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Cicheti

1776 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)

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

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

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

Saturday:
06:30pm - 11:00pm

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

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

A must-order appetiser

Cicheti’s burratina is an explosion of flavours that definitely whets any appetite. The burratina tastes fresh and it goes well with the sweet and savoury mix of pesto and onion marmalade.

I didn’t know this appetiser came with bread so don’t make the mistake I made which was to order more bread initially! Hahaha.

3 Likes

A pasta to remember

Though it’s already been a few days, my mind keeps gravitating to this pasta I had at Cicheti. The tonnarelli nero is an addictive dish that would leave you wanting more.

The pasta was served with a pair of tongs and as one mixes the al dente pasta, delectable spicy crumbs and the lumps of crabmeat together, the fragrant aroma just makes him or her salivate instantly.

As much as I wanna return and try other dishes, I have a feeling I might just stick with this favourite of mine.

4 Likes

You can’t say no to good wood-fired Neapolitan-style pizza. 🍕 So try Cicheti where all their pizzas are hand made and baked in a wood-fired oven cause I’m yearning for more now.

Having tried other concepts by the Cicheti Group, I was certain that this would be equally impressive. And I wasn’t disappointed at all. The pizza crust is crispy, fluffy and chewy while the base, it’s thin and chewy. All of these is what you’d expect in a good Neapolitan pizza.

This is a red pizza (tomato sauce) topped with fennel sausage, red onion, spring onions and green chilli. I like the toppings for this and they make a great combination.

The only downside is that the price point is pretty high relative to the portion.

You can’t say no to good wood-fired Neapolitan-style pizza. 🍕 So try Cicheti where all their pizzas are hand made and baked in a wood-fired oven cause I’m yearning for more now.

Having tried other concepts by the Cicheti Group, I was certain that this would be equally impressive. And I wasn’t disappointed at all. The pizza crust is crispy, fluffy and chewy while the base, it’s thin and chewy. All of these is what you’d expect in a good Neapolitan pizza.

This is a very simple yet exquisite pizza. It’s one of those pizzas I’ll order wherever I go. Basically Prosciutto di Parma, rockets, shaved parmigiana (not the actual Parmigiano-Reggiano) on top of a pizza base with fior di latte cheese. I like the sweet and salty flavour of the prosciutto. Self-assembly is required if you’re getting a takeaway like I did. No rocket science involved, so don’t worry.

The only downside is that the price point is pretty high relative to the portion.

Just the sight of the pie hitting the table detonated our hunger - the pock-marked, leopard-spotted crust was swathed in dobs of Fior di latte mozarella, ham, mushroom and parmesan, as well as a beautifully oozy egg smack dab in the centre, making for an umami flavour explosion in each slice.

Taste: 3.5/5

5 Likes
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