Fiata

At Fiata Pizza, the focus is clear: pizza, and little else. Chef Salvatore Fiata, a third-generation pizzaiolo from near Naples, built the Soho pizzeria around the traditions of his hometown, treating dough and fermentation with the sort of seriousness normally reserved for fine dining kitchens. The result has not gone unnoticed—Fiata now ranks among the top pizzerias in Asia-Pacific, drawing a steady crowd of locals and homesick Italians alike. The pizzas follow the Neapolitan rulebook closely. Dough is fermented slowly and fired in a blisteringly hot oven, around 510°C, for barely a minute and a half, producing a base that is airy, lightly charred and easy to finish in one sitting. Classics such as margherita remain essential, but the signatures reveal more personality: combinations built around ingredients imported directly from Italy, whether smoky provola, sausage with caramelised onions or the ever-popular mortadella creations that regularly sell out. 

Tatler Tip

Order one pizza per person. The dough is deliberately light and digestible, and regulars know that sharing often leads to wishing you had claimed a whole pie for yourself.