Latest news with #PizzaStudioTamaki
Business Times
03-07-2025
- Entertainment
- Business Times
Best pizza: PST or Vincenzo Capuano? Showdown between two hot new entrants
NEW RESTAURANTS Pizza Studio Tamaki 38 Tanjong Pagar Road Singapore 088461 Tel: 8072 9512 Open daily for lunch and dinner: 12 pm to 3.30 pm; 5 pm to 11 pm. Pizzeria Vincenzo Capuano #01-12 The Pier at Robertson 80 Mohamed Sultan Road Singapore 239013 Tel: 6485 9153 Open daily for lunch and dinner: 12 pm to 3 pm; 6 pm to 11 pm. THE problem with rating pizza is that everyone is an expert. You don't need a degree or practical experience, just a set of teeth in decent working order. And everyone has an opinion on who serves the best pizza in Singapore. If you don't agree, they react like you just insulted their favourite offspring – human or chihuahua. Or worse, they write you off as a plebeian, unable to appreciate the intricacies of triple fermented, 80 per cent hydrated dough and proprietary blends of flour. Honestly, we couldn't give a mozzarella ball if the flour came from wheat hand-grown by biodynamic zealots and harvested when the moon hits their eyes – all we care about is the chew. A NEWSLETTER FOR YOU Friday, 2 pm Lifestyle Our picks of the latest dining, travel and leisure options to treat yourself. Sign Up Sign Up As it happens, two new contenders have entered the already-crowded pizza ring, prepared to go dough-to-dough with each other. Who will win? The lean, light-footed Pizza Studio Tamaki (PST) from Tokyo, or the chunkier, Italian street fighter Vincenzo Capuano, who has more brass than class? Pizza Studio Tamaki PST brings with it accolades as one of the top pizza joints in Tokyo and among the hardest to book. It's not so easy getting into its Singapore outpost either. Housed at the former Tippling Club in Tanjong Pagar, its former fine dining aura has since been dialled down to cafe mode. The Japanese aesthetic is unmistakable, with its streamlined looks and hipster vibe. 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. Bismarck pizza features cheese, pork sausage and soft-cooked egg. PHOTO: PST If you prefer a tomato base, the arrabbiata (S$30) stands out for the spicy nduja and added house-dried chilli padi. The 5 Formaggi (S$34), with as many kinds of melted cheese and a drizzle of honey, is an equal match with Bismarck. All the pizzas get a sprinkle of Okinawa salt when they're fired in the oven, which makes it more salty than we like, so let them know if you don't want it. You can end off with a respectable tiramisu (S$14) or vanilla ice cream with salt and olive oil (S$9.80). Better still, get the ice cream with a shot of sweet potato liquor (S$12), for an addictive boozy treat that should come with a warning of 'don't eat dessert and drive'. Vincenzo Capuano While it fleetingly recalls a famous Korean drama, Vincenzo Capuano is no stylish Italian joint. Compared to the pulled-together look of PST, this place has a just-out-of-bed disregard for tidiness and aesthetics. 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.
Business Times
02-07-2025
- Health
- Business Times
Live long and well
It used to be that the challenge was to live a long life. We may have got what we wished for, except that living longer doesn't necessarily mean living well. In Singapore, life expectancy has soared to around 84 years. But, the number of years one lives in generally good health is only 74. This suggests that the last decade of life is often spent managing chronic illness and physical frailty. Can we extend our healthspan – as opposed to lifespan – beyond 74? Longevity doctors believe one absolutely can, so long as one cultivates science-backed habits and strategies that actually work. Don't miss this week's BT Lifestyle as we show you how. From testing one's biological age to hawker-meal swops, strength training to social connections, we ask the experts to recommend a step-by-step guide to living longer and better. Besides, the longer you live, the more time you have to enjoy beautiful things, such as an exquisite piece of fine jewellery. We have some of the latest gems from the biggest luxury brands to whet your appetite for some carats. And speaking of appetite, the hunger for pizza continues unabated despite the proliferation of such dough-centric eateries in town. The latest, Pizza Studio Tamaki and Vincenzo Capuano, have opened back to back, which calls for a showdown between these two Neapolitan greats. Find out how they fare against each other in our review this week. For some great reads, don't miss BT Lifestyle this week.
