You Wanna Pizza Me?

I’m relieved that @fernandospizzasg offers half & half pizza options for twenty nine dollars, otherwise we’d spend an eternity attempting to sample every single pizza they’ve got to offer.

And now the final half and half pizza we had was the Prince Roni sharing the space with the cheese it up. Fernando’s special hot oil comes strongly recommended did the pepperoni pizza, but I found that said recommendation was much more appealing when applied to the ‘Cheese It Up’. Truth be told, the four cheeses in the Cheese It Up get a little monotonous, so drizzle on some hot honey to break the monotony and add a spicy yet sweet kick to your ‘zas.⠀
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Thanks once again for having us, @fernandospizzasg, than thanks for the invite @burpple!

I’m relieved that @fernandospizzasg offers half & half pizza options for twenty nine dollars, otherwise we’d spend an eternity attempting to sample every single pizza they’ve got to offer. It’s no secret that fernando and I are well acquainted, and their Mario Mushroom Kingdom is quite familiar to me. Roasted shrooms & sausages on top of a base of mozzarella & a splash of truffle oil will never go out of style, and this Kingdom reigns supreme.⠀
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The other half of the pizza was dedicated to the Trio @ Trio, which is a tomato sauce based pizza that’s topped simply with cream cheese, tomato & basil. It may be pretty simple, but it’s pretty delicious. It’s a slight tweak on the eternally popular Margherita pizza, and it’s just as delicious as the OG.⠀

Thanks once again for having us, @fernandospizzasg, than thanks for the invite @burpple!

And here it is: the long awaited review of @fernandospizzasg pizzas! As many of you may know, this is the third time I’m penning a critique of their pies, and I’m still plenty pleased with just how excellent their pizza dough is. It’s airy, slightly dense & chewy, and it holds its structural integrity well even after being sauced up. In short, Fernando’s has the ideal base to build a piquant pizza on. +1 for being consistently competent with their dough, but now we must dive into the meat of the matter.⠀
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Half & half pizzas are the norm these days, and Fernando’s is no different, letting you have the best of both worlds for twenty nine dollars flat. On this particular pie, the Where’s The Beef? and the Luigi’s Green Pesto are in a timeshare agreement, and they coexist peacefully despite being rather different. Luigi’s Green Pesto is bound to please all the herb heads out there, with a pleasantly pungent basil pesto reinforced by rosemary. The herbs are backed up by the mozzarella & provolone cheese base, as well as the toppings of cherry tomatoes, mushrooms & walnuts for a pretty wholesome pie.⠀
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Where’s The Beef? sounded pretty promising, with toppings of braised beef, caramelised onions, more mushrooms & red bell peppers. Unfortunately, Fernando’s kinda set themselves up here, as the braised beef was very sparingly applied, and led to us asking “where’s the beef?” The flavours were definitely there, it’s just a bit of a missed opportunity that the beef wasn’t.⠀
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While these pies weren’t Fernando’s strongest showing, the next few pizzas were definitely a lot more solid. Thanks for hosting us @fernandospizzasg, and thanks for the invite @burpple!

I’ve been a fan of @fernandospizzasg ever since I tried their pies a while back, and I was elated to discover that they’re on #burpplebeyond. They’ve got 1-for-1 on hero sandwiches, baked dishes like lasagna, and of course, 1-for-1 half pizzas. For the first half, I chose a cheese base pizza, the Sausage Fest ($14 nett for half, I believe), and for the second half, I chose Fernando’s signature tomato based pizza, the Fernando’s Special ($15 for half).⠀
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The same charmingly chewy and light thin crust was the foundation upon which both ‘zas were built on, and the toppings did justice to the prime pizza crust. The Sausage Fest seems pretty standard at first with spicy sausage, cherry tomatoes and a stretchy blanket of mozzarella, but then broccoli crashes the party. As a broccoli buff, I thought the vegetal, roasted flavour of the broccoli was a nice twist and added an extra bit of variety to the mildly spicy, supremely savoury & enjoyably herby (courtesy of the oregano) Sausage Fest.⠀
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The Fernando’s Special was truly special. The tastefully tangy tomato marinara base held the roasted fennel sausage, roasted red peppers, onions and olives. Just like the Sausage Fest, Fernando threw another curveball by sneaking in cauliflower. Unlike the broccoli however, I am not a cauliflower fan, but I still enjoyed the texture of the roasted cauliflower alongside the sweet roasted red peppers and onions. I’m obsessed with olives, and I loved the inclusion of olives that gave the pizza bursts of stunning savouriness & richness. ⠀
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As counterintuitive as it sounds, the Special is best enjoyed slightly cooled off, so as to ensure that all the toppings don’t slide right off. The Sausage Fest, on the other hand, demands that you dive right in.

