sio pasta Introduces The Best Truffle Pasta, Japanese-Inspired Pizzas And Singapore-Exclusive Soup Pastas At Raffles City

If you love Japanese flavours and pasta, sio pasta at Raffles City is giving us even more reasons to return.

The Tokyo-born concept by Chef Shusaku Toba has expanded its menu with The Best Truffle Pasta, two Japanese-inspired pizzas, and its Singapore-exclusive Soup Pasta creations. The restaurant is an everyday offshoot of Chef Toba’s Michelin Guide-recognised sio brand in Tokyo.

One of the new dishes we were most excited about was The Best Truffle Pasta. The creamy pasta is intensely aromatic with earthy truffle notes, then topped with premium Applewood-smoked bacon, which adds a savoury, smoky punch that balances the richness of the sauce. The bacon also gives each forkful an extra hit of flavour, so the pasta doesn’t feel one-dimensional.

Pasta aside, sio pasta has also ventured into pizzas with two combinations that are unmistakably Japanese.

The Potato Mentaiko Mayo Pizza brings together potato, mentaiko and mayo for a creamy, savoury combination. The mentaiko gives each bite that familiar briny punch, making this an easy crowd-pleaser to share.

We were also pleasantly surprised by the Unagi Egg Mayo Pizza. The sweet and savoury unagi works nicely with the creamy egg and mayo, resulting in something that feels more Japanese than Italian — but somehow it works!

Another highlight at sio pasta is its Soup Pasta, a style that has become increasingly popular in Japan. Instead of simply coating the noodles in sauce, the al dente pasta is served with a flavourful broth for something lighter and comforting.

Chef Toba has created three Singapore-exclusive flavours. The Yuzu Pepper Chicken Cream Soup Pasta ($18.80) combines a velvety chicken cream broth with yuzu kosho. We like how the citrusy, slightly spicy notes cut through the creaminess, keeping it refreshing rather than overly rich.

For something more robust, go for the Garlic Soy Sauce & Bacon Soup Peperoncino Pasta ($16.80). Soy sauce-pickled garlic, crispy bacon and garlic chips make this a deeply savoury, garlicky bowl packed with umami.

Seafood lovers can opt for the Japanese Seafood Tomato Soup Pasta ($18.80), which pairs seafood with a bright tomato broth made using tomato juice from Japan. It is tangier and lighter, with a nice balance between Japanese and Italian flavours. This is my favourite.

Of course, sio pasta isn’t just about its new dishes. There is still The Best Mentaiko Pasta, a must-order if you enjoy creamy, savoury mentaiko flavours, alongside Fried Egg, Cheese & Salted Kelp for something simple yet comforting.

Another interesting option is the Pork Belly and Mushroom with Yuzu Kosho Butter, which combines buttery richness with the citrusy heat of yuzu kosho.

What makes the pasta here especially enjoyable is its texture. sio pasta makes its noodles fresh in-store daily using 100% Italian semolina flour, resulting in pasta with a satisfyingly chewy bite.

With the addition of truffle pasta, Japanese-style pizzas and three very different Soup Pastas, there is now plenty to explore beyond sio pasta’s original signatures. Come with a few friends so you can order more dishes to share because choosing just one pasta here is getting increasingly difficult.