Sio Pasta

Pastas was good, prices were very reasonable. Definitely want to come back and try the rest of the menu. Just some comments about the seasoning, over salting seems to be a bit of a repeating trend. The fried chicken was really well salted and nice to eat by itself but so was the ponzu mayo sauce it came with, this kind of made it difficult to eat both together (although they tasted amazing individually) Personal suggestion is either use less salt component in the chicken or the mayo 👍 The mushrooms in the kombu mushroom pasta was also over salted, tolerable but could have been adjusted better, otherwise no issues The creamy truffle bacon pasta was great !

Unfortunately, this was one of the most disappointing meals I’ve had recently. Before even getting to the food, I became uncomfortable watching the cooking process from the counter. I saw cookware being heated around the pasta boiler area, moved onto the cooking surface, and then returned to the area above the boiler. I couldn’t tell exactly how the boiler water was being managed, so I don’t want to make assumptions, but watching the process raised enough hygiene concerns for me that I had already lost much of my appetite before the food arrived. The restaurant wasn’t particularly busy and the menu is relatively small, yet the waiting time was surprisingly long. I ordered the signature fried chicken with teriyaki sauce and the pasta topped with a fried egg. The chicken arrived about 15 minutes after ordering. The chicken itself seemed to have very little seasoning, and the teriyaki sauce was thin and watery. Unfortunately, there was very little about the dish that I enjoyed. The pasta arrived around 25 minutes after ordering. Despite the wait, the flavor was extremely one-dimensional—mostly just salty, without the balance or depth I was hoping for. The service experience also felt strange. Although individual counter seats were available, I was initially directed to a shared table intended for a larger group. After I declined, I was allowed to sit at the counter. The total was around S$28, and considering the food, waiting time, and overall experience, I found it very poor value for money. I always try to find something positive in a meal, but unfortunately, this time I simply couldn’t find a reason to return.

Been hearing quite a bit of hype about this handmade pasta, so we decided to pop by and give it a try. The queue was pretty long since it was lunchtime, and we waited around 30 minutes before it was finally our turn. We were given a bar seat, which I initially thought wasn’t too bad as I could watch the chef prepare the food. Unfortunately, we were seated at the end of the bar, so there wasn’t really much to see from our spot. 😅 After ordering, we waited another 15 minutes for our food to arrive. The Yuzu Kosho Mayonnaise was served first. Overall, the handmade pasta was pleasantly chewy, but unfortunately, it didn’t really blow me away. For the Fried Egg, Cheese & Salted Kelp, I would have preferred if they included some meat instead of having just egg as the side. The Japanese Garlic Carbonara with Applewood Bacon was not bad, though I felt the bacon was cut a little too chunky for my liking. Overall, it was a decent experience.

Even though the place was called Sio Pasta, the pizza fares better than their pastas. Service was efficient and friendly and food came fast. However, only the teriyaki chicken pizza impresses us. Fig butter baguette- nothing special, butter was bland and cant really taste the sweetness of the fig Chicken kaarage- tasted normal ( portion was small with only 3 pieces ) Teriyaki chicken pizza- delicious and bake to perfection but small portion Mentaiko pasta- one of the better among all the rest of pasta ordered. Truffle pasta, pork belly mushroom pasta and fried egg with salted kelp pasta- normal nothing stands out. Worth a try if the queue is not too long.

Came here because of reviews online. Came on a weekday afternoon lunchtime and queued about 30mins. Ordered the popular dishes: baguette with fig butter, fried chicken with yuzu mayonnaise, mentaiko pasta, truffle pasta, and pudding. Food was pretty good. Out of the 2 pastas I ordered, I preferred the mentaiko pasta. Pudding was super yum so save some stomach space for dessert! Service was very good. Space is a little narrow so if you’re parents with little kids, there isn’t space for them to roam around. But I did see high chairs and some couples with their baby strollers. Overall great space for couples or groups of friends. It’s a fun and casual date spot. Will recommend others to come.

The Truffle Pasta ($19.80) is for everyone who has ever said “May I have extra cream? May I have extra bacon?” Because this pasta definitely has more cream and bacon than you can handle. It also has a lot of (slightly undercooked) garlic; perfect for a garlic lover like me, but not for the faint of heart. The Chicken Karaage with Yuzu Kosho Mayo ($5.80) is good value and the chicken is REAL karaage style with a tangy feel to it. The yuzu kosho mayo is very strong so I might try a different sauce next time.

The Mentaiko Pasta was a pleasant surprise, especially since I’m usually not a big fan of mentaiko. The flavours were layered and came together surprisingly well, with the shiso leaf and seaweed helping to balance the richness. One of the better dishes for me. The Truffle Pasta was less memorable. The applewood bacon was nicely done — thick-cut and satisfying — but it didn’t quite blend with the somewhat flat truffle base. It lacked that extra oomph, although it was at least not too heavy on the palate. The pasta itself was also quite interesting. It wasn’t your usual pasta texture, but felt more like a cross between pasta and noodles. It was thick and had an interesting chew, although it didn’t quite have that distinct pasta character. The Fried Chicken was decent but nothing particularly special. The yuzu mayo was refreshing and gave it a nice citrusy lift, but the chicken itself was fairly ordinary and didn’t leave much of an impression. The real standout for me was the Vanilla Gelato with Olive Oil and Sea Salt. I honestly didn’t expect to enjoy it as much as I did. There may have been a touch too much sea salt sprinkled on during plating, but the combination of fragrant vanilla, olive oil and salt elevated the dessert so well. The vanilla itself was especially aromatic, and every element came together beautifully. The Japanese-style Pudding with Cream was also a nice finish. It wasn’t overly sweet, which I appreciated, and the pudding was wonderfully creamy. There was a slight hint of sugary bitterness — whether intentional or not, I’m not sure but I personally enjoyed it. Overall, we queued for around 15–20 minutes during weekend lunch peak hour. Once seated, the food came out quickly, although the staff were equally quick to clear our plates. Prices were reasonable, the food was affordable, and there were enough interesting dishes on the menu to make me want to come back and try more.

came during dinner, queue was relatively long but our wait time was about 45minutes. they will take your order before seating you. kudos to Ayu for giving us menu recommendations! 🙂 we ordered Baguette with Fig Butter 6/10 Fried Chicken with Yuzu Kosho Mayo 7.5/10 Garlic Soy Sauce & Bacon Soup 8/10 Pork Belly and Mushroom with Yuzu Kosho Butter 8/10 Pudding with fresh Cream 9/10 everything was delicious! but... Butter to baguette ratio was a tad bit off. too much butter with too little bread. chicken was really crisp and still juicy, but the sauce was so-so. might try the other sauces next time. if you want your pasta soup to be less salty, recommended to take out the bacon instead of letting it swim in the soup, and take bites of it with the pasta instead. garlicky goodness, me lovesss 😍 the flan was really good too! would have it again next time! hoping that there will be an option to add on protein in the future :)