Cover Heritage Pizza's Capocollo (Photo: Heritage Pizza KL)
Heritage Pizza's Capocollo (Photo: Heritage Pizza KL)
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Here is where these chefs go to get their pizza fix
There are few things better than a good slice of pizza. Whether you’re a fan of Neapolitan-style slices or its crispy New York counterpart, our pizza scene here in Kuala Lumpur will surely have something to tickle your fancy.
Here, we are spoiled for choice with plenty of pizzerias from gourmet restaurants specialising in the craft, innovative concepts with a local twist, or classic chains. But who better to ask for their recommendations for the best spots than chefs themselves? We speak to five top chefs in the Klang Valley who each have their own go-to when it comes to their picks for pizza.
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Pizzeria Dihyang
“Every detail here is carefully throughout and adhered to in order to produce spectacular pizzas. The dough, toppings, oil, herbs, and tomatoes are cooked precisely and with care. My go-to is the Calzone Classico, but a new-found favourite of mine is also the Salsicce e Friarielli, with juicy and crunchy Italian sausage and turnip tops.” - Joel Kirk, Coley
“It has to be Pizzeria Dihyang—taste and texture is good, and there are lots of ingredients topping the pizza!” - Andy Choy, Chateau Dionne
Alta Pizza
“Alta Pizza would be my favourite—I love the restaurant’s style of cooking, as it shows how every little effort matters from getting the right ingredients to pairing the combination of flavours.” - Mui Kai Quan, Chocha Foodstore and Shhhbuuuleee
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Heritage Pizza KL
“Heritage Pizza makes incredibly good pizza crusts, as their recipe and quality control for the dough is amazing. From my experience, if they’re not satisfied with the dough texture on the day, they give you a discount. Plus, the toppings are also high quality and generous.” - Viyern Ooi, Ignis KL
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Round Pizza Napoletana
“It has to be Round Pizza at Happy Mansion! I love Italian-style pizza, with a thin and crispy crust.” - Loi Ming Ai, Voila Patisserie
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
