New Restaurant Alert: Peperoni Pizzeria at Uptown Place Mall, Bonifacio Global City
One of Singapore's best pizzerias, now in Manila
3/F Uptown Place Mall, 36th Street corner 9th Avenue, Bonifacio Global City
Open from 11 a.m. to 10 a.m. (Sunday to Thursday) and 11 a.m. to 11 p.m. (Friday to Saturday)
(SPOT.ph) Peperoni Pizzeria—established in 2004 by Singapore’s Les Amis Group—is one of the latest international food chains to set up shop in Manila. The pizza stop’s goal is simple: to offer premium, comforting grub in a laidback setting. This is their “appetite for life” philosophy.
Peperoni Pizzeria President Andrew Chan explains that the pizza parlor only has a few branches in Singapore, all of which are located in casual neighborhoods. The locations, according to Andrew, help create a warm atmosphere where groups can bond over Italian comfort food. The same ideals are replicated in their Manila turf. “We’re not looking to be the next pizza place with several branches spread out [across the Metro],” says Andrew. “We just want to be the best [with] pizzas.”
...Love is all we knead.
Where the magic happens
Peperoni’s thin-crust pizzas are baked in a wood-fire brick oven. This ensures that each pizza cooks fast, evenly—plus it layers a delicious smoky aftertaste. The hallmark of their pizzas lies in the dough, a product of Peperoni’s secret recipe that took years to perfect.
Before diving into any of their 15 pizza varieties, however, Andrew recommends that you whet your appetite with some starters. Fans of squid will quickly find happiness in the Calamari Fritti (P355). They're deep-fried, but not oily. The breading boasts great seasoning, taken up a notch with a dip in lemon mayo or arrabbiata sauce.
Fungi Portobello con Pollo
The Fungi Portobello con Pollo (P455) is simple but stellar: A deep-fried whole Portobello mushroom is served on a bed of greens and sautéed chicken strips. It's finished off with a red wine sauce that adds a sweet and salty ending to the dish.
The pizzas will test your ability to make hard decisions. All the flavors are priced equally—nine inches (P395), 12 inches (P565), and 21 inches (P1,250) because Andrew doesn't want customers to pick based on price. "They should choose based on what they feel like having," he says. When faced with the menu, however, that advice might still be difficult to follow. If you are new to Peperoni, try acquainting yourself with the following flavors: Proscuitto Crudo Di Parma, Diavola, Bacon Miele, Margherita, and Pancetta.
Andrew says their Proscuitto Crudo Di Parma pizza has already become a favorite for its harmony of sweet, salty, and bitter flavors. “We use premium items for this one: Mozzarella and cheddar cheese, parma ham, and a nice rocket salad,” he says. “These aren’t exactly cheap ingredients, so guests feel like they get their money’s worth with this pizza.”
The size difference between a 12-inch Diavola and a 21-inch Proscuitto Crudo Di Parma
Peperoni doesn't scrimp on the good stuff, and the Diavola is a great example. It's a pepperoni pizza, a flavor that everyone knows. Funny enough, it's not the sausage slices that make theirs stand out. The homemade dough shines brightly thanks to the creamy mozzarella cheese and the sauce made from imported tomatoes.
The Bacon Miele, meanwhile, is a treat for those who enjoy a blend of sweet and savory. The bed of Gouda cheese is topped with hunky bacon bits and a smear of honey. There's nothing in this pizza that's hard to love.
Though the pizzas are already jam-packed, Peperoni also allows additional toppings (P75/nine inches, P95/12 inches, and P155/21 inches). If you're still having a hard time choosing flavors, the latter two sizes can accommodate up to two varieties.
Some believe that the best complement to a good carb is another one, and Peperoni has a good set of pastas. The bestseller, Aglio Olio e Peperoncino (P340), is a heavy blow of garlic. It could have been overwhelming, but chili provides a welcome break from the strong flavors.
Aglio Olio e Peperoncino
Al Nero di Seppia
Other pastas to try are the Carbonara (P465), a cream-based pasta served with sautéed bacon, and the Al Nero di Seppia (P445), a squid ink-based pasta served with squid rings and garlic tomatoes.
Shake off the savory aftertaste with some desserts. Take your pick from the Tortino al Cioccolato (P395), a decadent molten chocolate cake served with vanilla ice cream, or the Tiramisu (P295), an indulgent masterpiece of savoiardi (ladyfingers), mascarpone, aromatic coffee, and Kahlua layers paired with strawberry pieces and a rich berry sauce.
“We want our guests to come not just for the food,” Andrew says. “We want this place to be one in which they can relax and enjoy.” In the coming year, guests can expect pizza-making afternoons and fun XXL pizza-eating contests. We’ll just have to keep our eyes peeled for those; until then, their savory lineup ought to keep us busy.
Photos by Hans Fausto