With vegetables becoming a key alternative for carbs and proteins in 2016, food trend analysts say pasta might soon be a thing of the past. We say, never.

Carrying on the tradition of quality comfort food, PerBacco prides itself in Northern Italian fare that’s “just like Nonna’s [grandmother’s] cooking.” There is pillow-soft housemade potato gnocchi in a pool of creamy gorgonzola cheese and walnuts for depth and textural contrast; lobster linguine carbonara; and classic tagliatelle with beef bolognese.

For the more carnivorous, there’s a stewed veal cheek perched on a bed of creamy mash potato, or a sizzling supersized grilled T-bone and Tomahawk steak that is best accompanied by a glass of fine wine from the restaurant’s curated 90-bottle cellar. Then, savour dessert at the bar, where the wine tasting continues with familiar and unique varieties of red and white.

Hungry yet? Reserve a table here through Chope, a real time restaurant-reservation booking platform that connects diners with its partner restaurants.

BY DANA KOH