Cover Round Pizza Napoletana is based in Happy Mansion (Photo: Round Pizza Napoletana)
Round Pizza Napoletana is based in Happy Mansion (Photo: Round Pizza Napoletana)
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We speak to the founder of Round, Alan Goh, about the art of authentic Neapolitan pizza
When I first moved back to Malaysia in 2022 and asked friends, whether those in the dining industry or those in corporate jobs, about their favourite pizzerias, the name Round Pizza Napoletana would constantly come up. So much so that I am surprised it took me until 2024 to finally visit the renowned spot.
Turning into Happy Mansion, a white, circular sign donning an orange letter R indicates I am in the right place, and chef-owner Alan Goh welcomes me. Stepping into the restaurant, its contemporary and sleek interior strikes me—while the decor does not indicate I am entering a pizzeria, what gives it away is the white-bricked Stefano Ferrara oven in the back corner, where pies are being tossed in and pulled out.
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Above Round Pizza Napoletana’s friendly owner, Alan Goh
Round Pizza Napoletana’s friendly owner, Alan Goh
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“Neapolitan pizza is the oldest pie on earth, but many still do not understand its craft,” the friendly restaurant owner says. “Here at Round, we serve proper Neapolitan pizza, respecting the culture without sacrificing or localising the art.” At Round, the team does not stray from tradition; for instance, they do not pre-slice the pie (Neapolitan pizza is meant to be enjoyed with a knife and fork to not disrupt the delicate middle). However, what they do offer is education: “Customers may not understand why we do not slice the pizza, and we always serve our pizzas with an explanation as well as offering scissors for it to be cut.”
The team at Round undoubtedly takes pizza seriously, offering one of the most authentic experiences in town. “We respect all the ingredients, from ensuring our dough is well-fermented to using an oven imported from Naples to ensuring our produce is top quality,” Goh continues.
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I am surprised to learn that Goh only found his calling five years back in 2019, when he travelled to Europe, taking different masterclasses from croissant and macaroon-baking to learning about cheese and butter. He serendipitously stumbled upon a class that would go on to shape his career, one with a pizzaiolo: “The pizza we made was so good, and so different from anything I had ever tried, and I decided to dive deeper and dedicate my time to understanding it.”
Returning to Kuala Lumpur, Goh planned to stage at restaurants but could not find one that would take him under their wing due to his lack of experience. “I had no choice but to use all my funds and import the equipment I needed,” he recalls. Learning from videos, he kept practising until he was satisfied with the final product, then began selling his pies from his condominium via social media at the end of 2022. With the positive feedback he received, he bought a food truck and began making pizza under the brand Uno’s Pizzeria in Taman Megah.
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This gave Goh the confidence to finally open a brick-and-mortar store, and Round Pizza Napoletana, as it stands today, was born. The menu here is filled with classics, from Margherita, Quattro-Formaggi, and Marinara to more innovative flavours, such as Pepperoni with confit garlic.
However, the experts have plenty of off-menu specials that they are happy to whip up upon request based on customer preference. For instance, the pizza Goh suggests I try features the classic Margherita topped with savoury chopped anchovies. “For first-timers, we always recommend the Margherita—simple and uncomplicated, but upon a next visit, we might recommend something special,” he smiles.
Goh hopes to showcase the age-old craft of Neapolitan pizza while educating locals. “Pizza is so much more than fast food, and we hope to make one of the most authentic pies in town,” he ends. “Perhaps one day, Malaysia can be recognised for serving one of the most authentic Neapolitan pizzas!”
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Credits
Images: Round Pizza Napoletana
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.
