Sio Pasta

Sio Pasta stands out by serving good pasta. We were seated after 30 minutes waiting time at around 1230pm in a Saturday afternoon. Ordered both of their ‘Monthly Best Pasta’ the Best Truffle Pasta and The Mentaiko pasta, Yuzu fried chicken and Japanese style pudding. The mentaiko pasta was rich with umami well balanced not overwhelming. The other truffle cream pasta were flavourful. Yuzu fried chicken are well coated and giving a citrusy tangy yuzu richness taste. Pudding was decent but not a unique flavour perhaps too much brown sauce that has a bitter aftertaste. Overall a casual and worth return visit to try different pasta option.

Unfortunately, I thought Sio pasta was quite mid. There was so much hype surrounding Sio pasta + the long wait/queue. We arrived at 5+ pm and were seated within 30 mins. We started off with the fig butter baguette. I enjoyed the fig butter but the texture of the baguette was a let down. It felt like low quality baguette that wasn’t toasted well and made the appetizer taste cheap. We also ordered the chicken karaage which was quite well done - chicken was succulent and tender and yuzu kosho mayo was a good compliment given the greasiness. My family got 4 different pastas - tomato seafood soup pasta, best mentaiko pasta, fried egg salted kelp pasta, and the pork belly mushroom pasta. I felt that the pasta texture was great given that it is fresh pasta. However, the flavors of the pastas weren’t great. I ordered the recommended fried egg, salted kelp and cheese pasta which was too salty and the fried egg didn’t feel like it meshed well with the other ingredients. It ended up feeling like a supper meal put tgt with leftover ingredients at home. The pork belly pasta was also a strange combination and I wished the pork belly had more texture/char to it for more depth of flavor. It just felt like boiled/steamed thinly sliced bacon. The mentaiko pasta and seafood soup pasta was much better in my opinion. The seafood pasta had so many ingredients and was value for money. The soup was also not as salty as the other 3 pasta dishes. Would recommend arriving early and do more that you will only be seated once everyone in your party has arrived. The location is quite small and not ideal for larger groups.

Sio Pasta @siopasta.singapore by Chef Shusaku Toba, from Tokyo’s Michelin Guide-recognised sio brand, serves fresh handcrafted pasta made in-store daily, starting from $14.80. I tried: 🍝 The Best Truffle Pasta ($19.80) Rich, creamy and packed with truffle aroma. A comforting bowl of pasta that’s hard to resist . 🍗 Japanese-style Fried Chicken with Yuzu Kosho Mayonnaise ($5.80) Crispy on the outside, juicy inside, with the yuzu kosho mayo adding a refreshing citrusy kick. 🍕 Teriyaki Chicken with Cheese Pizza ($16.80) A fun Japanese twist on pizza, with savoury teriyaki chicken and plenty of cheesy goodness.

came here on a friday afternoon about 1pm, & didn't have to wait too long probably bc lunch crowd was over. we ordered the apple bacon spinach pasta, fried egg cheese and kelp pasta & their fried chicken w yuzu sauce? the chicken was quite enjoyable with the yuzu sauce & $5.80 for the portion is pretty okay considering the portion size (4 large pieces), was quite tasty! the pastas were also quite tasty but quickly became quite jelat. would still recommend, but would maybe order a pasta & a pizza instead to share

Finally tried SIO PASTA Singapore, which I’ve been seeing everywhere lately. Green Salad with Wasabi Dressing was way too sour for me. The Baguette with Fig Butter, though, was actually good. Simple, but I really enjoyed that. The Original Japanese-Style Fried Chicken with Yuzu Kosho Mayonnaise was honestly a little underwhelming. Sorry. The mayo was good, but the chicken itself didn’t really do much for me. “The Best Mentaiko Pasta” was okay. Taste was fine, nothing mind-blowing. Just make sure you mix it really, really well because the sauce needs to coat the pasta properly. Also, sorry, but I felt the pasta texture was a little too soft for my liking. It seemed slightly overcooked and wasn’t really al dente, which I personally prefer. The Pork Belly and Mushroom with Yuzu Kosho Butter was lighter than I expected too. Again, not bad, just not something that made me go wow. So overall… hmmm. Just okay for me. Maybe I’m missing something, or maybe the hype got my expectations a little too high. I honestly don’t quite understand what all the fuss is about. Luckily, there wasn’t much of a queue today. At least I didn’t have to wait forever to find out.

staff are super friendly, all so smiley!! 😁 thankyou for your superb service on National Day :-) i had the truffle cream pasta, sauce was quite thick and dry, bacon was overcooked. the pasta noodles had a chewy soft texture, which to me, is quite an unusual texture for pasta. the caramel pudding with cream was sooooo delicious!! the caramel had a slight bitterness to it so overall it was the perfect amount of sweetness, and the pudding itself was so thick, creamy, and decadent. insane. 🍮🤎 also, the restaurant had beautiful interior and tableware, loved every bit of it. will come back for that caramel pudding.

Visited this highly raved pasta place, queued 40 mins and find it overrated based on my taste preference. 1) Butter fig bread - Bread is crispy, can taste the fig sweetness in butter and that’s much it. No deeper taste for the bread and butter. 2) Pork belly and yuzu butter pasta. The noodle on the soft let side. The dish on the drier side and somehow noodle feels slightly lumpy sticking. The yuzu flavour is something new to me but overall no wow factor. 3) Seafood tomato soup pasta. First taste abit fishy, but is fine after eating with the tomato soup. Not a place I will visit again.

A lovely compact Japanese pasta spot at Raffles City B1 with an open kitchen. I sat at the counter and enjoyed watching the chefs prepare meals fresh. Their handcrafted pasta has an excellent texture. I loved the signature mentaiko pasta, crispy original karaage paired with yuzu kosho mayo, and finished with smooth matcha gelato with raspberry. The chamomile lavender drink was light and refreshing to balance the rich dishes.