26 Beach Road
#B1-21 South Beach Tower
Singapore 189768

(open in Google Maps)

11:00am - 03:00pm
06:00pm - 10:00pm

10:30am - 04:30pm


11:00am - 03:00pm
06:00pm - 10:00pm

11:00am - 03:00pm
06:00pm - 10:00pm

11:00am - 03:00pm
06:00pm - 10:00pm

11:00am - 03:00pm
06:00pm - 10:00pm

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From the Burpple community

I’m happy to report that the pasta at Cicheti’s latest outpost at South Beach is just as good as ever. The unctuous mushroom veloute festooned with forest mushrooms is richly umami, especially when layered with the sharp tang of shaved parmigiana, but it’s the perfectly pillowy gnocchi with the crisp exterior that really impressed us.

Taste: 4/5


While their gnocchi dish was certainly extremely tasty and delish as a whole, what with the tons of meaty forest mushrooms and creamy mushroom velouté, I can’t unfortunately consider this among the better ones around simply cause of the pasta itself. Gnocchi’s a really tricky one to get: you can serve it straight outta the boiling water or seared for a lovely crisp, but either way it’s gotta be pillowy soft and (almost) ethereal I’d say. I’ve heard others sing praise of Caffe Cicheti’s, so maybe it was just my portion that day that was overworked and gummy. Still I have to admit that texture aside this was superbly yummy, and I’ve also heard their kitchen team’s going through a little adjustment and aren’t at their best, so I’m definitely not writing this one off just yet!


When I think ragu, I imagine a rich, hearty, meaty sauce carrying the sweetness of the tomatoes and aromatic veggies, saucy but thick enough to cling onto my pasta. Caffe Cicheti’s Tortiglioni duck ragu however, wasn’t that sort. I liked that they were generous with the meat, but the sauce was pretty watery (much like the tomato water you get from squeezing them), and the flavours weren’t tied well together. Like it tasted as if the meat was folded into a loose crushed tomato sauce instead of being braised in it. Pasta was also harder than it should be, but the biggest 👎🏻 for me was the overpowering fenugreek seeds. There were so many of those in the sauce, and it completely masked all the other flavours.

The Pesto from the relatively new Caffe Cicheti is spaghetti tossed in shaved parmigiana, done to an al dente texture and full of umami flavour. We can have this over and over again.

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I 💕 prosciutto. I used to have it every week (since like a decade ago I kid you not), so you can say I’ve had a lot of this cured meat. Gotta say Caffe Cicheti’s is by bar the saltiest I’ve ever had. Now before you go “oh you uncultured swine”, I know prosciutto’s supposed to be really salty so that’s not out of the ordinary; but this was really reeeeally salty. Didn’t have the nice slightly nutty aftertaste either so I’m not entirely convinced with their prosciutto. Biggest bummer though was that the bread was toasted to oblivion and was basically a biscuit — not very pleasant I must say. In fact a little bit of a tang from the bread would’ve really helped cut through that intense saltiness.


Buttery, luscious and creamy mash with celery-like flavor with nutty overtones. A healthier, lower carb alternative to the regular mash potato!