Twice to perform in Singapore twice, on Oct 11 and 12
SINGAPORE – For Twice, two times is the charm, as the South Korean girl group will again perform two concerts at the Singapore Indoor Stadium, on Oct 11 and 12.
These shows are part of their This Is For world tour, in support of their upcoming fourth studio album of the same name, which is set to be released on July 11.
A week later, their tour will kick off in Incheon, South Korea, with two performances on July 19 and 20. It will then head to a number of Japanese locations, such as Osaka, Aichi, Fukuoka and Tokyo. After that, it will hit Macau and the Philippine municipality of Bulacan before landing in Singapore.
Twice last took the stage here in 2023 at the Singapore Indoor Stadium on Sept 2 and 3. Those concerts were part of their Ready To Be tour and featured hits such as Feel Special (2019) and The Feels (2021). In 2019, they performed at the same venue for one night.
Newer releases will be highlighted in their upcoming tour, such as music from their EPs Strategy (2024) and With You-th (2024). Ticketing details have not been released yet.
The nine-member group, which debuted in 2015, consist of Nayeon, Jeongyeon, Momo, Sana, Jihyo, Mina, Dahyun, Chaeyoung and Tzuyu.
More recently, they opened for Coldplay during the British rock band's six concerts in Seoul. During those shows in April, the girl group debuted their remix of the Coldplay song We Pray (2024), with them singing in Korean along with Coldplay's vocalist Chris Martin performing in English.
On May 19, 2025, a 13-second teaser video for Twice's upcoming album was uploaded to social media by their company, JYP Entertainment. Titled Intro: Four, the clip shows all the members standing in formation in skin-tight cobalt outfits as a lively percussion beat plays.
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Tables are small but not uncomfortable, and a neat open kitchen is flanked by cans of tomatoes on one end and a large, domed pizza oven on the other. The decor is functional but bright and clean, with its own bathroom – a perk you will appreciate only when you go to Vincenzo Capuano. The lightness of the surroundings extends to the food, designed not to fill you up before the pizza comes. There's some decent variety, although they were running short of Japanese ingredients during our visit, so not everything was available. Also, such is the price of the hype that they tell you off the bat you have to be out of there in one and a half hours, and start bugging you for your last order at the 60-minute mark. PST's broccoli with garlic chips. PHOTO: JAIME EE, BT Broccoli with Aomori garlic chips (S$16) is a simple but satisfying way to fill your greens quota, with warm florets cooked in oil scented by flakes of crispy Japanese garlic and spiked with chilli. Cold, rubbery octopus and celery (S$18) is overwhelmed by lemony vinaigrette. But they're just a token prelude to the main event – PST's signature Neapolitan pizza, done Tokyo-style. Marinated octopus and celery in lemon vinaigrette. PHOTO: PST That means a thinner, lighter crust that doesn't puff up obscenely around the edges like other inflated versions. This one is more restrained, almost delicate, yet holds the sauce without it seeping through the dough. PST's Tamaki pizza features mozzarella and cherry tomatoes. PHOTO: PST A basic Tamaki (S$29) shows off its attributes without any distraction – just a simple topping of sweet cherry tomatoes, smoked mozzarella and basil. It's so light that it doesn't take much to polish off the entire pizza and order another one. The cheese-based Bismarck (S$32) is covered in melty mozzarella, mushrooms and pork sausage, with a soft runny egg on top sealing the deal. It's richer than the Tamaki, but hits the spot. 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It looks like it moved, as is, into the former premises of the wood-fired restaurant Kubo; it even retained the overhead wicker lamps and draping greenery, with no thought to how incongruous they are in a pizza setting. Vincenzo's cluttered interiors with wicker lamps retained from the previous restaurant. PHOTO: VINCENZO CAPUANO The restaurant sits in the tired F&B enclave at The Pier at Robertson, with its mismatched tenants and unkempt surroundings. Getting to the public toilet involves a long search, a QR code and facilities that have long lost their hope of being clean again. But, hate the surroundings, enjoy the pizza. And the staff at Vincenzo are friendly and helpful, so suck it up and just dive into the voluptuously puffed pizza that is more pillowy than chewy, thanks to some fancy fermentation. Vincenzo's fried doughnut topped with tomato ragu. PHOTO: JAIME EE, BT There aren't many appetisers to speak of, but the guanciale di manzo (S$30) is a worthy pasta if you're in the mood. Rich, unctuous and tender beef ragu clings to slightly overcooked fusilli, but it's rib-sticking good. Montanara al ragu (S$16) is also carb-heavy but fun to eat – the server describes it as a doughnut, and he's not kidding. It's round and chewy and topped with a thick tomato sauce. Vincenzo's provole e pepe is its signature pizza. PHOTO: VINCENZO CAPUANO The kitchen doesn't care much about pacing either, so everything is plonked on your table at once, leaving you to figure out how to eat the pasta, doughnut and pizza all at the same time. It takes some joy out of the meal, but not so much that we can't savour the signature provole e pepe (S$28) with its generous puddle of melted smoked cheese and crushed tomatoes that comes to life with a drizzle of homemade chilli oil. The pizza is way sturdier than PST's, resilient and chewy yet tender. But it's also heavy going, so you can manage only one. But the x-factor of Vincenzo's pizza is that if you reheat it the next day, it holds its shape and texture, particularly if it's an all-cheese version like the Don Vincenzo (S$30). Stuffed with mozzarella and ricotta, with juicy yellow cherry tomatoes and almonds, it's our favourite. Conclusion For an eat-in experience, PST wins for its sane, pleasant surroundings, and lighter pizzas with more sophisticated toppings. They don't do takeaways for good reason, because the pizzas taste best eaten on the spot. Vincenzo's pizzas are more hearty, with a more resilient chew and assertive toppings. The Don Vincenzo is the best option for takeaway and leftovers. Based on chew factor, each has its merits, and how you choose depends on how big a chew you want. Rating: 7 (for both) WHAT OUR RATINGS MEAN 10: The ultimate dining experience 9-9.5: Sublime 8-8.5: Excellent 7-7.5: Good to very good 6-6.5: Promising 5-5.5: Average Our review policy: The Business Times pays for all meals at restaurants reviewed on this page. Unless specified, the writer does not accept hosted meals prior to the review's publication.
