You Wanna Pizza Me?

Besides the brunch menu, Supply & Demand have an exclusive menu for all Tan Tock Seng Hospital staff, and NTU Medical School staff & students. One of the exclusive dishes is the All-Anatra pizza ($15.90 nett), which has mozzarella, tomato sauce, onion, rucola and smoked duck slices, complete with dashes of hoisin sauce sitting on a nine inch pizza base. I will admit, I’m not a fan of the house-made pizza base, as it was more bread-y & stodgy than other pizzas. Also, I do think the pizza could’ve done with more Pizzaiolo sauce & cheese, as I found that the toppings tended to flop right off the pizza. Still, it’s pizza, and for $15.90 flat, it’s pretty palatable.⠀
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Thank you so much for the hospitality, @supplydemandnovena & @marque.sg!

@fernandospizzasg pizza crusts are remarkable, with a delicately thin crust that still retains some chew to give your jaw the satisfaction of a decent workout, but their toppings might just top it.

If the Bleecker is too unconventional for you, you’ll be pleased to know that the Grilled BBQ Chicken ($23.50) is equally excellent. Lots of chicken top this pizza along with more julienned red bell peppers, cherry tomatoes, pineapple and most deliciously of all, the sweetest sautéed onions ever. Even though more tangy barbecue sauce would’ve been better, the Grilled BBQ Chicken pizza was still outstanding due to the sweetness of the sautéed onions being the perfect foil to the mildly savoury chicken.⠀
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Fernando’s has a dizzying array of pizza options, which definitely calls for many more return trips in the near future.

@fernandospizzasg pizza crusts are remarkable, with a delicately thin crust that still retains some chew to give your jaw the satisfaction of a decent workout, but their toppings might just top it. Their most innovative pizza is probably the peculiarly named A Slice Of Bleecker ($27), which has a mozzarella base topped with country ham, julienned bell peppers, roasted garlic, pistachios, and lubricated by pistachio cream & cream cheese.⠀
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The pistachios in both original & cream form added their trademark nutty, earthy savouriness to the pizza, and the whole pistachios added a hard counterpoint to the other soft elements of the pizza. The cream cheese was extra lube, and added extra cheesiness, while the country ham was just vibing there. A weird pizza combo for sure, but it works well.⠀
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Fernando’s has a dizzying array of pizza options, which definitely calls for many more return trips in the near future.

So the oddest thing happened at the pizza party last week, we ordered four pizzas along with a bunch of chicken wings & fries from the newly opened @fernandospizzasg. However, the delivery guy pulled a David Copperfield & disappeared, so we called Fernando’s to check what had happened to our pizzas. They apologised for the inconvenience, and immediately started baking a fresh order for us. Long story short, first delivery guy appears out of the ether & delivers our pizzas, and second pizza guy drops off even more pizzas. We basically got a fifty percent discount on these piquant pizzas, and God’s Plan started playing in the background.⠀
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Fernando’s square 12x12 inch pies are done in an interesting fusion of Italian & New York style. Light, thin crust with moderately chewy edges just like NY, but the restrained amount of cheese & sauce of the Italian. If you need more protein power, the Carnivore’s Delight ($26) is guaranteed to dazzle. The same tantalisingly thin & chewy pizza dough is slathered with a moreish marinara, layered with mozzarella, generously loaded with pepperoni, bacon, spicy sausage & more mushrooms, and aromatised by sprigs of rosemary & basil. All that savoury, delectable meat worked in concert to produce a mouthwatering marvel, and the pizza crust topped with mozzarella & marinara was the perfect delivery vehicle for it.⠀
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Head Chef Fernando used to be the pizza maestro at Zazz Pizza, which explains why these pizzas have so much pizzaz to them. All pizza is good pizza, but Fernando’s is sublime.

