The Award-Winning Pizzeria Vincenzo Capuano Is Now In SG—Here’s Our Honest Review

Vincenzo Capuano is an award-winning pizzeria in Fort Canning

The one thing you must know about Vincenzo Capuano is this: the famous Italian restaurant ranked 12th on the 50 Top World Artisan Pizza Chains list in 2024. The namesake pizzeria is helmed by Chef Vincenzo, who has over 20 years of experience under his belt. The third-generation pizzaiolo specialises in contemporary Neapolitan pizza, well-loved for its puffy, charred edge and chewy crust.  As a bona fide pizza fan, I had to go down to his newly opened restaurant in Fort Canning to see how good his pizza really is.

Food at Vincenzo Capuano

Before diving into Chef Vincenzo’s pizza—spoiler alert, the highlight of my dining experience—let’s start with the appetiser, Insalata Al Salmone ($26++). This vibrant starter features briny smoked salmon, slightly peppery ruccola, fresh cherry tomatoes and cucumber, and tangy capers, beautifully finished with roasted truffle sesame dressing.

I love indulging in a good starter as it’s like a tasty preview of what’s to come. The Insalata Al Salmone was decent, but fell a little short of my expectations; it’s a pretty straightforward dish, in a way that nothing really stood out or surprised me. Also, I felt the price was a bit steep, especially since it costed nearly as much as a whole pizza, which I’ll soon get into.

Next up, the pasta. There are six varieties to choose from, with prices ranging between $28++ and $30++. I opted for the Gnocchi ($28++), which features tender potato gnocchi paired with the restaurant’s signature house-made spicy sauce, rich cream, cherry tomatoes, and a sprinkle of Parmigiano, crowned with a fresh basil leaf.

From the first bite, I was surprised by how delicately soft the potato gnocchi was. It was, quite literally, melt-in-your-mouth soft, requiring minimal chewing till I went in for another bite. 

I was told by the chef that the secret to the gnocchi’s tender texture lies in the perfect ratio of 90% potatoes to 10% flour. The first few bites were great: soft, pillowy dumplings drenched in a sauce that’s creamy with a subtle spice. However, the more I ate, the lack of bite, combined with the rich sauce, made each mouthful a bit too heavy and cloying. Hence, I’d recommend this dish for sharing instead.

Finally, the highlight of the show: the award-winning pizza. I wasn’t told the nitty gritty details of Chef Vincenzo’s secret recipe, of course, but what I do know is that Chef Vincenzo’s pizzas are delicious because of his dough, which is long-leavened and well-hydrated. Nuvola Super flour, a made-in-Naples brand, is used. 

If you’re unfamiliar with baking jargon, I’ve got you. Long-leavened refers to a process in baking where the dough is left to rise for hours, or even days, instead of being quickly fermented.

It’s precisely through this time-consuming leavening process and the use of the special Italian flour that Chef Vincenzo can create an exceptionally light pizza dough, which has ultimately earned him multiple accolades.

The Provola E Pepe ($28++) pizza was the most memorable dish across the table. After the staff had served the whole pizza to the table, they went on to cut it into our preferred number of slices. Though it’s something trivial, I appreciated this attention to detail, as it meant every diner on the table could get equal slices of pizza.

In terms of ingredients, this pizza is pretty simple: San Marzano tomato sauce with smoked provola, seasoned and roasted cherry tomatoes, fresh basil, and finished with some pepper mix and extra virgin olive oil. 

San Marzano tomatoes are known for being sweeter and slightly less acidic than regular tomatoes. They also boast a richer flavour, which makes them ideal for pasta or pizza! 

This was one of the best pizzas I’ve had in a while; the dough was airy and light, yet retaining a lovely chew to every bite, while the sweet-tangy tomato-based sauce added a lovely acidity to the rich and smoky cheese. The combination was incredibly delicious. Paying $28++ for this whole pizza was reasonable given its decent portion size and commendable quality.

After savouring every bit of the satisfying pizza, I rounded off my meal with the Tiramisu All’amaretto ($17++), the hallmark dessert of Italian cuisine.

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The amaretto-infused square dessert features rich mascarpone and ladyfingers, garnished with crushed pistachio on the side, and topped with a sweet-tart physalis (gooseberry). The creamy mascarpone layers took centre stage, so it’s perfect for those who enjoy a less intense tiramisu.

I prefer my tiramisu with a distinct alcoholic taste, so I felt that the cream overpowered the liqueur here. I’ve not had that many tiramisus in my life, but paying $17++ for this isn’t the best value for money. 

Ambience at Vincenzo Capuano

Italian restaurants can feel a little stiff and intimidating, especially for those who don’t dine out frequently, but Vincenzo Capuano is nothing like that. The ambience here is casual and comfortable, complete with warm lighting and an upbeat playlist, making for a chill hangout with friends or a vibey restaurant to celebrate a special occasion with loved ones. It can seat more than 30 diners at once, with some high chairs and tables outside if that’s what you prefer.

For easy access, the newly opened restaurant is a 10-minute walk from Fort Canning MRT Station.

Vincenzo Capuano – Eatbook review

While the appetiser and pasta weren’t the most impressive, a visit to Vincenzo Capuano is still worth your time, even if it’s just for the pizzas. This, coupled with their convenient location, makes the new restaurant a fantastic addition to the Italian scene in Singapore. 

In related content, read our Fortuna Singapore review, another popular pizzeria in Tanjong Pagar. Otherwise, check out Caffe Italia in Fort Canning, where we tried a variety of tapas from a conveyor belt.

Address: 80 Mohamed Sultan Road, #01-12, The Pier@Robertson, Singapore 239013
Opening hours: Daily 12pm to 3pm, 6pm to 11pm
Website
Vincenzo Capuano is not a halal-certified eatery. 

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Photos taken by Paula Formantes.
This was a media tasting at Vincenzo Capuano.