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Spaghetti Al Ragu Di Polipo

Spaghetti Al Ragu Di Polipo


For Spaghetti

  • 2 cups of Semolina flour
  • 2 organic eggs
  • 1 organic egg yolk
  • 1/2 tablespoon squid ink
  • 2 tablespoon of water
  • pinch of salt

Octopus Ragout 

  • 400 grams black ink spaghetti
  • 1 Sabahan live octopus
  • 1 clove of garlic
  • 1/2 glass of dry white wine
  • 4 tablespoon of Extra virgin olive oil (Terre Bormane)
  • pinch of chilli
  • 1 salted anchovy
  • 1/2 cup of fresh tomato sauce
  • 2 tablespoon of grape vinegar



  1. In a large mixing bowl, combine flour and salt. Use the back of your measuring cup to create a well in the centre.   
  2. In a small bowl, stir together squid ink and water until well combined. The ink may be quite thick and you want it to evenly disperse within the entire dough.
  3. Into the centre of your well, pour the eggs, egg yolk and water.
  4. Use a fork to mix until a crumbly dough forms.
  5. With clean hands, knead the dough until it becomes smooth with an elastic consistency. (roughly takes 8 minutes)



  1. Thoroughly clean and removing skin of the octopus.
  2. Boil the octopus until it becomes soft, drain and chopped into pieces.
  3. In a pan with heated oil, sauté diced garlic, anchovy, chilli and octopus.
  4. Cook for 8-10 minutes, add in white wine and continue to cook until the wine has reduced.
  5. Add in tomato sauce, let the sauce thicken before adding in vinegar.

To Assemble 

  1. Cook pasta in boiling water and drain.
  2. Add all the other components on the plate as desired.

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Lobby Level

Operating Hours

6pm - 10.30pm

Dress Code

Casual (swimwear is not permitted)

Smoking Policy

Smoking is permitted only in the open terrace.