Just when you thought your favourite comfort food couldn’t get any better, these pizza emporiums are taking the classic pie to the next level.
Here’s where to sink your teeth into some unique flavours of pizza around Singapore.
Amò, the smart-casual Italian eatery and bar by established restaurateur-chef Beppe De Vito of the ilLido Group, makes a meticulously good pizza. The pizza dough, which took two years of painstaking research to perfect, is hand-stretched and brushed with extra virgin olive oil (from Beppe’s olive orchard located in his home town of Puglia) and baked in a wood-fired stone oven fueled by almond wood. A super-high temperature (320 degrees Celcius) and a very short cook time (4 mins) results in a pie with a light, crisp crust, and a soft-in-the-middle bite. Toppings here are for the true pizza connoisseur. The full-bodied bone marrow, wild garlic pesto and anchovy salsa verde pizza is distinctive, but we love elegant flavours of the friarielli (aka Broccoli rabe) and pumpkin pizza with pancetta and smoked mozzarella. The restaurant also offers a selection of low-gluten crusts, with dough made with buckwheat and kamut; and dairy-free pies.
Where: Amò, 33 Hong Kong Street, 059672; 6723 7733
If pizza by the beach sounds awesome, then make a trip to Trapizza. Located on Siloso Beach, a five-minute walk from Shangri-La’s Rasa Sentosa Resort & Spa, the casual Italian eatery (read: kid-friendly and great for big groups) now boasts more offerings on the menu and bigger dining space. It has 214-seats and a fully air-conditioned private dining room which can accommodate 16 people. New dishes include the hearty Lamb Ravioli and Foie Gras Orecchiette by Turin native chef Allesandro Delle Cave. However, the wood-fired, thin crust pizzas remain a firm favourite. Do try the moreish Spicy Pizza Bolognese with minced beef cooked in a mildly spicy tomato sauce. Then, there’s the decadent Pizza Pancetta with pancetta strips, mozzarella, arugula and cream sauce (instead of tomato) and the not-so-fiery Pizza Inferno with smoked chicken, artichokes, chilli flakes, roasted capsicums and button mushrooms. If you are feeling more peckish than starved, then the Pizzatinis (think: savoury pizza flavours and toppings added to martinis) are for you.
Where: Trapizza, 10 Siloso Beach Walk, Sentosa, 098995; 6376 2662
Artisanal pizza joint Motorino — founded in New York in 2008 by Belgian-born, French-trained chef Mathieu Palombino — opened in Singapore in 2014. Its specialty is authentic Neapolitan pizza, with a dough made with highly refined Italian type 00 wheat flour, brewer’s yeast, water, and sea salt. The inviting space with distinct white-and-black floor tiles and an open kitchen concept is dominated by a gigantic oven – the 3000kg monster was built in Naples and was shipped over to Singapore. Temperatures in this wood-fired stone oven can go over 400 degrees Celsius and at this intense heat, pizzas take only about 90 seconds to cook. They gain their signature “leopard spots” and just the right level of char and chewiness thanks to the quick cook. Key ingredients here include pureed San Marzano tomatoes from Italy; mozzarella cheese made from cow’s milk (from cattle usually raised in the Campania and Lazio marshlands of Italy); fresh basil, and extra-virgin olive oil. Besides the Soppressata Piccante with Italian dried salami and chilli flakes, the Brussels Sprouts and Bacon pizza is another crowd favourite. The combination is classic — crunchy Brussels sprouts with smokey, savoury bacon accented with a hint of garlic and punctuated with salty Pecorino cheese and gooey mozarella. So good.
