Scarpetta at Amoy Street has that effortlessly chic vibe that makes you feel like you have stumbled upon a hidden gem in a stylish corner of Milan. Long marble-topped counters stretch through the narrow space, lined with plush, green-velvet bar stools that are just high enough to give you a good view of the open kitchen action. There is a buzz in the air – a mix of clinking glasses, laughter, and the occasional sizzle from the stove. Shelves lined with bottles of Italian wines and spirits sit above the bar, adding to the cosy but lively atmosphere. It is the kind of place where you do not mind sitting elbow to elbow with strangers because you know you are in for something good.

Ashley had been trying to get me to come since they first opened last month – when they were giving out free pasta on opening weekend. I passed (I could already picture the chaos). And I was right – the queue snaked around the block. But a month later, Ashley asked again, and this time I gave in. It was a Friday, and I figured I deserved a treat to kick off the weekend. Thankfully, the queue was not too crazy – about 30 minutes, which for a no-reservations pasta bar in Singapore, is pretty decent.

Once seated, we started with the Charred Bone Marrow Toast Bites ($14). Rich, fatty bone marrow paired with parsley salad and Maldon sea salt. It was the kind of indulgent, melt-in-your-mouth goodness that makes you pause mid-chew. The staff thoughtfully sliced it into three pieces for our group of three – a small touch, but it showed they were paying attention.

Next came the Zucchini Frites ($12) – crispy, golden, and dangerously addictive. The burnt lemon tzatziki dip added a tangy, creamy kick that made them even harder to stop eating.

Now, the pasta. This is where Scarpetta shines. The Cacio e Pepe with Crispy Guanciale ($20) was simple perfection. Thick pici pasta, glossy with a creamy Pecorino and black pepper sauce. The crispy guanciale added a salty punch, almost like a carbonara in disguise.

The Al Granchio e Limone ($26) was a luxurious mix of taglioni, blue swimmer crab, garlic, and lemon. The crab was sweet and tender, the garlic added depth, and the lemon lifted the whole dish with a refreshing brightness.

The Spicy alla Vodka ($21) was probably the most surprising. Baked rigatoni coated in a rich tomato and chilli-infused vodka sauce, with a slightly charred top layer. That crusty, caramelised texture made it extra satisfying – like baked mac and cheese, but Italian.

For dessert, we had the Gelato con Olio ($6) – creamy milk gelato drizzled with Umbrian EV olive oil and sea salt flakes. Sweet, salty, creamy – it was a whole layered flavour experience. The Tiramisu was decent, but the almond liqueur they used instead of coffee liqueur threw me off a bit. I would have preferred the classic version.

Scarpetta is not trying to reinvent the wheel, it is just doing good pasta, made fresh, at very reasonable prices. If you are a pasta lover, you need to try it. And yes, I’ll be back.