Caffe Cicheti

Pasta is Italy’s sacred staple.From Tuscany to Sicily,Sardinia and Lombardy,the best style of pasta you’ll ever find is one that’s classically prepared—al dente,tossed in a little bit of olive oil and garnished with sprinklings of salt,basil and chili flakes.While our curious palates yearn for a variety of styles,there’s a new Italian restaurant in town that brings Italy’s coastal dishes to life without the need to be pretentious. Caffe Cicheti is The Cicheti Group’s latest addition to the portfolio (the other two being Cicheti and Bar Cicheti). Just walking towards its floor-to-ceiling windows gives a generous peek to the coastalinspired interior—the palm-printed wallpaper blends in with complementary straw accents,where an open bar exhibits large chalkboard menus behind rows and bottles of spirits and wines. It may be a long way from the Amalfi coast,but the colorful dishes from Caffe Cicheti’s kitchen (led by chef co-owner Lim Yew Aun) sets the tone for a sun-filled summer.A round of antipasti includes a stack of Sardine Frittes whose crisp skin is lightly dusted with polenta and semolina flour,and is best dipped with a little bit of fine salt.The pasta dishes are introduced in various styles,from vongole to tortiglioni to pesto,the latter tossed in a homemade blend of basil, almond and pine nuts,and sprinkled with shaved parmigiana.The main courses speak of homey traditions,such as the Cioppino that’s filled to the brim with gray prawns,flower clams,scallops and squid stewing in thick,flavorful tomato broth.