Scarpetta the pasta bar makes it easy to live up to its name—that is, to leave nothing behind

It’s somewhat a letdown, when you’ve realised that this Scarpetta isn’t an outpost of the famed New York City flagship. But give it a chance and you will be pleasantly surprised by the exceptional Italian food and hospitality this latest pasta bar has to offer.

Newly opened on 47 Amoy Street, right by Solo Ristorante, Scarpetta gets its name from the beloved Italian ritual, La Scarpetta, the act of mopping up every last drop of sauce with bread. It means to leave nothing behind—an easy task when the chef pours heart and soul into every plate.

That chef is Danny Ng, whose dishes are rooted in simple but bold, well-balanced flavours. Take the Cozze alla Marinara, where succulent blue mussels are steeped in a hearty, spicy tomato broth, and the Schiacciata, a thinner, crispier focaccia that comes with toppings like charred bone marrow and sea urchin that’s flown in twice a week.

At the heart of the menu, though, is the pasta. There’s Cacio e Pepe, a classic cheese and pepper dish with crispy guanciale thrown in, and Bolognese Ravioli, where every parcel of tender beef cheek, bone marrow and sun-dried tomato bursts with depth and richness. As its name suggests, every plate of pasta will be served with warm Schiacciata, so not a drop gets left behind.

Scarpetta is open from Monday to Saturday for lunch and dinner. The 30-seater restaurant only accepts walk-ins, with space for 16 diners to enjoy an intimate front-row experience at the Chef’s Table