Monday, February 16, 2009

Twisted fork

Wafu pasta restaurants have been sprouting up all over Singapore of late - putting Japanese twists on what is essentially an Italian ingredient.

I prepared my own simple version today - essentially an alio e olio with the addition of scallions and shallots and topped with teriyaki glazed chicken and chopped chilli.

Strangely, I didn't enjoy it as much as I thought I would have. Perhaps its because I much prefer traditional sauces and ragus on my pasta... or perhaps its because I think a dish needs to have an identity to be memorable (somehow Japanese and South East Asian influences confuse rather than connect the palate).

But it was nevertheless tasty - the sweet teriyaki glaze a perfect backdrop to the heat of the chillis and the beefiness of the onions... and simple too, taking all but the time it takes to cook the pasta to prepare. And as far as quick and tasty lunches go, you won't have to twist my arm to try this one again.


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