Bar Cicheti

Tender, slightly fatty slab of 120 days grain-fed 380g ribeye served with fresh radicchio and some microgreens. Enjoyed the meat esp with the veal jus and parsley oil on the side. Would have been better though if served a little warmer. Veggies (a lot lol) were a great addition. The crunch from fresh radicchios give a good texture

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📍 Bar Cicheti
10 Jiak Chuan Rd, Singapore 089264

#burpplesg #barcicheti

This dish is a bit flat for me with the slightly bland roasted chestnut puree filling. The brown butter sauce & pecorino is good (I rmb the taste from my previous agnolotti dish here)

Ordered as it felt to be a healthier choice (lol cause of the pesto). Happy surprise from the dried datterini hiding inside the small pile of green pasta

Ordered it again. And it remains the my fave from their pasta choices. Each agnolotti is still filled perfectly with their beef cheek marmalade. Noticed slight change on the sauce (red & marsala wine, balsamic, and parsley oil) but it still works!

Burrata served with persimmons, lime vinegar, basil oil, croutons, and sweet basil. Fresh, creamy, and refreshing, more so with its accompaniments - good taste & texture balance

Great appetizer dish, and probably my favorite from the whole dining experience

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📍 Bar Cicheti
10 Jiak Chuan Rd, Singapore 089264

#burpplesg #barcicheti

Tangles of tagliolini swathed in a moreish tomato and bisque sauce, tossed through with cherry tomatoes and sweet Argentinean red prawns. One of my favourite pastas of the meal.
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Taste: 3.5/5