Forno di Fernando

Forno di Fernando is the latest project from Chef Fernando, the pizzaiolo behind the much-missed Zazz Pizza and the Fernando's Pizza brand. After years of experimenting with square and New York-style pies, he has moved back to a classic Italian format at the Trio building on Sam Leong Road, around an oven made in Italy.

The dough is a 48-hour cold-fermented hybrid rooted in Vera Napoletana practice but built to stay crisp. Try the Diavola, the porchetta and burrata pizza or a straight Margherita, and the Formaggi con Burrata if you like it rich. Pastas include carbonara and fettuccine al ragù napoletano, and there are truffle arancini and a saffron risotto with scallops.

A casual pick for pizza near Jalan Besar and Lavender, with a good-value weekday set lunch. It opens daily for lunch and dinner and runs straight through on Saturdays. Fernando's Pizza continues separately at Margaret Market.