With such tasty noodles available in town Pasta Wafu opening adds excitement to the Sydney dining scene. But alas, they played this a little safe and this good bowl of pasta is not as exciting as expected.
Jap Spag Bol from Cho Cho San, with its firm chewy udon, spicy pork mince , spring onion and cream sauce is a go to dish in Sydney. The XO Pipi Hand Rolled Udon of the former Paper Bird was another phenomenal noodle dish. Mr Wong always has at least two noodle options available that are bound to be awesome.
With Marco Polo taking noodles from China to Italy, the combo of pasta with Asian flavours is an exciting idea and not too much of a stretch for a palate to comprehend.
Miso Fettuccini with shiso & nori took my fancy, with added parmesan ( $2 ) and bacon ( $4 ). The flavour is good and the thick cut chewy bacon adds much to this dish. Where i was let down was the soft pasta. So many Sydney restos now serve firm chewy al dente pasta, it is hard to go back to old school Australian style, soft, well done pasta.
Kirby Craig, Ume Burger, has hit so many home runs with his Jap inspired burgers I was pretty excited to go to Pasta Wafu. There are five bowls available with six add ons. A bowl is $14, $20 with the bacon and cheese I got. You could easily get to $24 for noodles in a paper bowl.
Some dancing bonito flakes or fish roe would have enticed me more. I know these options are far from popular but an exciting element would charge the menu for me.
With firmer pasta this joint will easily go from a 6.5/10 to an 8/10 . I’ll return, check some more dishes and hopefully i’ll need to update this review.
Pasta Wafu is a collaboration between Kirby Craig ( Ume Burger ), Hamish Ingham & Rebecca Lines ( Banksii ).
Pasta Wafu, ground floor, The Exchange, Darling Square, Haymarket, NSW, 2000. Open seven days, 11.30am–9pm.Here
Eatsydney 