Pizza Studio Tamaki, often abbreviated as PST, is not a foreign name for those of us Japanese pizza enthusiast who has been to Tokyo. They’re one of the most popular pizzeria in Tokyo, if not the most popular. There is always a long line here that you have to come an hour in advance and queue up. So when I found out they’ve opened up in Singapore, of course I had to give it a try.
In Singapore, they’ve taken over the spot along Tanjong Pagar Rd that was previously occupied by Tippling Club for many years. Stepping into the restaurant, it’s pretty clear they kept most of the layout from Tippling Club – even the iconic bar is still there. Just… the lighting is brighter now than when it was still a bar. 😆
Pizza Studio Tamaki is known for the Tokyo-Neapolitan style pizza, for which the dough was fermented for over 30 hours. The dough is then baked in high heat oven at 500C, which results in a charred crust. The oven is also salted with Okinawan salt before baking, which gives the dough a bit of that saltiness.
I am not sure if this is just a Singapore thing, but they made a big deal about warning customers that the crust will be charred and that a “less charred” and “less salted” option is available. For us, we just went with standard option which is to let them do whatever they want. They’re the experts afterall!
PST serves two types of pizza: tomato-base and cheese-base pizza. Among the 4 of us, we shared 3 pizzas. I think this was the perfect portion for us.
Here are the pizzas we chose:
Tamaki is the signature tomato-base pizza, consisting of Datterini tomatoes, smoked mozzarella, pecorino romano and fresh basil. We were instructed to smear the tomatoes before enjoying the slice.
The second pizza we ordered is Diavola, topped with mozarella, salsiccia (pork italian sausage), olives, and house-made calabria (chili flakes) to give it an extra kick.
Last is Bismarck, one of my favorite pizza. This is a cheese-base pizza topped with mozarella, mushroom, salsiccia (pork italian sausage), pecorino romano and soft egg with runny yolk.
We enjoyed all of 3 of the pizzas that we ordered, but I have to say my favorite is Diavola. I love the extra kick from the calabria, which paired really well with the salsiccia.
Overall, we had a great time here. If you drink alcohol, you can also try their cocktails. Special shout out to Robbie who made our night extra special by showing us the mezcal they used, which glows with a blue-tint when you light it with a torch from the base.
I’ll definitely be back!