Singapore is in its pasta era. Over the past few years, we’ve evolved from the occasional trattoria to a full-blown invasion of pasta bars. Spots like chef Willin Low’s Pastaro, chef-partner Mirko Febbrile’s Fico, and ex-Cicheti chef Danny Ng’s Scarpetta, offer extensive menus that read like love letters to Italy’s favourite carb.
Now, another contender joins the scene: Sio Pasta, led by Michelin-recognised Japanese chef Shusaku Toba. Thrilling? Yes. But it also begs the question of whether Singapore really needs one more.
This casual offshoot of Tokyo’s Michelin-recognised Sio Aoyama brings serious chef credentials to Singapore. Led by renowned Japanese chef Toba, the latest concept bills itself as “Michelin-approved pasta for everyday dining”, with over 10 pasta dishes featuring fresh, handcrafted noodles. Prices start from S$13.80 — a small miracle, given the postcode.
The space
You’ll find Sio Pasta tucked away (literally) at Raffles City Shopping Centre’s Basement 1 next to Browhaus. The space is small and buzzes quickly with only 28 seats, meaning peak hours will be a squeeze. Here, it feels more like a Tokyo station pasta joint with zero pretension and maximum efficiency, which is very much the point. We recommend seating at the counter seats, which allows you to watch the chefs whip up dishes in front of you.
The food: just al dente enough
If you’re expecting nonna’s ragu here, you’ll want to adjust your expectations. Here, dishes offer a Japanese twist — think salted kelp, yuzu kosho butter, and mentaiko (a lot of it).
Chef Toba was not in Singapore during the pre-opening, but we were told that the Japanese team had come to Singapore to train the team here, and vice versa. Dishes were carefully adapted and fine-tuned to local palates. The pasta, for example, is made exactly as you’ll find it in Japan — even the specific flour was imported here to ensure its signature chew. Speaking of pasta, it only comes in one shape and is cooked just enough to be considered al dente, though some might prefer it even firmer.
Stealing the show is the Fried Egg, Cheese, Salted Kelp pasta (S$13.80). The dish lands on the table looking deceptively simple: a tangle of noodles crowned with a just-set fried egg. Break the yolk, toss everything together, and you get a glossy, savoury coating that tastes like carbonara’s Japanese cousin. It’s light and briny, with the salted kelp bringing umami to the dish while the cheese provides a comfort-food heft without turning the whole thing into a salt bomb.
The Scallop and Corn in White Miso Butter (S$18.80) layers sweet corn kernels over pasta and slicked with a white miso butter. it’s crowned with scallops from Hokkaido (according to the staff). Here, flavours are light and subtle, although the scallops felt more frozen-and-thawed than fresh.
Monthly pastas spotlight seasonal creations and are available on rotation, with this month’s star being The Best Mentaiko Pasta ($16.80), not to get confused with the Mentaiko Cream Carbonara ($16.80) which stays on the menu all year round. The former uses the same pasta base, which gets topped with a mentaiko cream sauce. While the mentaiko cream adds oceanic minerality to the dish, the sharp shiso leaves muscle in a bit too aggressively on every bite.
If two mentaiko pastas on the menu isn’t enough, the Baguette and Meintako Butter (S$4.80) swings for the fences. This side is self-explanatory, with a thickly sliced oven-baked baguette slathered in savoury, salty mentaiko. While mentaiko obsessives can rejoice, haters should steer clear.
If you need some extra protein to your meal, go for the Japanese-style Fried Chicken. While its batter isn’t shatteringly crispy, the karaage is juicy and tender, and will do the trick. It’s complemented by a selection of dipping sauces too — go for the Sriracha Mayonnaise for a slight spice kick.
The dessert selection is kept simple. If you’re looking for a sweet treat, the Japanese-style Pudding with Fresh Cream (S$3.80) will be just enough to keep your sweet tooth satiated. Like the desserts, drinks lean casual, with wines and highballs available to complement the dishes.
The value
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For a spot that sits in the heart of town, Sio Pasta’s prices are reasonable, with portions being filling enough for a quick office lunch — if you’ve been burned by S$30 pasta that disappears in five bites, this will feel fair. The space is small, which means it’s almost guaranteed to be packed during lunch and dinner. If you’re crowd-averse, aim for off-peak hours.
Sio Pasta delivers honest, everyday pasta with a Japanese flair — fun for a quick bite, fair on the wallet. Coming from a Michelin-recognised maestro like chef Toba? It’s alright, but not soul-stirring. In Singapore’s pasta-saturated scene, it might be blending in just a little too much.
Sio Pasta
Opening hours: Daily, 11:30am – 10pm
Address: B1-16, Raffles City Shopping Centre, 252 North Bridge Road, Singapore 179103
Note : The information in this article is accurate as of the date of publication.