The couple launched Dirty Pasta from Goh's parents' Bukit Batok HDB flat after he left the demanding fine dining industry due to burnout. Customers collect orders through Grab or directly via the flat's window, choosing from dishes such as Tiger Prawn Aglio Olio and fried chicken burgers on glazed doughnuts. Australian grain-fed striploin pasta is specifically packaged with resting jus to prevent overcooking during delivery. Although physical ailments like back pain have resurfaced, the family plans to eventually transition the home setup into a standalone brick-and-mortar restaurant.
Key points
The home enterprise provides the former restaurant chef with a more sustainable lifestyle…: The home enterprise provides the former restaurant chef with a more sustainable lifestyle to raise his two young daughters.
Family members actively divide operational tasks, from managing corporate branding to ass…: Family members actively divide operational tasks, from managing corporate branding to assisting with customer meal pickups at the flat.
The founders intend to scale beyond their residential kitchen into a dedicated commercial…: The founders intend to scale beyond their residential kitchen into a dedicated commercial venue with hired personnel.
Sources checked by our analysis pipeline: 1
Run by a former fine dining chef and his wife, Dirty Pasta serves restaurant-style pasta and burgers from their HDB kitchen window.
There’s no hip shopfront at Dirty Pasta. Instead, customers pick up their orders of restaurant-style pasta and quirky doughnut burgers through the kitchen window of a first-floor Bukit Batok HDB flat.
Behind the stove is former fine-dining chef Clement Goh, 33, who runs the home-based business with his wife, Shaf, 30. Their menu stars hearty pasta dishes topped with everything from tiger prawns to Australian striploin, with prices starting at S$14.90 and going up to S$25.90.
Goh handles the cooking full-time, while Shaf, who works at a local fashion brand, oversees the branding. They have two daughters, aged six months and two years.
After almost a decade in restaurant kitchens, including Michelin-starred establishments, Clement Goh quit the industry at 26 due to burnout.
He spent nearly four years in corporate food sales before finding his way back to the stove – this time, at his parents’ HDB flat.
Dirty Pasta started when Goh, who cooked pasta for his…
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