Pasta Brava

Pasta Brava is a quaint restaurant that is housed in an old post-war shophouse. Owner Rolando Luceri hails from Italy and insists that the pasta be made his way only. That is how they have managed to maintain such high standards.

Entering the eatery, awards and plaques adorn the walls , a testament to their dedication to their pasta. The pasta here is made fresh daily by their in-house chefs.

The quality of the photos may not be good as i used my handphone camera.(Pardon me!) Ambience was great and service was truly attentive. But the star definitely has to be the food.

Stracci Ai Gamberie Capesante (Flat pieces of pasta cooked with scallops and prawns in creamy Saffron Sauce)
The pasta was truly fresh and al-dente. Saffron sauce was delightful!

Ossobucco in Cremolata (Braised Veal Shank with fettucine)

The veal shank was smothered in tomato herb-ed sauce and was braised till the meat fell off the bone with the slightest of touch from the fork. Risotto Nero Alla Sinfonia D. Nos (Seafood Risotto cooked with white wine and squid ink)

Really thick and rich sauce with the full ocean-sweetness of the seafood(scallops,prawns,clams and squid) The risotto oozed class as the white wine permeated in each grain! Viola ! This dish really did it for me! But mind you, this dish should be avoided at all costs during business lunches lest you scare off your dining partner with black teeth!

Price wise, this place is only due for visits once in a blue moon. Quite ex but still okay coz i was really craving for it. Quality of food is undoubted. Should want to visit it again with friends.

Conclusion: Authentic Italian Pasta so good that you'll never patronise pasta mania again.