6 days ago
60
SINGAPORE –
Noci means “walnuts” in Italian, but Noci Pasta Bar is more modern Seoul than Sorrento.
Its interior channels the minimalist cool of Seongsu, the hip neighbourhood often described as the Brooklyn of Seoul.
Clean lines, pale woods and ceiling-high glass panels – which usher in generous natural light – frame the sprawling 2,300 sq ft space that seats 59 diners.
Busan-born owner-chef Lee Jae-seok, 30, had a hand in the design of the South Korean-owned Italian restaurant, which is part of Gold Moon Restaurant Group.
Opened at Suntec City on Nov 1, Noci Pasta Bar focuses on freshly made pasta and pizza, guided by chef Lee’s preference for clean-tasting flavours that leave no cloying heaviness despite the carb-forward menu.
Noci Pasta Bar at Suntec City Mall has a minimalist interior.
ST PHOTO: HEDY KHOO
The pasta is the main draw. Chef Lee favours egg dough with a yolk-to-flour ratio of 1:2, fermented for 24 hours to achieve springy, velvety, richly golden strands.
Two types of high-grade Italian flour are used – one for pasta, the other for pizza dough – each chosen for structure and clarity of flavour.
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