The third sibling in the ever-expanding Cicheti family of Italian concepts is Caffe Cicheti, which takes over the space previously occupied by Australian brunch mainstay Fynn’s – also part of the same group. While its dishes are recognisably Italian, most of Caffe Cicheti’s flavours are tuned to local palates. This means a slight shift from the sometimes bracing acidity and austerity of Italian food, plus a sprinkling of unorthodox ingredients.
Highlights include crisp-outside, fluffy-inside gnocchi in mushroom veloute, and Iberico pork rack dry-rubbed with the house’s five-spice mix and fermented garlic, and cooked to a juicy medium. Be sure to give the wine programme a whirl, too. The list features many natural and left-field vinos that pair fantastically with the unfussy food. #B1-21 South Beach Tower
COMING FULL CIRCLE
DHM Group founder Olivier Bendel started his career with mussels – at France’s first moules-frites chain concept, where he developed 250 mussel recipes over 10 years. Now, Bendel’s going “back to mussels” with BTM Mussels & Bar, which offers the bivalves in seven variants, including a classic white winebutter sauce and a Thai-inspired combination with chilli, kaffir lime leaf, lemongrass and coconut milk. 5 Duxton Hill
WE’VE GOT GUESTS
The Michelin stars continue to shine on Resorts World Sentosa’s guest chef series, Curate. From Feb 25 to 29, Chef Eric Raty of Hong Kong’s two Michelin-starred Arbor is running the kitchens. The Finnish chef will be showcasing a mix of seasonal and signature dishes. All feature strong Japanese influences – like a spring dish of white asparagus with shirako (milt) bechamel, lemon coulis, and white miso hollandaise. #01-231 & 232 The Forum, 26 Sentosa Gateway
BACK TO BASICS
F&B veteran Otto Weibel’s latest project is Black Marble, a steak and grill concept. While you can expect a repertoire of perennial favourites, including mushroom soup with black truffles and Valrhona chocolate cake, the steaks are the stars here. We’re cutting into the A4 Kagoshima wagyu sirloin and a hefty 45 days Dry-aged Bone-in Ribeye. #02-01 Raffles Holland V Mall.
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