Time Out
07-06-2025
- Entertainment
- Time Out
Pizza Studio Tamaki Review: Tokyo's cult-favourite pizzeria opens in Singapore on June 10
It's days before the opening of Pizza Studio Tamaki (PST), and we're sitting in its first Singapore outlet in Tanjong Pagar. The Tokyo-based pizzeria takes over the spot that used to house cocktail bar Tippling Club, and apart from doing away with the hanging glass bottle display that used to dangle across the bar counter, all other fixtures remain pretty much the same. The first thing we hear is that since PST Singapore opened reservations to the public recently, it's already seen a jaw-dropping 2,000 tables booked, even before the official launch on June 10. We do our homework before visiting, and that's how we find out about the brand's seriously studded rep – it's been given stamps of approval by Michelin, 50 Top Pizza, and has even hosted the likes of Jeff Bezos and Justin Bieber when they visited Japan. So, will these famed Tokyo-Neapolitan slices live up to the hype? First, a glance at the menu. There are around 12 pizzas categorised as either tomato or cheese-based, over 10 appetisers, desserts, coffee, and several cocktails crafted by Bar on 38 – another famous pizza joint in Mandarin Oriental Tokyo. While it's not master pizzaiolo Tsubasa Tamaki who'll be firing up slices over at the Singapore branch, he's left the job to his trusted protégé, Ryosuke Tanahara, who's trained under him for close to three years, and can replicate his elusive dough recipe to a tee. Speaking of dough, PST employs a highly specific formula developed by Tamaki himself, using a proprietary blend of Canadian and American wheat flour milled in Japan. The dough is lightly fermented for 30 hours – unlike the 48-to-72-hour proofing periods commonly seen in other Italian restaurants – so it achieves a light, fluffy texture which pulls apart almost like mochi. We sink our teeth into the Tamaki pizza ($29), a 12-inch classic topped with Datterini tomatoes, fresh smoked mozzarella, pecorino romano, and fresh basil. Despite being the most simply constructed of the pizzas we'll be trying, it's easily our favourite. The waiter gives us a much-needed tip: gently press down on the cherry tomatoes before eating. Doing so releases a fresh, fragrant waft of sweetness that greatly adds to the experience. But what's arguably better is the fine dusting of salt that we can distinctly taste on the crust. It turns out that the base of the woodfire oven is lightly seasoned with Okinawan salt for an added layer of umami. And if you prefer less char or salt on your pizzas, customisations are more than welcome. The Bismarck ($32) that arrives soon after falls a tad short of expectations, with the Hinata egg cracked in the middle reaching us slightly underdone, but the spicy Arrabbiata ($30) quickly makes up for it. It's got the same Datterini tomatoes, pork nduja, Aomori garlic, and calabria (chilli flakes) that are slow-dried in-house. Being the spice-lovers that we are, we're glad to say this packs a punch. The 5 Formaggi ($34) is equally well done, with a medley of smoked mozzarella, gorgonzola, taleggio, grana padano and mascarpone. The best part, though, is that the acacia honey, which at this point should be known as a mandatory pairing with cheese pizza, comes at no extra charge. We also try several appetisers, from caramelised pumpkins with a balsamic reduction ($16) to Angus beef and pork meatballs in tomato sauce ($18) – all of which are decent but otherwise unmemorable. If you find yourself in the good graces of the reservation system and manage to snag a table, we'd say splash out on the pizzas instead. After all, there are 12 on the menu to sample, with nothing crossing the $40 mark.
Time Out
03-06-2025
- Entertainment
- Time Out
5 new restaurants in Singapore to check out this June 2025
June is here, and with the mid-year mark comes a fresh crop of new restaurants in Singapore waiting to be explored. From rooftop Italian dining inspired by coastal lighthouses to sizzling chicken offcuts that'll change the way you think about Korean barbecue, you'll want to make space on your calendar – and in your belly. This June, you can sip on aperitivo by the sea at 1-Alfaro, dive into bold Latin American flavours at Cudo, and join the hype train at Tokyo's cult-favourite Pizza Studio Tamaki. There's also something for noodle lovers – Kyo Komachi brings regional Japanese udon specialties to Vivo City – and a whole new take on KBBQ at Korea's Song Gye Ok. Here are the hottest new tables in Singapore to book right now. Explore Singapore's 2025 restaurant openings by month: 1. 1-Alfaro A brand new lifestyle destination by 1-Group, the folks behind well-known concepts like Wildseed, Atico Lounge, and Botanico @ The Summerhouse, launches this month. 