Fico has occupied its white seaside pavilion at East Coast Parkway for some time now, offering a view of the water that makes it a popular stop along the park’s trails.
The good news is that it will soon open at New Bahru as well.
Run by Chef Mirko Febbrile, the restaurant avoids formal dining in favour of a rustic, Puglian-inspired menu.
It was also awarded a MICHELIN Bib Gourmand, a recognition usually given to establishments offering good quality food at a more accessible price point.
To be honest, I was still slightly surprised back then as not many Italian restaurants were awarded the Bib Gourmand in Singapore.
Also since my impression was that the price point here would easily go beyond the indicated $45 benchmark.
I think what most people like about the place is its bright and airy interior (which kind of makes you feel you are overseas).
With terracotta accents and large windows that make the most of the seaside light, it feels more like a coastal Italian house than a formal dining room
The culinary direction follows the “Cucina Povera” philosophy, which focuses on using simple ingredients in a way that minimizes waste.
The menu is designed for sharing and changes with the seasons, following a sequence of “Eat First” for starters, “Eat Next” for pasta and mains, and “Eat Last” for desserts.
The “Eat First” section features their signature 8-inch focaccina, a semola-based dough with a notable crunch, topped with ingredients like San Marzano tomatoes ($28) or leeks and guanciale ($28).
During my visit some time back, I had the San Marzano Tomatoes Focaccina.
The dough had a clear crunch, serving as a crisp base for the tomatoes and fresh mozzarella. Alongside this, I had the Mortadella Bologna ($12), which was thinly shaved and topped with a dusting of pistachio.
The “Eat Next” section offers fresh pastas kneaded daily, such as Mafaldine with Ossobuco ($34) and Linguine with Vongole ($34).
My pasta course consisted of Ravioli served with Nduja and Black Mussels.
The pasta was well-made, and the spicy kick from the nduja balanced the briny taste of the mussels in a brown butter sauce.
For dessert, I tried the Cheesecake, which came topped with pomelo, grapefruit, and a lemon marmalade.
I also had the Guanaja Soufflé Tart, which was finished with sea salt and served with vanilla mascarpone chantilly.
There is also a new pop-up concept at New Bahru Factory Block, in which the brand offers its Puglian style of cooking at more affordable pricing.
Fico
1300 East Coast Parkway, Singapore 468964
Opening Hours: 5:30pm – 10:30pm (Mon – Wed), 11:30am – 3pm, 5:30pm – 10.30pm (Thurs), 11:30am – 10:30pm (Fri – Sun)
Read: Michelin Bib Gourmand Singapore – Other DFD Reviews
Other Related Entries
Sophia (The St. Regis Singapore)
Il Giardino at The Garage (Botanic Gardens)
La Torre by MONTI (Labrador Tower)
Tipo Strada (Great World)
Italian Coffee Lab (Rochester)
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