Bar Cicheti

620 Wishlisted
~$40/pax
What We Love
  • Great natural wine selection
  • Intimate counter seats, romantic ambience
  • A special occasion date night over good pasta and wine
  • Tagliolini Nero, Foccacia, Fried Sage Leaves, Cacio e Pepe

10 Jiak Chuan Road
Singapore 089264

(open in Google Maps)

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

Thursday:
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

Shop vouchers

Enjoy dining without burning a hole in your pocket, no membership required

Reviews

From the Burpple community

Tangles of tagliolini swathed in a moreish tomato and bisque sauce, tossed through with cherry tomatoes and sweet Argentinean red prawns. One of my favourite pastas of the meal.
-
Taste: 3.5/5

1 Like

Simple, straightforward and delicious – 120 days grain-fed ribeye cooked to a rosy pink medium-rare with a beautiful sear on the outside. The meat is simply garnished with microgreens, balsamic reduction, and a pinch of Parmigiano shavings.
-
Taste: 3.5/5

1 Like

My first time trying octopus ragu, and it is most intriguing. The sauce is enriched with Nduja and bone marrow, but the distinctly fishy taste of the octopus shines through pleasantly. Barley-esque pearls of fregola pasta combined with the ragu bring to mind a risotto’s creamy, velvety texture, whilst chilli oil and chives add subtle heat and a delicate onion aftertaste respectively.
-
Taste: 3.5/5

1 Like

Its gleaming pearlescence a siren beacon to our eyes, the ivory orb of cheese burst open with the gentlest prick of the knife, unleashing a torrent of creaminess which we lathered onto Altamura bread and accompanied with the sweetest of San Marzano tomatoes.
-
Taste: 4/5

1 Like

A decent rendition of one of my favourite pastas, this version sees tangles of bucatini pasta swathed in an emulsion of 12 month aged Parmigiano, lemon and Sarawak black pepper. Rich though it was, I almost felt it could have been cheesier.
-
Taste: 3/5

Sweet and succulent clams swimming in a savoury sauce of its own juices, extra virgin olive oil, chilli flakes and white wine, a classic combo that's just begging to have a piece of bread to mop it up with.
-
Taste: 3.5/5

1 Like
ADVERTISE WITH US