Cover Eddie Murakami hails from Tokyo’s Pizza Strada and Pizza Studio Tamaki (Photo: Joey Tay)
Eddie Murakami hails from Tokyo’s Pizza Strada and Pizza Studio Tamaki (Photo: Joey Tay)
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The Japanese pizzaiolo shares his pizza-making philosophy and the inspiration behind the prawn mee-inspired pizza at Beyond the Dough Singapore
Pizza is certainly trending in Singapore and there is now one more place to get excellent Tokyo-Neapolitan pizzas in Singapore—Beyond the Dough, helmed by Eddie Murakami. When the Japanese pizzaiolo—who trained in the highly rated Pizza Strada and Pizza Studio Tamaki in Tokyo—brought his pizza expertise to our shores in March, seats at the homely 28 pizza theatre were instantly snagged, followed by month-long waitlists.
Read more: L’antica Pizzeria Da Michele opens first Southeast Asian outpost in Singapore
To uncover the hype, Tatler Dining got behind the counter with Murakami to find out what makes his pizzas so great, why he decided to open in Singapore, and his inspiration behind the prawn mee-inspired pizza made just for Singapore.
Watch the video below:
Above Watch the Tatler Dining interview with Eddie Murakami of Beyond the Dough here
The Tokyo-Neapolitan style pizzas at Beyond the Dough start by using a dough that is fermented for over 30 hours before baking it in a wood-fired oven. The result is a crust that eats light and a tad bit chewy with some crunch from the crisp edges. Murakami stands out with his signature toss of Okinawan sea salt in the oven before baking the pie which lends them a complementing savouriness.
Look out for house exclusives such as the “Beyond Bianca”, bringing together mascarpone, buffalo and burrata cheese, and truffle oil. Or even go for the Singapore exclusive, the “Singapore Rampage”, with its base of chilli and shrimp. But if you’re a stickler for classics, the Margherita and 5 Formaggi or the Bismarck won’t disappoint. Even the beverage list is nimbly curated by director Shinji Yokota, which showcases wines from the New World and Old World alongside small-batch premium Japanese sakes.
Beyond the Dough
Address: 50 Arab Street, S(199832)
