Pizzeria Vincenzo Capuano

Came here due to the hype. Was a relatively good experience. The pizza was definitely a above average, and we surprisingly enjoyed the non-meat pizzas more than the ones with ham. Ingredients were definitely high quality. Price wise rather reasonable if your not ordering alcoholic drinks. We enjoyed the banter with the staff cutting our pizzas and they made it a relatively fun affair. They also knew about their pizzas and shared that the dough took few days to prep, but only few minutes (or was it half a minute) to cook. Several points that could have made the experience better. 1) Staff kept spilling water over the table. We were talking abt it over dinner abt how basic this is. 2) could try using proper coasters instead of tissue paper. 3) If staff could have properly recommended popular dishes to try. 4) if the noise insulation had been better.

Very delicious place to dine at! The beef meatballs were nice and tender, and the sauce complemented the meatballs too. The pizza was fantastic. The dough was soft, fluffy and chewy, and the crust was delicious. We liked the pesto one better (it's a Singapore special) than the award-winning flavour, but both were great! The tiramisu was very good, but the creme brulee was still not bad. The service was good and the staff were very helpful when recommending options and friendly as well

Happy to say I found my favourite restaurant of the year :) Fantastic service by Jane - she knew the menu so well and could explain all the options and gave recommendations which we loved! Tried the burrata salad, beef ragu pasta, spicy salami pizza and tiramisu. All were so good :) I really appreciate how well she knew the menu, and her heart for service, wish we had her at every place we dined. The glass display was great too and we could see all the pizza chefs hard at work. They were all smiles and you can tell they love working here! Definitely will be back ☺️ Also thank you to Mr H for trying his best to get us a table when it was crowded and we didn't have a reservation ;')

Craving for long to try the pizza here, but taste turned out to be a bit disappointed. Ordered truffle fries, pasta and thin crusted pizza Margarita. The best one is fries, which surprised me. The pasta is a bit oily. Pizza is average, nothing special. No wonder the best pizza chain prize is the best marketing prize.

friend recommended this place and said they were famous for their pizzas. did not disappoint!! we got the provola e pepe, don vincenzo and what i think is tetti illuminati... we also got meatball starters and ended the dinner with tiramisu all the pizzas were delicious, the food is very worth the price and i highly recommend! will come back again :)

We went here around 5 pm on Monday afternoon. It wasn't too crowded but we were on the early side too. We chose to sit outside and although we were worried about the warmth, the fans and clouds kept it very comfortable. The food was good although a but spendy aside from the drinks. Actually, if you are up for spirits, the price can't be beat. It was $4/table bottomless fills. I wasn't with adult company so couldn't partake. The service of the staff was top notch. They didn't spend time chit chatting with each other (as you often see in America) but focused on the customer. Out drinks were quickly refilled, our plates were quickly bussed, and food was promptly brought out. This could of service in the States is unheard of unless you are at a Michelin starred restaurant.

First things first, and the reason I went: the pizza crust is a very good canotto cornicione Neapolitan one. The margherita was a fine example. Also tried one of the “creative” pizzas: it seems VC understands Neapolitan tropes very well, but a good palate has he not. The attempt to be creative with zucchini puree, burrata, meatballs not so far from IKEA’s and zucchini chips showed a woeful understanding of flavor and texture combinations and a tunnel-vision of flavor creation. Nothing worked. It should have been abandoned on the first trial. Decor looks like the all day dining part of a second tier Chinese city five star hotel. Staff are all pleasant, but the rules in place for orders after 9pm are so far from hospitality. A call at 910 managed to get a table for one after some discussion with management. For pizzas that should take max 90 seconds to cook. When some friends turned up wanting to join for a drink at 1005, we were told they couldn’t have anything as last orders had been called, yet the advertised and confirmed closing time is 11pm. I packed up my remaining pizza and moved. If your closing time is 11pm, you should be able to manage production of product and customers until then. If you stop taking orders at 10pm, that’s your closing time. And if 10pm is last orders, no need to make a fuss about someone wanting to come at 910.

Pizzeria Vincenzo Capuani offers a truly exceptional pizza experience. The pizzas themselves are the star, with a perfect base that is soft and tender in the middle, not mushy, while the edges are chewy, perfectly raised, fluffy, and beautifully charred with a wonderful toasty aroma. The toppings are equally impressive, from the generous, umami-rich anchovy fillets to the rich and creamy mortadella with pistachio. The relaxed outdoor seating on a breezy night made for a very pleasant weekday dinner. The staff were helpful and attentive, ensuring our water glasses were always filled. To finish, the tiramisu was a pretty good classic dessert. This is undoubtedly one of the better pizzerias around, highly recommended for anyone seeking an authentic and high-quality meal.