on
Japan
Osaka
travelogue
- Get link
- X
- Other Apps
LINO Pizza & Pasta Bar is a vibrant Italian dining concept by the esteemed Les Amis Group, well-known for its portfolio of refined yet accessible restaurants in Singapore. This outlet, located on the third floor of Shaw Centre along Scotts Road, is a sister restaurant to LINO at Binjai Park, but with a stronger emphasis—as the name suggests—on pizza and pasta.
At first glance, its location might seem somewhat tucked away, perched in a quieter corner of the mall. But don’t let that fool you—LINO Pizza & Pasta Bar enjoys a steady crowd, especially during weekday lunchtime, with nearby office-goers and Orchard Road shoppers stopping by for a hearty Italian meal. The open, modern bistro-style interior offers a casual yet polished vibe, perfect for solo diners, business lunches, or a relaxed dinner out.
Address: 1 Scotts Rd, #03-23/24 Shaw Centre, Singapore 228208
Opening Hours: Sun - Thurs 11.30am - 3pm, 6pm - 9.30pm
Fri - Sat 11.30am - 3pm, 6pm - 10pm
1. Spaghetti Aglio Olio with Seafood
Aglio Olio is a classic in any Italian repertoire, and LINO’s rendition includes plump prawns, tender squid, and bird’s eye chili for a spicy lift. The pasta is tossed with fragrant garlic and olive oil, and while the dish balances those key flavours well, the chili could have been a little more assertive for those seeking a spicy kick. It’s a comforting, well-executed dish that caters to a broad audience—flavourful without being overpowering.
2. Mafalde Cacio e Pepe
Tried after a nearby appointment, this was a standout in concept. The use of mafaldine pasta—ribbon-like noodles with curly edges—was a lovely touch that added both texture and visual interest. The sauce was rich and cheesy with subtle pepper notes, though I personally wished the pepper flavour was bolder, as befitting a true cacio e pepe. What caught me off guard was the addition of a fried egg on top. While it’s a creative twist, the egg yolk was fully cooked rather than runny, which missed an opportunity to enhance the dish with that silky richness.
Tried after a nearby appointment, this was a standout in concept. The use of mafaldine pasta—ribbon-like noodles with curly edges—was a lovely touch that added both texture and visual interest. The sauce was rich and cheesy with subtle pepper notes, though I personally wished the pepper flavour was bolder, as befitting a true cacio e pepe. What caught me off guard was the addition of a fried egg on top. While it’s a creative twist, the egg yolk was fully cooked rather than runny, which missed an opportunity to enhance the dish with that silky richness.
Comments
Post a Comment