Counting celebrities such as Beyonce, Jay-Z, Bill and Hilary Clinton amongst its fans, 15 year old famed Brooklyn pizzeria Roberta's newly opened Singapore outpost at Marina Bay Sands has been drawing in the crowds since the get-go. I was fortunate to snag a table just before a snaking queue formed outside.
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All their outlets use the same menu, recipes and techniques, and the local staff have had training in the US branches, so you're probably guaranteed as close an experience to the original as possible. Their Neapolitan-style 12-inch pizzas are flash-cooked in a hybrid wood and gas-fired Pavesi oven for 90 seconds at a scorching 426° Celcius. The result? It's dough - made from the O.G. 15-year old natural starter - transforms into a thing of beauty, light, pleasingly chewy yet pliable, and blistered(not burnt) with innumerable, tiny leopard spots. It's the perfect medium for transporting those delicious toppings into your mouthhole,
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By sheer dint of its name alone, I was compelled to order the Spring Of Doom, one of the more unique pizzas on the menu. It's a white pizza with a fulsome amount of garlic oil, chilli and lemon. The sharp crunch of vegetal broccolini and meaty saltiness of the soft sausage chunks complemented each other beautifully, the flavours blending with the aforementioned mentioned aromatics and the duo of mildly fruity taleggio and sharp parmigiana cheeses.
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Taste: 3.5/5