Singapore is having a pizza moment - SilverKris
"At Robertson Quay I encountered Vincenzo Capuano’s signature cloud-light pizzas, which are so airy they’re cut with a pair of golden scissors to preserve their revolutionary puffiness; the long-leavened, highly hydrated dough uses Caputo Nuvola flour for that signature puffy crust. The Provola e Pepe—smoked provola, crushed tomatoes, roasted cherry tomatoes and basil—won gold at the Pizza World Championship, and pastas also impress, such as the Guanciale di Manzo with slow-cooked Wagyu cheek ragù and house-made fusilli." - Ben Chin
