Crack Pie

$12.50 · 3 Reviews

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]

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.

Apart from the outer rim of the cookie crust pie being a bit hard, this was lovely. The almond paste filing was dense, really aromatic and rich. Plus I am a sucker for anything served with a cumulus of chantilly cream.

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