The Italian restaurant that recently opened at Kesa House boasts fresh, hand-pulled pastas made daily and a compact menu of appetisers, mains and desserts
Pasta Bar only opened its doors at Kesa House about month ago, yet gourmands are already lining up to try its delectable eats. The stars here (and namesake) are the 11 pastas which young executive chef Alessandro Giustetti, a Genoan native who honed his skills in Michelin-starred establishments such as La Trota in Italy and Garibaldi Italian Restaurant and Bar in Singapore, prepare from scratch daily. He uses ingredients such as semolina and 00 flour, eggs and water for different tastes and textures; these are part of a succinct menu that also includes appetisers, mains and desserts.
His beautiful dough creations including the fettucine, tagliatelle and reginette are proudly displayed at the 18-seater, bar-counter type open kitchen, which is at the centre of the restaurant’s homey but modern interiors. Look around and you'll notice the exposed red brick walls and shelves lined with wine bottles and photo frames, and hanging plants that contribute to its welcoming vibe. Everything is bathed in the warm glow emanating from the luminous candles and chandelier just above the high tables.
(Related: What Foodies Are Eating And Drinking At Kesa House)
You can choose to sit there when you’re dining with a big party; otherwise, the bar counter is a great place to catch the live action. On usual evenings (it’s only open for dinner), the kitchen and floor staff work hand-in-hand to deliver aromatic dishes such as the amuse bouche of silky burrata cheese topped with a vibrant pesto Genovese sauce and appetiser of arrosticini.
The latter is actually grilled lamb skewers lavishly presented in a giant terracotta pot, served with dips of rosemary oil, lamb jus and salt. On their own, these little nuggets with slightly charred bits are deliberately under seasoned and their meaty flavour shines through once they’re enveloped in the sharp and lemony notes of the rosemary oil, or the distinctive gaminess of the lamb jus.
(Related: 11 Cheeses To Keep Handy In Your Pantry, And How To Use Them)
