Latest news with #linguine
Time Out
7 days ago
- Business
- Time Out
This hidden bistro in an industrial building serves some of the best Asian-inspired pasta in Singapore
Regulars were up in arms when RVLT announced last December that it would be closing sometime in 2025. Over its eight years on Carpenter Street, the fun-loving, casual wine bar carved out a reputation for itself as a pioneer of the natural wine movement in Singapore. But with business never quite bouncing back to its pre-Covid heyday – and rent and costs on a steady incline – even beloved institutions have to call it a day sometimes. RVLT poured its last glass in July this year. Thankfully, what died didn't stay dead. Founders Alvin Gho and Ian Lim are quick to bounce back on their feet with a brand new concept, Revolution, tucked away in an unsuspecting industrial estate in Bukit Merah. The restaurant has swapped out the grungy aesthetics of its old digs for a more minimalistic, classy look, with clean lines and a softer colour palette. The new space is designed in collaboration with Danish design house Fritz Hansen just next door, so that explains it. Despite the makeover, the spirit of RVLT lives on in its menu and wine programme. Executive Chef Sunny Leong continues to helm the kitchen, bringing back old faves like the homemade chicken nuggets ($20) – just as good, with a perfectly crisp shell and tender middle, studded with bits of chicken soft bone for an extra crunch, and paired with a slightly sweet tomato sriracha. Other dishes that survive the lynch include the sourdough bread with seaweed butter ($8), steak tartare ($26) and wagyu beef patty melt with fries ($28). And if you miss the vino, shimmy up to the bar-counter for spot-on recommendations by Alvin and Ian, who'll pour you anything from a juicy pinot noir from China to an unfussy glass of pet-nat. If you work around the area, Revolution's two-course set lunch ($28.80) is a solid deal, with Asian-inspired pastas taking centre stage. There are five to choose from, like salted egg carbonara spaghetti and black pepper wagyu steak bucatini. Our picks? The 'hua diao' white clam linguine and mala pesto trofie. The linguine has a splash of Chinese rice wine, though in the gentlest, most delicate way. What really stands out is the buttery sauce and giant, slippery clams which add a briny sweetness to each bite. Alvin tells us the mala pesto pasta is the most underrated of the lot, and we're inclined to agree. It's got that satisfying numbing kick, with a fine dusting of crushed almonds on top for added crunch. His personal favourite, however, is the chicken rendang ravioli, the only dish on the menu which uses fresh pasta. Each parcel is filled with a smooth chicken mousse and coated in a rich rendang sauce, with generous sprinkles of berempah (crispy, spiced crumbs) as the cherry on top. Come late September to October, Revolution will be rolling out its dinner menu, featuring new dishes dreamed up by Chef Sunny. We shan't spoil it, but let's just say you can expect anything from a reinvention of his iconic crystal bread to delicate stroopwaffles made of chicken skin, and more funky, boundary-pushing creations. For now, Revolution is open for lunch and tea from 11am to 5pm daily, with dinner hours expected to run from 6pm to midnight from Thursdays to Saturdays.
Telegraph
26-05-2025
- General
- Telegraph
Courgette and halloumi linguine
This would be great for a simple dinner or for lunch al fresco. Top with a few toasted pine nuts if you fancied a bit of crunch, or some fried breadcrumbs. And the addition of fresh, soft herbs such as basil wouldn't go a miss either. Overview Prep time 10 mins Cook time 15 mins Serves 4 Ingredients 2 large courgettes 400g linguine 1 garlic clove, finely grated Juice of 1 lemon 3 tbsp extra virgin olive oil 10g (about a handful) grated parmesan 100g (approx) halloumi Method Step Top and tail 2 large courgettes, then slice in half (not from root to tip, but through the middle). Using a mandolin or a sharp knife, slice lengthways into long, thin strips. When you have a stack of courgette slices, pile them on top of each other and use a sharp knife to slice into matchsticks slightly wider than the linguine. Step Put the courgette in a bowl with 1 tsp salt. Mix well, then transfer to a sieve and suspend the sieve over the bowl. Leave for 40 minutes, by which time a fair bit of water will have dripped into the bowl. Step When the courgette is ready, put some salted water on to boil for 400g linguine. Cook until al dente or according to the packet instructions, reserving about 50ml of the pasta water. Step Meanwhile, discard the water from the courgette bowl, tip the courgettes into the bowl, add the 1 garlic clove (finely grated) and juice of 1 lemon, stir and leave to sit while the pasta cooks. Step Put the drained pasta and the reserved cooking water back in the pan over low heat. Add the 3 tbsp extra virgin olive oil and 10g (about a handful) grated parmesan and stir vigorously for 1 minute.
