Located in the heart of the CBD, Blue Label Pizza & Wine offers a modern take on the neighborhood pizzeria. Settle into one of our cozy banquettes and enjoy an architecturally thoughtful space with beautiful wood detailing. The menu features shareable snacks, stone fired pizza and the city's most eclectic and surprising wine list.
Newly Opened Newly Opened
map
Address

28 Ann Siang Road
#B1-01
Singapore 069708

Sunday:
Closed

Monday:
12:00pm - 02:00pm
06:00pm - 12:00am

Tuesday:
12:00pm - 02:00pm
06:00pm - 12:00am

Wednesday:
12:00pm - 02:00pm
06:00pm - 12:00am

Thursday:
12:00pm - 02:00pm
06:00pm - 12:00am

Friday:
12:00pm - 02:00pm
06:00pm - 12:00am

Saturday:
06:00pm - 12:00am

Phone
Price

~$35/pax

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What you should order at Blue Label Pizza & Wine

You should order these at Blue Label Pizza & Wine

Reviews at Blue Label Pizza & Wine

Reviews of good food at Blue Label Pizza & Wine

Spinach, shiitakes, goat’s cheese - the best combi ever plated on a crispy cornmeal crust. The only bomb I would ever want to have in my mouth ✌🏻

Price: $29

Hand cut fries topped with a fried egg, aioli and truffle. You really can’t just stop at one but if you’re looking for crispy fries, this is slightly soggier due to the sauce.

Price: $25 (very expensive fries)

Off the Main Street of Ann Siang, with an almost dingey sign but definitely reminds me of SF. They serve up great wood-fire pizzas, and have a good range of drinks.
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🍴
The crust here is almost more pastry like. Slightly oilier and more flavourful.
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🍴
Umami bomb($29) shiitake, spinach, lemon, anchovy, goats cheese on top of a cornmeal crust. Put the most unlikely combination tgt that surprisingly worked. The shiitake and anchovy combo definitely added meatiness to this.
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🍴
The Travis supreme($31) Ground chuck, special sauce and cheddar-bacon melt on sesame crust. If you like burgers, this is your thing. Definitely tasted like a deconstructed burger because of the cabbage shreds, onion and sauce. Not my thing but it could work for you 🤷🏻‍♀️
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🍴
Chicago-style spinach & artichoke dip ($21) corns chips, roasted salsa and pecorino. I can’t get over the fact that THERE ARE REAL PIECES OF ARTICHOKE inside. If you have cooked your own artichoke, you know how mother troublesome it is(on top of it being mother expensive). The cheese and spinach combo on corn chips definitely worked. 🤤🤤🤤 .
🍴
#burpple #pizza #pizzasingapore #sgfood #annsiang #nottasting

Off the Main Street of Ann Siang, with an almost dingey sign but definitely reminds me of SF. They serve up great wood-fire pizzas, and have a good range of drinks.
.
🍴
The crust here is almost more pastry like. Slightly oilier and more flavourful.
.
🍴
Umami bomb($29) shiitake, spinach, lemon, anchovy, goats cheese on top of a cornmeal crust. Put the most unlikely combination tgt that surprisingly worked. The shiitake and anchovy combo definitely added meatiness to this.
.
🍴
The Travis supreme($31) Ground chuck, special sauce and cheddar-bacon melt on sesame crust. If you like burgers, this is your thing. Definitely tasted like a deconstructed burger because of the cabbage shreds, onion and sauce. Not my thing but it could work for you 🤷🏻‍♀️
.
🍴
Chicago-style spinach & artichoke dip ($21) corns chips, roasted salsa and pecorino. I can’t get over the fact that THERE ARE REAL PIECES OF ARTICHOKE inside. If you have cooked your own artichoke, you know how mother troublesome it is(on top of it being mother expensive). The cheese and spinach combo on corn chips definitely worked. 🤤🤤🤤 .
🍴
#burpple #pizza #pizzasingapore #sgfood #annsiang

Leaning towards more of the New York-Style, Blue Label Pizza & Wine’s creative wood-fired pizzas are pretty spot-on for a Friday night out with a group of friends. Set in a cosy space with beautiful wood detailing, the pizzeria also have a pleasing selection of shareable snacks. So easily sidetracked, we settled for the Umami Bomb Pizza ($29) after much deliberation - a lovely cornmeal crusted pizza with juicy sliced shiitakes, spinach, onions, anchovy, pops of creamy yet piquant goat’s cheese and a refreshing touch of lemon. A well-balanced combination with a good hit of savoury-sweetness but the crust was surprisingly the highlight for me. Made using a long ferment dough, the crust was slightly puffed-up and nicely crisp along its edge, yet soft and thin beneath its toppings. Though a wee bit greasy, the distinct bite of the base and whiff of cornmeal was awesome. And you have to eat it while its hot as the moisture from the ingredients does seep in quickly.

