While the name is a nod to the essential ingredients in Italian cookery, this Singaporean based brand provides an Asian twist on pizza and pasta that works surprisingly well, even for Italian cuisine purists like myself. The chef is happy to add a little (or a lot of spice,) or you can get chilli padi served on the side. The menu is sleek and black, filled with attractive photos presenting pasta divided into categories, starting with Alio Olio, a simple base of garlic and oil with a choice of toppings that includes chicken, seafood and salami. I opt for vegetables which transpires as a simple and enjoyable dish with thick, al dente spaghetti stands, loaded with plenty of broccoli, parsley, tomato and red pepper. Alternatives include pasta with a cream base – the bacon is very popular, or with tomato sauce made with a range of meat, vegetable or seafood.
Being a pizza fiend I am keen to try the Alio Olio version, and the chef recommends the Bacon Ham. I like the thin and crunchy base and it has just the right amount of toppings, including red pepper, black olives and pineapple. I spice it up a little with a scoop of fresh chopped chilli. A selection of western food includes Chicken Cutlet, Garlic and Herb Fried Rice, and Pan Fried Dory with Pesto, a soft and juicy fillet of fish with a homemade, buttery, mild pesto sauce, served with crunchy chips and a side salad. I finish with a lovely, bitter sweet Espresso with Ice Cream!
Well priced cocktails and music tv also make Aglio Olio a good place for a drink or two, with classic selections including Long Island, Whiskey Sour and Screw Driver. Honouring the restaurants origins I have a Singapore Sling which is heavy on the cherry and nice and strong. Non alcoholic beverages include smoothies and a refreshing chilled Lemon and Honey. \AB






















