East Coast Park has gotten livelier with the addition of Italian restaurant Fico, helmed by chef-partner Mirko Febbrile. The concept is an ode to his Puglian roots, as showcased in the interior design fashioned after a masseria (farmhouse) and the concise menu. Febbrile’s cuisine revolves around “cucina povera”—a waste-not want-not culinary approach achieved through using three to four ingredients to curate dishes with big and bold flavours. The pillowy soft focaccina (a cross between pizza and focaccia) is a highlight here, with piennolo giallo tomatoes topped with gulf anchovies, baked black olives and capers. Fresh pastas—which are made daily at the pasta counter in front of diners—are also on offer. The burnt wheat balanzoni comprises tortellini-like pasta in a decadent brown butter and sage sauce. The communal tables and live counters make for a lively dining experience, especially when the friendliest chef in town is with his guests.