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I have to commend @ronaldkamiyama ‘s stellar wine program at Bar Cicheti. Besides keeping us well-hydrated with libation between courses, he was a warm and effusive host as well, patiently explaining each well-thought out wine and food pairing to us. The coup de grace was the surprise bottle of “a hum” from the Yamamashi region of Japan – a really unique medium-bodied orange wine that spoke of its terroir, with lovely hints of citrus and the subtlest whiff of oak. Marvelous.

<< Invited Tasting >>

Taste: 4/5

Classic bistrot décor (with French music in the background) and classic bistrot food - nothing particularly innovative (so, for instance, no sweetbread or rabbit), just well-executed traditional brasserie dishes. We had the escargots, foie gras poêlé, salade de crabe, entrecôte grillée, confit de canard, and tarte fine aux poires, and they’re all yummy. Reasonable pricing; the set lunch represents great value. Decent wine list, friendly service, so we will certainly go back.

Classic bistrot décor (with French music in the background) and classic bistrot food - nothing particularly innovative (so, for instance, no sweetbread or rabbit), just well-executed traditional brasserie dishes. We had the escargots, foie gras poêlé, salade de crabe, entrecôte grillée, confit de canard, and tarte fine aux poires, and they’re all yummy. Reasonable pricing; the set lunch represents great value. Decent wine list, friendly service, so we will certainly go back.

Classic bistrot décor (with French music in the background) and classic bistrot food - nothing particularly innovative (so, for instance, no sweetbread or rabbit), just well-executed traditional brasserie dishes. We had the escargots, foie gras poêlé, salade de crabe, entrecôte grillée, confit de canard, and tarte fine aux poires, and they’re all yummy. Reasonable pricing; the set lunch represents great value. Decent wine list, friendly service, so we will certainly go back.

Classic bistrot décor (with French music in the background) and classic bistrot food - nothing particularly innovative (so, for instance, no sweetbread or rabbit), just well-executed traditional brasserie dishes. We had the escargots, foie gras poêlé, salade de crabe, entrecôte grillée, confit de canard, and tarte fine aux poires, and they’re all yummy. Reasonable pricing; the set lunch represents great value. Decent wine list, friendly service, so we will certainly go back.

Classic bistrot décor (with French music in the background) and classic bistrot food - nothing particularly innovative (so, for instance, no sweetbread or rabbit), just well-executed traditional brasserie dishes. We had the escargots, foie gras poêlé, salade de crabe, entrecôte grillée, confit de canard, and tarte fine aux poires, and they’re all yummy. Reasonable pricing; the set lunch represents great value. Decent wine list, friendly service, so we will certainly go back.

Classic bistrot décor (with French music in the background) and classic bistrot food - nothing particularly innovative (so, for instance, no sweetbread or rabbit), just well-executed traditional brasserie dishes. We had the escargots, foie gras poêlé, salade de crabe, entrecôte grillée, confit de canard, and tarte fine aux poires, and they’re all yummy. Reasonable pricing; the set lunch represents great value. Decent wine list, friendly service, so we will certainly go back.

Tossed in an aglio olio and bisque sauce, the Fusilli Nero boasted a robust crustacean flavour, especially so with lump crab and specks of uni mixed through the pasta. The spicy anchovy crumbs sprinkled on top were an addictively welcome crunchy touch.

<< Invited Tasting >>

Taste: 3.5/5

PRICE: Hitsumabushi Medium $26.80++

QUEUE TIME: 7 minutes on a weekday at 6.20pm

NOTES:
- So incredibly good
- Enjoyed all the 4 recommended ways of eating the Hitsumabushi set
- Food was served really fast
- Tables are very close to each other; you can listen to your neighbouring diners' conversations
- Cold barley tea is served FOC
- Not recommended to sit at the counter where the action is unless you don't mind looking at half dead eels wriggling around on skewers and struggling for life on the grill WHILE you eat their friends

WILL WE RETURN? Yes cos best grilled eel we ever had in SG. Will order the same set too cos it's fun eating it in various ways

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#singapore #igsg #sgig #lifestyle #instagood #sgfoodie #explore #instadaily #instafood #foodporn #foodgasm #travel #exploresg #travelgram #onthetable #sgeats #burpple #sgcafe #sgcafehop #8dayseat #sgrestaurant #sgbrunch #sgweekend #coffee #latte #brunch #pasta #scallop

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Sophisticated and elegant, with a layered complexity of flavours, Procera Gin is made with 10 key botanicals from East Africa and West Africa.
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The bottle for Procera Gin (SGD $110 per 50cl bottle) itself is special, hand-made entirely in Nairobi, Kenya.
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The artisan craftsmen of Kitengela Hot Glass Team from Anselm Croze Studios hand-blow each glass bottle, using 100% recycled glass.
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This gin has a clear transparent colour, with a smooth balanced body. It tastes bright and refreshing, with good herbal earthy sweet flavour, and a lingering spice finish.
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The essence is derived from high-altitude African juniper / juniperus procera, grown around 1,500m above sea level or more in Kenya, whose berries are harvested every August by the Kijabe Forest Trust, then flash frozen. These are blended with a tiny batch of dried European juniper / common juniper.
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Other key African botanicals include pixie tangerine zest and dried Swahili lime from Kenya, acacia honey from Somalia, cardamom and mace from Zanzibar, pink peppercorn / baie rose (a type of berry, not pepper) from Madagascar, and coriander and orris root from Morocco.
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The final of the 10 botanicals is selim pepper / grains of selim from Sierra Leone, a spice often used as a pepper substitute, with an unusual musky, woody, and peppery spice flavour, giving this beverage its distinctive finish.
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Procera Gin
More details in profile & blog