From Italy to Singapore: Vincenzo Capuano's first Asian outpost slices into the local pizza scene with signature pies, scissors, and surprises.
Heads up, pizza lovers: Vincenzo Capuano, world champion of contemporary pizza, has arrived in Singapore! After conquering Italy with his pies and signature golden scissors (yes, he cuts pizza with them – more on that later), the renowned pizzaiolo is setting his sights on the global stage. This little red dot marks the brand’s first foray into Asia, and the team can’t wait to welcome diners.
But first, the question on everyone’s lips: Who is Vincenzo Capuano?
The chef, the icon, the scissors-wielding legend
He may not tower over a room, but chef Vincenzo is a culinary force. Born into a legacy of pizzaioli, he was mentored from the age of 15 by his grandfather (also Vincenzo) and his father, Luigi. Two decades later, he’s clinched titles like Best Pizza Maker of the Year and World Champion of Contemporary Pizza at the 2022 Caputo Cup. His eponymous brand ranked 12th on the Top 50 World Artisan Pizza Chains list in 2024.
When he’s not just slinging dough, chef Vincenzo’s busy serving content. With hundreds of thousands of followers on Instagram, TikTok, and YouTube, he films three videos daily to bring the art of pizza to the masses. Behind all that flair is a man who proudly “doesn’t follow the rules” and idolises Argentinian football player Diego Maradona, whose portraits loom like the patron saint of pizza in all his outlets.
News of his Singapore debut sent the local pizza scene into a tizzy. But does the hype hold up when the pie hits the plate?
Vincenzo Capuano review: Sink your teeth into thin, moreish pizzas
As someone who’s had my fair share of pizzas – from wood-fired and sourdough bases to pies topped with tuna and onions – I thought I’d seen it all. So I headed to Vincenzo Capuano’s first Singapore outpost with a healthy mix of curiosity and tempered expectations.
The brand claims to offer the thinnest pizzas in the world, thanks to its signature dough made from “Nuvola Super” flour that’s fermented for 24 hours before baking. The result? A super-light pizza with a fluffy, cloud-like crust. Airy and soft, but with enough chew to keep it interesting.
Now, the moment you’ve been waiting for: the golden scissors. Each table gets one to test the pizza’s integrity. A gimmick? Maybe. Fun? Absolutely. The gleaming Italian-made shears are chef Vincenzo’s trademark. He says diners either love or hate them, but I’m firmly in Camp Obsessed.
Not-so-fun fact: In Italy, people keep nicking them, but that doesn’t faze him. His solution? “We have more than enough stock.”
It’s a prerequisite for first-time visitors to chow down on the provola e pepe ($28). The award-winning signature is brimming with ingredients like smoked provola, tomatoes, and basil. This is chef Vincenzo’s favourite and a good introduction to the brand.
But if you want my honest take, the tetti illuminati ($28) is the dark horse everyone should feast on. The fior di latte base is topped with pecorino romano flakes, pistachio grains, cream, basil and mortadella; once you have a slice, you’d be tempted to finish the rest.
A supporting cast of stars and flops
Don’t worry, it’s not just pizzas served here. The extensive menu includes other Italian classics such as burrata classica ($26), carbonara ($28), and parmigiana ($18).
Confession: I’m not usually one for greens, but I really enjoyed the cavolo ($24). All the elements play well together, from the fruity sweetness (seedless grapes, dried cranberries, raisins, and apples) and crunchiness courtesy of roasted cashews and almond flakes, to the slightly savoury kick from the ginger tofu dressing.
While my table approved of the guanciale di manzo ($30) – the tender beef cheek ragu is the main attraction here – most of the enthusiasm didn’t extend to the gnocchi ($28). Chef Vincenzo’s version is silkier, melting in your mouth instead of offering that typical pillowy-soft bounce. The signature spicy sauce might also come off as an odd choice. But I liked it.
I’ve always said desserts can make or break a meal, and sadly, both the tiramisu ($17) and panna cotta ($15) fell short for me. For the latter’s price point, I expected a more generous portion. That said, the fig jam? Divine. I’d buy a jar if they sold it.
Another letdown? The space. While the atmosphere was buzzing and the staff brought great energy, the interior felt… safe. Think modern Italian restaurant 101: warm lighting and wood accents, but not much personality beyond the Maradona portraits. Sure, it’s pleasant, but for a brand known for golden scissors and bold flavours, I was hoping for more visual pizzazz.
A perfect blend of traditional and contemporary
One question lingered throughout my visit: why Singapore? I asked the man himself. “I wanted to bring the soul of Naples to a place where people appreciate authenticity and quality, just like my pizza,” chef Vincenzo says. “Singapore is the perfect bridge between East and West – a city that embraces innovation while respecting tradition.”
And with so many Italian restaurants already vying for attention, what makes Vincenzo Capuano stand out? He doesn’t miss a beat: “Golden scissors. Highly digestible dough. Attention to every detail. We deliver an experience – spirit, tradition, and future.”
It may be early days, but with chef Vincenzo personally helming the launch and slicing through expectations, I’ve got a strong feeling his golden-scissored empire is primed to slice into our local pizza scene with style.
Must-try items: Tetti illuminati; guanciale di manzo; cavolo; burrata classica
How much: Food and drinks from $7
Opening hours: Daily, 12pm to 3pm & 6pm to 11pm; reservations recommended
Address: Vincenzo Capuano, #01-12, The Pier at Robertson, 80 Mohamed Sultan Road, Singapore 239013
