Scarpetta on Amoy Street brings a taste of Italy with freshly made pasta and crispy schiacciata, topped with indulgent ingredients like bone marrow and uni. While it’s not an extension of the famed New York City flagship, this intimate pasta bar surprises with exceptional Italian flavors and warm hospitality. Located at 47 Amoy Street, right next to Solo Ristorante, Scarpetta takes its name from “La Scarpetta”—the cherished Italian ritual of mopping up every last drop of sauce with bread.
At the helm is Chef Danny Ng, who crafts dishes with simple yet bold, well-balanced flavors. The menu features Cozze alla Marinara, where plump blue mussels are bathed in a hearty, spicy tomato broth, and Schiacciata, a crisp, thinner focaccia topped with charred bone marrow and fresh sea urchin flown in twice a week. The true star, however, is the pasta. From a rich Bolognese Ravioli stuffed with tender beef cheek, bone marrow, and sun-dried tomato to a classic Cacio e Pepe enhanced with crispy guanciale, every dish is designed to leave an impression.
Scarpetta embraces the spirit of its name by serving warm Schiacciata with every pasta dish, ensuring nothing goes to waste. The cozy 30-seater restaurant operates Monday to Saturday for lunch and dinner, welcoming walk-ins only. With just 16 seats at the Chef’s Table, diners can enjoy a front-row view of the culinary artistry, making each visit an intimate and immersive experience.
