{"id":82868,"date":"2025-05-16T11:00:35","date_gmt":"2025-05-16T03:00:35","guid":{"rendered":"http:\/\/thehoneycombers.com\/singapore\/?p=82868"},"modified":"2025-05-16T19:25:32","modified_gmt":"2025-05-16T11:25:32","slug":"vincenzo-capuano-singapore","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/vincenzo-capuano-singapore\/","title":{"rendered":"Vincenzo Capuano review: Award-winning ultra-thin pizzas slice into Singapore\u2026 but do they deliver?"},"content":{"rendered":"

Heads up, pizza<\/a> 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 \u2013 more on that later), the renowned pizzaiolo is setting his sights on the global stage. This little red dot marks the brand\u2019s first foray into Asia, and the team can\u2019t wait to welcome diners.<\/p>\n

But first, the question on everyone\u2019s lips: Who is Vincenzo Capuano?<\/p>\n

The chef, the icon, the scissors-wielding legend<\/h2>\n
\"Chef
Slicing his way through the pizzas as part of his demo. Photography: Sufyan Saad<\/figcaption><\/figure>\n

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\u2019s 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.<\/p>\n

When he\u2019s not just slinging dough, chef Vincenzo\u2019s 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 \u201cdoesn\u2019t follow the rules\u201d and idolises Argentinian football player Diego Maradona, whose portraits loom like the patron saint of pizza in all his outlets.<\/p>\n

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?<\/p>\n

Vincenzo Capuano review: Sink your teeth into thin, moreish pizzas<\/h2>\n
\"Provolo
A pizza of chef Vincenzo Capuano\u2019s heart. Photography: Sufyan Saad<\/figcaption><\/figure>\n

As someone who\u2019s had my fair share of pizzas \u2013 from wood-fired and sourdough bases to pies topped with tuna and onions \u2013 I thought I\u2019d seen it all. So I headed to Vincenzo Capuano\u2019s first Singapore outpost with a healthy mix of curiosity and tempered expectations.<\/p>\n

The brand claims to offer the thinnest pizzas in the world, thanks to its signature dough made from \u201cNuvola Super\u201d flour that\u2019s 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.<\/p>\n

Now, the moment you\u2019ve been waiting for: the golden scissors. Each table gets one to test the pizza\u2019s integrity. A gimmick? Maybe. Fun? Absolutely. The gleaming Italian-made shears are chef Vincenzo\u2019s trademark. He says diners either love or hate them, but I\u2019m firmly in Camp Obsessed.<\/p>\n

Not-so-fun fact: In Italy, people keep nicking them, but that doesn\u2019t faze him. His solution? \u201cWe have more than enough stock.\u201d<\/p>\n

\"Tetti
The tetti illuminati pizza, a standout in my eyes. Photography: Sufyan Saad<\/figcaption><\/figure>\n

It\u2019s 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\u2019s favourite and a good introduction to the brand.<\/p>\n

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\u2019d be tempted to finish the rest.<\/p>\n

A supporting cast of stars and flops<\/h2>\n
\"Guanciale
Two pasta dishes stand before me, but I only have one reaction in my hand\u2026 Photography: Sufyan Saad<\/figcaption><\/figure>\n

Don\u2019t worry, it\u2019s not just pizzas served here. The extensive menu includes other Italian classics such as burrata classica ($26), carbonara ($28), and parmigiana ($18).<\/p>\n

Confession: I\u2019m 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.<\/p>\n

While my table approved of the guanciale di manzo ($30) \u2013 the tender beef cheek ragu is the main attraction here \u2013 most of the enthusiasm didn\u2019t extend to the gnocchi ($28). Chef Vincenzo\u2019s 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.<\/p>\n

\"Tiramisu
Sadly, the desserts didn\u2019t do it for me. Photography: Sufyan Saad<\/figcaption><\/figure>\n

I\u2019ve always said desserts can make or break a meal, and sadly, both the tiramisu<\/a> ($17) and panna cotta ($15) fell short for me. For the latter\u2019s price point, I expected a more generous portion. That said, the fig jam? Divine. I\u2019d buy a jar if they sold it.<\/p>\n

