{"id":54519,"date":"2020-03-30T07:37:36","date_gmt":"2020-03-29T23:37:36","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=54519"},"modified":"2020-03-31T18:17:28","modified_gmt":"2020-03-31T10:17:28","slug":"cicada-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2020\/03\/30\/cicada-singapore\/","title":{"rendered":"Cicada, Clarke Quay: Modern Asian Cuisine Meets Mandarin Jazz"},"content":{"rendered":"

\"\"A multi-concept dining and entertainment venue, Cicada<\/strong> recently opened its doors at Clarke Quay\u2019s Block C<\/strong>. It specialises in Modern Asian cuisine<\/strong>, cocktails, and late-night desserts.<\/p>\n

\"\"
Beer-battered white bait<\/figcaption><\/figure>\n

The beer-battered white bait<\/strong> comes with freshly shaved wasabi snow (essentially wasabi mixed with flour) and wasabi mayo dip ($12). True to its namesake, the \u201csnow\u201d melts quickly upon contact with the hot and crispy white bait. The act is rather gimmicky and the \u201csnow\u201d doesn\u2019t add much flavour. But the beer-battered white bait is not greasy and it is addictive.<\/p>\n

\"\"
Truffle edamame with honeyed chicken skin<\/figcaption><\/figure>\n

Adding truffle paste to the truffle edamame with honeyed chicken skin<\/strong> ($9) is a nice touch, however, the truffle is overpowering and the balance is off. If this is presented as two separate items – truffle edamame and honeyed chicken skin – it would have been better.<\/p>\n

\"\"Smokin\u2019 dumplings <\/strong>($22) is a good portion of pan-seared foie gras painstakingly cut into small cubes wrapped in eggy cottony-soft crepes. Smoky (courtesy of applewood smoke) and decadent. Very good.<\/p>\n

\"\"
Nori tacos<\/figcaption><\/figure>\n

Tacos<\/strong> comes in a set of 3 and you can choose any 3 from the following for $14: salmon belly<\/strong> cubes with Japanese pickles, Korean beef bulgogi<\/strong> with kimchi slaw, pan-seared foie gras<\/strong> with peanut sauce and pickled cucumbers (additional of $4). Instead of using fried tortilla shells, Cicada uses seaweed tempura to hold the ingredients together with Japanese rice. It is a little messy to eat with your hands but these are finger lickin\u2019 good stuff.<\/p>\n

\"\"
Baobao trio<\/figcaption><\/figure>\n

Baobao trio<\/strong> is Cicada\u2019s take on sliders. The toasted buns are made in-house and sandwiched together with some great fillings. It comes in a set of 3 for $12: crispy prawn kakiage<\/strong> (additional $2), chicken katsu<\/strong>, aubergine and mushroom<\/strong>. While the chicken katsu is nothing to shout about, I particularly enjoy the appetising rojak sauce that accompanies it and the pillowy soft charred buns.<\/p>\n

\"\"
oriental braised duck leg<\/figcaption><\/figure>\n
\"\"
Char-grilled vegetable platter<\/figcaption><\/figure>\n

For mains, oriental braised duck leg<\/strong> ($24), char-grilled vegetable platter<\/strong> (2-4 pax, $35), char-grilled spatchcock <\/strong>(2-4 pax, $42) and sakura ebi capellini<\/strong> ($22) are recommended.<\/p>\n

\"\"
Char-grilled spatchcock<\/figcaption><\/figure>\n

Among them, the standout dish is the sakura ebi capellini<\/strong>. Each strand is coated evenly wth shrimp oil, aromatic, flavourful, and umami.<\/p>\n

\"\"
Sakura ebi capellini<\/figcaption><\/figure>\n

I like all their desserts–purple sweet potato panna cotta <\/strong>($12), yam mille feuille<\/strong> ($12), sticky date pudding<\/strong> ($14), and Cicada\u2019s chendol<\/strong> ($12)\u2014although the sticky date pudding is, for me, the winner. The sticky date pudding is paired with a rich and buttery butterscotch sauce and contrasted with cold vanilla ice cream. It is warm, inviting, and moist.<\/p>\n

\"\"
Purple sweet potato panna cotta<\/figcaption><\/figure>\n

For cocktails, the spiced ginger Bellini, <\/strong>(prosecco, fresh orange juice, ginger syrup, black tears spiced rum and Bittermens Xocolatl mole bitters for $14 happy hour\/ $17) can drive away covid19, right? (alcohol + ginger.) It is pleasant but a bit of a letdown as the prosecco is flat and the ginger syrup isn\u2019t spicy enough.<\/p>\n

\"\"
Fennicillin (foreground), Farang (background)<\/figcaption><\/figure>\n

The Farang <\/strong>(Remy Martin VSOP, ginger syrup, kaffir lime water, grape juice and lime juice for $15 happy hour\/ $18) is refreshing and fruity.<\/p>\n

On the whole, the food and drinks here are decent and coupled with the lovely (no loud thumping music) ambience, I can foresee myself coming back here again.<\/p>\n

\n
Cicada<\/strong>
\nClarke Quay Block C #01-10, 3 River Valley Road, Singapore 179022
\nTel: +65 8123 1466
\nSun to Wed: 5pm – 11pm
\nThu to Sat: 5pm – 1am
\nfacebook<\/a><\/address>\n

Food: 6.75\/10
\nDecor\/ambience: 7\/10
\nPrice\/value: 6\/10<\/p>\n

\n

You may be interested in…
\n–Coyote Ugly, Clarke Quay: Claims to be \u201cthe Most Famous Bar On The Planet\u201d<\/a>
\n–Burger+, Clarke Quay: A+ for Effort, B+ for Korean Burgers<\/a>
\n–Pixy Restaurant & Bar, Mohamed Sultan: Excellent Autumn Degustation by New Chef Nobu<\/a>
\n–Lime Restaurant @ PARKROYAL on Pickering: Buffet of Zhng Hawker Food Including Alaskan King Crab Char Kway Teow, Lobster Hokkien Mee<\/a><\/p>\n

\n

Written by Vanessa Khong<\/a>.\u00a0Vanessa is someone who enjoys checking out the local food scene. She believes the way to her heart is through her stomach.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Cicada serves Modern Asian cuisine. 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