I was forewarned when I received an invite to Milano Pizza & Wine, that I should be ready for a night to remember. Recently opened on Craig Road by one of Singapore’s leading hospitality groups, I was told that the stunner of the night was going to be treats produced from an artisanal 400 degree oven.
Even as the cabbie dropped me off right in front of Milano Pizza & Wine, I caught-on to the little high table with two chairs on the sidewalk. How quaint! Beckoning to every passer-by, to stop for reprieve of a little vino and snack perhaps? As I walked past this, a lovely few outdoor tables greeted me. Again like a garden area, it was for those who prefer non-air-conditioned settings, to enjoy a balmy night. That was certainly not me I thought, as I headed straight for the restaurant door.
The first thing that struck me was the 80’s music and the touch of pink in bar stools and lamp shades. Divinity itself! Definitely put together by a woman. I could see and feel her touch. It was my lucky night for I was shown to the best seat at the chef’s table. Wow! Director and Chef extraordinaire Darren Micallef was busy at the infamous oven, preparing the first dish for the night.
Looking around at the elegantly styled bar and restaurant, I loved the variety of seats a diner could choose to sit at. From the Chef’s table to seats around another bar, or at the table for more conservative diners. Being a cook myself, I love watching chefs put ingredients together especially at the end when trimmings are laid on for exquisite presentation.
A cucumber spritz made from lemon, lime juices added to some Pinot Grigio made for a very refreshing start! Extremely well trained service staff milled about with great regularity, making very pertinent conversation while topping us up with the next drink.
Focaccia served piping hot was served to the table. As olive oil was poured onto this amazing 24-hour sourdough delight, it was to be eaten with Bagna Cauda steak tartar. Head Chef Ady was in the midst of preparing this when I arrived. Ever so friendly and obviously loving his work, he explained what he was adding to the mince.
Garlic confit, anchovies, mustard and paprika. A nice combo I thought, not too excited at the sight of steak tartare. To be honest I have never ordered it ever before but always had a bite from my co-diner. In the back of mind I always wondered about the rawness of taste.
One bite of it with focaccia in hand and it was a complete yummo experience! It will be the only place that I would dare order this dish again. So well marinated coupled with the beautiful texture of focaccia. Done deal. I decided then, that quality of food at Milano Pizza & Wine got my tick. It affirmed everything I was told and more. Definitely a place I could recommend to other foodie friends.
Tonight was about experiencing three distinct pizza styles - NEO-Neopolitan, Sicilian Grandma, and Buttercrust Pan Pizza. We had to make some choices of these. NEO-Neopolitan choice from a list of 12 amazing options some of which included char siu, Korea town, dashi & onsen egg, upside-down Vodka sauce & calabrese and potato & caviar. How creative and exotic!
Our other Expat Choice contributor June and I chose the crab and lobster bisque with caviar, mozzarella and dill. A five star combo undoubtedly! This was paired with an Australian bubbly rose called “Pretty Fun” which it was. A blend of 60% chardonnay and 40% syrah this was a great complement to the pizza.
I wanted to know more about Sicilian Grandma, our next pizza to arrive. Currently trending throughout the world with expert pizzaiolos, we were among the first in Singapore to taste this.
I was not worried about a gluten overload tonight. Pizza dough made from a mixture of Australian Stone Ground Organic Wheat Flour, Italian pizza flour and Milano Pizza & Wine’s very own sourdough starter. Allowed a 24-hour natural fermentation process to further develop its flavour this high quality mixture eradicates that bloated feeling sometimes associated with eating pizza. With added flavor from a charred crust this is friendly for gluten-intolerant diners as the long, natural fermentation works out the discomfort.
Back to Sicilian Grandma which is a square six inch pizza that is two-inch deep. This pie is laboriously made a bit like croissants where the dough is made then rested, folded, and rested again every two hours over a 24 hour period. And here I was crunching into this amazing pie that was crunchy on the outside with a light and airy texture.
I was glad that we chose the mortadella and Burrata pie that was baked with a pistachio pesto and powder. Really indulgent with this creamy cheese topped on with no need to add the chilli oil, Italian or Asian seasoning made at Milano Pizza & Wine. I most often prefer to get a taste of ingredients rather than use sauces and seasonings over truly superior fare.
Very interested in what the buttercrust pan pizza would taste like I remember most of us migrating from deep pan pizza to thin crust and now it looked like Milano Pizza & Wine were taking us back to the days of Milano’s Meat Lovers Buttercrust Pan Pizza.
Of course not to be compared, this version was certainly crunch on the sides which made it all the more satisfying. Made with cold, warm and room temperature butter you can imagine how tasty this crust was and how much work went into it. We’d have to come again to try different varieties of pizza.
This Meat Lovers one was filled with calabrese salami, pork sausage, beef ragu with a base of Milano’s own punchy tomato sauce. I sipped on an SRC Italian vino rosso, full bodied with dark cherries and oak tannins. A perfect blend to the meat I was devouring.
Then Chef Darren came around to do the very Italian ritual of a placing a shot glass of Limoncello in front of us. Down the throat it went in a jiffy and we got a top up. Wow! That certainly cleansed the palette ready for dessert. A slice of lemon meringue pie and another of a chocolate hazelnut pie. Delicious but definitely for sharing as portions are large enough for three if you are a small dessert eater such as I am.
June and I looked at each other. We were entertained with the best service, fantastic food (I was feeling so fine not at all bloated) and wine plus great ambience created by soft lighting, lovely music and décor. We could see how diners were enjoying their evening in low tones of conversation and laughter.
The warm and welcoming atmosphere is something I will remember. It is the winning formula that will have me going back again for an outstanding pizza coupled with a tipple or two.
a. 10 Craig Road Singapore, Singapore 089670