So the oddest thing happened at the pizza party last week, we ordered four pizzas along with a bunch of chicken wings & fries from the newly opened @fernandospizzasg. However, the delivery guy pulled a David Copperfield & disappeared, so we called Fernando’s to check what had happened to our pizzas. They apologised for the inconvenience, and immediately started baking a fresh order for us. Long story short, first delivery guy appears out of the ether & delivers our pizzas, and second pizza guy drops off even more pizzas. We basically got a fifty percent discount on these piquant pizzas, and God’s Plan started playing in the background.⠀
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Fernando’s square 12x12 inch pies are done in an interesting fusion of Italian & New York style. Light, thin crust with moderately chewy edges just like NY, but the restrained amount of cheese & sauce of the Italian. The big sausage pizza of the night was Mario’s Mushroom Kingdom ($27), a white sauce based pizza loaded with roasted seasonal shrooms, chicken sausages, sautéed shallots & mozzarella. Most shroom pies only have shrooms & cheese on them, so fair play to Fernando’s for making this one a more substantial & satisfying pizza with the delicious chicken sausages. All those savoury & undeniably umami toppings on the thin, slightly chewy yet light pizza crust makes for a majestic medley of pizza perfection.
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Head Chef Fernando used to be the pizza maestro at Zazz Pizza, which explains why these pizzas have so much pizzaz to them. All pizza is good pizza, but Fernando’s is sublime.

Italy is in the Mediterranean, which is why @miskacafe has ten pizzas to offer hungry diners. They have the usual pepperoni & Hawaiian pizzas, but we were here for the more unique variations, namely the Chicken Mediterranean Pizza ($19++) and the Greek Pizza (also $19++). Miska was kind enough to let us go halfsies on the pizza, and they might just let you do two toppings on one pizza if you ask nicely enough.⠀
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Both start with a terrifically thin pizza crust slathered in a hearty homemade pizza sauce (probably marinara). The Chicken Mediterranean half was topped with chicken breast, heart of artichoke, cherry tomatoes, red onions, bell peppers, black olives, feta and mozzarella cheese. The chicken tiddi-sorry, breast strips were just as marvellously moist as the grilled chicken, and it went perfect with the rich savouriness of the olives. The crunch of the bell peppers & onions were a charming contrast to the soft pizza, and despite Miska being sparing with the cheese, this was a pleasant pizza.⠀
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The Greek Pizza, despite it being a vegetarian pie, was equally exquisite. Kalamata olives, onions, bell peppers and garlic were all roasted to perfection and cheesed up with the same feta & mozza mix. However, with the Greek, it’s jazzed up with the addition of parmesan & oregano, giving it an extra cheesy & herbaceous aroma that is ideal with the veggies on the pizza.⠀
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When you dine at Miska, make sure you get a pizza the good stuff and a thirst quenching drink, preferably alcoholic. Thank you for the invite @burpple & @miskacafe!

I’m not gonna lie to you, even though I enjoyed @picolino.sg pizzas, I felt that they were holding back badly on every single pizza, and those vibes were transmitted through these otherwise piquant pizzas. I savoured the flavours that were on display with all the pizzas, but other than the brilliant burrata pizza, every pizza felt like it left me hanging.⠀
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The lovely sounding Longanisa Hawaiian pizza ($27++) was more of the same unrealised potential. The longanisa sausages were sliced so thinly & sparsely that we could scarcely taste it. However, the pineapple chutney was out in sufficient enough force that it flavoured the pizza with its pineapple sweetness, evoking memories of an oddly satisfying Hawaiian pizza.⠀
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Despite almost every pizza making me feel like Picolino was holding back, I can’t complain too much due to the sheer value that #burpplebeyond one-for-one deals brings to the table. A pizza for fourteen bucks before tax & service charge? That’s mad decent no matter which way you cut it.⠀
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Thank you for having us, @picolino.sg & @burpple!

I’m not gonna lie to you, even though I enjoyed @picolino.sg pizzas, I felt that they were holding back badly on every single pizza, and those vibes were transmitted through these otherwise piquant pizzas. I savoured the flavours that were on display with all the pizzas, but other than the brilliant burrata pizza, every pizza felt like it left me hanging.⠀
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The best example of this obscure concept would be the Lamb Merguez ($29++ a pie). I always enjoy ordering lamb at restaurants purely to test the skills of the chef, and Picolino’s chefs certainly had the skills to pay the bills. I kid you not (pun partially intended), there was next to no trace of the hallmark gaminess of lamb in this pizza. Each little mound of Mary’s little lamb was so juicy, tasty & free from any gamey odours that anyone would’ve confused it for pork or even chicken.⠀
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However, there was a distressing dearth of lamb that nobody would ever get to fully savour the utter brilliance of it. Additionally, there was supposed to be babaganoush somewhere in the pizza, but it was virtually invisible. Same goes for the appealing sounding cucumber tzatziki, which I was excited for, but it went virtually anonymous.⠀

Despite almost every pizza making me feel like Picolino was holding back, I can’t complain too much due to the sheer value that #burpplebeyond one-for-one deals brings to the table. A pizza for fourteen bucks before tax & service charge? That’s mad decent no matter which way you cut it.⠀
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Thank you for having us, @picolino.sg & @burpple!

