{"id":32627,"date":"2015-02-23T07:30:07","date_gmt":"2015-02-22T23:30:07","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=32627"},"modified":"2016-05-09T16:57:13","modified_gmt":"2016-05-09T08:57:13","slug":"pizza-fabbrica-sg","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2015\/02\/23\/pizza-fabbrica-sg\/","title":{"rendered":"Pizza Fabbrica, Kampong Glam: One of the Best Restaurants This Year"},"content":{"rendered":"

\"pizzaEngineer-turned-restaurateur Sumeet Singla, whose family owns a Michelin-starred restaurant in USA, leaves no things to chance. Every little detail is considered. Here is a sample of our conversation:<\/span><\/p>\n

Me<\/strong>: Why do you want to open an Italian restaurant? There are so many in Singapore.<\/span><\/p>\n

Sumeet<\/strong>: 90. There are 90 Italian restaurants in Singapore.<\/span><\/p>\n

See what I mean by he’s prepared and has done his research?<\/span><\/p>\n

Wanting to create a casual restaurant with exquisite food, Pizza Fabbrica (which means “factory”) has a sleek industrial look to match its shop name. To go with pizzas, craft beers are imported from Italy<\/strong>, and behind each beer, there is a story. Sparkling water is free and freeflow<\/strong>.
\n
\n<\/span><\/p>\n

\"pizzaItalian Chef Matteo Boifava<\/strong>, who has worked at Fat Duck<\/strong>, presents an amazing menu; every dish we tried that night could be specialties. For pizzas, dough is proofed for 48 hours, using caputo flour imported from Italy, before entering the wood-fired oven<\/strong>.<\/span><\/p>\n

Not sure if it was the Fabbrica Beer<\/strong> (imported from Italy, $14), with hints of strawberry, that opened my tastebuds but everything I tasted was perfetto<\/em>. The vegetarian Pizza Fabbrica<\/strong> ($28, fresh mozzarella imported from Italy, pumpkin base, broccolini, and sun-dried tomato) was irresistible. I stuffed it in my mouth with speed faster than an actress can be impregnated by her gay actor-husband. The dough wasn’t the crispy kind; it was soft, which went well with the pumpkin base. It tasted like unagi don! so I didn’t miss meat at all.<\/span><\/p>\n

\"pizzaThe Garganelli<\/strong> ($24) had a perfect al dente bite, paired with chocolate lamb ragout<\/strong> and smoked ricotta. It was still a savory, not sweet, dish: the chocolate came as an underlying flavor.<\/span><\/p>\n

\"pizzaIt was, of course, nice that the piece de resistance, truffle risotto<\/strong> ($32), another vegetarian<\/strong> dish, was full of truffle that in every mouthful there was a slice of umami. But really, the rice! Whenever you see “Acquerello rice” on the menu, order it! It is aged from 1.5 years to 7 years, and it really makes a difference. The rice here was al dente, robust and rich, but without being sickening. This was heaven on a plate.<\/span><\/p>\n

\"pizzaThe baked seabass<\/strong> ($28), covered in zucchini and tomato, was another umami-rich dish. The fish was soft, tender, full of its natural juices, but not mushy. Gave me a feeling of bliss. <\/span><\/p>\n

\"pizzaMy experience is that when the mains are good, the desserts are bad, but not at Pizza Fabbrica. The quirky and sour saffron panna cotta<\/strong> ($12) in Sambuca red berries was wobbly like tofu, but didn’t disintegrate upon spooning. The chocolate cake<\/strong> ($12) with hints of orange was the right amount of density so you won’t feel bloated after a heavy meal.<\/span><\/p>\n

\"pizzaThere are thousand-and-one things I like about Pizza Fabbrica, including having very delicious vegetarian options so that friends of dietary restrictions can come together; clean, unpretentious decor that isn’t oppressive; excellent range of beers; and prices aren’t exorbitant. To me, Pizza Fabbrica exemplifies the perfect restaurant<\/strong>. And what the perfect Pizza Fabbrica needs now is a little bit of luck, and then it will become\u00a0insanely popular. <\/span><\/p>\n

Pizza Fabbrica Singapore<\/strong><\/a><\/span><\/h1>\n

69\/70 Bussorah Street, Singapore 199482
\nTel: +65 6291 0434<\/span><\/p>\n

ONLINE DELIVERY<\/strong><\/a>
\nSun, Tue-Th 11.30am-11pm, F & Sat11.30am-midnight, closed Mon
\nFacebook<\/a>
\nRating: 3.833\/5 stars
\n\"chope-reservations\"<\/a>
\n<\/strong><\/span><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>\n

This is an invited tasting.<\/em><\/span><\/p>","protected":false},"excerpt":{"rendered":"

Pizza Fabbrica? You mean Pizza Fabulous?! I just can’t stop eating them slices!<\/p>","protected":false},"author":263488,"featured_media":32731,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: @Pizza_Fabbrica, Kampong Glam: One of the Best Restaurants This Year http:\/\/wp.me\/p1DEqF-8uf #sgfood 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