Extra Virgin Pizza

Great experience with very attentive staff. The food was fresh and quick out of the kitchen

My wife and I have been to both the United Square and Asia Square versions of this place. You can get a decent thin crust pizza at either place. We have had a problem with the pizza being undercooked in the middle (and kind of mushy) once but the other time they were cooked well and tasted nice. My wife had a seafood pizza and I had a white spicy pepperoni The pepperoni was thin but quite tasty Not as crisped as I would normally have, but okay. My wife enjoyed the seafood pizza although the seafood was a bit on the light side (maybe four shrimp on the whole pizza). We had the wings our first visit and they were bland and tasteless so we won’t do that again.
The pizza’s run for $ 22 to about $ 30 each and you generally can easily eat a pizza each (they aren’t too large and are very thin).
When we went they had two for one happy hour on a couple of kinds of beer (Kirin and Peroni) which made the beer prices okay.
My wife had the nutella panna cotta which was tasty but very tiny for the price. She called it a ripoff.
One warning, at Asia Square, all the seating is outdoors, so make sure it is a cool breezy day if you don’t want to roast. The United Square location has indoor seating that is pretty pleasant.
At United Square you ordered at the counter and they delivered the pizza and wings to the table. At the Asia Square location, they take your order at your table.

I-​S Magazine rated Extra Virgin’s pepperoni pizza as one of the 50 things to eat in Singapore before you die (2012)! And believe it or not, I tend to agree. The pepperoni pizza is good, but the Mushroom Bianco pizza is just heavenly. Bechamel, mozzarella, roasted mushrooms and onions, Fontana, Rosemary, Pecorino and truffle oil in a Pizza! Wow. The truffle oil just jumps at you when the pizza is served straight from the Wood Stone brick ovens.
I’m a New Yorker and fully understand that really good pizza is hard to come by here on the red dot. However, if you ask to me which pizza reigns supreme in Singapore, it’s Extra Virgin. I’m a huge of Mushroom Bianco, but no mistake about it the other pizzas hold their own, namely: margherita, spotted pig, ham & mushroom, prosciutto and arugula. I’ve tried them all and they hold their own.
My 5-​star rating of Extra Virgin is not because it stacks up to the very best pizzas that my hometown NY has to offer, but that relative to the other pizza joints in Singapore, this is by far and away the best.
Did I mention their Vongole is not too shabby and is a good complement to any pizza you order. :D

Extra Virgin Pizza offers handmade Italian thin crust pizzas using imported flour, tomatoes, cheeses and various toppings and baked in brick ovens. The dough has a nice chewy texture that is a cross between an Indian naan and a Japanese mochi. It also has a nicely charred crust.
We tried several pizzas. The Spotted Pig ($ 26) comes highly recommended if you are a meat lover. It is topped with pepperoni, pork sausage, applewood smoked bacon and parmiggiano reggiano, mozzarella and tomato.
The Pistachio Pesto ($ 24) is great for vegetarians but also popular with the pizza crowd. I thought it could do with a little more pistachio as the nuttiness didn’t seem to come forth.
The Mushroom Bianco ($ 22), a white pizza with bechamel base smells of truffle oil which wasn’t too overpowering. Thought they were a little stingy with the toppings though.
The Prosciutto and Arugula ($ 24) fared a bit better. Must be the prosciutto!
Overall, not a bad meal. Eat your pizzas quickly for the dough wasn’t that tasty after being left out for a bit.

50 buck for 3 pizzas delivered deal makes for great weekend laziness.
Good solid authentic Italian pizzas. Simple tasty toppings. Nicely charred crusts from their wood fire oven. One of the better pizza joints in Singapore.

Love, love, love (sing it like the Beatles do!)
For me, there are many things to love about this Extra Virgin Pizza outlet.
1) It’s close to where I live, and never crowded (at least when I’ve gone during weeknight dinner and weekend lunch.)
2) Nice branding and ambiance.
3) 1-​for-​1 Peroni or Kirin during happy hour.
4) Pizzas are the focus here, but their pastas don’t disappoint, either. My husband is a fan of their Spaghetti Vongole. However, for $ 20 I do find it a bit pricey for the small portion.
5) My husband is always thirsty. The readily available pitchers of ice water that you can grab off the counter is a life saver for us. No need to hunt down a server to refill those tiny glasses!
6) Our all-​time favorite pizza is their Mushroom Bianco. The béchamel sauce and roasted mushrooms are amazing together, but that’s not all– add in rosemary, truffle oil, and really good cheese and it’s happily ever after.
If you love your cup of joe, they also serve Papa Palheta coffee here. With so much win going on here, how could I not give it 5 stars?

Best kept secret dining spot in Novena. Never too crowded. Freshly cooked everything.
Menu’s kept simple. couple of appetizers: Oven-​fired clams and veal & ricotta meatballs are good.
Pastas: Been dining there with the kids, so the non-​spicy option is the meat ball spagetti (yes. the same freshly (tasted freshly) made tomato based sauce.

just-​about-​okay pizza at united square — I had high hopes for this place after reading quite a few rave reviews, but it was probably just a tad better than average. I was lured by the promises of tasty ingredients propped atop a well-​cooked crust (which led me think this might actually be a convenient alternative to my current-​favourite, mozza) and came here with the family — which took a fair bit of manipulative coercing — with our expectations further soaring with the queue and long wait for a table.
but it was a tepid, anticlimatic sort of meal — the pizzas were acceptable, the portions reasonable; but there was a little sticker shock when our order was rung up, and the wait rather too long to encourage repeat visits.
the place is done up all pretty — it could easily be a standalone pizzeria in new york or london, with clear glass windows proudly showcasing the filled tables and large arty menuboards; and service was friendly if harried, and not really able to cope. we were directed to a manager who was busy flitting about chatting with diners and even serving — which meant we had to wait to get our names down on a waiting list. and wait it was, forty minutes that seemed interminable after a long work day.
but we persisted: the smell wafting out of those doors was lovely — yeasty and delicious. it’s a small menu — and between the four of us, we got the baked chicken wings and oven-​fired clams, as well as three pizzas.
the clams came in a small clay-​pot, done quite simply in white wine — steamed just right, but in a tiny portion. the chicken — three drumlettes and wing portions — was less successful; the skin flabby and seasoning a floury sort of incongruous coating. my dad didn’t finish the first wing he picked up.
now that I think about it — the pizzas were actually pretty alright. at least the crust showed proper cooking, with charred blisters on the edges and a suitable amount of browning. what possibly could do with the most improvement were the toppings. they were pretty pedestrian — nothing bad but they most certainly didn’t shout with flavour — and rather sparsely laid out. everything here seemed to fade into a rather indistinct picture (the sort you see at the museum and think you might put up at home if someone gifted it, but which you forget about by the time you reach the next frame) because they didn’t hold much flavour, and there just wasn’t enough volume to help with injecting more.
I don’t think the place is terrible by any means. if there isn’t a queue, and you have a craving for pizza, then this place would do you pretty decently. bear in mind though that the bill runs up very quickly and steeply.
as it is, I’ll be returning to mozza for my pizza-​cravings — there’s a queue I’m willing to wait in (though they very gratifyingly take reservations), and the prices are only slightly higher for more impressive food.
p. s. if nothing else, it made for some great photos (on the blog).