Ten pizzerias from Joo Chiat to Robertson Quay, covering Neapolitan, Roman and New York styles.
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The first Southeast Asian outpost of the Naples pizzeria, serving Neapolitan pizzas made to order. The MICHELIN Guide Singapore 2026 lists it as a Selected restaurant.
Menu highlights
Margherita — The historic Neapolitan pizzeria's original, definitive pizza, simply topped with tomato, mozzarella, and basil.
Cosacca — A pizza variant featuring a distinct topping combination from the century-old Naples menu.
Provola & Cheese — A pizza made with smoked provola and tomato sauce, one of the Singapore branch's signature choices.
Burrata alla Puttanesca — A starter combining creamy burrata with puttanesca flavours, noted for its texture and freshness.
A rustic trattoria serving regional Italian dishes and wood-fired Neapolitan pizzas.
Menu highlights
Neapolitan Pizza — Thin-crust pizza done in traditional style, praised by reviewers for authenticity.
Sicilian Seafood Stew — A thick, richly spiced seafood stew noted for its intensity of flavour.
Rigatoni alla Vodka — Pasta in a creamy tomato-based pink sauce with basil and chilli-infused vodka, a dish repeated across the Cicheti group's outlets.
Insalata Della Casa — A sweet-savoury antipasti salad of pear, parma ham, roasted almonds, and pecorino.
Chef Takashi Okuno’s Luka is a Japanese-Italian restaurant in a refurbished Tanjong Pagar shophouse, where Italian technique meets Japanese ingredients and balance. Its BIGA pizza is a centrepiece: the kitchen describes a refreshed dough with a crisp exterior, airy interior and a more pronounced wheat character, while the wider menu includes handmade pasta and seafood.
Menu highlights
BIGA pizza — Pizza on Luka’s refreshed BIGA dough, described as crisp outside and light and airy within.
Handmade pasta — Italian pasta made in-house within Luka’s Japanese-Italian menu.
Fortuna puts Sicily and Naples in conversation at Craig Road, drawing on the Agrigento roots of its three founders. Pizza is not one fixed format here: the kitchen works with a 50-hour-fermented dough across classic Neapolitan pies, double-baked crunchy versions, and fried-then-baked pizzas. That breadth makes it a particularly useful destination for a dough-first meal.
Menu highlights
Fried and baked pizza — Dough is gently fried before being finished in the oven for a light, crisp crust.
Classic Neapolitan pizzas — One of three pizza styles made with Fortuna’s 50-hour-fermented dough.
Pizza Studio Tamaki brings chef Tsubasa Tamaki’s Tokyo pizzeria to Tanjong Pagar. Its proposition is the meeting point of Neapolitan pizza-making and Japanese precision, rather than a generic Italian menu: a concise, pizza-led restaurant built on careful technique and a willingness to shape tradition through a Tokyo lens.
Menu highlights
Tokyo-Neapolitan pizza — Pizzas shaped by PST’s stated blend of traditional Neapolitan technique and Japanese precision.
