Mee Atjeh and Nasi Goreng

We were not joking about our food being homecooked, and Mee Atjeh is the very symbol of this at Pinto. It is the recipe of our founder's mother, originally from Aceh Sumatra, and this beloved Acehnese specialty is taken to the next level at our cafe. 

Firstly, the sauce - it is made from a concoction of peanuts, chillies, herbs and spices - giving the dish a hint of spiciness which retains all its unique flavours. Next, the noodles itself is made on the premises, fresh with no preservatives and no colouring to bring out the homemade goodness of the sauce. The dish is then prepared by adding the sauce to our special broth designed especially for your choice of accompaniment - Vegetarian, Shrimp or Beef - and then topped off with spring onions and chinese parsley. All our Mee Atjeh are served with our Emping Melinjo - crackers that are brought in specially from Aceh - the perfect accompaniment to this meal. 

 

Our Nasi Goreng is made with the same special sauce - and we add absolutely no artificial flavour enhancers to our fried rice. Trust us, it makes a big difference. 

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Pasta

Pasta Aglio Olio

Only four ingredients make up our core Aglio Olio base - extra virgin olive oil, crushed garlic, chilli flakes and finely chopped English parsley. We add some carrots, button mushrooms and your choice of Shrimp or Beef Bacon to add some body. The exquisite taste is in its simplicity itself. No fuss, no muss. Our Aglio Olio just as we enjoy it.

 

Pasta with Roasted Cherry Tomatoes Sauce

Again, simplicity reigns here. The sauce begins its journey in the oven, where we roast a bunch of sweet cherry tomatoes with garlic still in its skin, and throw in some herbs over it. We serve this delicious sauce on a bed of spaghetti topped with parmesan bits, again with your choice of shrimp or beef bacon. Or keep it simple and go vegetarian. This is suitable for kids.

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