I walked past Bar Cicheti along Jiak Chuan Road one evening after attending a work event, and my friend was the one who insisted I go in to take a name card after we’d glanced through the menu.
A few months went by before I had the chance to return and try the food, but all that while, I’d heard raving reviews about their homemade pasta.
What really drew me was the cosy and warm ambience, framed by a high arch of lights that greet you as you enter Bar Cicheti. It takes centre stage to the dining area and makes the entire establishment that much more intimate.
Get your greens in this alternative way, with Salvia Fritta (S$8), which is essentially deep-fried sage leaves lightly dusted with Maldon salt. These were similar to thin crisps and had very little taste, to be honest.
But regardless, as a small snack before our meal, this was pleasant and satisfying.
I also tried some items from their seasonal Spring menu, in which Asparago (S$15) was a shining ingredient. It featured grilled asparagus, herb butter, ricotta cream and ricotta salata to serve as a starter with plenty of textural diversity.
The asparagus spears were incredibly