Manjare

Manjare

Featuring South Union Park, Aura, Pastaria Abate (Tanjong Pagar), NJ Relish, Ah Bong's Italian (Tan Quee Lan), Salted & Hung, Atmastel, Caffe Fernet, The Chop House (VivoCity), Bar Cicheti
Jason Wong
Jason Wong

I’m happy to report that the pasta at Cicheti’s latest outpost at South Beach is just as good as ever. The unctuous mushroom veloute festooned with forest mushrooms is richly umami, especially when layered with the sharp tang of shaved parmigiana, but it’s the perfectly pillowy gnocchi with the crisp exterior that really impressed us.

Taste: 4/5

2 Likes

The pièce de résistance at Bjorn Shen’s upcoming @smalls_sg omakase($500++/4 pax) is not a pizza per se. This bad boy banh mi sees the signature pizza base in sandwich form, fully loaded with kurobuta pork chop, mortadella, unctuous pate mayo, a shitload of pickles, herbs and greens, and the secret ingredient which makes a banh mi taste like a banh mi – Maggi sauce. Each bite is a guaranteed flavour and textural beast. Completely worth the visit just for this dope ass super sub. Very nais.

<< Invited tasting >>

Taste: 4.5/5

3 Likes

No biggie @smalls_sg is just opening its doors next month and Bjorn Shen will be personally dishing out his killer Neapolitan-style pizzas to no doubt very eager punters.

His omakase-style dinner will feature oft-times nostalgia-fueled twists on Italian dishes, such as this gorgeous Pizza Vongole inspired by his first job cooking pasta at a cafe in Tanglin Mall.

Loaded with succulent Sunset Clams from Lombok sauteed with butter, garlic and white wine, heirloom yellow tomatoes, samphire and cow's milk mozzarella as well as Pecorino, this moist cheese pie will make you weak in the knees. It’s finished with a fragrant spring onion oil that adds an extra punch of umami.

Online reservations at smalls.at.me will open up to the public on 24th January so watch their Instagram for the drop and be quick, because this hole-in-the-wall eatery only seats 4 and will be hosting only 1 session(for now) each on Fridays, Saturdays and Sundays.

<< Invited tasting >>

1 Like

I was the exception in my opinion of this snack at soon-to-be-opened Small’s, because while the flavour of the rich alfredo-esqu sauce brought me back to my childhood, I found the abalone mushroom gnudis a little too smooth and mushy for my liking. I think what was needed was something extra that provided a contrast in texture.

Taste: 3/5

2 Likes

Who could resist the perfectly bubbled and charred crust of this slightly chewy pizza, slathered with verdantly sweet tomato, sinfully creamy stracciatella cheese and folds of meaty prosciutto, all spiked with a mellifluous fig vincotto whose sweetness lifts the flavours of this gorgeous pie. If you don’t try the pizza at Amò, you haven’t been there.

Taste: 3.5/5

1 Like

If there’s one thing you have to order here, it’s not the pizza or pasta, it’s these mindblowingly good sugar-powdered, pillowy dough fritters with a moreish ricotta cheese filling. That light-as-air moscato sabayon dip takes it from good to great.

Taste: 4/5

5 Likes

The uniquely shaped Cassarecce from Sicily are short twists of pasta, and here in this dish, stained a vibrant yellow from saffron. Seasoned with grated cheese, black pepper and strips of guanciale, it tasted like an eggless carbonara. Enjoyable, if a little one-dimensional.

Taste: 3/5

2 Likes

Don’t overlook this gem on the menu because of its admittedly pedestrian description – the anchovy sauce is dynamite. Reading like an elevated Caesar salad sans the eggs, the bundles of lettuce are smothered in squiggles of uber umami anchovy sauce and sprinkles of pancetta, providing a winning combination of juicy crunch, saltiness and an unctuous richness.

Taste: 3.5/5

If you’re feeling indulgent, start your meal at Amó with this beautiful little appetiser of pan-seared zucchini flowers stuffed with mortadella and served with crushed pistachios, fragrant pistachio cream and a generous drizzle of lemon honey.

Taste: 3.5/5

I’m really impressed by chef @limyewaun ‘s ability to whip up such a simple yet spectacular encore at a moments notice, in no small part due to our clamouring for more of his amazing pasta. Taking inspiration from his Thai and Malaysian roots, a handful of garlic, chilli, minced anchovy, parsley and a dash of fish sauce as well as a ladle of pasta water went into the pan, and through some alchemical process transformed into a most fiery, fantastic dressing for the spaghetti. The crunchy, salty pangritata on top that’s proven to be a recurring theme here is the perfect garnish for this dish too.

<< Invited Tasting >>

Taste: 4/5

2 Likes

Bar Cicheti’s Spring menu introduces new seasonal dishes, including the likes of one Jalapeno Pesto Spaghetti which we are enamoured with. The jalapeno pesto resonates on your palate in multiple stages and layers, with the burning tingle of the pepper intertwined with a hint of nuttiness and the sharpness of cheese. Even more flavour is piled on with a finishing of grated ricotta salata, muddled pistachio and pine nuts.

<< Invited Tasting >>

Taste: 4/5

5 Likes

Bashfully hiding within these petit parcels is a ten-hour braised grass-fed beef cheek that practically melts in the mouth. Simply sauced with butter and beef jus, the fresh, handmade pasta and its well-cooked stuffing are allowed to shine.

<< Invited Tasting >>

Taste: 3.5/5

5 Likes

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