Burpple Beyond: Love good food? Enjoy even more with 1-for-1 deals at ~500 restaurants >
close

Cicheti

1825 Wishlisted
~$40/pax
What We Love
  • Sit near the glass walled kitchen to see your pizza being made
  • Dim and inviting shophouse space
  • Intimate gatherings or dates over wood-fired pizzas and great pasta
  • Burratina, Tonarelli Nero, Bismark

52 Kandahar Street
Singapore 198901

(open in Google Maps)

Thursday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Friday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Saturday:
06:30pm - 11:00pm

Sunday:
Closed

Monday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Tuesday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Wednesday:
12:00pm - 03:00pm
06:30pm - 11:00pm

View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE

Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

I remember watching the Christina Tosi episode on Chefs Table. She shared the story of how she created the eponymous Crack Pie out of desperation, with almost nothing left in her kitchen. However, this dessert I had was neither awe-inspiring nor remarkably delicious. A visit to Milk Bar is imperative.

I remember being impressed because the squid ink flavour really came through. More often than not, squid ink is a connotation of colour rather than taste. In this dish, I could really taste the slight squidy taste in the pasta, which went very well with the crab meat. The tomatoes were probably added for colour, but I wished they had used chillies or something.

The litmus test of a good calamari (or tempura for that matter) is whether the batters slides off the squid. In this case, the two had bonded very harmoniously. The burnt lime was not a gimmick. It added an even greater depth to the acid which every deep fried dish needs.

$26 & $28 respectively before gst

Okay TLDR just get it you won't regret it (especially the lamb papardelle)

also sorry for the crappy photo

The gnocchi was cooked w forest mushrooms & truffle ricotta. No surprise that it's a pretty lemak dish so I'd recommend it for sharing. But yea the soft sinking texture of the gnocchi pasta and how it soaks up the earthy mushroom sauce is immaculate⚡️

Ok but the true star of the night is the lamb papardelle. It's lamb sugo sauce, which is supposedly more fluid/less chunky than your usual ragu. You've got your tang from the tomato, the smooth depth of GOOD QUALITY EVOO, and of course the chunks of minced lamb that wasn't too gamey. It's got a very "homey" comforting quality to it, which i like. Honestly, this might be my personal fav pasta dish in SG. pls lmk if u disagree, i'm open to discourse

5/5 for papardelle
4/5 for gnocchi just cos i'm not a gnocchi person

Think I found my favourite pizza at Cicheti.

The carbonara (pizza) has a beautiful and delicate crust topped with a light & creamy fior di latte cheese, strips of hefty streaky bacon and dollops of that delicious caramelised onion. And of course, don’t forget to spread that runny egg!

1 Like

Pulled beef cheek, soffritto, paccheri

There is enough beef to go with every mouthful of al dente pasta. Paccheri goes really well with the beef. There are only a few ingredients (mouthful after mouthful of just beef + pasta) yet it is so satisfying.

Will go back to try out their other pastas ie tonnarelli nero

ADVERTISE WITH US