Papi
Papi by Colleoni and Chiarini
5 Mohamed Sultan Road
Tel: 6732 6269
This is the second restaurant “attempt” by Colleoni and Chiarini, the dynamic duo behind Oso (which means try in Italian). Located along the stretch of newly opened eateries—Azhang, What’s the meaning behind PaPi? In my opinion, I think it represents what their menu is about, Pastas and Pizzas, hence Papi. I stress again, this is my own speculation, I could be horribly wrong.
The menu is very similar to Spizza, where perhaps the two might have had a hand in developing in their stint at Senso, the main difference is that there is a larger pasta selection. My lunch here was more like a quickie-in-and-out-event, which started out well with “Vitello tomato” classic roasted thinly sliced veal served with tuna fish and caper sauce, but disappointed with their pasta plates of “Frutti di mare” linguine with seafood in white wine sauce, “Papi” Tagliolini with shrimp in A.O.P (their acronym for Aglio Olio Peperoncino) with lemon skin, “Nero di Seppia” Tagliatelle with fresh squid ink sauce, that were really decent at best. Thankfully, we finished off with a redeeming crisp wood-fire “Infuriata”, Pizza with fresh tomato sauce, mozzarella, peperocino and spicy salami.
My call on this place is, come here for a pizza fix but skip the pasta section.
5 Mohamed Sultan Road
Tel: 6732 6269
This is the second restaurant “attempt” by Colleoni and Chiarini, the dynamic duo behind Oso (which means try in Italian). Located along the stretch of newly opened eateries—Azhang, What’s the meaning behind PaPi? In my opinion, I think it represents what their menu is about, Pastas and Pizzas, hence Papi. I stress again, this is my own speculation, I could be horribly wrong.
The menu is very similar to Spizza, where perhaps the two might have had a hand in developing in their stint at Senso, the main difference is that there is a larger pasta selection. My lunch here was more like a quickie-in-and-out-event, which started out well with “Vitello tomato” classic roasted thinly sliced veal served with tuna fish and caper sauce, but disappointed with their pasta plates of “Frutti di mare” linguine with seafood in white wine sauce, “Papi” Tagliolini with shrimp in A.O.P (their acronym for Aglio Olio Peperoncino) with lemon skin, “Nero di Seppia” Tagliatelle with fresh squid ink sauce, that were really decent at best. Thankfully, we finished off with a redeeming crisp wood-fire “Infuriata”, Pizza with fresh tomato sauce, mozzarella, peperocino and spicy salami.
My call on this place is, come here for a pizza fix but skip the pasta section.
posted by joone! at
7:28 PM
5 Comments:
Papi makes fresh pasta which in my books what any respectable Italian restaurant would do. They are miles better than Porta Porta at Changi.
Papi's pizza is fab! But some of their pastas sound really tempting, like the roll-ups with a salmon/cheese stuffing. My friend apparently thought it was not too bad but then again, he's just a hungry guy :P
it means 'dad'
The pizza looks gd. But think will skip the pasta. Through no fault of your photography, but ya... de pasta didn't look dat fantastic. Thks 4 yr review.
Btw, after reading yr review on Azhang Rest, I've managed to convince sme frens to go wif me.So shall check it out on 12 Aug. Anyt MUZ try dishes U recommend besides those U've mentioned in yr post?
u r right - the chef confirmed it's pasta and pizza! I like both the pasta and the pizza...and try asking the chef if he has the olive oil ice-cream. It's an Italian classic, sounds modern, but very traditional.
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