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14G, Jalan Yap Ah Shak
Kuala Lumpur 50300

(open in Google Maps)

Sunday:
06:00pm - 11:00pm

Monday:
Closed

Tuesday:
06:00pm - 10:00pm

Wednesday:
06:00pm - 10:00pm

Thursday:
06:00pm - 10:00pm

Friday:
06:00pm - 11:00pm

Saturday:
06:00pm - 11:00pm

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Reviews

From the Burpple community

Which, you know, great, but if that's true, I genuinely have no interest in going to Naples for pizza. Tokyo has ruined me. Seirinkan, Savoy etc (see previous reviews) are playing in a completely different league. Overall impression: Overpriced, but I can't think of another Neapolitan spot in Malaysia. Probably in the top 3 or 5 pizzerias in town, though I very much prefer Monnalisa's pizzas.

I wonder if the feel of the place influenced my judgment. No filtered water, a cold and clinical vibe, no service but 10% service charge, and an overall feeling that it's the stark opposite of an inviting, welcoming pizza parlor. Plus the bit about their 60 year old mother yeast coming from Naples...doesn't the yeast 'localize' when brought here? And not-cutting the pizza is annoying when the pizzas are bigger than the plates and they don't give you a cutter, you have to struggle with a shitty table knife instead. Authentic!

But eh, on to the food.

Verace margherita: RM86 and I didn't enjoy it at all. My cheese and toppings slid right off thanks to the authentic, watery tomato. The mozzarrella was quite good. In Savoy, each chew yielded a new burst of smoke and salt. Here, the crust was a lot chewier, and all I got was more salt in the dough. Still, it's better than most crusts you'll get in KL. The cornicione was really bleh though. Also, where's all the smokiness?

Bianca: Better than the margherita. Always love scamorza, but strangely there's not that much smoke in this pie either.

Prosciutto en rucola: RM108! That DOP 18 months parma ham aint cheap eh. Was alright.

Mortadella pomodoraccio: probably my favourite of the night! Loved the sun-dried tomatoes. I'd recommend getting this one, and perhaps the bianca.

Now let this weaboo circle back to the Tokyo pizza scene: the Tokyo boys don't give a shit about being authentic. They care about making the best pizzas possible. I applaud Dihyang for the efforts in bringing a slice of Naples (lol) to Jalan Yap Ah Shak but I can't help feeling like if they go the Tokyo route, authenticity be damned, we could potentially have a truly great pizzeria

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