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Pasta Yacoo

西餐 · ⭐ 4.3

Room 102, PastaYacoo, No. 3, Renmin Lane

Dishes

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  Traditional Meat Sauce Pasta

  Traditional meat sauce pasta is based on a specially prepared tomato sauce, enriched with sautéed minced meat and thoroughly mixed with cooked Italian pasta. The noodles absorb the rich sauce, presenting an enticing red color, with a chewy texture and aromatic meat flavor.
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  Curry Potato Cubes

  A dish made with cubed potatoes cooked in curry powder or paste, offering a rich and aromatic flavor.
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  Curry Beef Rice

  Curry beef rice is a rice dish primarily made with beef and curry. Tender, flavorful beef is mixed with rich, aromatic curry sauce and poured over steaming hot rice, creating an enticing golden-yellow color.
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  Chicken Curry Rice

  Chicken curry rice is made primarily with chicken, combined with vegetables such as potatoes and carrots, stir-fried with curry powder or curry blocks, and then mixed with cooked rice for serving.
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  Creamy Bacon Mushroom

  A creamy dish made with bacon and mushrooms simmered in a rich cream sauce, offering a luxurious blend of savory flavors.
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  Truffle Sauce Beef

  Beef slices stir-fried with truffle sauce, offering a rich aroma and tender texture.
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  Coconut Curry Chicken

  A Thai dish featuring tender chicken simmered in a rich coconut milk and curry sauce, offering a fragrant and mildly spicy flavor.
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  Satay Chicken Skewers

  Satay chicken skewers are made with chicken cut into cubes and threaded onto bamboo sticks. They are marinated in a special satay sauce and grilled to achieve a golden yellow appearance.
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  Grilled Wild Mushroom Porcini

  Grilled wild mushroom porcini with olive oil, garlic, and herbs, offering a rich, earthy flavor and tender texture.
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  Basil Chicken Pasta

  Basil chicken pasta features tender chicken, fresh basil, and pasta in a savory sauce.
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  Braised Pork Bone Tea

  Bak Kut Teh is a soup made primarily with pork bones and meat, typically using pork ribs, trotters, or spareribs, simmered with spices like star anise, cinnamon, Sichuan pepper, cardamom, and cloves. Bones are blanched to remove odor, then slow-cooked for hours to create a rich broth. Some versions add chicken or beef for enhanced flavor.

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