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Yup, you heard me right. Inspired by the success of his first Singaporean venture just months prior, Michelin-recognised Chef Shusaku Toba behind Sio Pasta in Raffles City has opened an upscale alternative among the colourful shophouses of Tanjong Pagar. While Sio Pasta focuses on fast and casual meals, the newly unveiled o/sio — which officially opens 4 Nov 2026 — pivots towards a complete dining experience while keeping prices reasonable.
With the original o/sio branch hailing from the affluent Marunouchi district in Tokyo, you can expect nothing short of impeccable standards from this new expansion. Additionally, a second branch of Sio Pasta is in the works and is slated to open in late 2026 to mid 2027.
Here’s what we tried ahead of o/sio’s official opening:
My personal favourite, the Snow Crab Genovese (S$26.80) struck a perfect balance between fresh, herbaceous flavours and rich umami from the Grana Padano. The rustic pesto sauce was a little coarse and had a nice mouthfeel. It leaned more towards being bright and less salty than a typical pesto, which was a great move considering the mountain of fresh snow crab meat crowning the pasta. The crab was slightly sweet and naturally briny, which added the subtle saltiness that the dish needed to shine.
The noodles had a unique texture, where they were slightly chewy and QQ, almost like udon noodles — rather than purely al dente. To me, this dish was exemplary of the fusion between Japanese ingredients and Italian techniques that o/sio specialises in.
Moving onto another classic Italian dish, we tried their Maple Quattro Formaggi (S$16.80). It features an ooey-gooey mascarpone cream base, with melted Fior di Latte on top. The pizza is speckled throughout with crumbled Gorgonzola and freshly grated Grana Padano, giving it a sharp, intense flavour every few bites.
The pizza dough at o/sio goes through an arduous fermentation process, which yields a light, flavourful crust in the final product. All the pizzas are then baked in a wood-fired oven for under 2 minutes, demonstrating complete mastery of heat control.
To really elevate the pizza to a whole new level, be sure to add a drizzle of the provided maple syrup. It’s a creative alternative to the more traditional honey pairing and adds even more to the dish with its subtle woody undertones which complement the funk of the gorgonzola better than I could have imagined.
Considering the quality and attention to detail of the dishes, the quality-to-price ratio here is more than decent.
If you’re looking for your next budget-friendly date night spot, be sure to check out o/sio, which officially opens its doors on 4 Nov 2026.
