The sexy, moody interior from the restaurant’s previous iteration has been given a facelift; the vibe is now simply red, more confectionery and cheerful by way of the bacari (ancient Venetian taverns) but still sophisticated. The rosso look prompts your appetite and provides a touch of energy. When you’re in here, you’re ready to indulge.

The new menu is split into several sections; you’ll want To Start (with the antipasti), To Slurp (the pasta, both new and classics), and To Savour (the desserts). Most of all, you’ll want To Sip the adventurous wine selection and new cocktails (curated by sommelier and managing partner Ronald Kamiyama).  

“We’ve witnessed the scene mature, along with the tastes of diners and drinkers, in the last seven years. Our renovation and rebranding efforts are not just about refreshment but about grounding ourselves back into the vibrant energy and passion that define Bar Cicheti,” says Liling Ong, founder and director of The Cicheti Group.

We started with a cocktail:

Ling’s Highball (S$22) is a welcoming blend of tequila, lime juice, tabasco, Himalayan sea salt, soda, honey and peppercorn, and is a tribute to the lady boss, who is all levels of spiciness and sparkle. 

This is a versatile drink to start with the voluminous Burratina ($28, watercress, marinated cherries, raspberry vinaigrette and reduction sourdough) or the classic Fried Sage ($12), which is still individually fried and crunchy as a punchline.

The Zuppa di Cozze Vongole ($28) required next level pairing with wine.

Ah, the wine program. Somm Ronald’s unique take is to favour off-the-beaten-path regions, lesser-known varietals and different vinification techniques – all noted for being sustainably sourced, biodynamic and organically farmed labels. You’ll find traditional old-world wines and bottles by a new generation of groundbreaking vignerons, plus a trove of obscure varietals from emerging regions.

This fifth-generation winery lies in the heart of Valdobbiadene, Italy, and is now run by the Zago family.

This Ca’Ca’ dei Zago natural Prosecco is made using the Champagne method or Metodo Classico (where secondary fermentation happens inside the bottle and is aged on its lees), so you can expect elevated flavours and complexity.

Fun Fact: It’s important to note that this natural Prosecco, while crafted using the Champagne method, remains a Prosecco. This sets it apart from Franciacorta, which is a sparkling wine that must come from the Lombardy area.

Dosage zero? My Hero.

Grigio means grey, by the way.

Maloof, a husband-and-wife winery team based in Forest Grove, Oregon, has given us a red-hued, skin contact Pinot Grigio. The acidity of this Rouge de Gris goes nicely with a fresh red tomato sauce pasta like the Calamarata Arrabiata ($30) or the Bucatini con Gamberi ($32).

Skin contact? She’s all that.

And this Jérôme Arnoux chardonnay from Jura pairs well with most of BC’s offerings.

Other dishes to sample include the Smoked Rigatoni Cacio e Pepe and the Spaghettini al Nero di Seppia — an unbeatable squid ink aglio olio with chargrilled baby squids. You want to see more food photos? Go take the pictures yourself!

This is the most unexpected offering of the day: a Dutch liqueur.

The Muyu Chinotto Nero is a modern liqueur that’s zesty with notes of cinchona, oak moss, sweet oranges and the bitter Chinotto oranges used to flavour cocktails like Campari. It works as a delicious digestif on its own. I do recommend you have it with the Crostata ($20), with Sicilian pistachio cream, pistachio praline, Chantilly and sea salt.

Like Peaky Blinders and Pet Shop Boys, I’ve loved Cicheti since Day One (that fried sage has been on my mind for seven years). The revamp allows them to extend what they do best and hopefully attract a new generation of food and wine lovers who are still unaware of how good their pasta and wines are. 

And if you need more convincing, they offer a three-course set lunch for just $38 — a steal by any measure. There, I’ve said it, acqua in bocca!

Bar Cicheti, 10 Jiak Chuan Road.

Tel: 6789-9801

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