Dear diners, please note that Pasta J allows both small and big dogs inside the restaurant, provided they are well-behaved. Even on weekends and public holidays and the eve of public holidays on a case by case basis. Pasta J asks that behaviour of pets be controlled according to NEA regulations. Thank you.
The crew at Pasta J are artists, maestros of the mix whether it’s their pesto, a bestseller in Singapore, or their homemade ice creams. Pasta J is the brainchild and passion project of chef and owner John Chan, and it’s his personal collection of recipes that dominates the offering at Pasta J’s flagship Upper Thomson Road premises (a new outlet can be found at The Arcade in the CBD). What’s distinctive about Pasta J, besides the home-style approach and the delicious Italian-inspired dishes themselves, is that Chan is eager to share his discoveries – you can buy many of the products and sauces he’s created for his restaurants and take them home to relive the experience.
Dear diners, please note that ordering one main meal per person or an equivalent is required. Thank you.
If you had to choose an enduring symbol that sums up the Pasta J experience, it would undoubtedly be the Punchy Pesto, made from a carefully balanced blend of over 15 ingredients including – most importantly – basil grown aeroponically and thrown in the mix minus the sticks and stems. It is famous in Singapore, and you can find it laced through dishes like the deliciously rustic pesto pasta with toasted prawns and fresh squid at this Upper Thomson Road restaurant. Most of the dishes here are prepared according to recipes compiled by chef and owner John Chan, whose lack of formal training picks him out as one of those culinary auteurs that are the stuff of legend.
Chan’s flagship Pasta J in Thomson quickly gained a reputation for excellence with Chan’s library of idiosyncratic recipes, inspired as they are by Italian and western cuisines but embracing Singaporean and Asian influences. A natural gourmand, Chan has also stocked Pasta J’s cellars with a great range of craft beer and boutique wine, and loaded the sweet counter with homemade desserts. Highlights here include the pandan ice cream, made from scratch with crushed pandan leaves soaked overnight for an incredibly delicate flavour. As with the rest of Pasta J’s dishes, the desserts are all natural and are the epitome of slow food. The salmon carbonara pasta takes days to prepare, brined for at least four days with a special mix of seasonings, herbs and vinegar, making for a dish that some rate higher than similar dishes found in Michelin-starred restaurants in Hong Kong. The mushroom soup is rendered down for hours, and when it comes to dessert no stabilisers are used and the ice creams are churned slowly to impart the richest, most concentrated flavours possible. Not to mention the incredible Pasta J signature steak, using no sauce whatsoever but prepared with a special technique for maximum yumminess. For genuine homestyle slow food in Singapore, Pasta J is your go-to guy.
Had a gathering with my friends there and enjoyed their Tomahawk. Their juicy tomatoes and caramelized carrot is very delicious and all my friends enjoyed. Will come back for their short ribs
Pasta is very good. Especially Caramel Carnivore - Can't get anywhere else in Singapore.
This was my third time back in about 4 months, with the occasion being my mum’s birthday celebration - Pasta J proved the perfect place for this joyous occasion. Ordered the Wagyu Tomahawk Ribeye in advance and it was worth every cent and calories. Meticulously prepared and perfectly seasoned; the meat was one of the best cuts we had ever eaten. We also ordered their Chicken and Mushroom soups, along with the Chowder - each of us ensured barely a drop was left at the bottom of each cup. The service has always been great and John’s love for and dedication to great food is infectious, with every dish reflecting the great care that goes into every step of the preparation. Unless something changes drastically, my family is going to visit Pasta J for occasions big and small for a long time to come.