In celebration of Singapore’s 51st National Day, Da Paolo BistroBar, a contemporary dining destination located amid the cluster of colonial bungalows in Rochester Park, has taken an innovative touch to complement its Signature Pastas. Chef Kip Fatt has taken a novel contemporary spin on the familiar classic Singapore Curry Laksa. Bar Manager Farhhad pairs with an exotic twist on the popular Iced.
Singapore Laksa Pasta
Homemade Tagliolini, Slipper Lobster, Fresh Cockles, Laksa Leaves
The mere mention of fragrant Singapore Laksa starts to excite one’s tastebuds. Da Paolo BistroBar’s rendition of Singapore Laksa Pasta ($29) packs a lot of flavour. Handmade egg tagliolini binds perfectly in a freshly reduced Laksa sauce akin to a flaming Sicilian sunset. This rich and aromatic sauce begins with pan seared slipper lobster in olive oil till golden brown and a generous portion of well cooked fresh cockles in the savoury and scrumptious Laksa broth. Although full bodied, the sauce is light and aromatic. Garnished with freshly chopped laksa leaves to add that kick. The secret is the perfect balance of lemongrass, chilli, laksa leaves and savoury fresh seafood of slipper lobster and cockles.
There is a glutenfree* pasta option for an additional $3.*Glutenfree pasta is prepared in the same kitchen as regular pasta. Traces of gluten may be present.
Iced Chendol Rum
Spiced Rum, Malibu Rum, Coconut Milk, ‘Gula Melaka’, Nata de Coco
Iced Chendol, sold by roadside vendors in the past, has become a quintessential dessert in Singapore. Not overly sweet, Da Paolo BistroBar’s Iced Chendol Rum ($16) is served in a traditional Boston glass mug. Shaved ice is flavoured with Spiced Rum and Malibu Rum. The subtle woody tones complement the delicious taste of coconut milk and a tinge of smokiness from the palm sugar. Sweet and savoury, the goldenbrown palm sugar mixes well with the ice and infuses a sweetness to the cocktail. Nata De Coco ups the ante and adds the crunch to the tropical finale.
Singapore Chilli Crab Pizza
Sardinian Tomato Sauce, Mozzarella, Soft Shell Crab, Crab Meat, Homemade Chili Sauce, Egg, Coriander & Crispy ‘Mantou’
Chilli crab is among Singapore’s greatest culinary heritage; the king of all crab dishes. This supremely satisfying staple involves dipping fried or steamed mantou buns, to soak up the comforting sauce – a delightful blend of stirfried tomatoes and sambal chilli paste, thickened with ribbons of beaten eggs.
Da Paolo PizzaBar’s Singapore Chilli Crab Pizza ($32) embodies this seafood delight with freshly made
Sardinian Tomato Sauce and home made sweet chilli sauce. This delicious pizza is an unpretentious interpretation, topped with a sunnysideup egg to augment the flavour and texture reminiscent of the sweet yet savoury, slightly spicy and supremely satisfying Chilli Crab dish. The delightful crispy and crunchy
Mantou strips perfectly complement the generous portions of crabmeat and soft shell crab.
There are Glutenfree pizza options available for an additional $5.*
*Glutenfree pizza is prepared in the same oven as regular pizza. Traces of gluten may be present.
All prices quoted are subject to prevailing GST, and where applicable, 10% service charge.