@picolino.sg is the artist formerly known as Lino’s Pizza & Pasta Bar, but I had never sampled their pizzas even back then. So it was high time for me to right that wrong, and get myself a slice.
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As for the delicious Duck Rillette ($29++), the duck was divine. Juicy, succulent and suitably sapid thanks to them being slow cooked in fat (much like confit), the shredded duck confit was married to orange jam and a rather fetching balsamic glaze atop the same outstanding pizza base. Unfortunately, the duck fell victim to the problem plaguing nearly all of Picolino’s pizzas: they were all lacking, and they left us wanting a lot more in the wrong way.⠀
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Now, the flavours were quite excellent, but at close to thirty dollars before tax & service charge, the toppings were rather meagre. The shredded duck rillette was limited to displaying its deliciousness in flashes due to the lack of it, and there was almost not enough cheese on the base to tie all the ingredients together. It certainly felt like Picolino was holding back hard, and they weren’t allowing their tiptop ingredients to properly shine. Not gonna lie, the pastas felt like much better value, and much more satisfying dishes.⠀
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Still, thank you so much for the invite, @picolino.sg & @burpple!

@picolino.sg is the artist formerly known as Lino’s Pizza & Pasta Bar, but I had never sampled their pizzas even back then. So it was high time for me to right that wrong, and get myself a slice. There are nine different varieties of twelve inch pizzas, and the most correct choice is the Burrata ($28++) which has a behemoth burrata ball plopped in the middle of a perfectly baked pizza base slathered with garlic parsley chimichurri, whilst the burrata is covered in tomato pesto.⠀
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The pizza base is razor thin with a delightful doughiness to it, and many people could comfortably polish off a whole pie in one sitting. It took a lot of restraint on my part to avoid hogging the whole pizza to myself, and the gloriously garlicky pesto was the perfect accompaniment to the creamy, easy to spread burrata. The tomato pesto was the exquisite element that catapulted this piquant pie into Flavortown, rounding off the rich, milky creaminess of the burrata and the aromatic herbaceous qualities of the pesto with its tangy sweetness and sublime savouriness. Easily the best pizza on Picolino’s lineup if you ask me.⠀⠀
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Still, thank you so much for the invite, @picolino.sg & @burpple!

Pizza time…but not really. Here at @thekongsee.sg, the pizzas are uniquely Southeast Asian flavours piled atop a prata. Pizza purists will be foaming at the mouth, but there are toppings and sauces on a flat dough base, so it is technically a pizza. A prata that’s also a pizza. So a prata pizza. Or a pizza prata. Either way, let’s get a pizza the first prata pizza.⠀
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The Krapow Prata Pizza ($14++) has Thai Basil Chicken on the prata base, and it’s enhanced by a drizzle of fish sauce & spiced up by some chopped chilies. The basil chicken on its own is quite delicious, with a deep savouriness highlighted by just a smidge of sweetness. The heady aroma of cloves from the holy basil perfume the minced chicken well, and make it pleasant to both the nose & the tongue. The extra hit of fish sauce provides yet another layer of umami to the basil chicken, and the crisp dough of the prata complements the basil chicken well.⠀
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Thanks for the invite @wobblethebui, and thanks to @kevin._.ngan & @thekongsee.sg for the great night with great food!⠀

I ain’t gonna lie, the only reason why I dropped by the (not so) newly opened @thepizzapastaprojectsg was because the had a free pizza night. Free slices of pizza just for being there? Say less, buddy. Unless I’m remembering this wrong, The Pizza Pasta Project isn’t new, it’s simply a rebranding of @pizzaexpresssg.
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Thirdly and lastly, the Tokyo Temptation ($15 a pie nett) had so many ingredients to it. Teriyaki sauce was spread on the pie base, and held down chicken cubes, Japanese leek, shimeji mushrooms, caramelised onions & mozzarella cubes. Garnished with bonito flakes, seaweed strips and drizzles of Japanese mayo, this delicious pizza hit all the right notes of salty & sweet.⠀
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The Pizza Pasta Project has pretty palatable pizzas, but they just need to add more of everything to their pizzas. It seems like they’re holding back, and it’s a bit annoying since the flavours are decent.