noci

We came here on a Monday night for dinner and queued for about an hour and a half with 13 groups ahead of us. 💧Water is complimentary, and sour dough slices with butter cream as statters too. Service staff were on the ball, very efficient and friendly! Here is what we had: 🍝 CACIO E PEPE Pecorino Fondue, Black Pepper, Pistachio, Fresh Tajarin ($19.00) The portion size was quite generous for one. The noodles were handmade from scratch, and the texture was al dente and thin enough for the sauce to latch on perfectly. This dish leaned toward an Aglio e Olio style with milder flavours, but it still allowed you to taste the umami richness, the spicy kick of the black pepper, and the tang of the Pecorino. The nuttiness from the pistachio was also a pleasant touch. Rating: 3.5/5⭐️ 🍝 TRUFFLE WHITE RAGU White Ragu (Beef + Pork), Truffle Oil, Fresh Tajarin ($27.00) This was much richer in flavour due to the beef and pork. The truffle oil brought out heavier, nuttier notes in this cream-based pasta. Rating: 3.8/5⭐️ 🍕 SALSICCIA PIZZA Tomato Sauce, Handmade Salsiccia, Stracciatella, Olives ($23.00) This was hands down our favorite! The sourdough pizza crust was very light and airy without being too heavy. Although the pizza was a little small, it was good for sharing. The salsiccia (sausage) added depth and complex flavours, and the cheese on the crust improved both the presentation and the taste. Rating: 4.5/5 ⭐️ Overall, I think this place deserves a solid 4/5 ⭐️ if the queue and price was not that high. However, given that we had to wait an 1.5h and the price point is a bit higher, I am inclined to lean more toward a 3.5/5 ⭐️. Nonetheless, the excellent service crew and the spacious open-kitchen concept make this a nice place to visit.

A friend picked this restaurant for her birthday treat. We tried their Truffle White Ragu pasta and Jamon E Arugula pizza. We like that the pasta noodles are made in-house. Their pasta tastes clean, with minimal sauce, topped with freshly grated cheese, just the way I like it. The sourdough pizza uses good quality ham as well. Both made with good quality ingredients, tasty and satisfying. Highly recommended. For the ambiance I gave it less one star. Although I do like the gallery feel of the space with high ceiling, it lacks intimacy due to the vast space. Perhaps can consider adding more plants? a few large airy olive trees? Still fits the minimalist design, fill the mid space above head and absorb some noise bouncing around the hard surfaces.

Came for lunch with 2 other friends. Ordered the burrata salad, cacio e Pepe pasta and ham & rocket leaves pizza. Portions for the 2 mains are good for sharing with 3 small eaters. The pasta as was al dente and seasoned nicely. As for the pizza, they were quite generous with the grated parmesan cheese and the flavour was cohesive. But the salad was pathetic. For $19, they only served half a burrata! And they are so stingy with the basil leaves. I guess it's better to go straight for the mains. Service wise, waiters were not so attentive to topping up water. We needed to get their attention. Probably it was due to a lunch crowd.

This new place in Suntec offers a spacious and minimalist dining experience with a clean design. However, the seating arrangement, featuring a long table in the middle, can be uncomfortable, especially when trying to squeeze in a new customer in between. We would appreciate some privacy space for a more enjoyable dining experience. The menu primarily consists of pasta dishes, which are mostly simple and with less meat option in the pasta. The tomato-based bolognese with pork and beef as the exception with meat. Most of the pasta we tried are delicious and flavorful, offering a unique twist on traditional Italian pasta. However, the bolognese is standard and a bit salty. The secondi course options are limited to steak and lemon butter chicken. The presentation of the butter chicken is not particularly appealing, but the taste is delicious. It’s almost sinful with its abundance of butter, tender chicken, and lemony flavor. The pizza is neither too large nor too small. It’s thin in the middle but too thick on the crust. They do serve water, which is a positive note. Overall, this place is a great spot for pasta and pizza. They serve delicious Italian food that’s worth a visit. However, there are a few areas that could be improved to enhance the overall dining experience.

Left a review and got cherry tomatoes marinated in olive oil and some vinegar for free! Enjoyed that with the free focaccia. Queued for about 25 mins on a Thursday afternoon, think it was because of the office lunch crowd because the queue vanished when we were sat. What we ordered: Salsiccia Pasta ($21) This was a standout and tasted like a blend between familiar Aglio olio and pesto almost? Enjoyed the sausage chunks and I personally feel that it is the most value for money item we got. It is on the saltier side, as with most of the dishes we ordered. Tomato and Stracciatella Pasta ($26) Even though it was one of the chef’s recommendations, it honestly tasted like something you could make at home. The guanciale was very soft and forgettable, I feel that frying it such that the fat is rendered would have made for a much better texture and eating experience. It’s not bad, but would not get it again. Lemon and Butter Chicken ($34) You get 3 chicken thighs swimming in a bath of butter I presume, along with a chargrilled lemon. Initially, it was quite nice because the chicken is tender and the skin is crispy. However, it got jelak because of how oily the dish is. Plus I personally feel that this dish is not worth the price. Overall, would recommend getting the Salsiccia pasta as it it’s the cheapest and the tastiest. Some reviews mentioned that the portions are small. I think they are actually just nice, and they probably look small because the plates are small to accommodate the small table size. As for the service, I think the staff could be more friendly because they all looked quite sian LOL. Nevertheless, they accommodated to me asking for a clean fork and spoons so I won’t say too much. Nice ambience, feels very open.

Though Noci is known for its freshly made pasta, we went off the beaten path and tried its Mushroom Risotto which took us by surprise. The strong earthy umami flavours blended so well with the creamy buttery sauce. Risotto was cooked to al dente, on point. If we order pizzas, we would always get Margherita Pizza - simple yet hard to find a really good one. We tried Noci's and thought there could be more cheese and more olive oil. The well raised pizza edge was delicious though! Pity there was no olive oil for us to dip and enjoy it better. The star of the meal was actually the Lemon Butter Fried Chicken! Don't be put off by the melted butter. Despite being submerged by it, the chicken skin remained crispy. The chicken was marinated thoroughly inside out so the meat was juicy and mouthwatering delicious. The cafe is really spacious but staff service could be more prompt. Though 3 staff had came to our table several times (to refill water, serve our risotto and drink), they only cleared the empty plate for the pre-starter bread when they ran out of space to serve our items. The online menu for ordering lacked description of the menu items. Not everyone is well-versed in Italian, hence it would help if some simple explanation is indicated for every item.

Visit on a weekday for lunch and queued for about 20min. Pasta were fresh made in the restaurant but i am not a fan of how the pasta tasted. As in the pasta itself has a taste that I don’t know what it is, does not taste like usual wheat flour pasta. Cooking wise it is al dente so the texture is just right. The menu is not extensive and the layout of the place is not space efficient (likely to maintain the aesthetic). The large glass panels allow daylight in but it also warm up the place like a greenhouse. Environment wise, it’s pretty but not the most comfortable. Best dish for me was the burrata tomato salad. Pasta was ok but not worth queueing. In my opinion.

Noci in a nutshell is just mediocre… the flavours in the minimally portioned Bottarga relied a lot on the use of garlic, and the flavour of the roe tapered out quickly, with the pasta tasting very one note (you smell and taste the roe on first bite but subsequently it’s no longer noticeable). The pizza is tiny for just under $30 (including taxes and service charge) and at this price point, the dough could be further fermented for another 12 hours for added flavour. Staff are antiseptic at best and not particularly warm or interested to be here. Finally, the space is beautiful but at these prices, it’s more about the taste of the food and the comfort of the experience one would expect to get.