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10 Jiak Chuan Road
Singapore 089264

(open in Google Maps)

Tuesday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Wednesday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Thursday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Friday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Saturday:
11:00am - 03:00pm
06:00pm - 10:00pm

Sunday:
Closed

Monday:
Closed

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Reviews

From the Burpple community

The freshly handmade pasta here is amazing, none more so than the squid ink tagliolini, cooked to a perfect al-dente and served soaking in the briny richness of a bisque reduction. With top shelf Hokkaido scallops, Indonesian squid and Japanese uni gracing the pasta, this is definitely one to order for seafood lovers. Go for the large serving as you’ll definitely want more.

Taste: 4/5

2 Likes

M E D I A P R E V I E W
The event sells out in a flash. Yes, even the third date that was added after the initial two were filled, had all its slots taken up faster than a strand of pasta can be slurped.

Is it surprising though? I think not.

This is after all, the first 4-hands by the home-grown, much-loved Cicheti group that comprises of @cichetirestaurant, @barcicheti @caffecicheti restaurants. And the other pair of hands getting in on the action belongs to none other than Chef Yum Hwa of @benfatto_95, the private dining chef who has an almost-unhealthy obsession (but I applaud him for it!) for traditional Italian pasta.

Their menu is collaborative in the truest form, with every one of Chef Yum Hwa’s fresh hand-made pastas cooked by Chef-owner @limyewaun and Team Bar Cicheti in a different lip-smacking sauce to accentuate the uniqueness of each. To top it off, the overarching theme of this pop-up is minimal waste which means they have pushed themselves to think out of the box in mining the possibilities from each ingredient. The truth is, I would not have noticed the theme if it weren’t for it being highlighted by PR extraordinaire @bydanieleng because I did not feel the dishes were in any way forced or “out there”. Nor was the tastiness compromised. On the contrary, I was intrigued by how incredibly delicious and new a couple of their ideas were. Most notably, the second pasta, the Tajarin - its hand-cut strands glistening in a sauce of butter and drippings from the ossobucco (due to appear in the fourth course), and the deconstructed Bread And Butter Pudding by new-ish Group Sous Chef @dylancheong_. This dessert is an almost-misnomer as the lemon, truffle milkshake and upcycled crunchy bits of potato in there were too much of a delightful distraction.
To complement the courses served in order from the lightest in flavour to the heaviest, co-owner and sommelier @ronaldkamiyama has curated a few extremely small batch wines. Therefore, due to the limited quantity, do note a couple of the wines at the media preview (and therefore, my video) are stand-ins.
Last but not least, can I just say the complimentary housemade bread by @barcicheti is TO DIE FOR?! Apparently, having a carb-laden meal could not stop me and my dining companions from emptying the bread basket twice.

2 Likes

Take a seat at the counter and admire the extravagant arches and elegant details at this snazzy restaurant off Neil Road. You’re here for a pasta feast, starting with the Tagliolini Nero ($35) with uni, scallop and squid in an umami seafood reduction. Also share the tomato-based Taglierini ($32) with creamy stracciatella and chili padi that provides a nice kick. The Cacio e Pepe ($29) may look simple, but doesn’t fail to satisfy. Finish with their 72% Venezuela Cocoa Cake ($12.50) lightly seasoned with pink sea salt and served with vanilla gelato.
Photo by Burppler Fiona Ting

6 Likes

What a sea of flavours. Squid ink tagliolini with uni, scallop and squid served in a seafood reduction. I absolutely enjoyed this umami packed pasta dish and I’ll be back for more! .

1 Like

Visited Bar Cicheti with relatives from overseas recently. And because I have always trusted Chef Jason’s judgement, it was a no-brainer to leave it to him to decide what to feed our group of eight.

The four pastas cooked by the team and him were excellent, each a star in the taste department. Two were from the existing menu: the chockfull-of-seafood “Tagliolini Nero” with its blow-your-socks-off “wok hei”, and the “Taglierini” in housemade tomato sauce pimped up with chilli padi and creamy stracciatella. The other two were brand new creations to be launched to the public in the coming weeks. One I’ve named the “Uni Pasta” because its sea urchin sauce commandeered attention from the first slurp. Upping the enjoyment factor were shallot crumbs and savoury bottarga. The fourth, a “Duck Ragout Garganelli” entranced us with very tender duck meat and a sauce bright with orange notes in which the tubular pasta was simmered.

Needless to add, our meal was bookended by various delicious appetisers and desserts. Making up the former were a ball of burratina cheese on onion marmalade, fabulous melt-in-the-mouth meatballs in a tangy tomato sauce, that day’s special of batter-and-fried zucchini flowers and Chef Jason’s version of foccacia (it’s paper-thin!) with cheese.

For dessert, not only did we plunge headlong into a decadent tiramisu but were also given a sneak preview of Chef Danny’s fig tart. Accompanied by vanilla gelato, it was a hit, lasting all of maybe five seconds after I took photos of it.

6 Likes

Not bad, fragrant. But i think my expectations were too high, I was underwhelmed in the end.

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