1-Alfaro takes inspiration from the lighthouses of Emilia-Romagna in Italy, and fittingly, this new spot is perched on the rooftop of Labrador Tower, overlooking the sea. Dig into classic Italian plates and sip on aperitivo – the restaurant La Torre and bar La Luna at 1-Alfaro are run by the same team behind Monti, so you know they mean business. Feast on a spread of handmade tagliatelle ($28) and pinwheel pasta ($22), grilled meats ranging from Australian ribeye ($148) to Iberico tomahawk ($78), and then mosey over to La Luna for sundowners, whether it's wines (from $12), cocktails (from $16), or sharing jugs ($40) that you fancy. Once the sun sets, the mood turns electric with a live DJ spinning till late. Address: Labrador Tower, Level 34, Singapore 118479 Opening hours: Mon-Fri 8am-1am; Sat 10am-1am; Sun 10am-midnight Expect to pay: Around $80 per person with drinks. 2. Song Gye Ok Think Korean barbecue and you'll most likely picture thick strips of samgyeopsal (pork belly) or slabs of galbi (beef ribs) over the grill instead of chicken. But prepare to have your perception changed after June 5, because Korea's famed grilled chicken restaurant Song Gye Ok is opening its doors in Singapore. The chain commands hour-long queues in Seoul – and mind you, these hungry patrons are usually locals, not tourists. Head down to Telok Ayer to sample Song Gye Ok's assorted grilled chicken platter ($98), featuring six chicken cuts including rare bits like chicken neck fillets, gizzards, hearts, and chicken breast softbone. It's a medley of textures and flavours that highlight the oft-overlooked parts of the chicken that can be just as delicious as the thighs, wings, or drumlets. On top of that, you'll also find Modu 's samgyetang on the menu – in particular the perilla seed, collagen, and spicy hangover soups. Address: 113 Telok Ayer Street, Singapore 068582 Opening hours: Mon-Fri 11am-3pm, 5pm-10pm; Sat-Sun 11am-10pm Expect to pay: Around $60 per person including additional sides to share. 3. Pizza Studio Tamaki The pizza fever in this city never dies, and Tokyo's Pizza Studio Tamaki is here to prove it with its legendary Tokyo-Neapolitan slices. This popular pizzeria from Roppongi officially opens to the public on June 10, taking over a unit in Duxton where the cocktail bar Tippling Club used to be. Maybe it's because of its celebrity-endorsed status (both Justin Bieber and Jeff Bezos have dined here) or its stamps of approval from Michelin and 50 Top Pizza, but we hear PST has already racked up some 2,000 reservations in its opening month alone. What sets the pizzeria apart is its dough, lightly fermented for 30 hours for a softer, fluffier texture, which is almost mochi-like in the way it pulls apart. The peel is also dusted with a fine layer of salt before the pizzas are slid on and fired up in the oven, adding a subtle savoury touch to each bite. Address: 38 Tanjong Pagar Road, Singapore 088461 Opening hours: Daily noon-3pm, 5pm-11pm Expect to pay: Around $60 per person with drinks. 4. Cudo The people behind Siri House and Mediterranean restaurant Moxie bring us Cudo, a new Latin American restaurant at Stanley Street. Executive Chef Steven Chou spent years travelling around New York, New Jersey, Mexico City, and Cancún, so everything at Cudo is tinged with the same punchy flavours and soul. A popular pick here is the lunchtime exclusive Cubano – sandwich stuffed with pork jowl, belly, Emmental cheese, and pickles – which is part of a reasonably priced $28 lunch set. But if you're dropping by for dinner, you'll get to try Chef Steven's Disco Fries ($16) – golden fries baked with Cotija cheese, beef gravy, chorizo, and salsa; and the squid ink pasta ($36) with lobster bisque cream and grilled tiger prawns. Stay for desserts like the tres leches ($14) with milk-soaked sponge and coconut cream, or the toffee plantain ($15) topped with vanilla ice cream. Address: 13 Stanley Street, Singapore 068732 Opening hours: Mon-Thu 11.30am-10.30pm; Fri-Sat 11.30am-11.30pm Expect to pay: Around $90 per person with drinks. 5. Kyo Komachi Remember when Himokawa udon (wide, flat noodles from Gunma, Japan) took the internet by storm early last year? Now, Umai in Guoco Midtown won't be the only place you can visit to try this unique dish – you can also check out Kyo Komachi in VivoCity, an udon-specialty restaurant highlighting the many versions of udon across the different regions in Japan. All the noodles here are handmade with Unryu wheat flour, imported from Japan. The signature Himokawa udon set ($14.90) comes with two sauces – pick curry for a richer flavour, sesame sauce, or the classic shoyu if you prefer something lighter. While you're here, sample the other udon dishes, including comforting, bubbling pots of Nabeyaki hot pot (from $16.90); white curry udon (from $12.90) from Ebisu, Tokyo; or fusion maze-udon (dry noodles, from $16.90) with toppings like ebi chilli, tom yum, or basil.
Yahoo
28-05-2025
- Entertainment
- Yahoo
First dibs: Tokyo's Bib Gourmand pizzeria makes its SG debut with chewy, 30h aged slices
Pizza lovers, gather around. Pizza Studio Tamaki (PST) is finally landing in SG. 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
