Blue Label Pizza & Wine (Ann Siang Road)

Been eyeing the pizza here for some time and CB's the best time to try pizzas. Been seeing the meaty items featured heavily on food blogs, but decided to go for this more interesting pizza featuring creamy bechamel sauce, boursin, goat cheese, garlic, leeks, rosemary. Was not disappointed at all.

Blue Label Pizza @bluelabelpizza - Summer in San Sebastián - Chorizo Ragu, Hokkaido Octopus, Espelette Chili, Aioli (💵$36) .
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All the toppings are exquisite by itself, held together by the slightly acidic tomato sauce, they are what I’d like to call a feeling of edging - just before the climax. It ain’t easy to cook an octopus well and suffice to say, it’s almost perfect. The climax is the accompanying aioli, I implore you to add that light, tangy, rich with a touch of citrusy zest aioli to complete your climatic experience. .
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I think everybody’s pizza box or plate (especially from the Hut) ends up looking pretty similar, some sauce and cheese eaten out of the centre and what gets left behind, the crust. I consider a sin against god if you leave Blue Label’s crust on your plate. Using a Long-ferment dough, the crust I consider to be the pinnacle of pizza making. I understand that due to the unique nature of their pizza, they are unable to to offer half & half toppings. If only they could, if only. #acamaseats #BlueLabelPizza #pizza

You’ve got that amaaazing pizza crust, a flavourful and very slightly acidic tomato sauce, then a medley of chorizo ragu, hokkaido octopus, and espelette chilli to top it all off. Now here’s the thing: the toppings are all fabulous of course (I especially like the tender chewy octopus); but what really lifts this pizza and takes it to a whole new level, is this little unassuming saucer of garlic aioli they serve on the side. It’s creamy, airy, garlicky, and has a slight citrusy zing that keeps it so refreshing and mega additive. We asked for extras — that’s how good it was. So you take summa that amazing aioli, slather it over your slice of pizza, and presto guys you’d want for nothing else the rest of your night.

Seasonal pizza 🍕
Prawn ceviche , chipotle bechamel , roasted poblanos , sweet corn and cilantro
It taste abit tomyum to me even though the Chef said it was Mexican inspired lol 😂

Aside from the cream cheese frosting being a little too stiff, that is. The cake was moist and fluffy, ridden with loads of walnuts, and had a really good ratio of frosting to cake — always super important in my books 👌🏻

I’ve always heard about Blue Label’s amazing pizzas and thought, alright how good can it get? Well smack me silly, their pizzas are craaaaazy good — I’d go as far to call it my fave pizza joint now. Before we even get to the toppings, the pizza dough on its own was 👌🏻👌🏻👌🏻 thin enough to not overwhelm the toppings, while staying firm and even boasting a fantastic crisp on the bottom! We had The White Label ($29) which came topped with béchamel, boursin, goat’s cheese, garlic, leeks, and fried Rosemary — so damn good. Leeks added a lovely, mellow and sweet undertone, that balances out the mix of savoury herbs and cheeses. I can go on and on and on; so yknow what stop reading and just get your ass over.