Young and multitalented, Chef Yew Aun Lim leads the culinary team at Bar Cicheti, where he lovingly transforms his passion for simple classic Italian pastas combined with his own distinctive perspectives. The fresh, artisanal experience delivers handmade pastas, seasonal small plates and a boutique wine menu matched only by a curated playlist to create a convivial mouthwatering experience. Bar Cicheti is the second, sister restaurant to the original Cicheti, which opened its doors in Kampong Glam In December 2013.
Chef Aun discovered his affinity for Italian cookery while serving as the chef de cuisine for L`Operetta Group in Singapore. While preparing regional Italian specialties, he also absorbed the cultural underpinnings of the country’s exuberant gastronomical traditions. Building on this solid foundation, Chef Aun embarked on his own journey into interpreting classic and inventive dishes for appreciative diners. Working as L’Operatta’s pizzaiolo (pizza-maker) gave the young chef a deep respect and appreciation for the authentic tradition of the individually hand-crafted,wood-oven baked Neapolitanpizza (or ‘pizza napoletana’).
Following his heart and a desire to create extraordinary food, Chef Aun embarked on his culinary career after earning his degree at Shatec, Singapore’s International Hotel + Tourism School. His first position was an immersion into the sinfully-rich world of butter and flour at the Top Mix Bakery. There, he mastered the art of baking, creating luscious pastries, desserts and a variety of breads. He quickly transitioned to the Shangri-La Singapore, where he expanded his knowledge base and kitchen skills cooking a global range of classic and modern dishes fora wide audience of local and international guests. Chef Aun was then invited to serve as the sous chef for the venerable Raffles Hotel; his culinary practice matured and flourished while he also effectively managed teams of a world-renowned kitchen.
With the first Cicheti, Chef Aun showcased his love of authentic Neapoltan pizzas and small plates. After, he served as the head chef at Fynn’s, a casual modern Australian restaurant where food and drinks are at their uncomplicated best. And now, at the helm of Bar Cicheti, Chef Aun explores the simple goodness of handmade pastas with fresh flavors and locally-sourced seasonal ingredients.
A fluent speaker of six languages, he declares, “I want to enhance the heartiness of the everyday Italian meal of pasta and wine, but deliver my own interpretations to bring about a yet-to-be-explored menu.”At 35years of age, the humble chef prefers to remain behind the scenes doing what he loves each day.
For more on Bar Cicheti, visit their FB page.
Makan Kakis on Gold 905 