THE WEATHER IS
FINE AT FICO
AN ITALIAN DREAM TAKES ROOT ON THE EAST COAST
amici, welcome to fico
Taking inspiration from chef-partner Mirko Febbrile’s native Puglia, Fico—meaning fig in Italian— is a lively, casual restaurant in East Coast Park, and doors are now open. Here, you’re encouraged to take a pause from daily intensities and savour the little things that matter.
“I have fond memories growing up in the Puglian countryside, where we would frequently gather with friends and neighbours over food, wine, and conversation, so from a young age, I felt the impact of community. It was a nourishing experience that has stayed with me. We built Fico in this very same spirit, for our own community here in Singapore, not just to enjoy delicious food, but to celebrate the simple pleasures of life,” — Febbrile.Our abode
An open, convivial space inspired by the iconic Masserias in Puglia
Nestled in the park’s Bayshore crux, Fico is designed by Nice Projects, whose works include Claudine and Le Bon Funk Holland Village.
Inspired by the iconic, charming Masserias in Puglia, each element of design was built from a desire to bring people together in a relaxed and convivial environment, starting with a simple palette of natural materials and soothing colours.
The live pasta counter breaks down the barrier between guests and chefs, while the cosy banquettes and large 14-seater communal table set the scene for lively conversations over sharing plates. Flanking the dining room is a lush terrace courtyard offering grand views of the sea.
Partnerships with Puglian and Singaporean makers inject pieces of local and Italian culture into the space—from custom decorative lighting from Parisi 1876 and plates designed closely with Ceramiche Nicola Fasano to dining tables fashioned out of fallen trees by Roger&Sons’ “The Local Tree Project” and landscaping by renowned botanical studio, This Humid House— establishing a sense of place for all.
IN our kitchen, on our tables
A seasonal menu designed for sharing
Expect food and drinks to be uncomplicated and honest, created in the spirit of cucina povera; a no-waste philosophy that stretches creative limits without sacrificing flavour and fun.
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There’s no better way to start the meal than with Fico’s signature Focaccina. If a pizza and focaccia had a baby, this is it: a magical mix of 80% semola and 20% Tipo 1 flour from mills in Puglia delivers a nutrient-dense, light base with an intense grainy fragrance.
Choose from combinations familiar to the Italian vernacular like Piennolo Giallo Tomatoes, gulf anchovies, baked black olives and capers; Tropea Onions, goat milk blue cheese, fior di latte, fried sage and sulla honey.
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Delight in small plates of Cardoncelli Mushrooms baked with pecorino and EVOO, the Prosciutto—aged for at least 24-months, or a soft, melted wheel of Tomino Cheese, delicately wrapped in pancetta.
A fresh Fico Seafood Platter full of Fine de Claire oysters, red prawns and scampi are the perfect sharing precursor to the larger plates.
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Mains include Grilled Whole Seasonal Fish stuffed with lemon, Margherita onions and tomatoes, or Grilled Pork Collar accompanied by green asparagus, colatura, parmigiano. Freshly made salads and sides including Fennel with white balsamic and fennel pollen and Cuore di Bue Tomatoes with oregano make ideal accompaniments.
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Desserts will be a revolving menu of sweets, served on a cart after each meal. Guests are invited to indulge in an expansive choice of pastries, cakes, and ice creams, where your choice of two desserts are served at a flat fee.
Wash it all down with Fico’s smorgasbord of drinks including Puglian-sourced wines, to housemade kombuchas, non-alcoholic thirst quenchers and more.
Cocktails are generally lower ABV, perfect for daytime drinking in our balmy weather, and quirky as they come, with selections like Spaghetti Pomodoro—Empirical Ayuuk, spaghetti distillate, tomato water and basil infusion.
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Naturally, fresh pastas will be on offer. These range from a Burnt Wheat Balanzoni teeming with aubergine and cacioricotta dressed with a sauce of brown butter and sage, to the Denti Del Drago which translates to ‘dragon’s teeth’ in Italian, and named for its jagged edges, served in a white ragu style.
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Starting weekends in June, park goers will be able to enjoy a slice of Fico even if they’re on the go—bike or walk up to Fico’s dedicated takeaway kiosk for an array of delights that pay homage to Puglian street food.
Think snacks like Panzerotti; snack-sized leavened dough stuffed with a medley of fillings, then fried until golden, Pasta Fritta, a globe of maritati pasta, wild mushrooms and smoked scamorza, breadcrumbed and deep fried.
For a sweet pick-me-up, don’t miss the signature Burrata Gelato, churned fresh daily, paired with strawberry and tomato jam and finished with a healthy dash of Coratina EVOO.
“East Coast Park has been a nostalgic escape for many of us here in Singapore and it felt like the perfect spot for us to showcase a fresh and modern interpretation of a cuisine that we love. We’re excited to partner with Mirko, who has built his home here for almost a decade, and is so passionate about sharing the Puglian way of life with us all.” — Wee Teng Wen, Managing Partner of The Lo & Behold Group