PastaMania SG50

By 01/07/2015 No Comments

PastaMania – Singapore meets Italy  

While letting the chefs showcase their creativity in coming up with new dishes and to ensure that there’s always something different to cater to those with adventurous tastebuds – there’s Chef Mania, an annual competition held for PastaMania chefs from different zones to take part and compete. In conjunction with Singapore turning 50, the theme for the competition this year is to create “Singapore meets Italy” fusion dishes for the SG50 movement. The SG50 Menu consisting of 4 pastas, 3 appetisers, 2 desserts and 3 infused drinks will be made available from 29 June to end August 2015, so do keep a lookout!

All pictures here show the tasting portions, otherwise stated.

Apple Lychee

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Ice blended drink that’s very refreshing and cooling, might be a tad sweet for some! The lychee was a lot more prominent than the apple.

Milo Dinosaur

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Topped with whipped cream and marshmallows on top, the drink is thick and once again too sweet for my liking.

Limau Mint

A mojito inspired mocktail with basil and mint, this surely keeps you wide awake and chilled in this scorching hot weather!


Nenek’s Secret Rojak

This Rojak tasted more like Achar with ingredients like cucumbers, pineapples; an interesting fusion dish.

Prawn Salad Stuffed Tau Pok

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Crispy and appetising, this dish was also light. Filled with tons of greens like lettuce and cucumber, it screams healthy! The prawns were almost non-existent though.

Chop Chop Chicken Salad

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The salad consists of pineapples, apples, pears, and lettuce drenched in a sweet and spicy dressing, mimicking that of a rojak. Topped with crispy chicken that’s savoury, it was a blast of flavours. All the components taste good on its own.

Pastas Mum’s Salted Egg Soft Shell Crab

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A bit cloying after a few mouthfuls, it’s extremely creamy. The taste of the salted egg yolk is pretty mild – we would’ve preferred it to be stronger. Huge thumbs up for the crispy soft shell crab that was full of flesh and extremely addictive.

Prawn Sambal-Pura

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I love spicy foods, and this sambal cream pasta had the kick that I was craving for. Hard to find a creamy based pasta as spicy as this so it was quite refreshing! The crispy silverfish and crunchy prawns helped to add more textures to the dish. (My favourite out of the entire bunch!)

Hei Bi Hiam (Spicy Dried Shrimps) Barramundi

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A lighter version compared to the previous ones, it’s like an Aglio olio but with the addition of hei bi hiam. While Hei Bi Hiam might mean Spicy Dried Shrimps, the shrimps were more salty than they were spicy. The Barramundi was cooked perfectly as the shrimps helped take away the fishiness of the Barramundi.

Shiok and Spicy Chilli Crab

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Extremely spicy chilli crab sauce – this is not for the light-hearted. The breaded crab claws were average.

Desserts (Serving Portions)

Goreng Pisang Gelato

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Fresh bananas coated with cornflakes, served with a scooped of gelato drizzled in chocolate sauce.

Sago Manis Gelato

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Generous portions of sago with brown sugar syrup, topped with a scoop of gelato.

Prices for the appetisers, desserts and drinks start from $6.50, $16.90 (ala carte) for all 4 pastas to $29.90 for a 4 course complete set.

A fun fact, the Barramundi used in the Hei Bi Hiam Barramundi pasta is actually reared in PastaMania’s fish farm! Only “in house PastaMania” brand of whole peeled tomatoes from Italy are used, and all pastas and pizzas are made from scratch in each restaurant outlet. Give these dishes are try before it’s too late!




QiQi and the family loves to eat and believe good food should be shared, She is one of the main writer and photographer for