Vincenzo Capuano Singapore is the Robertson Quay pizzeria of Vincenzo Capuano, a third-generation pizzaiolo from Naples and the 2022 World Pizza Champion. Set at #01-12 The Pier at Robertson on Mohamed Sultan Road, it brings his contemporary take on Neapolitan pizza to the Singapore riverside — a style he describes as "not just a style, it is a philosophy."
The kitchen is built around dough made with Caputo Nuvola Super flour and fermented for up to 30 hours, producing a crust that is remarkably soft, airy and light on the stomach, with a pronounced cornicione. Pizzas are sliced with golden scissors rather than a wheel to preserve that cloud-like texture, and topped with premium Italian ingredients including San Marzano tomatoes and fresh buffalo mozzarella.
The accolades follow the craft: World Pizza Champion 2022, rankings among 50 Top Pizza's world artisan pizza chains (#12 in 2024, #13 in 2025) and two Spicchi from Gambero Rosso, one of Italy's most prestigious food guides.
Beyond dinner, the restaurant runs a weekday set lunch (Mon–Fri, 12:00–15:00) with a starter, a signature pizza or pasta, and a sweet finish. It keeps 30% of seating for walk-ins, welcomes groups and pets, and offers delivery via Oddle. Fort Canning MRT (Exit B) is a seven-minute walk away.
Vincenzo Capuano Singapore sits at #01-12 The Pier at Robertson on Mohamed Sultan Road, in the riverside quarter of Robertson Quay. It is the Singapore home of a Neapolitan pizzaiolo who quite literally grew up in the trade: Vincenzo Capuano, a third-generation pizza maker from Naples and the 2022 World Pizza Champion. His motto hangs over the whole project — "vivere di pizza è meraviglioso" — living on pizza is wonderful.
Capuano was raised in the rhythm of family ovens in Naples, absorbing three generations of pizza-making before developing a vision of his own. The result is what he calls contemporary pizza: rooted in Neapolitan tradition but lighter, more expressive, and built on advanced dough technique. As the team puts it, this is not tradition repeated — it is tradition evolved.
After establishing acclaimed pizzerias across Europe and beyond, Capuano chose Singapore as his Asian home, settling the flagship at The Pier at Robertson. Here the full contemporary Neapolitan experience — dough, scissors, ingredients and all — plays out seven days a week.
Everything here starts with Caputo Nuvola Super flour, a specialised blend fermented for up to 30 hours. The long ferment produces a crust that is incredibly soft, airy and light on the stomach, crowned with the pronounced cornicione that has become the style's signature. Even the way the pizza is served reflects the philosophy: cutting with a wheel crushes the alveoli, so each pizza is sliced with golden scissors, preserving the cloud-like texture.
The toppings follow the same discipline. San Marzano tomatoes, fresh buffalo mozzarella, Caputo flour and premium Italian ingredients are chosen for flavour authenticity — with the Margherita as the purest expression of the house style.
The recognition is substantial. Capuano was named World Pizza Champion in 2022, and 50 Top Pizza has ranked the group #12 among the world's artisan pizza chains in 2024 and #13 in 2025, adding a Best Marketing Award in 2024. Gambero Rosso — one of Italy's most prestigious food guides — has awarded it two Spicchi for outstanding quality and authenticity. "Pizza is heritage, technique, and joy," Capuano says.
The restaurant runs two sessions a day, seven days a week: lunch from 12:00 to 15:00 and dinner from 18:00 to 23:00. Last orders come at 14:30 for lunch, and at 22:00 for dinner food (22:30 for drinks), with wine, cocktails and coffee available across both sessions.
On weekdays, the set lunch is a focused way in. Begin with a starter — bruschetta with spicy citrus salsa, Caesar salad with grilled chicken, or focaccia with basil pesto and capsicum cream — then choose a signature pizza or pasta such as the Margherita, Diavola alla Nonno Enzo, Pesto e burrata, Aglio olio e peperoncino or Rigatoni alla Genovese, and finish with a chef-selected dolce and coffee or tea. Two- and three-course options are available, and items may change with chef selection and availability.
No reservation? The house keeps 30% of its seating for walk-ins, so arriving early is a genuine strategy — otherwise tables can be booked in advance. The restaurant is pet friendly and geared for group dining, and if you would rather stay in, delivery runs through Oddle.
Getting there is simple: Fort Canning MRT, Exit B, is about a seven-minute walk from the door.
Whether it is a long dinner over wine and cocktails, a quick weekday lunch, or a first taste of what contemporary Neapolitan pizza can be, this is pizza with a pedigree — and, true to its founder, plenty of joy.