hand-cut idaho potatoes, black pepper gravy, fried egg, aioli, shaved truffle

If you're looking for some solid wings, these are definitely the right call. Prepared 4 ways; brined, sous vide, fried and baked, they are sticky, slightly spicy and all sorts of delicious, perfect with too much beer. The East-coast inspired wings also come with a blue cheese dip thats not too pungent making it good for everyone.

$14 gets you 6 pieces while the larger portion at $28 gets you 12.

This latest concept by the Travis Masiero Restaurant Group is a lovely spot to enjoy some seriously tasty pizza — certainly good enough to justify the higher prices. The playlist is funky but it can get noisy in here, so file this away for a night out with friends instead of a romantic date. Settle into one of the booth seats and order a platter of the Blue Label Chicken Wings ($14 for a small portion, $28 for large) to share. According to Burppler Veronica Phua, the fresh wings are prepared in a four-step process — brine, sous vide, fry and glaze. This means very juicy meat, slicked in a gorgeously sticky, golden brown sauce, that doesn't require much more oomph from the blue cheese ranch dip served on the side. As for pizzas, theirs are made using a long ferment dough (takes two days just to be ready), which results in a crust that's not at all floury, and with a slightly oily (but yummy) distinctly crisp bite. Veronica liked the Dr. Pepperoni ($31), which combines red sauce, mozzarella, capers, chilli oil, pepperoni and lots of sesame seeds. Consider the Housemade Soft Serve ($8, additional $2 per topping) for dessert; it's smooth, thick and creamy, and a lovely way to end the meal.
Avg price: $35
Photo by Burppler Shawn Loh

I’m so pleased we agreed to Chef Boon Teow’s offer to try their housemade soft serve. Otherwise I wouldn’t have known how good they are.
The generous dude (thanks Chef 😄) brought over not one but two portions - a vanilla flavour with cubes of brownies scattered over (it was lovely) and a spiced pumpkin that wow-ed me (the spice level in it was just right). In terms of texture, both flavours were equally smooth, voluptuously thick and creamy.
Chef Boon mentioned that the seasonal pumpkin flavour is reaching an end soon but he will be doing “something citrusy” next. I have my money on “yuzu” 😄

Chef Boon shared that his boss Travis and him had done many rounds of tests to get their pizza dough the way they want. In fact, before the pizza arrives on the table beckoning to be eaten, it takes two days just for the dough to be ready. When you take a bite, you’ll realise how different it is from others.
Unlike the matte-looking Neapolitan style of crust, the pizza here hasn’t got a trace of flouriness. Instead, it is shiny with oil and has a distinct crisp bite.
Here are the toppings on my tasty flavour bomb, a.k.a. the “Dr. Pepperoni” ($31++): red sauce, mozzarella, capers, chilli oil and pepperoni (duh). I noticed there’s also plenty of sesame seeds on it. Quite coincidentally, the same applies to the “Blue Label Salad” and “Blue Label Chicken Wings” I’d ordered as well. This wasn’t a cause for concern for me since I like sesame seeds but if you aren’t into it, do let the staff know when you’re placing your order.
I love the playlist at Blue Label Pizza but it can get noisy in there (probably due to the low ceiling). So a quiet date venue it is not. But if you after a fun night out, you should bookmark this place.
They offer a very extensive wine list (by the bottle), thoughtfully categorised into types for easy selection. By the glass, they had only one each of red and white when I was there. But the dry red I had made me happy enough.

Ordered the smaller portion of the Blue Label Chicken Wings to start.
Really enjoyed them as only fresh chicken wings are used in the 4-step process of brine, sous vide, fry and glaze. That gorgeous sticky, golden-brown “Carolina Mop Sauce” coating the juicy mid-joints and drumlets is a combination of mustard and BBQ sauce. For some strange reason, its smell reminded me very much of licorice. I enjoyed the wings just as much with and without the Blue Cheese Ranch dip, which was thick and creamy and not strong smelling like I had expected.

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