Cicheti

Another one of their signature dishes was the 𝐖𝐡𝐨𝐥𝐞 𝐖𝐡𝐞𝐚𝐭 𝐒𝐭𝐫𝐚𝐜𝐜𝐢 ($28). The sauce consisted of a delightful mix of prawns, n’duja and red wine and was absolutely yummy.

We had the 𝐁𝐮𝐫𝐫𝐚𝐭𝐢𝐧𝐚 ($24) which consisted of a ball of creamy burratina, topped with caramelized onions and pesto. Literally the perfect combination! We were so amazed at how every component of the dish melded beautifully together 🥰

We prefer to uncover hidden gems, revisit our favourites or support a F&B outlet in our wishlist after the hype has died down, which we can also avoid queuing in long lines. One such place that we have shortlisted for quite some time is Cicheti and the perfect opportunity arises for a New Year Day’s dinner at their Kandahar Street restaurant.

As there were only both of us, we got one of their wood-fired Neapolitan pizzas, a pasta and dessert to share. Pictured is the Salsiccia ($15) with a tomato sauce base and topped with mozzarella cheese, fennel pork sausage, red onion, scallion and chilli. The perfect balance of tangy, sweet, savoury and spice for this pizza makes it an excellent choice, added with the visually appealing “leopard spots” of the pizza blisters. For the pasta, we got the Whole Wheat Stracci ($28) which has made numerous rounds on Instagram for the homemade pappardelle cooked with prawns, n’duja pork, red wine, garlic and scallion. We ended the meal with the Crack Pie ($12.50), paying homage to Christina Tosi’s creation for the Momofuku Milk Bar.
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✨ Cicheti
📍 52 Kandahar Street, Singapore 198901
🛵 https://oddle.cicheti.com/en_SG/
🍴 [Self Funded]

Eggplant and pizza are surprisingly matching! The crust is abit salty for me through.

I remember watching the Christina Tosi episode on Chefs Table. She shared the story of how she created the eponymous Crack Pie out of desperation, with almost nothing left in her kitchen. However, this dessert I had was neither awe-inspiring nor remarkably delicious. A visit to Milk Bar is imperative.

I remember being impressed because the squid ink flavour really came through. More often than not, squid ink is a connotation of colour rather than taste. In this dish, I could really taste the slight squidy taste in the pasta, which went very well with the crab meat. The tomatoes were probably added for colour, but I wished they had used chillies or something.