First of its kind to have handmade pastas customisable to your preference with full flavours and yet affordable. Pasta Supremo is another creation by Shawn Kishore who is also behind the popular Taiwanese zi char (home-style cooking) restaurant, The Salted Plum. This concept comes with a simple intention of making ‘atas’ aka ‘high-end’ food accessible by offering a varied price range from $8 for a bowl of Haus Marinara Pasta to $15 for the 300 Day Grain Fed Fatty Wagyu.
“Pasta is a such a universally-loved dish, and what better way for even more people to enjoy it than with a build-your-own concept that results in your pasta, your way. Whether customers go ‘budget’ of ‘ball out’, they can be assured of quality ingredients cooked with passion while boldly seasoned with creativity; topped offer with an all-round fresh experience.” Said Shawn, Founder of Pasta Supremo.
To keep things exciting and deliciously creative, Shawn, together with Executive Chef Dannel Krishnan take great pride in creating new flavours regularly, firmly subscribing to the belief that ‘anything is ‘pasta-ble’.
Apart from signature build-your-own pasta bowls that are prepared a-la-minute, Pasta Supremo also offers a ‘supremo’ (and decidedly non-conformist) range of a la carte items such as ‘haus’ pasta, sides, ‘Stuffed on Bread’ monthly specials and desserts.
300 Grain Fed Fatty Wagyu (Sample Photo Only)
Spiced Supremo Chicken Skins
Stuff on Bread
Toasted Sourdough topped with the choices spread of Avocado & Feta, Mushroom & Black Truffle Cream, Cheesy Cheese AF and Bak Kwa Jam which is a delicious savoury jam concocted from house-made bacon and bak kwa (barbecued minced pork) with a kick of spice from dried Thai chilli.
BUILD YOUR OWN PASTA
Diners can get in touch with their pasta-nality as they choose from a generous selection of vibrantly-hued and naturally dyed homemade pasta, sauces and a range of toppings such as Burnt Miso Corn, Bak Kwa Jam, 24-month aged Parmigiano Reggiano, Confit Garlic Prawns, Wagyu Karubi, and Unagi.
CHOOSING YOUR PASTA
Levelling up their pasta game, Pasta Supremo offers three types of fresh pasta namely Long, Short and Curly made and air-dried daily. Available in vibrant colours of yellow, blue, purple and black, the pasta is naturally coloured with ingredients such as egg yolk, blue pea flower, beetroot and activated charcoal. Velvety in texture, these pretty showstoppers are a testament to time and technique needed when making fresh pasta. We would recommend you to pair something light and much heavier together so that you would be overdosed with cream and pork. The pasta here wouldn’t be able to reach ale dente texture perhaps due to its way of being made (tried) however it is still enjoyable with such an interesting blend of ingredients used. Check out the following pastas should you not know what ingredients to pick.
The HAUS Pasta | Ready for You to Order
Supremo Pork Marinara
Haus Bacon, Juicy Pork Meatball, Crunchy Pork Croutons, Activated Charcoal Long Pasta
and Freshly Grated 24 month aged Parmigiano Reggiano Cheese
Made with classic tomato base which is prepared with freshly diced and puree tomatoes; slimmered for 10 hours before cooked with flavourful oil rendered from searing pork belly (Homemade Haus Bacon) over high heat along with onion, basil and oregano. Simply Delicious, Super Porky!
Prawn Olio Olio
Curly Blue Pea Pasta, Succulent Garlic Tiger Prawns, Moreish Lap Cheong Crumble and Glistening Tobiko.
Tossed with spicy oil prepared with red chilli, roasted garlic and rendered duck fat. Fragrant green Sichuan peppercorns add subtle notes of lemon and slight tingle. Interesting Mix!
Vege Wege Pasta
Beetroot Short Pasta, Asian Pesto, Burnt Miso Corn, Assorted Mushrooms (Shimeiji, Buton & Shiitake), Seasoned Breadcrumbs and 24 month aged Parmigiano Reggiano Cheese.
Sauce is a Thai-inspired made by blending extra virgin olive oil, fresh Thai basil leaves, kaffir lime, leaves, lemon grass, candlenut, garlic and aged hard cheese.
Carbonara, But Not Really
Curly Pasta, Sauteed Shimeiji, Button and Shiitake Mushrooms,
24 month aged Parmigiano Reggiano Cheese.
Prepared with 3 Mushroom Creme, the al funghi sauce that is made with a puree of shimeiji, shiitake and seasonal mushrooms, a dash of heavy cream and finished with generous amount of 24 month aged Parmigiano Reggiano Cheese. Homemade Haus Bacon is added into this pasta as well.
You are not going to miss the Pistachio Creme for the perfect ending.
Made with creamy pistachio mousse topped with crumbly pistachio praline that would surely satisfy your palate!!
Probably you would get One or Two for Your Own Self and Not Share!!
White Kopi & Cha Tra Mue Original Thai Tea
Not enough? Try out the Chocolate Tart, cakes and other pastries and pair it with a cup of Hot Coffee and Milk Tea. You may like to order their Homemade Salted Plum, Honey Lime which are provided free flow!
Other non alcoholic and alcoholic beverages are also available.
Now Try Out their Customiseable Handmade Pasta Concept
Your Own and Tell Us What do You Think!
3 Temasek Boulevard, Suntec City,
9 am – 930 pm daily
(Pasta Time: 12 pm – 230 pm, 6 pm – 830 pm)
Contact: +65 6909 8138