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They offer a wide variety of pizza from thick crust to thin crust , it’s pretty good if ure in e mood for pizzas . Those giant capers was awesome , but there was simply too much cream on top the bread , overwhelming everything else on the toast .
For dessert, the Tiramisu ($15) was more than lovely. Not too wet or dry, the stack came together exceptionally well. It wasn’t overly alcoholic in taste and I really enjoyed the citrus/ orange aftertaste I got after each bite. The creme was yummy and the chocolate powder dusted at the very top made it even better!
A nice balance; crafted with a tangy tomato sauce base, mozzarella cheese, parma ham, stracciatella cheese and sun-dry tomatoes, ANTO Pizza E Aperitivi’s classic Parma ($38) pie was simply amazing. Wonderfully put together, it didn’t feel like a full-blown meaty pizza but rather a moreish and well-executed slice with a bit of everything. Crisp, puffy crust and fluffy-chewy in the middle. The leopard-spotted corners were my favourite parts.
Seizing the chance to get a taste of WALA PIZZA Private Dining without having to secure their infamously difficult to book home-based Pizza Omakase experience; I have already been back twice for the special #tasteofwala collaboration!
Off the exclusive and compact guest menu available from 19th Jan to 28th Feb, the Truffle Carbonara ($42) is a must-order. The Roman-style carbonara pizza was cheesy, earthy, salty and peppery. A bold combination that layers a base of fragrant Italian truffle paste, thinly sliced guanciale, Parmigiano Reggiano, and after a quick bake in the oven more crispy Italian salt-cured meat chips on top of luscious pasteurized yolks, white truffle oil and generous amount of pepper. Eat it quickly as it gets a tad oily towards the end and is overall a rich number but the dough is stellar and is a fun, punchy combination.
ATTENTION! PIZZA/ CARBS LOVERS!
If you haven’t visit @anto.pizzeria yet, you’re seriously missing out! Created by renowned bartender @giancarlo.mancino and Master Pizzaiolo @antonio_branc, this spot serves up handmade wood-fired pizzas and unique cocktails are absolute must-tries!
Even better, #BurppleBeyond has your back with amazing deals like 20% Off Total Bill (All Day) and 1-For-1 Dessert.
These perks make your visit even more irresistible — and totally worth the trip!
visited specially for the saffron cream stracci pasta, while the handcrafted pasta dish was flavourful & unique, the vongole pasta was average - imo slightly overpriced for the portion, ambience & service.
Reccos:
Handcrafted stracci pasta with seafood
The crust still isn't good.
However the rest were still great. Still the best Parma ham I've had in Singapore, but this time the balsamic was abit too much. Lol. Guess they saw my previous review on how they didn't have enough balsamic
Consistent.
Idk if they have a lunch set but their lunch promo is that several of their ala carte items are 10-15% cheaper than during dinner
This was mad delicious. The creamy mentaiko sauce was full of mentaiko umami, yet remaining very creamy and somehow light enough, not jelat. I don't usually have cream pastas but this, I couldn't help spooning over and over even after I was done w the pasta
Pasta has bite but wasn't al dente. Ikura is bitter, not good
But overall, I haven't had a better mentaiko pasta yet.
Must try
Their menu is very confusing. Thank god the ala carte menu is available during lunch. The specials menu isn't consistent either, the scanned menu doesn't reflect what it shows on the handwritten board
Food:
The bagel was good, quite fluffy and quite well caramelised on the exterior
The whipped bottarga was delicious. Good umami, there's a little bit of edge but it's forgivable
Good crunchy but too dense
Accompanying ricotta is too dry, even with the olive oil, and too plain
Featuring tender abalone chunks nestled within a creamy white sauce infused with abalone liver, mashed potato and topped with a generous sprinkling of parmesan cheese.
While the dish leaned towards a slightly salty profile, its flavours were enhanced when paired with bread, offering a delightful way to soak up the rich sauce.
Overall, the Abalone Gratin proved to be a hearty and indulgent culinary delight, offering a symphony of savoury tastes and creamy textures that left me thoroughly satisfied. Its irresistible flavours lingered on the palate, leaving me yearning for another helping.
The base of chicken stock and the sweetness of the crab flavour makes this the best crab stock I've had for a risotto, or in fact maybe ever. Most crab stocks are pathetically weak or fishy
Some of the grains is a tad undercooked in the middle, however the stock carries and this is still amazing.
The fishiness of the average quality roe doesn't help, but the fried onion things do
Must try, I srsly can't recall another good crab stock
