Media Tasting at Cicada Restaurant

Cicada is a newly opened multi-concept dining venue in Clarke Quay. Serving modern Asian cuisine, Cicada spans two storeys – the first is an all-day dining bistro with cocktails on tap and late-night desserts, whilst the second floor offers live mandarin jazz lounge and Asian-inspired tapas with a wide selection of whiskeys, sakes and cocktails.

Cicada has 7 cocktails on tap.  Some of the interesting cocktails include Iced Kopi (grey goose vodka, black tears spice rum and toffee nut) and their signature Cicada Sling – you would have to try this for yourself but there are hints of pineapple, lime, gin and brandy notes.

Shortly after we were seated, we were served two appetisers – Beer-Battered White Bait (S$12) and truffled edamame (S$9).  The latter was topped with honey chicken skin, which gave it additional crunch and a slight saltiness.  Use your fingers when eating the edamame for maximum flavours as the beans inside are not seasoned.

On the other hand, the beer-battered white bait topped with wasabi snow – freshly grated when served at the table – and wasabi mayo was crisp and light; an appetiser we highly recommend.

Cicada’s take on Chinese dumpling is the Smokin’ Dumplings.  Instead of the usual dumpling skin, Cicada chose to use crepe skins instead, and the eggy flavour definitely stood out in these bite-sized babies.  There are 3 stuffing options – truffled foie gras (S$22), truffled mushroom (S$14) and pork and mushroom (S$14). The smoky taste didn’t quite come through for this dish, but it’s an interesting dish for the adventurous.

The Cicada’s Nori Tacos served in trios, has got to be one of our favourites of the night.  There are three different flavours – Salmon Belly Cubes with Japanese Pickles (S$14),

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