Reviews for Tipo Strada Wheelock

Lily Ang

December 31, 2025

4

The server, Estelle, is very attentive. The food is great and wonderful. The manager, Zack, is good in great service too. Overall experience is wonderful! Will come again for great value and great food

Jessie

December 31, 2025

5

we had the chicken pesto and chilli crab pasta. pretty worth it for the price! amelia, shauna and azfar were really polite and friendly! would maybe perhaps come back

Brandon Yeow

December 31, 2025

5

What I would give to have more than 5 stars for the service staff! Such high praise is reserved only for those extra-special places. Dine among a jolly crowd of smiley waiters/waitresses who are perhaps the most pleasantly friendly company I've seen of a restaurant. Highly recommended to place on your bucket list for a quietly refreshing experience. Prices are absolutely considered reasonable for the area and even more worth it for the exceptional quality of the food. Perfect for pasta lovers, serving dishes cooked to perfection with a selection of 3 unique, seasoning-infused types showcasing interesting pasta variants not as commonly found in Singapore. I was absolutely blown away by the quality of the food, service and the atmosphere. A perfect little place for any occasion. All compliments to the staff at this outlet who made this dinner so unbeatably and thoroughly satisfying. It's an experience hard to put in words; when everyone is so collectively eager and warm, the atmosphere lifts into something spectacular. I implore all future patrons: please don't be mean to them and disrupt the peaceful joy this place maintains.

Ta Zhi Ong

December 31, 2025

5

Great pasta overall. Love the Crab meat pasta the most. Also took interest in the chocolate chip cookie, which is a tad too sweet given the chocolate is already sweet enough but yummy regardless. Definitely worth returning

Annie Lee

December 31, 2025

5

Tried Tipo tiramisu that was recommended by staff Vik. One of the best versions I have tasted. Fluffy sponge fingers soaked in espresso, with mascarpone cheese mousse that was not cloying, topped with generous sprinkling of cocoa powder. Kudos to Chef Hillman ❤️