SINGAPORE – The demand for pizza in Singapore is insatiable and purveyors are only too happy to roll out pie after pie in every conceivable style.
Before 2025, the city already had a thriving pizza scene, with many styles and brands. International ones include Il Clay Supper Club, L’Antica Pizzeria Da Michele, Torno Subito, Fortuna, Anto Pizza e Aperitivi, Osteria Mozza and Roberta’s.
Home-grown ones include La Bottega Enoteca, Wild Child Pizzette, Blue Label Pizza & Wine, Bad Habits Provision, Chooby Pizza, Choice Cuts Pizza & Records, That’s My Pizza and Goldenroy Sourdough Pizza.
Pizzaiolos also sell pies from their homes, and these home-based food businesses include Long Weekend Pizza, JrPizzeria, PXZA and Wala Pizza.
More heavy hitters have staked their claim on Singapore.
The two big brands that made their debut in 2025 are Vincenzo Capuano from Italy and Pizza Studio Tamaki (PST) from Japan.
Vincenzo Capuano, named after its 35-year-old Naples-born founder, opened its first restaurant at Robertson Quay in May. Chef Capuano’s Neapolitan pizza is made with a special flour – Nuvola Super – milled for him by Mulino Caputo, a flour producer in Naples. The name gives clues about what to expect – nuvola is Italian for cloud. The pies boast a puffy cornicione, or rim, and are very light.
Chef Vincenzo Capuano, founder of Vincenzo Capuano, opened his restaurant at Robertson Quay in May.
ST PHOTO: LIM YAOHUI
Then in June, PST from Japan opened in Tanjong Pagar Road, saving Singapore fans the trip to Tokyo for its Tokyo-Napoli style pies. Founder Tsubasa Tamaki, 45, developed a style of pizza that is all Tokyo – a light crust with a moderately puffy rim, topped with seasonal ingredients, many of which are sourced from Japan.
One of these ingredients is Okinawan salt, which is used in the dough. It is also strewn on the floor of the oven before the dough is placed on top, with the heat sealing salt to crust.
Chef Tsubasa Tamaki, founder of Pizza Studio Tamaki in Tokyo, opened his restaurant in Tanjong Pagar Road in June.
PHOTOS: PIZZA STUDIO TAMAKI
Home-grown chef Bjorn Shen, 43, also upped the ante in 2025 by turning Artichoke, his 15-year-old Middle Eastern restaurant, into what he calls a “New School Pizza Parlour”.
His pies hark back to the pizza many Singaporeans grew up with; pies from Pizza Hut, Milano’s, Shakey’s and Rocky’s.
His pizzas have a crispy base, from cheese sprinkled on the pan before the dough goes on top. The heat lacquers the cheese onto the crust, resulting in serious crunch.
The rectangular pies, priced from $22 for a Dirty Margherita with mozzarella and pecorino cheeses, tomato, basil and spicy garlic oil, are topped generously, and these ingredients go right to the edge.
Home-grown chef Bjorn Shen retooled his Middle Eastern restaurant Artichoke and pivoted into what he calls a “New School Pizza Parlour”. On the right is his Beef Pepperoni Slab pizza.
PHOTOS: ARTICHOKE PIZZA PARLOR
From pizza chains to artisanal pies and with regional, hybrid and home-grown variations, it is safe to say Singapore’s obsession with pizza is unlikely to die out any time soon.
The question is, what new permutation of pizza will come here next?
Might it be Chicago-style deep dish pizza? That’s the gap in the market right now.
Food and drinkFood and beverage sectorItalian foodRestaurants/Eateries
Dining and Cooking