Singapore’s gourmet pizza scene is expanding with new concepts and revamped menus, offering diners a range of innovative pies across the city.
Artichoke transforms into a modern pizza parlour
After 15 years of serving mezze and kebabs, Artichoke has shifted to a pizza-focused identity under chef Bjorn Shen. The former Middle Eastern venue now presents three dough styles: high-hydration “Slabs,” layered “Stacks,” and fried-then-baked “Rounds,” a rarity locally.
The menu pairs these bases with snacks, sides and desserts, while the bar offers wine, cold beers, house cocktails, floats and lemonades. The concept draws inspiration from 80s-90s American Italian eateries and retains a hint of the original Middle Eastern flavor.
Tokyo’s Pizza Studio Tamaki opens its first Singapore outpost
Located at 38 Tanjong Pagar Road, the new outlet occupies the former Tippling Club space. It serves the brand’s signature Tokyo Neapolitan-style pies, using a proprietary flour blend fermented for 30 hours and cooked in a salt-seasoned Stefano Ferrara wood oven.
Signature offerings include a spicy Arrabbiata topped with fresh mozzarella, Italian datterini tomatoes, house-made pork nduja and chili padi flakes; a classic Margherita di Buffala with buffalo mozzarella; and a five-cheese blend finished with acacia honey. Most ingredients are air-flown from Japan to preserve authenticity.
Reservations are handled through the Sevenrooms platform.
Torno Subito refreshes its Dempsey location
Chef Massimo Bottura’s Torno Subito has updated its menu with Riviera-inspired twists on classic Italian tastes. The Degustazione experience offers four slice-size varieties, allowing guests to sample multiple options in one sitting.
New highlights feature a deep-fried dough pie called Made in Sicily, topped with pistachio sauce, Mazara del Vallo red prawn tartare, stracciatella and lemon drizzle. Another offering, Caprese, uses double-cooked dough, San Marzano DOP tomato reduction, Fior di Latte, smoked anchovies and basil. Pies are available in “Piccola” or “Grande” portions for sharing.
There also the fan favourite Magherita di Buffala crowned with creamy buffalo mozzarella; and the decadent 5 Formaggi, featuring a medley of five cheeses finished with a delicate drizzle of acacia honey.
