A sneak peek at home-based Saikyo Pasta’s dine-in space at Tanjong Pagar, with Japanese-Italian dishes under S$23
The aroma of butter drifts through the air at Saikyo Pasta’s new Icon Village home, where comforting plates of Japanese-Italian pastas are served fresh from the kitchen.
In just over a year, Saikyo Pasta has grown from a home-based takeaway setup at Shenton Way, into a dine-in concept at Tanjong Pagar that’s due to open officially in July.
Born from a shared love for Japanese food and culture, Saikyo Pasta is the brainchild of husband-and-wife duo Arya Masagung and Angeline Chandraatmadja, both 33.
Most first-time F&B entrepreneurs would bring in experienced chef-partners or investors to guide their ventures, but for Arya and Angeline, the appeal lay in building something from the ground up.
Motivated by the idea of embracing both the highs and lows that came with it, they took a leap of faith with Saikyo.
Before the Covid-19 pandemic, the couple would make yearly trips to Japan — almost like a ritual. Thinking back, they began to wonder: What was it that made Japan feel so special?
Arya points to the “mom-and-pop” establishments in Japan — small, independently run eateries and shops that thrive on simplicity, community, and genuine relationships with their customers.
Besides the warmth, the comfort-first flavours at these neighbourhood spots also left a lasting impression.
“For us, it’s not about serving the best Japanese-Italian pasta, per se, in Singapore. It might not even be that refined or elegant, but more of something we’re proud of — homely and catered towards our own tastebuds,” Arya explains.
After a year of building its foundation as a home-based venture, the move to a physical space felt like a natural progression in their journey.
Echoing the snug charm of Japan’s “mom-and-pop” shops, Saikyo Pasta brings that same intimate setting into its CBD location — a 12-seater bar with warm lighting and a layout that encourages interaction with the people behind the counter.
Dishes since its home-based days
Whether you’re new to Saikyo Pasta or have been following the brand since its initial home-based days, the shiso mushroom pasta (S$22.90) is a crowd-favourite that’s hard to go wrong with.
The pasta is first simmered in a mushroom-dashi broth, infused with a very small touch of chilli padi. It’s then sauteed with shiitake and shimeji mushrooms, and finished with finely chopped Japanese shiso leaves.
Only using a handful of ingredients, these components make an umami, slightly spicy team. The earthy mushrooms and herbaceous freshness of shiso helps to lift the savoury base of the dashi-kissed pasta, while keeping each bite nicely balanced.
For those particular about pasta texture, it’s good to know that the noodles here are cooked al dente, which comes with a slight, satisfying resistance when bitten.
In short, it’s a no-frills pairing that feels comforting in every forkful.
Then there’s the more indulgent counterpart — the Japanese-style Napolitan pasta (S$22.90), a ketchup-based creation with sausage, bacon, piman pepper (Japanese green bell pepper), onions, and king oyster mushroom.
A touch of parmesan cheese is folded in at the very end, giving a subtle umami richness and creaminess that brings everything into balance.
For those who enjoy sweet-tangy flavours, this is the dish to make a beeline for. Here, ketchup is the core ingredient — so much so that Arya and Angeline tested seven different brands before settling on the one that feels best suited.
Arya suggests tasting the dish as-is first, to fully appreciate its punchy, satisfying flavours. From there, diners can customise it with Tabasco and grated parmesan, which add heat and dimension, while rounding out its sharper edges.
More items to look forward to
For those who usually find mentaiko dishes too rich or cloying, the tiger prawn mentaiko pasta (S$22.90) may come as a pleasant surprise.
Instead of the heavy creaminess often associated with mentaiko pastas, Saikyo Pasta’s rendition is lighter, taking on a more buttery, silky texture.
A splash of lemon juice is incorporated during cooking, helping to bind the natural sweetness of the prawn juices with the mentaiko. The result is a subtle, almost cheesy undertone that lingers through each mouthful.
While it may not be the in-your-face mentaiko pasta some might expect, its restraint is precisely what makes it so moreish — an easy plate to finish right to the last bite.
If there’s one dish that has my heart completely, it’s the signature cold kombu pasta with ikura (SS$15.90).
Served as a cold appetiser, it features thin-strand pasta steeped in kombu dashi, lightly tossed with olive oil and truffle oil, some spring onions, then topped with plenty of ikura.
Even for someone who doesn’t particularly gravitate towards truffle-based dishes, there’s something strikingly clean and refreshing about this one.
What stands out most is its balance: None of the elements feels excessive on the palate, aside from a gentle hint of truffle oil that ties everything together in a soft, aromatic finish. It’s really, really good — I found myself going back for more.
If you’ve had your fill of carbs, Saikyo Pasta has another appetiser up its sleeve — the creamy burrata with housemade edamame puree (S$15.90), paired with cubes of beetroot, pine nuts, and macadamia nut shavings.
Or, to end on a sweet note, there’s the premium sea salt monaka ice cream (S$6.90), sandwiched between two crisp wafers.
For now, Saikyo is in its soft-opening phase and is only taking reservations via its booking link till June 27. From July, it will open its doors to the public and for walk-ins.
In a district often characterised by hurried lunches and packed schedules, Saikyo Pasta is more than just another pasta spot in the CBD. With its cosy setting and comforting dishes, it’s a refreshing reminder to slow down and savour the simple pleasures of a meal.
This was a hosted tasting.
Hungry for more eats in the CBD? Check out The Udang Clan with halal lor mee and prawn mee, as well as this charming sandwich deli at Robinson Road.
Tue 11.30am - 2.30pm, 6pm - 8.30pm
Wed 11.30am - 2.30pm, 6pm - 8.30pm
Thu 11.30am - 2.30pm, 6pm - 8.30pm
Fri 11.30am - 2.30pm, 6pm - 8.30pm
Sat 11.30am - 2.30pm
- Tanjong Pagar
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
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