top of page


I've been having these in Singapore, usually served as appetisers at Japanese restaurants/omakase where they top the cold pasta off with uni/cavier. But these normally costs a fortune at the restaurants probably due to the high-ses ingredients. And an unpopular opinion but what's the big deal with uni?!?! I don't particularly enjoy the taste nor the texture. I DON'T GEDDIT.

Anyway, I got really inspired and decided to try a mid-ses version that uses truffle oil and ebiko/tobiko (prawn/fish roe which you can find them in your asian supermarkets, mine was frozen. I would have loved to use Ikura if I have them available here! ). This pasta, as an appetiser, is intended to be light, refreshing and tangy. Hence, also a smaller portion of pasta is used. Please increase the portions accordingly if you would like a larger serving, and to be honest I could easily have this as a main.

I was super proud of this and really enjoyed it because I did this on a whim and it turned out really well, and also this is a different take on the usual pasta with it being lighter. Obviously, once again not exact measurements so please taste as you go.

Also, I really recommend thinner pasta, like capellini/angel hair/spaghettini for best bite and flavour. Spaghettini is NOT Spaghetti, it's a thinner version of its brother. Although we normally like it THICCCC but this is not the time for that.




Serves: 2 portion of appetiser

115g Spaghettini or Angel Hair Pasta

120g shiitake/cremini mushrooms, very finely diced (almost minced-like)

A tsp of balsamic vinegar

2 tbsp truffle oil

1 tsp white/sherry vinegar

Tobiko/ebiko or whatever roe/caviar

1 tbsp pasta water

Chives for garnish

Salt and black pepper to season.

  1. On medium heat, heat 1 tbsp olive oil and stir-fry mushrooms until soft. Add a tsp/drop of balsamic vinegar and season with salt and black pepper as you stir-fry. Remove from heat.

  2. In a big mixing bowl, add cooked mushrooms, truffle oil, vinegar and a pinch of salt. Stir together and set aside.

  3. Season boiling water with salt and boil pasta according to box instructions until Al-dente. Reserve 1 tbsp pasta water after cooking, for the mushroom mix.

  4. Prepare a bowl of ice water while waiting for pasta to boil. Once cooked, transfer pasta into ice water bath until pasta is chilled.

  5. Add the 1 tbsp of pasta water into the mixing bowl with the mushrooms, then toss the pasta in and mix well.

  6. Using chopsticks/carving fork, divide the pasta into two portions. Twist the pasta around the chopsticks for the cocoon shape and set it on a plate. Top the mushrooms bits on the pasta and drizzle any remaining sauce over it. Then, add the fish roe on top of the mushrooms and garnish with chives.




bottom of page