Platypus Kitchen sounded great conceptually – serving hand-made pastas without MSG, preservatives or additives, and at affordable prices (Most cost $15-20). But the execution was flawed.
We ordered the dinner set menu which was value-for-money, at $16.90 for a soup or salad, choice of selected pastas (some requiring price top-ups), and a drink.
Our soup arrived and I tried to justify that for a soup priced at $3.90 in the ala carte menu, I should not expect much. My pumpkin soup was overly sweet and tasted off. My partner’s mushroom soup was alright.
Then, the mains. First, the pastas could do with more bite. The sauces – for my squid ink tagliolini with scallops, too acidic; for my partner’s carbonara, too runny albeit authentic enough as I did not detect any cream in it. The bay scallops in my pasta were fresh but the accompanying tomatoes were exceedingly salty (and I do mean salty, not fruity-sour). It was all quite odd-tasting.
I have to give it to them that everything tasted made from scratch, just not by the most skilled chef.
Some food make you miss the country of origin because its taste takes you back to that place. Platypus made me miss all the pastas we ate in Italy too, but only because the difference in quality was too stark.
200 Victoria Street
#03-29/29A Bugis Junction