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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

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Reviews

From the Burpple community

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.
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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.
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Topped with a sprinkling of pistachios and mascarpone, one nite and all thoughts of a harried day dissipate and you can’t help by just be present to savour the richness of summer.

I’ve never had a plate of pasta that’s so delicious and no, there’s no meat in it at all or seafood. Just the best bounty that Mother Nature has to offer during summer from the plant kingdom. Utterly surprised by the layers of flavour from this caponata and absolutely loved it. Hope it makes it to @barcicheti’s summer menu soon and since it’s summer all year round here, please can it stay on? Also a little tip from the Chef. Taste the pasta first on its own and then only mix in the ricotta

That’s what Chef Jason did here with this antipasti. These amazing crustaceans are not from Italy but Vietnam. When he explained to us,it made perfect sense given the logistics and flavour and honestly, if he didn’t share this nugget of information with us, we can’t tell the difference. Served with saffron aioli and some bread, it just hits the spot. Bellissimo!

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