Besides the brunch menu, Supply & Demand have an exclusive menu for all Tan Tock Seng Hospital staff, and NTU Medical School staff & students. One of the exclusive dishes is the All-Anatra pizza ($15.90 nett), which has mozzarella, tomato sauce, onion, rucola and smoked duck slices, complete with dashes of hoisin sauce sitting on a nine inch pizza base. I will admit, I’m not a fan of the house-made pizza base, as it was more bread-y & stodgy than other pizzas. Also, I do think the pizza could’ve done with more Pizzaiolo sauce & cheese, as I found that the toppings tended to flop right off the pizza. Still, it’s pizza, and for $15.90 flat, it’s pretty palatable.⠀
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Thank you so much for the hospitality, @supplydemandnovena & @marque.sg!

@fernandospizzasg pizza crusts are remarkable, with a delicately thin crust that still retains some chew to give your jaw the satisfaction of a decent workout, but their toppings might just top it.

If the Bleecker is too unconventional for you, you’ll be pleased to know that the Grilled BBQ Chicken ($23.50) is equally excellent. Lots of chicken top this pizza along with more julienned red bell peppers, cherry tomatoes, pineapple and most deliciously of all, the sweetest sautéed onions ever. Even though more tangy barbecue sauce would’ve been better, the Grilled BBQ Chicken pizza was still outstanding due to the sweetness of the sautéed onions being the perfect foil to the mildly savoury chicken.⠀
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Fernando’s has a dizzying array of pizza options, which definitely calls for many more return trips in the near future.

@fernandospizzasg pizza crusts are remarkable, with a delicately thin crust that still retains some chew to give your jaw the satisfaction of a decent workout, but their toppings might just top it. Their most innovative pizza is probably the peculiarly named A Slice Of Bleecker ($27), which has a mozzarella base topped with country ham, julienned bell peppers, roasted garlic, pistachios, and lubricated by pistachio cream & cream cheese.⠀
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The pistachios in both original & cream form added their trademark nutty, earthy savouriness to the pizza, and the whole pistachios added a hard counterpoint to the other soft elements of the pizza. The cream cheese was extra lube, and added extra cheesiness, while the country ham was just vibing there. A weird pizza combo for sure, but it works well.⠀
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Fernando’s has a dizzying array of pizza options, which definitely calls for many more return trips in the near future.

So the oddest thing happened at the pizza party last week, we ordered four pizzas along with a bunch of chicken wings & fries from the newly opened @fernandospizzasg. However, the delivery guy pulled a David Copperfield & disappeared, so we called Fernando’s to check what had happened to our pizzas. They apologised for the inconvenience, and immediately started baking a fresh order for us. Long story short, first delivery guy appears out of the ether & delivers our pizzas, and second pizza guy drops off even more pizzas. We basically got a fifty percent discount on these piquant pizzas, and God’s Plan started playing in the background.⠀
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Fernando’s square 12x12 inch pies are done in an interesting fusion of Italian & New York style. Light, thin crust with moderately chewy edges just like NY, but the restrained amount of cheese & sauce of the Italian. If you need more protein power, the Carnivore’s Delight ($26) is guaranteed to dazzle. The same tantalisingly thin & chewy pizza dough is slathered with a moreish marinara, layered with mozzarella, generously loaded with pepperoni, bacon, spicy sausage & more mushrooms, and aromatised by sprigs of rosemary & basil. All that savoury, delectable meat worked in concert to produce a mouthwatering marvel, and the pizza crust topped with mozzarella & marinara was the perfect delivery vehicle for it.⠀
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Head Chef Fernando used to be the pizza maestro at Zazz Pizza, which explains why these pizzas have so much pizzaz to them. All pizza is good pizza, but Fernando’s is sublime.

