Vincenzo Capuano is an acclaimed Neapolitan pizza chef and the 2022 World Pizza Champion, renowned for his authentic Neapolitan pizzas and innovative 'cloud pizza' technique. He operates pizzerias in Naples and...
Vincenzo Capuano (Singapore) offers authentic Neapolitan pizza, crafted by 2022 World Pizza Champion Vincenzo Capuano. It is Asia's first outlet for the renowned pizzaiolo. Located at Robertson Quay, the restaurant provides a relaxed and cozy ambiance with warm herringbone floors, woven lamps, and framed Maradona photos, creating a soulful touch. The outdoor seating area is dog-friendly.
Customer Perception
Customers generally praise the pizza for its authenticity, light and airy "Nuvola" (cloud) dough, crisp crust, and high-quality ingredients. Many highlight the excellent service, warm hospitality, and cozy atmosphere. However, some reviews mention that certain dishes like pasta and tiramisu can be mediocre or pricey. There were also comments about rushed service, issues with seating availability, and occasional inconsistencies in pizza execution (e.g., burnt edges).
Additional Details
The restaurant is known for its unique "Nuvola" (cloud) dough pizza, which is so light and airy that it's served with golden scissors to maintain its crust structure. The chef's culinary journey from Naples to Asia is a significant part of the restaurant's concept.
Fantastic experience at Pizzeria Vincenzo Capuano! Harprit welcomed us warmly at the door, while Mitta and Valerie were attentive, friendly and gave great recommendations.
The food was delicious. We especially loved the pizza with its fluffy crust and generous, flavourful ham and cheese, adding their special chilli oil had a nice kick! The carbonara and truffle ravioli were soooo good, and the gamberi spaghetti was excellent too.
Great food, warm service and an awesome crew. Will definitely be back! 🍕❤️
Had such a lovely lunch at Vincenzo Capuano in Robertson Quay.
The food was genuinely enjoyable and the portions were quite generous, so there was plenty to try. The Provola E Pepe was definitely a highlight, and the pizza-making experience made it even more special.
I found the whole scissor-cutting concept really interesting, especially because it isn’t just something they do for show. They explained why they cut the pizza this way and what it does to the pizza, which made me appreciate the process so much more.
The pizza chef was also incredibly sweet and let me watch the whole process from start to finish, from working the dough to stretching it, topping it and finally watching it go into the wood-fired oven. I really enjoyed getting to see the craft up close.
We also tried the gnocchi, focaccia and crème brûlée, and it was a really satisfying spread for lunch.
The service was another highlight. We were looked after really well throughout, and as soon as we settled in with our furry baby, they brought him his own water without us even having to ask. Such a small gesture, but it made us feel genuinely welcome.
Overall, a really warm, fun lunch with good food, lovely service and a pet-friendly setting. Would happily come back.
5
Hands down the fluffiest pizza I’ve ever had! The crust was unbelievably light, soft and pillowy, with the perfect amount of chew. Every bite was delicious, the toppings were fresh, and somehow I’m still thinking about that dough. haha
If fluffy, cloud-like pizza is your thing, you NEED to try this place. Absolutely delicious.
They also told my kids they were welcome to come watch them make pizza and they gave them ice cream with sprinkles.
5
Stopped by Vincenzo Capuano at Robertson Quay for a bit of authentic Naples. The vibe inside is relaxed and cozy, with warm herringbone floors, woven lamps, and framed Maradona photos that give it a nice, soulful touch. It’s a comfortable spot to hang out by the river without any pretense.
What We Savoured
• Holy Wings ($20): Crispy wings in a punchy signature spicy sauce.
• Gambero Alla Marinara ($34): Prawns and clams in a rich lobster bisque & brandy sauce. So good!
• Diavola Alla Nonno Enzo ($33): This one uses their signature "Nuvola" (cloud) dough—it’s incredibly light and airy, served with golden scissors to keep the crust's structure. Love the sauce and dough!
• Artisanal Gelato ($6-$10): Freshly made Greek Yoghurt or Dark Chocolate. Definitely add the Amarena FABBRI Cherry & Pistachio on top. Light desserts that complete the meal!
Highly recommended for a great Italian meal. Great service!
3
Walked in sometime about 930, first time here. They had no tables outside despite us seeing some available. All were reserved apparently.
On to the food, just my own opinion. Really not sure what makes this "award-winning" pizza. The dough was good with a nice hydration that didnt make it too heavy which was quite nice. Taste wise was just average for the price. Would I say its the best I have had? maybe not.
The short rib ragu pasta was also mediocre, not much meat in the sauce but nonetheless. Pricey too. Tiramisu was also pretty dry and nothing memorable.
Service overall was fast with all the items coming quickly upon ordering.
Overall, happy to have tried and I do recommended you to give them a try and form your own opinion. This place is just unfortunately not for me.
