Malaysia
Singapore
Thailand
All the way from the bustling streets of Tokyo, sio pasta, a casual offshoot of Tokyo’s contemporary Italian restaurant sio AOYAMA, will be opening its first global store right in the heart of Singapore on 26 Mar. This marks the brand’s first expansion beyond Japanese shores, setting the stage for its global expansion.
The Fried Egg, Cheese, Salted Kelp pasta was the unanimous favourite of the day. On first impression, the smell of the cheese stands out, before the Japanese kelp flavour floods my taste buds. A savoury base with al-dente pasta, this pasta is a good option as it doesn’t get too jelak after a while, even with the creamy base. Chef also mentioned that this pasta is one of the most popular in Japan, a testament to its umami and savoury flavours!
Next, the Neopolitan Beyond Neopolitan — a sweet, tangy pasta option best suited for kids. While reminiscent of a simple Bolognaise pasta, this Neopolitan dish tastes more elevated, with a nice, saucy base and a perfect sear on the sausages (if I do say so myself!). This dish was a refreshing one after we had 2 bowls of cream-based pastas.
Last but not least, the Applewood Bacon and Spinach was the most asian-tasting pasta, featuring familiar tze char flavours, with the cherry on top being the asian chilli padi. This dish would be best-suited for those with Chinese taste buds, presenting a lighter flavour profile not as creamy or tangy as the other pastas, but having a slight kick to it courtesy of the chilli padi.
It is important to note, though, that while the opening will be spearheaded by Chef Toba, the Singapore outlet will be run by a Malaysian Singapore PR head chef who is well-equipped with the necessary skills, having trained intensively in Japan under Chef Toba previously. All of their pastas are handmade, and the restaurant will feature an open-bar countertop concept where diners can see the chefs preparing their orders.
As sio pasta embarks on its international journey, Singapore diners are about to find out whether this newcomer can recreate the alchemy that made its original a sensation, and find its own footing in the local culinary scene.
Congratulations on the milestone — we’ll be watching (and tasting) closely.
