Bar Cicheti

A Keong Saik Delight Of Flavour And Exploration

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Bar Cicheti, Singapore’s first homegrown pasta and wine bar, is the brainchild of restaurateur Liling Ong that is fashioned after the back alley bàcaris of Venice. In the kitchen, co-owner and cousin, chef Lim Yew Aun and his all Singaporean team present a confidently curated menu of handmade fresh pastas that are both bold in flavour and traditional in execution; matched with a carefully curated, everchanging global wine list where sommelier partner Ronald Kamiyama brings the adventurous and unexpected to the fore, including a number of biodynamic, organic and sustainably farmed labels. A gutsy perspective on wines, a Singaporean palate with the right hit of spice, and a passion for creating extraordinary experiences; like the tradition of a daily Italian meal it honours, Bar Cicheti is the sum of all the best parts.

Complementing the current menu, spring brings its sweet, hearty harvests to the plates of Bar Cicheti, and the menu is a tribute to all three partners’ love for springtime in Italy: who have worked collectively to design a focused list that evoked their personal favourite memories, from driving through the hills of Tuscany to the seaside sunsets in Sicily.

“There’s no better time to eat and drink your way through Italy than the onset of Spring. Chef Aun’s rich, comforting dishes give way to fresher, brighter tastes that celebrate the Spring bounty, while Ronald’s new floral-forward wine selections are delicious on their own, and each with a lovely story to tell, but are just perfect with our pastas,” says Liling.