Another letdown? The space. While the atmosphere was buzzing and the staff brought great energy, the interior felt\u2026 safe. Think modern Italian<\/a> restaurant 101: warm lighting and wood accents, but not much personality beyond the Maradona portraits. Sure, it\u2019s pleasant, but for a brand known for golden scissors and bold flavours, I was hoping for more visual pizzazz.<\/p>\n

A perfect blend of traditional and contemporary<\/h2>\n
\"Interior
Vincenzo Capuano\u2019s new digs at Robertson Quay. Photography: Sufyan Saad<\/figcaption><\/figure>\n

One question lingered throughout my visit: why Singapore? I asked the man himself. \u201cI wanted to bring the soul of Naples to a place where people appreciate authenticity and quality, just like my pizza,\u201d chef Vincenzo says. \u201cSingapore is the perfect bridge between East and West \u2013 a city that embraces innovation while respecting tradition.\u201d<\/p>\n

And with so many Italian restaurants already vying for attention, what makes Vincenzo Capuano stand out? He doesn\u2019t miss a beat: \u201cGolden scissors. Highly digestible dough. Attention to every detail. We deliver an experience \u2013 spirit, tradition, and future.\u201d<\/p>\n

It may be early days, but with chef Vincenzo personally helming the launch and slicing through expectations, I\u2019ve got a strong feeling his golden-scissored empire is primed to slice into our local pizza scene with style.<\/p>\n

Must-try items:<\/strong> Tetti illuminati; guanciale di manzo; cavolo; burrata classica
\nHow much:<\/strong> Food and drinks from $7
\nOpening hours:<\/strong> Daily, 12pm to 3pm & 6pm to 11pm; reservations recommended
\nAddress:<\/strong> Vincenzo Capuano<\/a>, #01-12, The Pier at Robertson, 80 Mohamed Sultan Road, Singapore 239013<\/p>\n","protected":false},"excerpt":{"rendered":"

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 \u2013 more on that later), the renowned pizzaiolo is setting his sights on the global stage. This little red dot marks the brand\u2019s first […]<\/p>\n","protected":false},"author":107587,"featured_media":320354,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4,6363],"tags":[7642],"acf":[],"yoast_head":"\nVincenzo Capuano Review: Ultra-Thin Pizzas Slice into Singapore<\/title>\n<meta name=\"description\" content=\"The iconic Vincenzo Capuano is now in Singapore! 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As our Senior Lifestyle Writer (and proud personality hire), Sufyan chases the city's tastiest eats & buzziest happenings, and plots his next travel escape. He\u2019s a relapsed workaholic who claims classical music keeps him sharp (the jury's still out). For all else, Google him\u2026 but skip the part about his yuan yang and oat milk intake.","url":"https:\/\/thehoneycombers.com\/singapore\/author\/sufyan\/"}]}},"_links":{"self":[{"href":"https:\/\/thehoneycombers.com\/singapore\/wp-json\/wp\/v2\/posts\/82868"}],"collection":[{"href":"https:\/\/thehoneycombers.com\/singapore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thehoneycombers.com\/singapore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thehoneycombers.com\/singapore\/wp-json\/wp\/v2\/users\/107587"}],"replies":[{"embeddable":true,"href":"https:\/\/thehoneycombers.com\/singapore\/wp-json\/wp\/v2\/comments?post=82868"}],"version-history":[{"count":4,"href":"https:\/\/thehoneycombers.com\/singapore\/wp-json\/wp\/v2\/posts\/82868\/revisions"}],"predecessor-version":[{"id":320416,"href":"https:\/\/thehoneycombers.com\/singapore\/wp-json\/wp\/v2\/posts\/82868\/revisions\/320416"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thehoneycombers.com\/singapore\/wp-json\/wp\/v2\/media\/320354"}],"wp:attachment":[{"href":"https:\/\/thehoneycombers.com\/singapore\/wp-json\/wp\/v2\/media?parent=82868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thehoneycombers.com\/singapore\/wp-json\/wp\/v2\/categories?post=82868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thehoneycombers.com\/singapore\/wp-json\/wp\/v2\/tags?post=82868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}