So the oddest thing happened at the pizza party last week, we ordered four pizzas along with a bunch of chicken wings & fries from the newly opened @fernandospizzasg. However, the delivery guy pulled a David Copperfield & disappeared, so we called Fernando’s to check what had happened to our pizzas. They apologised for the inconvenience, and immediately started baking a fresh order for us. Long story short, first delivery guy appears out of the ether & delivers our pizzas, and second pizza guy drops off even more pizzas. We basically got a fifty percent discount on these piquant pizzas, and God’s Plan started playing in the background.⠀
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Fernando’s square 12x12 inch pies are done in an interesting fusion of Italian & New York style. Light, thin crust with moderately chewy edges just like NY, but the restrained amount of cheese & sauce of the Italian. The big sausage pizza of the night was Mario’s Mushroom Kingdom ($27), a white sauce based pizza loaded with roasted seasonal shrooms, chicken sausages, sautéed shallots & mozzarella. Most shroom pies only have shrooms & cheese on them, so fair play to Fernando’s for making this one a more substantial & satisfying pizza with the delicious chicken sausages. All those savoury & undeniably umami toppings on the thin, slightly chewy yet light pizza crust makes for a majestic medley of pizza perfection.
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Head Chef Fernando used to be the pizza maestro at Zazz Pizza, which explains why these pizzas have so much pizzaz to them. All pizza is good pizza, but Fernando’s is sublime.

Italy is in the Mediterranean, which is why @miskacafe has ten pizzas to offer hungry diners. They have the usual pepperoni & Hawaiian pizzas, but we were here for the more unique variations, namely the Chicken Mediterranean Pizza ($19++) and the Greek Pizza (also $19++). Miska was kind enough to let us go halfsies on the pizza, and they might just let you do two toppings on one pizza if you ask nicely enough.⠀
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Both start with a terrifically thin pizza crust slathered in a hearty homemade pizza sauce (probably marinara). The Chicken Mediterranean half was topped with chicken breast, heart of artichoke, cherry tomatoes, red onions, bell peppers, black olives, feta and mozzarella cheese. The chicken tiddi-sorry, breast strips were just as marvellously moist as the grilled chicken, and it went perfect with the rich savouriness of the olives. The crunch of the bell peppers & onions were a charming contrast to the soft pizza, and despite Miska being sparing with the cheese, this was a pleasant pizza.⠀
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The Greek Pizza, despite it being a vegetarian pie, was equally exquisite. Kalamata olives, onions, bell peppers and garlic were all roasted to perfection and cheesed up with the same feta & mozza mix. However, with the Greek, it’s jazzed up with the addition of parmesan & oregano, giving it an extra cheesy & herbaceous aroma that is ideal with the veggies on the pizza.⠀
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When you dine at Miska, make sure you get a pizza the good stuff and a thirst quenching drink, preferably alcoholic. Thank you for the invite @burpple & @miskacafe!

I’m not gonna lie to you, even though I enjoyed @picolino.sg pizzas, I felt that they were holding back badly on every single pizza, and those vibes were transmitted through these otherwise piquant pizzas. I savoured the flavours that were on display with all the pizzas, but other than the brilliant burrata pizza, every pizza felt like it left me hanging.⠀
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The lovely sounding Longanisa Hawaiian pizza ($27++) was more of the same unrealised potential. The longanisa sausages were sliced so thinly & sparsely that we could scarcely taste it. However, the pineapple chutney was out in sufficient enough force that it flavoured the pizza with its pineapple sweetness, evoking memories of an oddly satisfying Hawaiian pizza.⠀
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Despite almost every pizza making me feel like Picolino was holding back, I can’t complain too much due to the sheer value that #burpplebeyond one-for-one deals brings to the table. A pizza for fourteen bucks before tax & service charge? That’s mad decent no matter which way you cut it.⠀
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Thank you for having us, @picolino.sg & @burpple!

I’m not gonna lie to you, even though I enjoyed @picolino.sg pizzas, I felt that they were holding back badly on every single pizza, and those vibes were transmitted through these otherwise piquant pizzas. I savoured the flavours that were on display with all the pizzas, but other than the brilliant burrata pizza, every pizza felt like it left me hanging.⠀
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The best example of this obscure concept would be the Lamb Merguez ($29++ a pie). I always enjoy ordering lamb at restaurants purely to test the skills of the chef, and Picolino’s chefs certainly had the skills to pay the bills. I kid you not (pun partially intended), there was next to no trace of the hallmark gaminess of lamb in this pizza. Each little mound of Mary’s little lamb was so juicy, tasty & free from any gamey odours that anyone would’ve confused it for pork or even chicken.⠀
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However, there was a distressing dearth of lamb that nobody would ever get to fully savour the utter brilliance of it. Additionally, there was supposed to be babaganoush somewhere in the pizza, but it was virtually invisible. Same goes for the appealing sounding cucumber tzatziki, which I was excited for, but it went virtually anonymous.⠀

Despite almost every pizza making me feel like Picolino was holding back, I can’t complain too much due to the sheer value that #burpplebeyond one-for-one deals brings to the table. A pizza for fourteen bucks before tax & service charge? That’s mad decent no matter which way you cut it.⠀
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Thank you for having us, @picolino.sg & @burpple!