I first read about L'Operetta from ieat's blog and there I saw a photo a Japanese chef, Seita, whom I got to know when he was previously at Alba. I wanted to say hi to him and so when the mood for pizza struck, I wasted no time to check out this new kid on the block, whose unique selling point is, I'm guessing, its attempt to achieve Vera Pizza Napoletana certification. [I'm not going to repeat what you can already find out from Google or ieat's post.]
More importantly, how did the pizza fare? Just to share, I usually benchmark across the simplest of pizzas so it's either margherita (mozzarella, tomato and basil) or napoletian (same, but with additional anchovies). Here I ordered the latter.
The crust was quite thin and the texture was similar to an Indian naan, in a good way. I was expecting quite a bit more mozzarella (if you compare against ieat's magherita, there appears to be an inconsistency). Same goes for the anchovies. A very generous drizzle of olive oil, while welcomed, made the base quite soggy, as the oil would seep through the sides of the wedges, right into and under the base. That resulted in droopy wedges of rather oily pizza. Perhaps if the base was slightly thicker, there would be some structure retained.
So while I cannot really make a conclusion based on 1 visit and 1 pizza, I was not totally blown away by this one. I wouldn't write it off; the restaurant is gorgeous (relative to the rest of Boat Quay) and the rest of the menu appears interesting as well. But for the moment, my two favourite pizzas are still from Gattopardo and Pizzeria Mozza.
L'Operetta
78,79 Boat Quay (furthest from the UOB Plaza)
Singapore 049866
64382482
1 comments:
Thanks for posting the picture. They look quite skimpy on the cheese, mostly tomato sauce and crust is what I see.
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