Japanese Chef Opens ‘Tokyo Neapolitan-Style’ Pizzeria In S’pore, Pies From $30 To $40
Called Beyond The Dough, the pizzeria is helmed by chef Eddie Murakami who has worked at two of Tokyo’s most legit pizza joints.
Mention Japanese food, and most people would think of sushi or donburi. But pizza, a decidedly Italian and American staple, is also very popular in Japan. So much so that you can find pizzerias like Pizza Strada and reservation-by-Japanese-speakers-only Pizza Studio Tamaki serving very legit pies with Japanese flair. Both eateries sit consistently on the Michelin Guide’s Bib Gourmand list since opening, and ranked 82nd and 88th respectively on the 100 Top Pizzas in the World list last year.
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Japanese chef opens pizzeria in Singapore
But Japanese-style pizzerias are still relatively uncommon in Singapore, though a new one has just soft opened today (Feb 23) at Arab Street.
Called Beyond The Dough, the 28-seat restaurant is run by pizzaiolo (Italian for a pizza maker) Eddie Murakami, a Japanese chef with seven years of pizza-making experience who has worked as the head chef at Pizza Strada and, briefly for less than a year as sous chef, at the Roppongi outlet of Pizza Studio Tamaki.
He partners sake and Japanese food importer Yokimono Pte Ltd’s director Shinji Yokota to set up shop, and will be based in Singapore to make the pizzas personally at his shop.
‘Tokyo Neapolitan-style’ pies
The pizzeria specialises in “Tokyo Neapolitan-style” pizzas, a new wave Japanese adaptation of the classic Neapolitan pie which originated from Naples, the birthplace of pizzas.
Neapolitan pizza is known for its simple ingredients but potent flavour — its base is made from a combination of flour and water spiked with salt and yeast, left to ferment, and later cooked till the cornicione (the pizza ‘edge’ or crust) puffs up and sports charred black-brown blisters known as leopard spotting.
At Beyond The Dough, the pizza dough is aged for 30 hours. The Tokyo-style Neapolitan pies here differ from the Italian version in its preparation; the wood-fired kiln has to be lit with Japanese wood (BTD uses two types of firewood including cedar), and the oven itself is judiciously salted before the pies are loaded in.
The menu
Prices start from $30 to $40 for a pizza here, with both traditional and mod offerings. Classic flavours include Margherita (mozzarella, basil and tomato sauce) and Diavola (salami, mozzarella and sliced jalapeños).
There are also house-exclusive pies like Beyond Bianca (mascarpone, buffalo cheese, burrata cheese and truffle oil), Bismark (mushrooms, salsiccia, cheese, egg and pecorino) and Cacciatore (basil, olive, chicken sausages and cheese), as well as a mod Nduja pizza topped with spicy ‘nduja sausage slices.
Singapore Rampage pizza
There’s also a local-exclusive pizza called Singapore Rampage, which is topped with spicy shrimps and a garlicky chilli sauce with basil leaves.
Non-pizza dishes include a Homemade Lasagna, which is served in a tiny pot and limited to just one per customer.
Do note that for its soft opening, the restaurant is only open for dinner service from 5pm to 11pm (last order at 9.45pm). All-day dining resumes after its official opening date on Mar 9.
Beyond The Dough is at 150 Arab St, S199832. Tel: 8679-1788. Open Mon-Sat, 11.30am-3pm (last order at 1.45pm); 5pm-10.45pm (last order at 9.30pm). Reservations via this website. www.instagram.com/beyondthedough_pizza
Photos: Beyond The Dough
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