{"id":50051,"date":"2018-07-06T07:49:37","date_gmt":"2018-07-05T23:49:37","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=50051"},"modified":"2018-07-04T16:45:38","modified_gmt":"2018-07-04T08:45:38","slug":"california-pizza-kitchen-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2018\/07\/06\/california-pizza-kitchen-singapore\/","title":{"rendered":"California Pizza Kitchen, Claymore Connect: Who ordered Priest-Stranglers?"},"content":{"rendered":"

\"\"Recently reopened in May, 2018 at the Claymore Connect<\/strong>, the California Pizza Kitchen<\/strong> is sporting a brand new look with several additions to the menu, including low-calorie nutrient-rich power bowls, a new pizza, a pasta and several hand-crafted beverages.<\/p>\n

\"\"The Spicy Buffalo Cauliflower<\/strong> ($13.90) is a good way to start. There\u2019s no denying the power of the cauliflower. It\u2019s everywhere and it\u2019s everything. I\u2019ve had the florets pureed for soup, roasted like meat, mashed like potatoes & now here at CPK, batter-dipped, fried and tossed with housemade Sriracha buffalo sauce. For some reason, it makes me think of Cheesels. Maybe it\u2019s the colour or maybe you can never quite eat just a little. It has a crumbly texture with bits still holding a little crunch. I strongly suggest requesting it with the ranch dressing on the side because the sauce coating is already plenty, and unless you eat it up real fast, deep-fried just doesn\u2019t stay very good very long if you let it sit in a puddle.<\/p>\n

\"\"Targetted at calorie-counters, the new power bowls total 650 calories or less. The Banh Mi Bowl<\/strong> ($17.90) has grilled chicken, carrot, quinoa and baby kale – everybody\u2019s favourite superfoods – among other greens. It\u2019s crunchy and fresh and very lightly seasoned even if you go whole hog with the dressing. It does very little to remind me of the French-Vietnamese street sandwich and tastes a little too \u2018raw\u2019 for my liking with the uncooked bean sprouts dominating the palate.<\/p>\n

\"\"The Peking Duck<\/strong> ($23.90) pizza is something you need to get into with an open mind. The unusual combination of cheese and hoisin sauce can be a challenge or a strange delight. This pizza is decidedly more sweet than savoury, and you get the constant interaction of spicy fresh slivered scallions with crispy wonton skins in every bite. I had this popular CPK classic with the regular crust. All the pizzas are available with the thin crust option for an additional $2.<\/p>\n

\"\"Comparing the two, I prefer the new kid on the block, the Sicilian<\/strong> ($26.90). There is almost too much meat on it. JK, no such thing! The topping to crust ratio is great. You get plenty of meat: Italian sausage, salami and spicy Capicola ham – the star of the show that had to be specially sourced and imported for this menu item. I like that there is nothing subtle here. The flavours are bold, spicy and very rich. Ask your server nicely for a little more fresh basil. You\u2019ll like how it balances the saltiness.<\/p>\n

\"\"If you prefer simpler, subtler flavours, try the Wild Mushroom Strozzapreti<\/strong> ($24.50). It\u2019s prepared aglio olio, with pan-sauteed assorted mushrooms. The strozzapreti or \u2018priest-stranglers\u2019 are slippery and slurp-able like spaghetti, but trap sauce and flavour like a different animal with all its irregular curls and twists and offer a chewy mouthfeel that I quite enjoy.<\/p>\n

\"\"I got to sample 3 of the 4 desserts on the menu but instead of mentioning each one in passing, I\u2019ve chosen to dedicate the paragraph to the Butter Cake<\/strong> ($12.90). I like it. I\u2019ll even quote the menu for effect. It\u2019s a \u2018decadent cake created with a hint of sour cream and an added layer of cheesecake.\u2019 It has a nice crispy golden crust but it\u2019s moist and buttery AF in the middle and all at once sweet and salty. It\u2019s quite a lot of cake so it\u2019s probably sensible to attack it tag team, or you simply have to make up your mind to no longer care. LOL. Frankly, I think adding ice-cream is bit of an overkill. It\u2019s totally good enough on its own \u2018served warm with fresh whipped cream\u2019.<\/p>\n

Leave your diets at home and go to CPK especially for their pizza or pasta. I know I would. Bring the family or the whole office party so you can really have fun ordering a cross-section of the menu. Whatever you do, remember to save space for Butter Cake! And if you\u2019re looking for a good lunch deal, here\u2019s one just for the early birds: Between 11:30am to 12:30pm, order from any of the 4 classic pizzas: The Original BBQ Chicken, Mushroom Pepperoni & Sausage, Untraditional Cheese or California Veggie for just $12++. A maximum of 2 pizzas are allowed per table per visit and it is available for dine-in only.<\/p>\n

\n

Menu<\/strong>
\n\"\"<\/a> \"\"<\/a><\/p>\n

\n
California Kitchen Pizza<\/a><\/strong>
\nClaymore Connect #01-18, 442 Orchard Road Singapore 238879
\nTel: +65 6836 0110
\n11.30am-11pm daily
\nfacebook<\/a>
\n\"\"<\/a><\/address>\n

Food: 6.75\/10
\nPrice\/value: 6.5\/10
\nDecor\/ambience: 6.5\/10
\nService: NA<\/p>\n

\n

You may be interested in…
\n–Senso Ristorante & Bar, Club Street: Sunday Prosecco Brunch Starting from $68++ (So Worth it!)<\/a>
\n–Pizza Express, Scotts Square: Fantastic Feasts and Where to Find Them<\/a>
\n–Ristorante Luka, Tanjong Pagar: Excellent Italian Food by Japanese Chef Takashi Okuno<\/a>
\n–Equilibrium, Capitol Piazza: Modern Italian Small Plates, Sweet Cocktails, & Modernist Desserts<\/a><\/p>\n

\n

Written by Pierre Goh<\/a>.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

California Pizza Kitchen has relocated to Claymore Connect. With a new 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