Pasta Brava

We were recommended to this restaurant by a friend. We booked dinner for 5 on a Saturday. On the whole, the food is ok, though nothing to rave about. Regular deli type Italian food. Anyway, our main complaint was that the restaurant had double sitting, meaning they had two sittings for the evening, one at 6 plus, 7 and the other at 9. This meant we were rushed through the meal. It was nerve-wrecking to have to keep checking your watch throughout the meal. Plus the waiters and owner(we think) would rush in to ask us to place our orders through the dinner, i.e. in the beginning, and then for desserts. Plus, our plates were cleared super fast. It all felt very 'Cze Char-ish'. Which would be ok for a Cze Char, but not for an Italian restaurant, where we ended up paying about $350 for 5 people. 
Was a very unpleasant dining experience. Would definitely not recommend it.

My friend recommended me to this restaurant few months back and since then i have been patronising this place many times. 

The ambience is quite cozy with drawings done by the guest of pasta brava hanging around the restaurant and of course bustling. In addition, the service is also commendable- welcoming and friendly staff especially the owner Rolando Luceri. The price of their food is also reasonable.

For main course, 

The Stracci with scallops and prawns is served with saffron cream sauce. It's really tasty with the smooth pasta and the thick cream. Furthermore, the portion of the scallops and prawns is also large.

The moist pan-fried beef tenderloin served in a rich red wine sauce with a tinge of dark chocolate is really a pleasure when you savour it.

For dessert,
The tiramisu steeped in coffee liqueur is light and tasty, definitely one of the best in the town. 
The apple pie's pastry layer is also very delicious and slightly flaky for great texture.
It's definitely a must try place for italian lovers!

This popular restaurant nested in the heart of the old district in Singapore - among the colonial two-storey shophouses, is a favourite among the discerning, and yet value-conscious diners. Popular with both locals and expatriates, reservations are a must.

The interior of the restaurant describes the rich Straits-Chinese history of its past tenants, with intricate wooden carvings on its ceilings and over its door-arch ways. The present restaurant owner and sometimes chef can usually be found chatting with his diners and prodding his staff on. The restaurant is busy at most times but is a unpretentious place where a young couple on a budget, family reunions and business meetings can be found next to each other on most days.

High on the list of recommendations would be its squid Ink pasta (SPAGHETTI PESCATORE AL NERO DI SEPIA) and pan-fried beef tenderloin, with a red wine and chocolate sauce (FILETTO DI MANZO AL VINO ROSSO E CIOCCOLATO)