New in town: rumeL's $5 sourdough pizzas in Bugis+ this weekend
If you see an adorable creature popping up all over Bugis+ on 28 Jun, you know you've walked into rumeL's newly opened outlet. After all, it's not every day you see a lemur gracing a pizza store's logo, right?
With a that's 'lemur' spelt backwards, rumeL mimics its mascot's playful, laid-back nature through their pizzas and coffees. But the ones most similar to the lemurs may be those peering through the queue on opening day, lol.
rumeL's opening is thanks to Hersing Culinary, who has brought in Sicilian chef Silvo Gropelli — ranked number 1 by 50 Top Pizza — for the curation of recipes.
Neapolitan pizzas — known for their thin bottom and high, charred crust — are rumeL's speciality. While Neapolitan pizzas traditionally include only pizza Margherita or pizza marinara, rumeL caters to the Singaporean food scene with 15 flavour variations.
As someone who frequently eats out alone, I appreciated the personal-size portions. From S$5, you get a 6-inch pizza that's more than enough to fill you up. If you're with friends, you can opt for the 10-inch pizzas that start at S$9.80.
Trust me, don't dabao these if you've got time to dine in. Luscious melted cheese stretches from slice to slice when it's piping hot, and the ingredients glisten in bubbling juices.
Though these thin-crust pizzas still taste great cold, the theatrics of a cheese pull are half the reason why I love myself a slice!
rumeL's opening menu features the Hot Honey Cheese Pizza (S$6.80) topped with perfectly melted cheddar and mozzarella. A generous drizzle of mildly spicy hot honey completes the golden balance of sweet and salty.
Personally, I didn't feel the heat from the hot honey, so hardcore spice lovers take note!
Headlining the breakfast pizza section is the world's first Kaya Butter Pizza (S$6.80), which is only S$5 during rumeL's opening promotion. Don't back away just yet, because sourdough was a surprisingly close match to toast in this combo!
I was shocked by how well the Kaya Butter Pizza emulated kaya toast. The layer of kaya wasn't too sweet and the butter melted into a silky golden sheen on each slice. I'm not a fan of cold butter slices myself, so this was right down my alley.
Plus that thick, chewy crust covered in oven char? It's kaya toast, no doubt!
The promo for S$5 pizzas covers the Kaya Butter Toast, Chicken Floss and Crushed Peanut Butter flavours. The Veggie, Margherita and Mozza B.L.T pizzas will be S$6.80 instead of the usual price of S$7.80. As long as you come down any time from 8am to 11am, this promo will apply!
Furthermore, on 28 and 29 Jun, you'll be able to get 50% off your second pizza if you're one of the first 188 customers each day. If you're planning an outing with friends, this is your sign to come to Bugis+ for a slice.
So get ready for rumeL's grand opening this Saturday, or else you'll become a tiptoeing lemur at the end of the queue!
Il Piccolo Pizzeria: Restaurant-quality Italian cuisine in humble Toa Payoh coffeeshop with gnocchi & pizza from $5.50
The post New in town: rumeL's $5 sourdough pizzas in Bugis+ this weekend appeared first on SETHLUI.com.
