Casa Cicheti Joo Chiat

12/08/2026

There’s no better time to eat lamb than the turn of autumn, after the flocks have spent months of lazy, sunny days grazing on rich summer pastures.

We grill racks of full-flavoured New Zealand lamb over fiery coals, served simply in their own jus with dollops of anchovy aioli; all that richness cut cleanly through with rocket salsa verde and a scattering of garlic crumble.

Come taste the difference at our Joo Chiat trattoria.

07/08/2026

Winner, winner, chicken dinner.

Hit your protein goals and take your taste buds to town with our Pollo — free-range chicken, served half or whole, grilled over coals until golden and lip-smacking with smoke. Generous globs of mustard salsa verde, a drizzle of white balsamic, and burnt lemon keep every bite tangy and on its toes.

Some victories are best served on a platter. Yours to claim at both our Tiong Bahru and Joo Chiat trattorias.

07/08/2026

07/08/2026

Winner winner, chicken dinner. 🐓

Hit your protein goals and take your taste buds to town with our Pollo — free-range chicken, served half or whole, grilled over coals until golden and lip-smacking with smoke. Generous globs of mustard salsa verde, a drizzle of white balsamic and a burnt lemon keep every bite tangy and on its toes.

Some victories are best served on a platter. Yours to claim at both our Tiong Bahru and Joo Chiat trattorias.

17/07/2026

The sun is out. The table is set. Lunch is at ours.

If you live or work nearby, you know where to find us. If you’re spending the day wandering the streets of Joo Chiat with nowhere pressing to be, even better.

Step out of the sun and join us for our new set lunch.

3-COURSE SET LUNCH 🌞 $38++ 🌞 MONDAY TO SUNDAY 🌞 12PM–2.30PM

Choose something small to start, followed by pizza, pasta or a main from the grill, then finish with the day’s dessert to see you on your way.

Swipe 👈🏻 for menu. Available all week long, as lunch intended—and right around the corner.

11/07/2026

Italy’s greatest recipes are often its shortest and simplest. Few cuisines have made so much from so little.

In Liguria, Focaccia di Recco stretches little more than paper-thin dough and fresh stracchino into one of the region’s most beloved dishes.

Further south in Naples, the Marinara—the oldest and perhaps most misunderstood of its famed pizzas—continues to prove that San Marzano tomatoes, garlic, oregano and olive oil are all you need on a beautifully blistered Neapolitan crust, without so much as a scattering of cheese.

Two regional classics. A handful of ingredients. Centuries of tradition.

You’ll find both waiting at our "little house" in Joo Chiat, a neighbourhood where the days seem to move just that little bit slower, the streets invite you to linger a little longer, and, here in our corner of Tembeling Road, joy is found in life’s simplest flavours.

18/06/2026

Feeling charred, caramelised, and pretty darn cute (for a cabbage). Will definitely devour later.

HISPI CABBAGE — BLACK GARLIC, ANCHOVIES, CANDIED PECANS, A WHOLE LOT OF PARMIGIANO