Singapore’s food scene is forever buzzing with new openings, and the latest to stir up the pizza-loving crowd is Beyond The Dough. Tucked at a corner along Arab Street, this quaint spot is more than just another pizzeria. It’s the brainchild of master pizzaiolo Eddie Murakami and F&B visionary Shinji Yokota, promising to bring a slice of Tokyo Neapolitan pizza to our doorstep. But does it live up to the hype? I swung by to find out.
The Ambience
Situated at 150 Arab Street, Beyond The Dough boasts a cozy setup with a seating capacity of 28, perfect for intimate dinners or small gatherings. The interior is minimalist, allowing the true star of the show – the pizzas – to shine.
The Food
The Starters
We kicked things off with an Assortment of 3 Appetisers, a delightful selection that changes daily based on what’s fresh. It’s a great way to start if you’re dining out in a group, offering a refreshing introduction to the meal.
The Mains
Homemade Lasagna
Served in a cute, tiny dish, the homemade lasagna was umami, juicy, and packed with flavour – a must-try. Order early as this is limited to one order per person and runs out fast.
The Pizzas
- Margherita — tomato sauce, basil and cheese: A classic favourite that never disappoints. The cheese pull was particularly enjoyable along with the crisp pizza crust.
- Singapore Rampage — brings the best of hot and spicy with a gravy made from over 100 prawns, cooked over 20 hours and fragranced with chilli, garlic and basil. A unique take for those who love a rich tomato base and local flavours.
- Diavola — tomato sauce, basil, salsiccia, olive, cheese and chilli: The mix of ingredients and olives topped with cheesy goodness was a crowd-pleaser.
- 5 Formaggi — made with five of the richest cheeses including mascarpone, smoked, cheese, blue cheese, pecorino and parmigiana: Heaven for cheese lovers. The thick honey drizzled on warm cheese and crisp pizza base was surprising.
The Chefs and Their Craft
Beyond The Dough is the vision of Eddie Murakami, a master pizzaiolo trained at some of Tokyo’s top pizzerias, and Shinji Yokota, an F&B visionary with extensive experience in the industry. Their mission? To offer pizzas that represent the “purest of flavours” using high-quality ingredients and a meticulous cooking process. The pizzas are made with flour from Japan, water filtered through a proprietary Japanese filter, and salted with Okinawa salt, among other carefully selected ingredients.
Nestled on Arab Street, Beyond The Dough is easily accessible and adds a vibrant new option to the area’s dining scene. Beyond The Dough is more than just a pizzeria; it’s a place where traditional techniques meet modern flair, all while staying true to the essence of great pizza. Whether you’re in for the classics or ready to explore unique creations, Beyond The Dough is set to become a beloved addition to Singapore’s vibrant food scene.
Beyond The Dough
Address: 150 Arab Street, Singapore 199832
Opening Hours:
- Monday to Saturday
- Lunch: 11:45 to 15:00 (13:45 last order)
- Dinner: 17:00 to 23:00 (21:45 last order)
Beyond The Dough: Instagram | Reservations
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This post was written after attending a media tasting/event. All opinions in this post are my own and not influenced by external parties. The information provided is accurate at the time of posting but is subject to change. Please check the brand page for any updates.
