Singapore’s gourmet pizza scene is heating up (again) with exciting launches and refreshed menus. Here’s where to go for your next slice.
By: Eris Choo
Artichoke
If the name rings a bell, it’s because it’s that Artichoke — formerly Singapore’s cult-favourite misfit of Middle Eastern dining, now rebranded as a contemporary pizza parlour. After 15 years of mezze and kebabs, chef Bjorn Shen is retiring Artichoke’s original menu and resurrecting it in pizza form. The concept is a playful one, partly inspired by 80s and 90s American Italian pizzerias, partly by the magic and joy of pizza-fuelled childhood birthday bashes and pizza nights with family, with a bit of its original Middle Eastern influence thrown in for good measure.
Years of experimenting with dough have yielded a signature dough formula with high hydration, forming the base for three distinct styles: crunchy cheese-crusted Slabs, stuffed and over-the-top Stacks, and Rounds, which are fried then baked, a rare find in Singapore. The menu is also decked out with snacks, sides, and desserts. Drinks-wise, the parlour has just about everything, from a wine list to ice cold beers, house cocktails, and even diner-style floats and lemonades.
Pizza Studio Tamaki (PST)
Tokyo’s famed Pizza Studio Tamaki (PST) is a regular on the 50 Top Pizzas in the World list and beloved for its signature Tokyo Neapolitan-style pizzas. Its first Singapore outpost is located at 38 Tanjong Pagar Road, former address of Tippling Club. Known for its light and chewy dough, each pizza is made from a proprietary flour blend, fermented for 30 hours, then wood-fired in a salt-seasoned Stefano Ferrara oven for beautifully puffed crusts that carry a subtle smokiness and depth of flavour.
On the menu, expect both cheese- and tomato-based creations, like the spice laden Arrabbiata with its flavourful blend of fresh mozzarella, Italian datterini tomatoes, house-made pork nduja, and chili padi flakes. There also the fan favourite Magherita di Buffala crowned with creamy buffalo mozzarella; and the decadent 5 Formaggi, featuring a medley of five cheeses finished with a delicate drizzle of acacia honey. To recreate the true Tokyo experience, most of the ingredients are air-flown from Japan. For reservations, visit https://www.sevenrooms.com/explore/pizzastudiotamaki/reservations/create/search.
Vincenzo
World Champion of Contemporary Pizza, Vincenzo Capuano, launched his famed pizzas in Sngapore with the opening of his first restaurant in Asia at Robertson Quay. A fourth-generation pizzaiolo from Naples, Vincenzo is celebrated for his contemporary Neapolitan style, perfected with his signature long-leavened, highly hydrated “Nuvola Super” dough that bakes into an airy, pronounced crust. His trademark golden scissors, which can be found at every table, invites diners to cut through the pizza to test its structure. The menu in Singapore features award-winning creations like the Provola E Pepe, which comes laden with smoked provola on a bed of hand-crushed tomatoes, pepper mix, seasoned roasted cherry tomatoes, and basil. Other signatures include the Don Vincenzo which sees the crust stuffed with ricotta, and Don Egidio, a unique pizza with a base of house-made courgette cream topped with zucchini chips, classic meatballs, and a burrata ball.
Torno Subito by Massimo Bottura
Pizzas are always a favourite at Torno Subito, and its refreshed menu, driven by classic Italian flavours and a modern, Riviera-inspired lens, means that there are now more reasons to visit its Dempsey outlet. Ideal for those who want a bit of everything, the new Degustazione experience includes four distinct pizza flavours served by the slice. Among the highlights are new additions like Made in Sicily, a deep-fried dough pizza topped with pistachio sauce, Mazara del Vallo red prawn tartare, stracciatella, and lemon sauce; and Caprese, built on double-cooked dough with San Marzano DOP tomato reduction, Fior di Latte, smoked anchovies and basil. The pizzas also come in Piccola or Grande sizes, perfect for tasting and sharing.