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New in town: rumeL's $5 sourdough pizzas in Bugis+ this weekend
If you see an adorable creature popping up all over Bugis+ on 28 Jun, you know you've walked into rumeL's newly opened outlet. After all, it's not every day you see a lemur gracing a pizza store's logo, right? With a that's 'lemur' spelt backwards, rumeL mimics its mascot's playful, laid-back nature through their pizzas and coffees. But the ones most similar to the lemurs may be those peering through the queue on opening day, lol. rumeL's opening is thanks to Hersing Culinary, who has brought in Sicilian chef Silvo Gropelli — ranked number 1 by 50 Top Pizza — for the curation of recipes. Neapolitan pizzas — known for their thin bottom and high, charred crust — are rumeL's speciality. While Neapolitan pizzas traditionally include only pizza Margherita or pizza marinara, rumeL caters to the Singaporean food scene with 15 flavour variations. As someone who frequently eats out alone, I appreciated the personal-size portions. From S$5, you get a 6-inch pizza that's more than enough to fill you up. If you're with friends, you can opt for the 10-inch pizzas that start at S$9.80. Trust me, don't dabao these if you've got time to dine in. Luscious melted cheese stretches from slice to slice when it's piping hot, and the ingredients glisten in bubbling juices. Though these thin-crust pizzas still taste great cold, the theatrics of a cheese pull are half the reason why I love myself a slice! rumeL's opening menu features the Hot Honey Cheese Pizza (S$6.80) topped with perfectly melted cheddar and mozzarella. A generous drizzle of mildly spicy hot honey completes the golden balance of sweet and salty. Personally, I didn't feel the heat from the hot honey, so hardcore spice lovers take note! Headlining the breakfast pizza section is the world's first Kaya Butter Pizza (S$6.80), which is only S$5 during rumeL's opening promotion. Don't back away just yet, because sourdough was a surprisingly close match to toast in this combo! I was shocked by how well the Kaya Butter Pizza emulated kaya toast. The layer of kaya wasn't too sweet and the butter melted into a silky golden sheen on each slice. I'm not a fan of cold butter slices myself, so this was right down my alley. Plus that thick, chewy crust covered in oven char? It's kaya toast, no doubt! The promo for S$5 pizzas covers the Kaya Butter Toast, Chicken Floss and Crushed Peanut Butter flavours. The Veggie, Margherita and Mozza B.L.T pizzas will be S$6.80 instead of the usual price of S$7.80. As long as you come down any time from 8am to 11am, this promo will apply! Furthermore, on 28 and 29 Jun, you'll be able to get 50% off your second pizza if you're one of the first 188 customers each day. If you're planning an outing with friends, this is your sign to come to Bugis+ for a slice. So get ready for rumeL's grand opening this Saturday, or else you'll become a tiptoeing lemur at the end of the queue! Il Piccolo Pizzeria: Restaurant-quality Italian cuisine in humble Toa Payoh coffeeshop with gnocchi & pizza from $5.50 The post New in town: rumeL's $5 sourdough pizzas in Bugis+ this weekend appeared first on
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They're known for coal-fired pizza, baked in a 100,000-pound oven that runs at 2,000 degrees Fahrenheit. That kind of heat gives the crust a signature crunch and blistered finish. They also use bread flour instead of pizza flour, which makes the dough slightly looser and lighter than typical pies. Topped with crushed tomato sauce, fresh-sliced mozzarella, Pecorino Romano and a drizzle of olive oil, it's a simple yet masterfully executed pie. Every bite has a contrast of textures with an airy interior, crispy exterior and tons of savory flavors. At this point, I started wondering if I'd already found the winner, but I had more slices to go. Yes, that's the name: Best Pizza. Located in Brooklyn, New York, this unassuming shop had a lot to live up to just based on the name alone. Spoiler alert: it delivered. What makes Best Pizza stand out is its 130-year-old oven, which is the size of a one-car garage. The crust here is something else. It puffs up dramatically in the oven, which pushes the toppings toward the middle of the pizza and creates a naturally 'loaded' center and light, airy edges. The chefs here use dried oregano for an earthy touch, minimal fresh mozzarella and a signature doming method that chars the top and gives the pizza an almost wood-fired look and taste. The result is a well-rounded, perfectly executed pizza that feels both nostalgic and fresh. Now for the wild card: Industry Kitchen. This famous New York City restaurant sells the most expensive pizza, not just in the United States but in the entire world. At $250 a slice, I had to see if it lived up to the hype. Made with black dough infused with cuttlefish ink, a roasted garlic base and toppings like white Stilton cheese, foie gras, truffles and 24K edible gold, this pizza looks like a piece of modern art. Cooked in a gas-wood combo oven, the crust gets perfectly crisp, while the toppings offer rich, savory, smoky notes. 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