Extra Virgin Pizza, Marina Bay

  The Lo and Behold Group’s newest dining concept Extra Virgin Pizza at Asia Square divided us into two camps: One for jealously guarding (and possibly denying) the very existence of this amazingly tiny pizzeria and its good looking pizzas, and the other for giving it the attention and custom it so richly deserves. Clearly, the pro-publicity camp won, but just barely.

 

The secret to what may (possibly) be the best pizzas in town? Passion, clearly embodied in its rather intentionally ambiguous name, which is really a nod to its high quality ingredients.

 

This same passion has also led Chef Matthew White to embark on a six-month quest for some of the best ingredients from around the world before the pizzeria opened its doors. The Italian Caputo flour was sourced direct from Naples, never mind that they had to commit to buying six months worth at one shot to convince the hesitant Italian supplier. He speaks almost reverentially about the difference in sweetness of the tomatoes shipped in from an organic farm in California where crop rotation is practiced. As the Agri-Food and Vetinary Authority did not allow the import of the exact Italian salami he wanted, Chef White managed to procure a close enough substitute from a French supplier in Normandy. He even tested the pH of the water in Singapore to ensure it would not compromise the taste and texture of the dough.

 

As a result of Chef White’s worldwide treasure hunt, the fare is seemingly simple but thoughtfully executed. The food menu is remarkably straightforward: 10 appetisers, 10 pizzas, and five desserts.

 

The pillowy pizza crusts (just thick enough for a satisfying chew) were marked with kisses of perfectly charred spots – thanks to an intensely hot oven which sears the crust to crisp perfection and the skill of Chef White and his team in turning out the pizzas before the pizzas burn. We were told that the staff’s training included days on end where they were made to churn out pizza crusts just to perfect the timing and texture.

 

Chef White has humbly attributed the various flavours of pizzas on offer to simple trial and error, but it is apparent (and well-appreciated) that some serious thought has gone into the honing of the pizzas’ flavours and textures. The unusual pistachio pesto pizza was savoury, fresh yet moreish and silenced all conversation – high praise for noisome chatterboxes like us. The pistachio nut pesto layer was seared to a slight crust of nubbly sweetness. Topped with mozzarella cheese and tender baby arugula leaves tossed with a fresh lemon vinaigrette with a light dusting of Parmigiano Reggiano for good measure, this pizza was sunshine on a plate. With nuggets of caramelized onions and plump mushrooms snuggled up together under a generous blanket of fontina cheese and smooth béchamel sauce, the mushroom Bianca was another comforting winner. Finally, the avowed carnivore was also appeased by the sausage and salami pizza - home-made sausage, generous slices of intensely salty salami from Normandy, balanced by slightly tart sun-sweetened tomatoes simply seasoned with extra virgin olive oil and salt.

 

We ended off the heavy meal with coffee supplied from indie brewers Papa Pahleta.

 

The layout of the restaurant also shows remarkable attention to detail. Diners sit outside at high tables and wire barstools with surprisingly comfortable cushions in a corner of Asia Square’s massive open-air lobby. A brisk sea breeze whistles round while you peer out at the Marina Bay from between colossal onyx support pillars – it’s almost like dining under a futuristic bridge.

 

The kitchen takes up the entire (tiny) interior. Although remarkably compact, a very high ceiling channels the consistently maintained heat from the two American Wood Stone brick ovens up and away from the ground. Chef White jokingly described the tiny kitchen as a “bomb shelter” which best illustrates that size doesn’t matter – it’s what you do with it that counts.

 

Takeaway available and delivery to be rolled out shortly.

Extra Virgin Pizza, 8 Marina View, #01-04 Asia Square Tower 1. Tel: 6247 5757