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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