30 kinds of pizza made by a chef who has not a shred of Italiano in him
HDB estates are the last place you’d expect to find a decent pizzeria. But below a block of flats off Farrer Road, Indian chef Sunda prepares more than 150 traditional pizzas – on his own – every weekend, and knows the 30 varieties like the back of his floury hand.
With not a shred of Italiano in him, Sunda only discovered his inner crust after taking a culinary sabbatical in Sicily. You won’t find ‘Hawaiian’ or ‘meat lovers’ cooking in this oven; instead there are signature specialities like the Grosseto, with crispy bacon, porcini mushrooms and tomatoes drizzled in the warm yolk of a poached egg.
Equally inspired is the Perugia, with eggplant, zucchini, artichokes, sundried tomatoes and capers. The crusts are thin and crispy, and generously embellished with fresh toppings. Those dining in can bring their own wine; corkage is not charged. Marc Checkley
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There is Hawaiian on the menu, it's just called 'Asti'
Posted on Mon 16 Aug 2010 01:32:26