Feature :
🍝Tagliolini.
Al dente handmade tagliolini served with Sea Urchin, lightly tossed with smoky Uni sauce, Tarragon, and Lemon Zest.
Its rich but not too je-lak, and I like the texture of the pasta, springy.
💰 $45.

🍝Pappardelle.
Homemade Pappardelle with slow braised tender Pork Ragout, herbs and Marsala wine.
💰 $30

🍝Gnocchi.
Homemade Gnocchi, which more solid and not too chewy texture, served with Angus Beef Ragout “alla Bolognese” with Rosemary and Red Wine.
💰$30

📍Solo Ristorante.
45 Amoy Street.