Italian Food in SG 🇮🇹

The pistachio gelato was fantastic, nutty, rich, and deeply flavoured, with a smooth, creamy texture that coated the palate. The vanilla gelato was fragrant and silky, speckled with authentic vanilla bean, offering a lighter, cooling balance. Together, they were visually appealing with contrasting hues, and texturally indulgent yet refreshing.

Homemade dark chocolate cake, served with vanilla gelato. A true showstopper, the molten centre oozed rich, velvety chocolate, warm and aromatic. The contrast of hot cake and cold gelato was striking, the vanilla’s cool creaminess tempering the intensity of the chocolate. The sound of the crumble topping breaking gave way to a moist, indulgent bite, leaving a deep cocoa resonance.

Madagascar vanilla panna cotta, poached apricots, caramelised almond. Silky and delicate, the panna cotta trembled lightly to the touch, its fragrance subtle and clean. The apricots added a gentle tartness, while the almonds gave crunch and nutty aroma. Best savoured first for its light, creamy taste before heavier desserts mask its smooth elegance.

Mascarpone, espresso, savoiardi. Smooth and creamy layers revealed themselves with each spoonful, the ladyfingers soaked just right, moist without sogginess. The coffee aroma was moderately strong, rising with every bite, balanced by the light sweetness of mascarpone. Visually neat, dusted with cocoa, it gave a soft mouthfeel and a lingering espresso finish.

Consists of Duomo Tiramisu, Panna Cotta alle Albicocche, Tortino Caldo al Cioccolato, and Pistacchio & Vanilla Gelato. A showcase of textures, aromas, and flavours, each dessert carried its own character yet complemented the others beautifully.

Duomo Tiramisu
Mascarpone, espresso, savoiardi. Smooth and creamy layers revealed themselves with each spoonful, the ladyfingers soaked just right, moist without sogginess. The coffee aroma was moderately strong, rising with every bite, balanced by the light sweetness of mascarpone. Visually neat, dusted with cocoa, it gave a soft mouthfeel and a lingering espresso finish.

Panna Cotta alle Albicocche
Madagascar vanilla panna cotta, poached apricots, caramelised almond. Silky and delicate, the panna cotta trembled lightly to the touch, its fragrance subtle and clean. The apricots added a gentle tartness, while the almonds gave crunch and nutty aroma. Best savoured first for its light, creamy taste before heavier desserts mask its smooth elegance.

Tortino Caldo al Cioccolato
Homemade dark chocolate cake, served with vanilla gelato. A true showstopper, the molten centre oozed rich, velvety chocolate, warm and aromatic. The contrast of hot cake and cold gelato was striking, the vanilla’s cool creaminess tempering the intensity of the chocolate. The sound of the crumble topping breaking gave way to a moist, indulgent bite, leaving a deep cocoa resonance.

Pistacchio & Vanilla Gelato
The pistachio gelato was fantastic, nutty, rich, and deeply flavoured, with a smooth, creamy texture that coated the palate. The vanilla gelato was fragrant and silky, speckled with authentic vanilla bean, offering a lighter, cooling balance. Together, they were visually appealing with contrasting hues, and texturally indulgent yet refreshing.
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🚩Duomo Ristorante, 30 Victoria St, 01-32 CHIJMES, Singapore 187996
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Served warm in a basket, the focaccia carried a rustic fragrance of baked herbs. The crust was lightly crisp, giving a pleasant crackle when torn, while the interior was soft, airy, and slightly chewy. Its golden surface looked appetising, with toasted spots hinting at oven‑fresh preparation. On the tongue, the seasoning was subtle yet aromatic, enough to enjoy plain, though dipping into olive oil and balsamic vinegar deepened the flavour with a tangy, silky finish. The tactile contrast of crunchy crust and pillowy centre made each piece satisfying to hold and bite upon.

Mozzarella, taleggio, scamorza, parmesan, and black truffle. The pizza arrived piping hot, its golden crust carrying a gentle crunch to the touch and a chewy bite within. The aroma was moderately earthy from the truffle, layered over the rich scent of melting cheeses. Visually, the bubbling cheese and scattered truffle slices made it indulgent and inviting. Each slice stretched with gooey strands, easy to bite into, releasing a warm, creamy flavour that coated the palate. The sound of the crust breaking under the teeth added to the satisfaction, making it a truly indulgent and gratifying bite.
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🚩Duomo Ristorante, 30 Victoria St, 01-32 CHIJMES, Singapore 187996
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#4FormaggialTartufo #Focaccia #pizza #pizzaclassica #DuomoRistorante #Italiancuisine #westernfood #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats

Homemade truffle butter, parmigiano reggiano, and shaved black truffle. The pasta was al dente, silky, easy to slurp and bite upon, with a simple flavour that carried depth from the earthy truffle and richness of the butter. Elegant and aromatic, it showcased restraint and balance.
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🚩Duomo Ristorante, 30 Victoria St, 01-32 CHIJMES, Singapore 187996
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#FettuccinealTartufo #blacktruffle #pasta #Fettuccine #DuomoRistorante #Italiancuisine #westernfood #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats

Southern Italy limoncello combined with prosecco, soda water, and lemon. Bright, citrus‑forward, and refreshing, it was a lively accompaniment to the seafood platter. Happy Hours run daily from Monday to Sunday, 5:30 pm to 7:00 pm, making this drink especially good value.

Served warm, the bread had a crisp, crunchy crust with a soft and fluffy interior. Paired with olive oil and balsamic vinegar, it absorbed the flavours beautifully and tasted excellent, a rustic starter that complemented the meal.

Lightly charred with a pleasant chew.

Sweet, bouncy, peeled and deveined.