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See what people are recommending on Burpple
Simple and delightful. The dessert wasn't too sweet, balanced with the fragrance of the coconut milk. The rest of the menu was really tempting as well. Will definitely be back to try the others.
Super value for money especially with the Burpple deal! Generous portion of beef, flamed torched to perfection, complimented by the fragrance of truffle.
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Who knew this hidden gem exists in the “middle road” of Bugis! I walked in expecting an atas experience but you would really be entering into a “teenage boy’s backyard”. Had a great experience here at @artichoke_sg I love how celebrity chef @bjornshen takes inspiration from everything he experiences and sees in his travels and dining - even when he faces criticism as to the presentation he still takes it positively and spins it around to give his food an interesting twist. And best part is the food is great!
Love to see more people taking their art seriously with a passion!
Visited Bar Cicheti with relatives from overseas recently. And because I have always trusted Chef Jason’s judgement, it was a no-brainer to leave it to him to decide what to feed our group of eight.
The four pastas cooked by the team and him were excellent, each a star in the taste department. Two were from the existing menu: the chockfull-of-seafood “Tagliolini Nero” with its blow-your-socks-off “wok hei”, and the “Taglierini” in housemade tomato sauce pimped up with chilli padi and creamy stracciatella. The other two were brand new creations to be launched to the public in the coming weeks. One I’ve named the “Uni Pasta” because its sea urchin sauce commandeered attention from the first slurp. Upping the enjoyment factor were shallot crumbs and savoury bottarga. The fourth, a “Duck Ragout Garganelli” entranced us with very tender duck meat and a sauce bright with orange notes in which the tubular pasta was simmered.
Needless to add, our meal was bookended by various delicious appetisers and desserts. Making up the former were a ball of burratina cheese on onion marmalade, fabulous melt-in-the-mouth meatballs in a tangy tomato sauce, that day’s special of batter-and-fried zucchini flowers and Chef Jason’s version of foccacia (it’s paper-thin!) with cheese.
For dessert, not only did we plunge headlong into a decadent tiramisu but were also given a sneak preview of Chef Danny’s fig tart. Accompanied by vanilla gelato, it was a hit, lasting all of maybe five seconds after I took photos of it.
Visited Bar Cicheti with relatives from overseas recently. And because I have always trusted Chef Jason’s judgement, it was a no-brainer to leave it to him to decide what to feed our group of eight.
The four pastas cooked by the team and him were excellent, each a star in the taste department. Two were from the existing menu: the chockfull-of-seafood “Tagliolini Nero” with its blow-your-socks-off “wok hei”, and the “Taglierini” in housemade tomato sauce pimped up with chilli padi and creamy stracciatella. The other two were brand new creations to be launched to the public in the coming weeks. One I’ve named the “Uni Pasta” because its sea urchin sauce commandeered attention from the first slurp. Upping the enjoyment factor were shallot crumbs and savoury bottarga. The fourth, a “Duck Ragout Garganelli” entranced us with very tender duck meat and a sauce bright with orange notes in which the tubular pasta was simmered.
Needless to add, our meal was bookended by various delicious appetisers and desserts. Making up the former were a ball of burratina cheese on onion marmalade, fabulous melt-in-the-mouth meatballs in a tangy tomato sauce, that day’s special of batter-and-fried zucchini flowers and Chef Jason’s version of foccacia (it’s paper-thin!) with cheese.
For dessert, not only did we plunge headlong into a decadent tiramisu but were also given a sneak preview of Chef Danny’s fig tart. Accompanied by vanilla gelato, it was a hit, lasting all of maybe five seconds after I took photos of it.
Gave in to temptation and ordered the yummy fragrant truffle fries for $11 nett. Ahhh I love fries! A bit pricey but that’s the price everywhere I guess?
Truffle Mushroom Bacon Farfalle (but we changed it to Tagliatelle) was creamy and generously cooked with lots of mushrooms and bacon! Tomyum Seafood had a little sour spicy kick with 2 prawns, 2 mussels and a few clams. Very filling as well.
Each dish is $17 but with BB 1 for 1, it is $17 for both! Very worth and also happy to announce that service charge & GST are already included. However, do note that Beef Ragu (a pasta dish) is not applicable under BB. Wanted to try that initially. :(
Location is a bit out of the way and it closes early at 9pm but would go back again to try other food!
