Bar Cicheti on Jiak Chuan Road has received its first refresh in seven years. Chef-owner Lim Yew Aun and head chef Danny Ng, both from Penang, have blended classic and contemporary elements into a new pasta-centric menu. Managing partner Ronald Kamiyama offers a distinctive wine program with cultural nods inspired by films. The ambience of the space captures the warmth and charm of Italy.
To start, enjoy Insalata Della Casa (S$20), a salad of endive, raspberry, vinaigrette, candied pecans, raspberry reduction, and pistachio oil. It’s so refreshing and has many textures and flavours with every bite. The Burratina (S$28) from Puglia is served with watercress, tangy marinated cherries, raspberry vinaigrette, and reduction with sourdough. The smoked olive oil offers a layer of smokiness to the creamy cheese ball. By the way, the sourdough is addictive.
Moving on to the pasta dishes, we enjoyed the Calamarata Arrabbiata (S$30), a robust serving of calamarata pasta rather than the usual rigatoni, accompanied by creamy stracciatella cheese, arrabbiata sauce, and sweet basil.
The Angolotti (S$31) is a new spin of Bar Cicheti’s earlier dishes. Fresh egg pasta is stuffed with duck marmalade made using France’s Challans duck leg that is braised in red wine and aromatics and minced into a buttery blend. Cooked in a brown butter sauce, and served with grated parmigiano reggiano topped with sultana raisins, aged balsamic and chive oil for a robust flavour.
The Smoked Rigatoni Cacio e Pepe (S$28) is Bar Cicheti’s take on the classic Roman Cacio e Pepe. Grill charred rigatoni offers a smokey layer and an interesting texture that is cooked with butter and Sarawak black pepper and showered with pecorino romano D.o.P. and 24-month-aged parmigiana reggiano.
End the meal with the buttery tart shell that is filled with pistachio praline and pistachio crémeux made with Sicilian pistachio paste and topped with chantilly cream. The Crostata is S$20. Enjoy this with house-made vanilla ice cream and a sprinkle of sea salt. And maybe a glass of Limoncello as a digestif.
Or if you prefer get a cocktail such as the Cacio e Pepe, a Mezcal Sour spin-off is shaken with Mezcal, egg white, simple syrup, lemon juice, Sarawak black pepper, and Parmigiano Reggiano. Zero Proof collection of non-alcoholic tipples is also available.
Bar Cicheti
Address 10 Jiak Chuan Road, Singapore 089264
Opening Hours Daily 12pm – 2.30pm, 6pm – 10.30pm
Tel +65 67899801
Web https://www.barcicheti.com/
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Reservations book here
