A bunch of us met for Boxing Day dinner. I knew all of them separately but most did not know each other at all. However, I’d had an inkling the group dynamics would work. Sure enough, it turned out to be so much fun! 😄
We began our night at the Mandarin Gallery branch of Blue Label Pizza with some really tasty food, and ended the night rolling out of “CUT By Wolfgang Puck” (but that’s a whole other story and post 😆).
Head Chef Boon Teow revved our engines with the basket of corn chips he sent over. It came with two addictive dips: a Chicago-style spinach and artichoke, and a smoky roasted salsa.
We then moved on to the food I picked for us and the first to arrive were the Chicken Wings. Of course I had to get the ones coated in Buffalo Sauce as well as the Honey-garlic-sriracha. Both variants were accompanied by the same blue cheese ranch dip which boosted the yumminess level further. Funnily enough, when it came to their favourite wings, it was split by gender with the ladies voting for the tangier, spicy Buffalo and the guys, the Honey-garlic-sriracha.
We then came to the main event and the six of us put away three pizzas in total. What makes Blue Label Pizza’s so special is Chef Boon Teow’s crispy-crunchy crust coupled with unconventional toppings that are decidedly bold in taste profile.
We had the “J-Dog” ($37++ - this was my favourite of the lot with pork sausage, bacon, pepperoni, jalapeño, chilli and red sauce strewn across the base), the “Umami Bomb” ($29++ - a funky mix of shiitake mushroom, spinach, lemon, anchovy, goat's cheese on cornmeal crust) and “Summer In San Sebastián” ($36++ - a pizza with chorizo ragu, hokkaido octopus, espelette chili to be eaten with a squeeze of fresh lemon juice and aioli - also really good).
When we were settling our bill, a plate of warm cookies was set down by the lovely Jay who’d been waiting on us all night, “compliments of the chef”, she said. They turned out to be fabulous - oozing plenty of hot gooey chocolate when we broke them apart.

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