio Salad, we dived into the pasta mains. Cacio e Pepe was an elegant standout, each strand lusciously coated with a glossy sauce of freshly grounded pepper and Pecorino Romano. My companion, meanwhile, was drawn to the heat and rich flavours of the Spicy alla Vodka.
Scarpetta’s most interesting pasta was All’ Assassina, a spicy dish that hails from South Italy. Charred on the pan until its tomato paste-coated strands are lightly caramelised, this pasta offers an excellent contrast of textures, from soft centres to charred edges.
Ng’s favourite, meanwhile, was Amalfi alla Nerano, a deceptively simple dish featuring linguine tossed with fried zucchini, lemon, and parmigiano.
It embodies everything he loves about Italian cuisine, from high-quality ingredients to perfectly balanced flavours and a sense of comfort.
“The way the sauce clings to freshly made pasta, the nutty sweetness of zucchini, and the bright citrus notes from lemon create a harmony of flavours that is truly unforgettable,” he muses.
While the pastas are excellent, be sure to save some room for a dessert or two. The Gelato Con Olio, which features creamy milk gelato with Umbrian extra virgin olive oil and crunchy salt flakes, was a surprising winner. Slightly bitter on the front, then smooth and salty to end; this was the perfect way to round up my meal.
