While the super meaty Chilli Crab Pasta ($18) was my favourite here, this rarer find is worth a try too. We were told that an Italian chef shared the recipe and taught the kitchen staff how to whip this interesting dish up, so you know it's legit. 💪🏼

Capretto translates to the meat of a kid (as in, young goat 🐐) in Italian, but the waitstaff said that they use lamb here (though their menu online says herb-roasted goat meat so... the jury's still out on that). In any case, the chunks of meat were very tender – although a tad gamey, esp if it was really lamb. I particularly liked the rich cheesy sauce (enriched with Parmigiano-Reggiano, methinks) that coated the streamers of tagliatelle was an umami party in the mouth. It can get a little too much after a while, so it's best to share this with someone and get another pasta/main to share. 🍝