@pizzaexpresssg launches four exclusive ‘Uniquely Singapore’ National Day special from 2 Aug 2021. These ‘National Day’ pizzas are priced at $26.00 each:
Kids gets to have fun in the comfort of their home too. PizzaExpress’ Make Your Own Pizza Menu ($21.00) comes with a 7-inch dough, passata sauce, chef’s Hat, kid’s Apron and choice of 4 toppings.
Ham with pineapple chutney, mozzarella, red onion, fresh basil, Parmesan and garlic oil on a creamy béchamel base, finished with fresh parsley.
Crust Pizza, Lorong Mambong, Holland Village
Double portion of our famous dough balls served with garlic butter, pesto siciliano and pesto genovese. Will always order this whenever we are at pizza express. It’s definitely a good starters to share.
One of my girlfriends wanted to try Pizza Express so we went to the outlet at Holland V for lunch on a Sunday. Of course we had to order the famous Dough Balls. We were spoilt for choice with the pizzas and pastas and in the end, settled on Calabrese and the Lobster & Crabmeat Ravioli. The dough balls had a delightful crispy exterior and chewy and warm on the inside. The garlic butter only served to enhance the overall experience. These are carbs definitely worth the calories haha. I particularly enjoyed the Calabrese which was essentially a rectangular pizza topped with Calabria-style sausage, spicy Italian sausage, mozzarella, parmesan, jalapeño peppers, chili, roasted peppers, pesto and rocket leaves. The ingredients all came together very well, resulting in a pizza that was full of flavour. The lobster and crabmeat ravioli was smothered in a mushroom and pomodoro sauce. I enjoyed the little pockets of stuffed pasta but I would order the Calabrese anytime.
Still my favourite pizza place in town and super worth it especially with entertainer’s 1 for 1 mains!! I can’t speak for the other flavors because we literally order the same 2 pizzas every time we come, i.e.: carbonara and laksa. The laksa pizza comes with a really legit laksa paste and abundant toppings like sotong, quail eggs, tau pok(I think), prawns, chili padi...and the whole agglomeration of doughy goodness is sprinkled with little laksa leaves!!!! Which really elevates the taste and sets it apart from laksa pizza from other establishments.
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The carbonara pizza looks pretty simple with just a few strips of bacon and a runny egg in the centre but - CONTRARY TO APPEARANCES - is packed with so much flavor!! The garlicky bechamel paste is salty to the right degree and meshes so well with their thin dough. Break the yolk and spread it all around for more oomph!!!I was recently invited to a food tasting session at Crust Gourmet Pizza Bar, a new pizza place located in the heart of Holland Village which started only in August.
Situated just across Wala Wala, Crust also does home deliveries within a certain distance and I had the pleasure of meeting the owner here, Leo who is genuinely passionate about making great pizzas.
Crust originates from Australia where they have over 70 over outlets and is a very established brand. They also have a masterchef who continuously comes up with new recipes and creations.
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One of the key things about Crust is their unusually rectangular shaped pizzas, and also their dedication to using only the freshest ingredients. The freshness of this aspect can clearly be seen from the counter where all the ingredients are laid out for all to see.
This moroccan lamb was surprisingly delicious as there is a tendency here to avoid lamb because of the smell. But here, the yoghurt and mint sauce was nicely done and the lamb meat itself was tender and had no hint of any smell whatsoever. More importantly, all the flavors worked well together.
Peri Peri chicken was another of their bestsellers and once we put a piece of it into our mouths, it was no wonder it was selling well. The chicken pieces were again very tender and the nice savory sauce just complemented the chicken perfectly.
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This seafood pizza clearly demonstrated their willingness to provide the best ingredients. The shrimps were large and succulent, as were the generous servings of scallops, which were more than large for a pizza portion.
It had a nice tomato base and one thing I must point out is their tomato bases are made from an Italian supplier, which is more authentic and less tangy than usual. This is again down to Crust's passion to give the best of the best.
The last pizza we tried was also my favorite. I hardly take vegetarian anything, let alone vegetarian pizzas. But this was a genuine treat. And this was largely down to the really delightful pesto sauce that they layered on top of it. Very refreshing, yet perfectly balanced. And beautiful to look at too.
Pizza In Holland
The one thing that you will notice when you eat one of these pizzas is the crust. It is thin, not too thick or doughy like what you would get from regular pizza places here. Although it is not baked in a wood fire oven, it does comes as close to it and so far, no other gas cooked pizzas comes as close as Crust.
Leo mentioned that he is committed to delivery but only to within 4km of his outlet as he does not want to compromise the quality of his pizzas. But fret not, they have plans to open more outlets in the heartlands soon, so once they reach out, they will be a force to be reckoned with.
One of the key things about Crust is their unusually rectangular shaped pizzas, and also their dedication to using only the freshest ingredients. The freshness of this aspect can clearly be seen from the counter where all the ingredients are laid out for all to see.
This moroccan lamb was surprisingly delicious as there is a tendency here to avoid lamb because of the smell. But here, the yoghurt and mint sauce was nicely done and the lamb meat itself was tender and had no hint of any smell whatsoever. More importantly, all the flavors worked well together.
Peri Peri chicken was another of their bestsellers and once we put a piece of it into our mouths, it was no wonder it was selling well. The chicken pieces were again very tender and the nice savory sauce just complemented the chicken perfectly.
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This seafood pizza clearly demonstrated their willingness to provide the best ingredients. The shrimps were large and succulent, as were the generous servings of scallops, which were more than large for a pizza portion.
It had a nice tomato base and one thing I must point out is their tomato bases are made from an Italian supplier, which is more authentic and less tangy than usual. This is again down to Crust's passion to give the best of the best.
The last pizza we tried was also my favorite. I hardly take vegetarian anything, let alone vegetarian pizzas. But this was a genuine treat. And this was largely down to the really delightful pesto sauce that they layered on top of it. Very refreshing, yet perfectly balanced. And beautiful to look at too.
Pizza In Holland
The one thing that you will notice when you eat one of these pizzas is the crust. It is thin, not too thick or doughy like what you would get from regular pizza places here. Although it is not baked in a wood fire oven, it does comes as close to it and so far, no other gas cooked pizzas comes as close as Crust.
Leo mentioned that he is committed to delivery but only to within 4km of his outlet as he does not want to compromise the quality of his pizzas. But fret not, they have plans to open more outlets in the heartlands soon, so once they reach out, they will be a force to be reckoned with.
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