Where: Motorino, 3A River Valley Road, #01-01A Clarke Quay, 179020; 6334 4968
Contemporary no-frills pizza bar ALT. Pizza has been gaining popularity since its flagship store opened at Suntec City in 2014. ALT now boasts 5 outlets island-wide and also delivers to selected areas of Singapore. The munch-worthy pizzas have a tasty, thin crust (the homemade sourdough pizza base is left to rise for 48 hours) that exudes a bread-like fragrance and is slathered in a homemade sauce made with pressed, vine-ripened tomatoes. Best-selling pizzas include the Hipster which has mozzarella, fresh pineapple, fresh jalapeno, feta, red onions, cheddar, chili oil; and the Truffle Shuffle, which has white béchamel sauce, chicken fennel sausage, roasted mushrooms and is scented with truffle oil. For something hot, try the Spicy 400° Pizza that has pepperoni, mozzarella, cheddar spiked with fresh jalapeno, garlic, chilli oil.
Where: ALT. Pizza, #01-602 Suntec City Tower 4, 038983; 6836 9207
(image: Xie Huiqun)
At Luka Italian, chef Takashi Okuno and team dish up plates peppered with Japanese ingredients. The Uni Aglio Olio is crowned with creamy lobes of Japanese seasonal sea urchin and lightly seasoned with garlic and olive oil — a must-try. The Neapolitan-style pizzas baked fresh in a wood-fired oven do not disappoint. The Samurai featured a light crust with just the right touch of chewiness. The Japanese-inspired combination of juicy chunks of teriyaki chicken, onion, green chilli, spring onions, mayonnaise and mozzarella cheese made us want to order another whole pizza, but alas, we were too full. However, we are eyeing the Bacon Bianca with bacon, pistachio, cherry tomato, black pepper and balsamic vinegar for our next visit. Note that only a small selection of pizzas are offered at lunch. For the full menu, visit during dinner.
Where: Luka Italian, 18 Tanjong Pagar Road, 088441; 6221 3988
Blue Label Pizza & Wine is nestled within the vibrant Ann Siang neighborhood, and the pizzeria goes for a classic New York-style vibe that is also reflected in its pies. Think big, bold flavours. Best sellers include the J-dog, which has pieces of pork sausage, bacon, pepperoni and jalapeno peppers strewn free-style across the thin, crispy and slightly greasy crust. The Green Machine has a creamy béchamel sauce, and is topped with kale, asparagus and pistachios. Guest Pizzas are a highlight here – every month or so, a guest chef from another restaurant is invited to come up with a new pizza. There was an intriguing Pig’s Head Pepperoni pizza with pickled chilli, pecorino and roasted garlic by chef Vinny Lauria from The Guild restaurant-bar. And most recently, chef Julien Royer of 2-Michelin-satrred Odette rolling out a Cheese Addict pizza with Saint-nectaire semi-soft French cheese, Fourme d’Ambert semi-hard French blue cheese, black trumpet mushrooms, Corsican guanciale (cured pork jowl or cheek), and confit onions. Pizzas here are best enjoyed with a cold beer or glass of wine, and, for that special occasion, there’s always chilled Champagne.
Where: Blue Label Pizza & Wine, 28 Ann Siang Road, Basement 1, 069708; 9821 9362
(image: Xie Huiqun)
Marco Turatti, executive chef of the chic Publico Ristorante at the InterContinental Singapore at Robertson Quay, tells us that the house-made dough is created with the use of specially imported ingredients from Italy and Australia. This includes a variety of flours, which allows for different textures, as well as two types of yeast, one of which is made in-house. The pizza dough is then allowed to rest for 24 to 30 hours. After a good three minutes or so in the wood-fired ovens, the final pizza bases are thin and crisp on the outside, yet slightly chewy on the inside. A best-seller here is the Tartufata Pizza, which comprises truffle, smoked scamorza cheese, porcini mushrooms and mozzarella. But don’t miss out on the delicious, vegetarian Asparagus Pizza with asparagus cream, mozzarella, scamorza cheese and goat cheese. In September, the restaurant (which opens for only dinner) will introduce a couple of specialty pizzas such as the Publico 7 Cereali, with a crust made with 7 types of grains, and topped with house-made sheep’s milk cheese.
Where: Publico Ristorante, InterContinental Singapore Robertson Quay, 1 Nanson Road, 238909; 6826 5040
By Xie Huiqun, September 2018 / Updated by Melodi Ghui, July 2019
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