Finally tried Scarpetta? Is it worth?
The hype was insane when Scarpetta first opened, with people reporting up to 2 hours of waiting. I thought to myself: 2 hours for pasta? My my was I pleasantly surprised by what was presented to me.
Firstly, I’ll put it out first. The Boston Lobster Toast (Specials) and the Bone Marrow Toast were average. Maybe I’m not the biggest appreciator of bone marrow but I feel that foie gras is just better than bone marrow is you want something rich and buttery. The Boston Lobster toast was okay but the topping felt like something I would get at a sushi restaurant. I have heard fantastic things about the Uni toast and I think it is promising, especially for those who love uni.
To the stars of the show: the pastas. We ordered three: Cacio e Pepe with guanciale, All’assassina and Spicy Alla Vodka
The Cacio e Pepe was really well done the sauce was cohesive but there wasn’t enough sauce for the amount of pasta. The type of pasta they use is also very thick and I feel the harder texture is not for everyone
Spicy Alla vodka is for ppl who enjoy fresh tomato sauces. The sauce was acidic and fresh while the charred pasta added some nice texture and aroma
My favourite is definitely All’Assassina imo the burnt pasta really added a depth of flavour with the char, making the sauce a bit darker and richer compared to the acidity of the alla vodka. The unique preparation has shone and I would definitely come back just for this.
There is always room for dessert and here, we got 2: Ice cream with olive oil and salt and Zabaglione.
The olive oil in the ice cream was interesting. The olive oil gave the dish a fruity aroma while the salt mixed with the ice cream to create a unique flavour. The winner though is the zabaglione it was super good the spiced custard gave it a rum-like quality but without the alcohol and the strawberries were sour but not so sour so they cut thru the richness just nice.
The atmosphere was gorgeous as well and the open kitchen concept allowed us to see the preparation of the dishes. The staff were friendly and I really enjoyed my experience there. Overall, Scarpetta deserves its hype and I would definitely return in the future.
47 Amoy St, Singapore 069873
If you're curious about Scarpetta's menu variety beyond the highlighted pasta dishes, there's plenty to explore that suits different palates. While some appetizers like the Boston Lobster Toast and Bone Marrow Toast may not have wowed me, their Uni Toast is frequently praised by fellow diners and could be a worthwhile try if you enjoy seafood. For those wondering about the pasta textures, the thick, somewhat firm pasta might not appeal to everyone, but it certainly adds a distinctive bite and better holds the sauces compared to thinner pasta varieties. Also, the unique 'burnt' pasta technique in the All’Assassina dish gave a smoky depth that really impressed me—definitely recommend sampling it if you visit. Dessert options like the olive oil and salt ice cream present an adventurous mix of flavors; the fruity notes from the olive oil and slight saltiness balance the sweetness creatively. However, the star among sweets was the zabaglione, whose spiced custard and tart strawberries combined beautifully to cleanse the palate after a rich meal. Scarpetta's open kitchen concept adds to the dining experience by letting you see how each dish is prepared with care, and the staff's friendly nature made the visit even more enjoyable. For anyone planning to visit, making a reservation is advisable given the restaurant’s popularity, and keep an eye on their specials menu which features exciting seasonal offerings. Overall, Scarpetta offers an elevated Italian dining experience in Singapore with a focus on quality pastas and intriguing flavor combinations—perfect for food lovers looking for something both classic and innovative.
