Tanjong Pagar

Tanjong Pagar was a historic centre for Singapore's Chinese community. It is now a cosmopolitan area within walking distance of the CDB with a wide range of old and new shops. It is a good place for a lunch time meal with office workers, a post work hangout area for pubs and fine dining and a pleasant place to explore cafes and eclectic shops on a lazy weekend afternoon.

Friday, October 28, 2011


Etna is part of the Sicilia Mia Group of Italian Restaurants in Singapore. The group seems to specialise in Sicilian Cuisine.

Food there is generous, decent and relatively reasonable.

A lot of the pastas are handmade an about $20- $25 per dish. This is reasonable for the price of hand made pasta in Singapore. 

Some dishes that I have had there:

Bresaola Alla Contadina
Marinated raw beef with rocket salad, cherry tomatoes and parmesan cheese

I am not a fan of this and like beef carpaccio better. The difference between this and the beef carpaccio is that the bresaola is marinated and the carpaccio is not. 

Soft cheese from Puglia with parma ham and a rocket cherry tomato  salad

The cheese is creamy and soft. This cheese classically paired with good parma ham is a selection that is hard to go wrong. 

Pizza with parma ham, cheese, mushrooms and pistachios

The mix of parma ham and cheese is a bit too salty for my liking. I'm not sure if the pistachios add much to the taste.


You can see pistachios are used quite a lot in Etna. The staff proudly tells me that the pistachios come straight from Bronte in Sicily and are some of the best in the world. This product is apparently more superior and expensive than the pistachios in Turkey and other regions. 
The tiramisu is their top dessert recommendation. 3 of us shared one to try. None of us were tiramisu fans but we all agreed that it was very good. I think that most tiramisus are far too sweet but this one has a good balance of coffee, liquor and cream. What makes it stand out is the pistachios. The pistachios enhance the tiramisu and is the star of this dish. It's quite interesting that there isn't that much pistachio but it still manages to stand out. 

Pistachio Mousse

I love pistachios but this mousse is pistachio overdose. Apparently they also call this the pistachio bomb. They use pistachios, pistachio cream, pistachio powder and something else pistachio. The texture is too thick and heavy to be called a mousse. It was closer to a paste. 

Website: http://www.sicilia-mia.com/etna_res.html
Prices: About $15 for entrees, $25 for mains, $12 for dessert.
Speciality: Pistachio Tiramisu

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