If you can recall, Caffe Fernet was where the Cacio E Pepe trend started in Singapore. And if you’ve ever had theirs, let me tell you, Chef David Tang has taken it up another level. Although still rich, the plate of frilly Mafaldine pasta felt less heavy and seemed a touch “wetter” than its previous iteration. I also thought there was a more pronounced fragrance thanks to four kinds of pepper and extra virgin olive oil.