Was going around Marina One and got to learn about the existence of new establishment that had found home within the basement of the building — taking over the former premises of the now-defunct Feng 丰 is another dining establishment named Janet’s Pinsa & Tiramisu. These folks can be found situated across from 88 Cafe which also houses the outlet of 88 Hong Kong Roast Meat Specialist there; they are also relatively close to the lift lobby leading up to the West Tower and also the entry / exit of the building that directly links up with Shenton Way MRT Station on the Thomson-East Coast Line. Janet’s Pinsa & Tiramisu does seem to have taken over the furniture and fittings that are left behind by the previous tenant, adopting a red and white colour scheme throughout the establishment though there are attempts to give it a slightly more Italian touch with the use of photos of Italian scenes and sights on the walls for a bit of difference. As the namesake of the establishment suggests, Janet’s Pinsa & Tiramisu focuses on their Pinsa and Tiramisu offerings — the former of which coming with various toppings while both offerings are also available in a variety of sizes to suit different patrons’ needs and occasions as well.

The Mortazza would be one of those Pinsa offerings that would likely attract the attention of those whom prefer their Pinsas to come not too heavily with cheese — the menu describes the Mortazza to come with elements such as Pinsa Base, Tomato Sauce, Extra Virgin Olive Oil, Mozzarella, Fresh Basil and Mortadella with Pistachio. For those whom are not aware, there are some differences between a pizza and a Pinsa — the latter originates from Rome and uses a dough with more hydration; sometimes also being fermented for a longer period of time. The difference does show in the Pinsa here where the Pinsa base is definitely more airy, light and crisp as compared to standard pizza dough — this makes it quite easy to have even despite how hefty and dense the Pinsa base looks. Spread atop the Pinsa Base would be the tomato sauce which gives the Pinsa Base a slight tang, while the melted mozzarella does add a touch of savouriness that also helps bridge between the Pinsa Base with the Mortadella on the top that comes with another dimension of savouriness typical of cured meat. The addition of the Fresh Basil over the top not only adds on a note of herb-y fragrance and sweetness, but also adds a visual contrast for an aesthetic appeal as well.