Spizza opens up its fourth dining outlet at East Coast Road, with new dishes to boot.
By Yong Yung Shin
Rebecca Pizza. PHOTOS COURTESY OF SPIZZA.
Somewhere down the line, pizza (along with pasta) has managed to elbow its way into the local palate as comfort food. After all, we never go very long without hearing about a new pizza place popping up. Rolling out its fourth outlet along East Coast Road, Spizza has departed from its signature rustic decor in favor of a more modern vibe, complete with full length glass walls and white-washed brick walls.
Its menu has also been spruced up: its signature thin crust pizzas now come in gondola shapes, perfect for those who like their crusts fluffy and chewy (S$19). Our Gondola Isabella (with tomatoes, mozzarella, parma ham, rucola salad) was very good, but for a stronger flavor, we’d definitely recommend the new Rebecca (S$18), a white pizza with Mozzarella cheese, Gorgonzola, cooked ham, rucola and sun-dried tomatoes—the pungency of the cheese, the saltiness of the ham, and the signature smokiness derived from its built-in wood-fired oven will put one in the mood for some Italian opera.
Isabella in Gondola Shape
Spizza also prides itself on pasta that is made in-house—those who really know their pasta will be able to appreciate its fresh, subtly eggy taste and a bouncier texture, as compared to the dried version. For March, try its flavored pasta of the month, Homemade Spinach Fettucine (S$17).
Besides the pizzas and pastas, there are a few new items on the menu, including oven-baked offerings such as the Homemade Gnocchi with Gorgonzola cheese, cream and cooked ham (S$17). The potato dumplings were wonderfully chewy, slightly salty and hence surprisingly addictive, even though it is a heavy dish, with the thick cream sauce.
Another interesting new dish is the Portobelllo Al Forno (S$12) starter—two big and juicy Portobello mushrooms slathered with Bolognese sauce and Tallegio cheese; a dash of chilli flakes added a fiery kick to its earthy flavors. We ended our meal with an improvised brownie, the Olive E Vanilla (S$7), made with olive oil instead of butter—the difference is a lighter taste, and definitely less of that all-too-familiar guilt trip we all go on after polishing the last crumbs off our dessert plates.
Spizza
217 East Coast Road
#01-01 Tides
+65 6440 8300
