Page 102 - CWA MAY-JUNE 2020-v2

Take a stroll down Clarke Quay and you will see bars,
新 clubs and casual restaurants. Each dons neon lights,
an exciting shopfront and mascots to entice party-
馆 goers to visit their establishment. But one restaurant
is different, and that is none other than Cicada.
上 At first glance, Cicada will remind one of a greenhouse:
glass walls and potted plants welcome diners to the
modern Asian concept. The first level is dedicated
市 to all-day dining, cocktails on tap and late night-
desserts; and the second level for a live mandarin
jazz lounge paired with Asian-inspired tapas and
a wide selection of whiskeys, sakes and cocktails.

The kitchen is led by Chef Derek Ang who has
more than 15 years of experience under his belt,
and together with his team is responsible for the
modern Asian dishes available at Cicada. The menu
is made of very familiar Asian flavours like bao,
dumplings and yam, but with a modern twist to it.

For example, one of Chef Ang’s creation – the
pan seared foie gras, is accompanied with spring
onion crepes, baby heirloom tomatoes and sweet
peanut sauce. Overall, the dish is hearty, flavourful
and comforting – the goal Chef Ang hopes that
guests will experience while dining with Cicada.
“We wanted to introduce a new casual concept to
Clarke Quay, making them feel comfortable before and
after clubbing. Our design and food are all prepared
to look aesthetically pleasing just so that our diners
can relax and take nice photographs.” says Chef Ang.

The signature oriental duck leg is a stand-out dish,
made with tender and moist duck, paired together
with root vegetables like carrot and beetroots, and
yam balls. The first taste is unexpected as the duck is
cooked with Asian spices, and is flavourful – sweet,
salty and earthy. The protein is paired with the
Concha y Toro Winemaker’s Lot 124 Syrah, which bold
flavour complements the lightness of the duck. GL

玻璃屋打造出来的温室餐厅 如果你喜欢去克
拉码头逛逛，你就会看到有家非常特别的玻璃
屋，屋里有许多的植物和一个花园小茶居区
域。这就是「遇见李」CICADA餐厅了。才
刚开业的这家餐厅，由拥有十五年烹饪经验的
大厨洪志祥领军，为到访的食客制造出多元
化的惊喜。若要给这餐厅订制菜系种类，我
想我会把他归入到现代亚洲美食的菜单里。洪
师傅善用在亚洲流行的口味来制作他的料理，
就像师傅选用了鹅肝来搭配类似东方人的葱油
饼，煎过的鹅肝外层有点煎焦的味道，内部依
然绵密，层次分明。另一道就是师傅的招牌
菜“卤鸭腿”，这道菜用了许多的香料烹煮，
鸭肉吸收了所有香料的精华，一口咬下满满 Our design and food are all prepared
的幸福，鸭肉鲜嫩多汁非常有古早味。志伟 to look aesthetically pleasing just
so that diners can relax and take
top image 20. transparent glass entrance & lush greenery
at Cicada bottom image 21. oriental duck leg paired with nice photographs. Chef Derek Ang
Concha y Toro Winemaker’s Lot 124 Syrah