Here at Pasta Supremo, you get to enjoy fresh handmade pasta at really affordable price. Their pasta are mostly fusion, and I would say most are created specially to suit the locals' tastebud.
We had the Prawn Olio Olio ($18++) that consists of ingredients you might never expect. What we had consists of curly pasta with Sichuan Garlic oil to give you the mala-kick, garlic prawns, Chinese Sausages (Lap Cheong) & tobiko. When eaten together, it gave you an out of the world taste, yet causing you to crave for more.

For the sides, we had the addictive Spiced Supremo Chicken Skins ($6++) which is crispy and spicy, likewise they have the mala-kick as well. Excellent to munch on, while waiting for the mains to arrive

Also tried the Bak Kwa Jam ($5++) which is essentially Bak Kwa + Jam on bread, which it's flavourful and delicious. The only slight complain I had was that the ratio of meat to bread is abit more, which perhaps they could be less generous, as it could get quite salty. Bit overall an excellent starter to whet up your appetite.

We also had the Chicken Rice Pasta ($16++), which is essentially the pasta version of our favourite Hainanese Chicken Rice. Long pasta cooked in chicken broth with slow-poached chicken with chilli and ginger garlic. Excellent idea and refreshing take on the iconic Hainanese Chicken Rice.
Thanks @pastasupremosg
for having us.