Cover Il Clay Supper Club’s Italian pizzaiolo Ciro Sorrentino who is renowned for his pizzeria Magherí in Cesenatico, Italy
Il Clay Supper Club’s Italian pizzaiolo Ciro Sorrentino who is renowned for his pizzeria Magherí in Cesenatico, Italy
1 / 1
Il Clay Supper Club is a chic pizzeria by day and riverside supper club by night at the newly refreshed Clarke Quay
There is no hotter commodity in Singapore than pizza right now. Mushrooming across the city, these pizzerias have since garnered plenty of attention and adulation in this part of the earth. Joining the ranks is Il Clay Supper Club, a chic pizzeria by day and vibey supper club by night along the newly refreshed Clarke Quay district. Harking back to the glamorous 1930s and 1940s in the United States, the riverside restaurant attempts to revive the golden era of supper clubs. Expect communal plates that lend influence from Italy and the lush Mediterranean.
Read more: Beyond the Dough’s Eddie Murakami on what makes their viral Tokyo-Neapolitan pizzas unique
Above Main dining hall of Il Clay Supper Club in Clarke Quay
Main dining hall of Il Clay Supper Club in Clarke Quay
1 / 1
At the hearth is Italian chef Ciro Sorrentino, most renowned for his pizzeria Magherí in Cesenatico, Italy which ranks among the 50 Top Pizzeria Eccellente Italia in 2023. In Ho Chi Minh, Vietnam, Sorrentino’s outpost—touted to have brought authentic pizza to the Vietnamese city—recently clinched the No. 48 spot within the 50 Top Pizza Asia-Pacific 2024 award. The Neapolitan-style pizza at Il Clay Supper Club is made from a 48-hour proofed dough which results in a pronounced crust; this is best represented with the classic Pizza Napoletana and the bestselling Regina Margherita.
In case you missed it: René Redzepi brings Noma back to Ace Hotel Kyoto for a ten-week residency
Above Thousand layer potato served during the supper club comes to life
Above Neapolitan style pizza in the daytime until 5pm
Thousand layer potato served during the supper club comes to life
1 / 2
Once the clock strikes 5pm, the pizza oven shuts off and the supper club comes to life. Imagine hearty dishes such as burnt cabbage paired with whipped feta cream, truffle oil and crushed pistachio; slivers of coppa ham on puffed flatbread accompanied by candied chilli sauce; Sicilian stuffed squid with saffron risotto and chorizo peperonata sauce; and duck leg confit canneloni swimming in a rich Gorgonzola cheese sauce. For dessert, the flambé bombe Alaska is presented in dramatic fashion where rum is flambéed to achieve a caramelised finish—just remember to whip out your phones and snap away.
Credits
Images: Il Clay Supper Club
