Scarpetta Singapore | Handmade Pasta Bar at Amoy Street

Scarpetta Singapore |Handmade Pasta Bar at Amoy Street

Scarpetta is Singapore’s viral handmade pasta bar, tucked into 47 Amoy Street in the Telok Ayer area. The pastas are made fresh in-house every day, nothing on the menu goes above S$28, and the queue outside is part of the experience. If you love Italian food and do not mind waiting for it, this is the spot everyone keeps talking about.

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Scarpetta Singapore Overview

Scarpetta opened its doors in February 2025 and turned into one of the hardest tables to get in Singapore within months. The kitchen is led by Chef Danny Ng, who was previously head chef at Bar Cicheti, and the whole place runs on a simple idea: fine-dining level pasta at cafe prices.

The name comes from “la scarpetta,” the Italian habit of mopping up every last drop of sauce with bread. The restaurant takes it literally. At the end of your pasta course, you get complimentary slices of freshly baked bread made for exactly that purpose. It is a small touch, and regulars remember it.

The space itself is small and buzzing. There are 28 seats in total, including a 16-seat chef’s table facing the open kitchen, so you can watch the pasta being made and plated right in front of you. Everything about the place says casual and quick, but the cooking says something else entirely.

Scarpetta Photos

Why People Queue

People do not queue for two hours for an ordinary plate of pasta. Here is what keeps the line forming:

Handmade pasta, made daily.
The pasta is rolled and shaped in-house, and you can taste the difference in the chew.
Premium ingredients, honest prices.
Uni, truffle honey, blue swimmer crab, and bone marrow appear on the menu, but the most expensive pasta stops at S$28.
The bread ritual.
Free bread to finish your sauce, and free-flowing water while you wait. Small things, done warmly.
The chef’s table.
Sixteen seats around the open kitchen turn dinner into a bit of theatre.
The buzz.
When a place gets named the most epic queue in town, the queue itself becomes part of the draw.

Popular Dishes

Cacio e Pepe

The signature. Thick pici pasta, a proper peppery cheese sauce, and crispy guanciale on top. Rich, punchy, and the dish most people photograph first.

All’Assassina

Spaghetti finished in the pan until the edges char, coated in a spicy tomato sauce. Smoky, fiery, and unlike anything else on the menu.

Spicy alla Vodka

Baked rigatoni with a crisp, slightly charred edge, in a tomato and vodka sauce with chilli and fresh basil. A crowd favourite for good reason.

Al Granchio e Limone

A lighter one. Crab with lemon in a simple, clean sauce. Order it when you want something bright after the heavier plates.

Uni Toast

Auction-grade uni with seaweed butter on Tuscan schiacciata. Small, pricey for a toast, and the one starter people rave about most.

Tiramisu

Well priced and properly boozy, with a creamy mascarpone layer. The safe and satisfying way to end the meal.

How to Beat the Queue

Scarpetta does not take reservations, so the queue is the system. Here is how to work it:

Go on a weekday lunch.
The line is shortest right when doors open at 11:30am. By 12:30pm it can be long.
Arrive before 6pm for dinner.
On busy evenings the queue starts forming before the doors open, and weekend waits can stretch to two hours.
Avoid Friday and Saturday nights
if you hate waiting. Those are the longest lines of the week.
Bring a fan and water.
You will be waiting outside in Singapore weather. The restaurant gives free water once you are in, not while you queue.
Keep your group small.
Pairs and trios get seated faster than big groups in a 28-seat room.
Have a backup plan.
Amoy Street and Telok Ayer are packed with good food. If the line looks brutal, eat nearby and come back on a quieter day.

Location and Opening Hours

There is one Scarpetta, and it sits here:

47 Amoy Street, Singapore 069873

The nearest MRT stations are Telok Ayer (about a 10 minute walk) and Tanjong Pagar. The street is in the middle of the Telok Ayer dining cluster, so it is easy to reach and easy to find a plan B nearby.

Day	Lunch	Dinner
Tuesday to Wednesday	11:30am to 2:30pm	6:00pm to 10:30pm
Thursday	11:30am to 2:30pm	6:00pm to 11:00pm
Friday to Saturday	11:30am to 2:30pm	6:00pm to 11:30pm
Sunday and Monday	Closed	Closed

Reservations and Delivery

Scarpetta Singapore Reservations & Delivery

Scarpetta does not accept reservations. It is strictly walk-in, first come first served. The owner has said this is deliberate: no bookings means faster table turnover, and faster turnover is what keeps the prices capped at S$28.

Scarpetta does not offer delivery either. There is no delivery menu on the apps. This is a dine-in experience, built around fresh pasta that is meant to be eaten the moment it leaves the pan.

Frequently Asked Questions

At 47 Amoy Street, Singapore 069873, near Telok Ayer MRT. There is only one outlet.

Starters run S$12 to S$18, pastas S$17 to S$28, and desserts S$6 to S$11. Most people spend around S$30 to S$40 per person.

No. Scarpetta is walk-in only. Arrive early, especially on weekends.

No, there is no delivery service. It is dine-in only.

No. The menu includes pork (guanciale features in the cacio e pepe), so it is not halal.

The cacio e pepe and the all’assassina are the two dishes the restaurant is known for. Order one of each if you are two people.

If you go in with a plan (weekday lunch, early arrival), most diners say yes. Going in blind on a Saturday night is how people end up disappointed.

The restaurant is owned by Aaron Yeunh, and the kitchen is led by Chef Danny Ng, formerly head chef at Bar Cicheti.

Scarpetta Reviews

The overall verdict is warm, with honest caveats. People love the chew of the handmade pasta, the bold flavours, and the feeling of getting fine-dining quality at cafe prices. The staff get praised a lot too, friendly and quick even when the room is packed.

The complaints are fair. The queue is the big one, and some visitors feel the wait outlasts the meal. A few dishes split opinion: the cacio e pepe can taste too peppery for some, the pasta runs firmer than the average diner expects, and the toasts have arrived cold for a few reviewers. The room is small, loud, and cramped at peak hours, and there are reports of a dining time limit when the queue is long. Most regulars still say it is worth at least one visit, planned well.

      GOOD  
   Based on 962 reviews 
    
 
 
 
   
 
 
       Posted on Google  
   
   Dat Le 
 
 
 
 Trustindex verifies that the original source of the review is Google. Bone marrow and All’Assassina were amazing!?
  
 
      Posted on Google  
   
   Ali Santo 
 
 
 
 Trustindex verifies that the original source of the review is Google. Foods are delicious. No reservation. Service is fast and excelllent.
  
 
      Posted on Google  
   
   Xiang Lan 
 
 
 
 Trustindex verifies that the original source of the review is Google. Still one of the best pasta in Singapore in terms of food quality and the vibes. Third time back here ~