Pizzaface (Concourse Skyline)

Extremely pleased with pizzaface’s truffle pizza.

Hands down the best truffle pizza I have had .

Perfect crust , good use of truffle paste and truffle oil for a good truffle flavour .
Extremely fresh and high quality mushrooms .

Looks easy but none have done it as right as them .

Parma Ham + Rocket Pizza ($25+):
The parma ham, arugula salas and shaved provolone cheese complements one another.

Salami + Confit Garlic Pizza ($24+):
Salami, confit garlic and roasted capsicum goes well together. The garlic and capsicum balanced the saltiness of the salami. Pizza crust is not too thick. Overall, it is quite a good pizza. The pizza is just nice for 2 person

Of all the pizza joints in the world, Pizzaface is definitely one of my favorites. Pizza? Perfect. Pasta? Palatable. Service? Superb. Hotel? Trivago.

Unlike their pasta menu, which has remained mostly unchanged for the last few years, their pizza menu has been steadily expanding, just like my beer belly. This bacon & sausage pizza is one of the newer additions, and the piquant pie is yours for a really reasonable $22++.

Of course, there’s a bit more on the pizza that’s been slathered with tomato sauce than just good ol’ bacon and savory sausage. There’s a poached egg in the middle that’s just begging to be penetrated to release its juices, and a smattering of mushrooms.

Crust maketh pizza, and Pizzaface’s fresh homemade dough is completely capable of rolling in the dough. Pizzaface’s base is the closest rendition to the pizzas in Italy that I’ve found in Singapore thus far. The thin yet satisfying crust bears the weight of the tantalizing tomato sauce and the delicious toppings gladly, and it all results in a picture (and palate) perfect pizza pie. It’s ideally paired with and washed down by one of the ravishing red wines that Pizzaface has on its small but well curated wine list.

I’ve yet to find a pizza that I didn’t enjoy chowing down on, but Pizzaface’s bacon & sausage pizza...does put a smile on my face.

I’ve come to rely on Pizzaface for their reliably redolent Italian indulgences since their opening about four years ago, and their menu hasn’t changed much over the years. Except for this new addition to their simple, straightforward menu, the Granchio ($24++).

It’s pretty far from the traditional granchio pasta, which has crabmeat instead of mussels in it (cue the screaming Italian grandmothers in the background). Other than the mussels, there’s astonishingly al dente pasta and stunningly sweet cherry tomatoes tossed in olive oil and mirin. It’s a simple recipe, but quite unbreakable.

The only problem I had with this plate of pasta was that there was too much mirin added in and not burned off properly, resulting in an unpleasant pungency and an overly sweet aftertaste. Due to the excess mirin, there was a reservoir of mirin and olive oil at the bottom of the plate as well.

Nevertheless, it’s still a palatable plate of pasta. The mussels are considerably clean and fresh, with a nice sweetness tinging the naturally briny taste. The linguine was absolutely al dente, and those cherry tomatoes are excellent explosive little packages of sweetness every time you chomp down into one of them.

Even though Pizzaface’s Concourse outlet was getting absolutely slammed on the Saturday night I went, fantastic food came out of the kitchen swiftly, and the waitstaff were always absolutely amiable. With food and service this excellent, I’m truly glad that this local born F&B joint hasn’t just managed to survive and break even, but they’ve managed to live long and prosper.

Hmmmm not a light base at all! I find it too creamy & heavy. I had a very gerlark feel after the meal 😕 The linguine was slightly hard for me & the heavy cream had overpowered the taste of the ham 🙁

#burpple