Pastaria Abate – An Italian family restaurant is run by a couple, Gino and Jemima Abate. Gino was born in Italy and grew up with the taste of homemade Italian pasta. The family started the business in food industry (mainly manufacturing traditional Italian tomato sauce) many years ago. Gino is the 4th generation of making authentic homemade pastas. Gino explained that a pastaria means a place where pasta is made so Pastaria Abate is pasta where the Abates make pasta. The restaurant handmade all pastas, they also make all sauces from scratch and retain the traditional flavor of what Italian pasta should be. This is a revisit. We previously visited this Pasta Restaurant but tried mainly their starters.
The restaurant has modern-chic design with yellow walls, white shelves and tables which brings out the passion of Italy.
The restaurant has a self-service system — patrons are expected to make their orders at the counter and collect their food after the order number is being called out; all these are being told by the staff at the point of entry. According to Jemima, this helps the restaurant to keep their costs low, in return you get good quality pasta at an affordable price.
At Pastaria, they use San Marzano tomatoes which are the best tomatoes in the world.
The menu features a number of appetisers and mains, as well as a few house-made desserts such as the Tiramisu and Profiteroles. They have three categories of pasta noodles, Egg Pasta, Pasta and Specialty Pasta — egg pasta and specialty pasta are freshly-made in-house; patrons would first pick their choice of pasta before settling the sauce, which includes red sauce, cream sauce, and white sauce. If you are not sure which sauce can go along well with the pasta you have chosen, you can ask the friendly staff for recommendation.
I chose squid ink pasta (which is my favorite) and white sauce with mixed seafood. The pasta has a mild briny flavor of the sea, slightly salty and somewhat sweet flavor with a decent texture. The prawns are tasty – they absorbed the brothy sauce.
Marble beef – it was highly recommended by Jemima. The beef striploin steak was cooked medium rare. It was tender and succulent. If you pay extra $8, you will be upgraded from Australian striploin ($15.8) to this juicy Marble beef.
Another interesting thing Gino told me is that at Pastaria Abate, they serve their wine in short drinking glasses (the same glasses that they use to serve latte), not the fancy wine glasses you’d have expected. This is the way Italian drinks wine in the village.
Pastaria Abate would probably be a place suitable for your friends and loved ones to appreciate traditional homemade Italian pastas with affordable prices. You can book through Quandoo.
43 Craig Rd, Singapore 089681
Tel: +65 6909 0672
Daily 1000 to 2200
- North East line or East-West line – Outram Park station
- East-West line – Tanjong Pagar station
- After Craig Road or before Wallich Road along Tanjong Pagar Road 80, 145
- Before Pinnacle @ Duxton along Neil Road 61, 166, 197
*Disclaimer: This was a media invite.