1 year of Burpple Beyond — FREE! Simply refer 2 friends. Get your code now to start >
close

10 Jiak Chuan Road
Singapore 089264

(open in Google Maps)

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

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

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

View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE

Reviews

From the Burpple community

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.

2 Likes

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

This was a great start to the meal. Preferred it over all the pastas we ordered!

2 Likes

The most impressionable dish here at Bar Cicheti.
Simple yet executed with precision. We chose to have this variation with their handmade pasta; served with a good chewy bite, we loved how well seasoned and coated each piece was, perfumed by the occasional bite into a cracked black pepper.
Also, the only item I’ll reorder if we dined here again.

3 Likes

Simple yet executed with precision. We chose to have this variation with their handmade pasta; served with a good chewy bite, we loved how well seasoned and coated each piece was, perfumed by the occasional bite into a cracked black pepper.
Also, the only item I’ll reorder if we dined here again.

1 Like

Tucked in Singapore’s Keong Saik enclave is Bar Cicheti, a pasta and wine bar by restaurateur Liling Ong. It's considered by many to serve the best pastas.
🔸
In this dish, thick stubby tubes of Paccheri were paired with slow-braised octopus and given the Puttanesca treatment - where fresh tomatoes were simmered long and slow, then folded with fiery flavours of chilli, anchovies and capers. To finish, toaated bread were sprinkled over the dish.
🔸
[Tasting] #barcicheti #pastaperfected #foodphotography #fujifilm #burpple #eatoutsg #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #handsinframe #sgfoodblogger #vscofood #sgig #cafehoppingsg #paccheri #burpplesg #liftingnoodles #seafoodlover #noodles #sgcafe #polpo #pasta #italianfood #seafood

ADVERTISE WITH US