Pizzeria Vincenzo Capuano

Vincenzo Capuano built his name in Naples and on social media before opening this branch at The Pier at Robertson in May 2025, his first in Asia. The dough is long-fermented and highly hydrated, made with a flour he developed with Mulino Caputo, and pizzas arrive with a pair of scissors so you can cut your own slices. There is seating indoors and on the riverside terrace.

Provola e Pepe is the competition pizza: smoked provola with a house pepper blend. Don Vincenzo has a ricotta-stuffed crust, and the Montanara is fried first and then finished in the oven with Neapolitan ragù. The pasta list is short but worth a look, including house-made fusilli with slow-cooked wagyu ragù and porcini ravioli. Finish with the amaretto tiramisu or pistachio gelato.

Good for a casual dinner with friends or a family meal; pizzas sit in the high-S$20s. It is open for lunch and dinner every day, and bookings go through SevenRooms.