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10 Jiak Chuan Road
Singapore 089264

(open in Google Maps)


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

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

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

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

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


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From the Burpple community

Came here for my birthday celebration in March and wow was so hyped because of all the reviews I heard... my little sister ordered the Bolognese and honestly even I was shook I had around 5 different people replying to my Insta story saying they could cook something similar to this lmfao

this was 20 bucks? Or so? Can’t remember was the small portion get the large if you want to be full....... but yeah was really underwhelming. service was meh too bought a cake from Olivia nearby before they changed the recipe (you’d know how fast it melt) asked the service staff if we could eat there (Ofc it’s okay for her to refuse because outside food policy) but she said we could ONLY if we purchased another dessert damn.... son... our bill was already 400$ there about. From a CRM perspective would totally have let the customer have the cake in the resraurant.

But taste is really average. And for the price.... La Nonna hands down anyday.

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Paccheri - named just like me, and a surprise delivery on my birthday. Beef ragu is one of my favourite classics and its clearly mastered here with the slow braised sauce and cheese! They pivoted well to this wfh, sharing their spotify playlist alongside this box of pasta - an essential part of the pasta experience.

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


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.


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


Anyone here a fan of squid ink pasta? Check out Bar Cicheti’s Tagliolini Nero ($22/35++). Every mouthful is literally a sea of flavours as this dish is all things seafood.

Fresh squid ink taglioni is cooked al dente and there are strong hints of squid ink in the pasta. As you can see, there’s a luscious amount of Japanese uni, Hokkaido scallops and baby squid from our neighbouring waters. And not forgetting the very satisfying seafood bisque reduction.

How can any seafood lover say no to this umami-packed dish? You see the clear, briny seafood bisque reduction elevates the umami flavour. Using fresh seafood is key in making any seafood dish taste good. The uni was soft and creamy, scallops were bouncy and juicy, and the baby squid was firm and chewy.

To me, this was the kind of pasta I wouldn’t mind having every day. Cicheti’s pastas are a perfect example of simplicity at its finest.

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