First dibs: Tokyo's Bib Gourmand pizzeria makes its SG debut with chewy, 30h aged slices
The highly anticipated pizzeria is opening its first overseas outlet on 10 Jun, located at 38 Tanjong Pagar Road. Named after master pizzaiolo Tsubasa Tamaki, PST has been consistently ranked in the 50 Top Pizzas in the World list and the Michelin Guide's Bib Gourmand.
What sets Pizza Studio Tamaki's Neapolitan-style pizza apart from other places is its delicately light and chewy crust with a unique, Tokyo-style twist.
This starts from the process of making the dough — it is meticulously crafted using their signature blend of Japanese and American flour, aged for over 30 hours and cooked in a wood-fired oven to achieve its crisp crust with an irresistibly chewy centre.
Leading the Singapore outpost is Ryosuke Tanahara, a protégé of Tsubasa Tamaki who has spent close to 3 years training under his guidance.
Now, is Pizza Studio Tamaki worth the hype? I'll save you the trouble of finding out by sharing my experience at this cosy eatery. (Spoiler: you won't be disappointed)
Starting strong is Pizza Studio Tamaki's signature Tamaki (S$29) pizza. Upon picking up a slice, I immediately noticed how thin the crust at the bottom was, as it flopped over my hand unceremoniously. However, this allowed the juices of the tangy tomato and savoury cheesy combo to spill into my mouth.
Even the edges of the crust had layers of salt packed into them, which rounded up the overall flavours of the pizza cleanly. Despite that, it was still so light that I could've easily demolished the rest of it. (I didn't; there were 3 more pizzas incoming.)
Another tomato-based pizza option is the Arrabbiata (S$30) that had a pleasant kick, although it was evenly balanced out with the sweetness and slight tang of the cherry tomatoes, gloriously smashed on top.
I was enamoured with Pizza Studio Tamaki's cheese-based pizzas. Their Bismarck (S$32) pizza features a base of fluffy mozzarella with mushroom and peppery pieces of pork that I'd best describe as meaty salt pockets. It complemented the beautifully runny egg (imported from Japan!) crowning the centre of the pizza.
I saved my favourite for the last : it was Pizza Studio Tamaki's 5 (S$34), which translates to 5 cheeses. It's a mix of creamy, rich and deliciously savoury. The mascarpone, in particular was a standout, adding just the right hint of sweetness that elevated the flavours of the pizza.
Oh, drizzle the honey over your pizza for the best possible experience.
This might be a pizzeria, but their House-Made Tiramisu (S$14) and Vanilla Ice Cream with Okinawan Sea Salt & Extra Virgin Olive Oil (S$9.80) is NOT a waste of stomach space. I'm still dreaming about that luxuriously creamy ice cream coating my tongue. Please just try it for yourself.
PST's got a whole menu of salads, cold and hot appetisers, and even a range of Japanese-inspired cocktails for you to choose from, so don't miss out on them!
Every pizza here is handmade fresh, ensuring the highest quality of crust and ingredients alike. And based on the ones I tried, I can easily see how Pizza Studio Tamaki landed themselves a spot on the 50 Top Pizzas in the World list.
10 Jun, I'll see you there?
168 Neapolitan Style Pizza: Family-run handmade pizza hawker sells special flavours
The post First dibs: Tokyo's Bib Gourmand pizzeria makes its SG debut with chewy, 30h aged slices appeared first on SETHLUI.com.
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