Golden Scissors and World-Class Pizza: Chef Vincenzo Capuano’s Pizza Revolution Hits Robertson Quay

With 30 outlets worldwide, a million-strong social media following and a spot on the 50 Top World Artisan Pizza Chains 2024, Chef Vincenzo Capuano has certainly made a name for himself as a global authority in contemporary Neapolitan pizza. And lucky for us in Singapore, he has finally set his sights on Asia. His latest and first Asian venture – Pizzeria Vincenzo Capuano – finds its home at the ever-buzzing Robertson Quay, marking a milestone moment for fans of contemporary Neapolitan pizza.

Born in Naples and steeped in a rich family tradition, the world champion pizzaiolo is best known for his ultra-light, long-fermented dough—made with a custom flour blend he co-developed. The signature touch? Golden scissors at every table, inviting diners to snip into their pizza and feel the airy structure for themselves.

Our meal begins with the antipasti which delivers clean, confident flavours that set the tone for the rest of the meal. Among them, the Burrata Classica (S$26) is a timeless starter done right. At the centre of the plate, the burrata arrives pristine and plump, its outer shell yielding to reveal a luxuriously creamy core that spills out like thickened cream. The cheese is fresh and milky with a gentle sweetness that pairs effortlessly with peppery rucola, juicy cherry tomatoes, and aromatic basil pesto. Pearls of olive oil caviar add an unexpected pop of richness, while a light drizzle of balsamic glaze ties the dish together with a touch of tartness.

The Insalata al Salmone ($26) is a bright, refreshing way to start the meal. Silky slices of smoked salmon lend a delicate brininess and supple texture, layered over crisp rucola, cucumber, and juicy cherry tomatoes. Capers add a welcome pop of acidity, while a roasted truffle sesame vinaigrette brings tang and lift—though the promised truffle note was too subtle to register distinctly.

At the heart of Chef Capuano’s craft lies his dough. Made from long-leavened, high-hydration dough and Nuvola Super flour—a proprietary blend developed especially for him by an Italian flour mill—the result is an extraordinarily light and airy crust with a tender chew and crisp blistered edges. This careful dough fermentation and hydration process underpins every pizza on the menu, delivering a base that’s not just a vehicle for toppings, but a standout component in its own right.

The Tetti Illuminati (S$28) pizza, topped with fior di latte, IGP (which stands for ‘Indicazione Geografica Protetta’ and is a quality seal in Italy) mortadella, pistachio cream, Pecorino Romano flakes, and fresh basil, offers an elegant interplay of creamy, salty and slightly nutty elements. The mortadella adds a luxurious fattiness, complemented by the gentle crunch of crushed pistachios and a mellow, lactic base of fior di latte. While the pistachio note could have been more assertive, the combination is well-balanced and indulgent.

The Provola e Pepe (S$28), winner of the World Championship in the Contemporary Pizza category, is a more restrained but no less compelling option. Smoked provola from the mountains lends a distinct depth to the pizza, anchored by hand-crushed tomatoes, roasted cherry tomatoes and a subtle pepper blend. The smokiness of the cheese and charred sweetness of the tomatoes are well harmonised, though the high moisture content in the tomato base made the centre of the pizza slightly soggy.

Beyond pizzas, the kitchen’s pastas deserve mention. The Guanciale di Manzo (S$30) is a deeply satisfying plate built on slow-cooked indulgence. House-made fusilli—thick, sturdy, and perfectly al dente—traps the rich wagyu beef cheek ragù in its spirals, ensuring every bite is coated with the deeply savoury sauce. Simmered for 12 hours with red wine, the ragu is luxuriously tender, with the beef melting apart into silky strands. 

The Gnocchi (S$28) offers a textural departure from the fusilli. Made with a delicate 90:10 ratio of potato to flour that gives it a pillow-soft, almost melt-in-your-mouth consistency. Bathed in a spicy tomato cream sauce and finished with cherry tomatoes, parmigiano, and fresh basil, the dish brings warmth and richness with a fiery kick. The gnocchi’s ultra-soft texture may not appeal to traditionalists; it’s a dish likely to divide opinion depending on personal preference.

When it comes to finishing a meal, who can resist the temptation of a well-made dessert? Here’s how their sweet offerings measure up. The Tiramisù all’Amaretto (S$17) boasts a smooth mascarpone, with a clean dairy finish that avoids the heaviness often associated with the dessert. The amaretto flavour itself is quite subtle—too faint to offer a noticeable boozy warmth, which might disappoint those expecting a stronger kick. While the biscuits could benefit from a deeper soak to eliminate the slightly dry, cakier texture, they still provide a structural base that balances the creaminess above. Crushed pistachios scattered on top add a touch of earthiness and textural contrast, while a garnish of physalis offers a bright, citrusy lift.  

The Panna Cotta Marmellata di Fichi (S$15) is a standout for its texture alone—expertly set to achieve a delicate wobble, it yields effortlessly to the spoon. Silky and impossibly smooth, the cream is infused with a gentle touch of vanilla that lingers on the palate without overwhelming. A generous drizzle of house-made fig jam adds a jammy depth and mellow fruitiness, while crushed pistachios provide contrast with a light crunch. 

Vincenzo Capuano’s Singapore debut is a celebration of dough craftsmanship and modern Italian flavours. With a pizza philosophy rooted in heritage but expressed through innovation, this new opening promises to be a compelling addition to the city’s dining scene, inviting diners to snip into pillowy crusts with golden scissors and experience the art of pizza at its highest standard.

Pizzeria Vincenzo Capuano
80 Mohamed Sultan Rd
#01-12
The Pier@Robertson
Singapore 239013

Opening hours: 12pm to 3pm, 6pm to 11pm daily