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Michelin-recommended CIAK – In the Kitchen – with three-starred chef Umberto Bombana leading the team – has a cosy, home-like atmosphere with an open kitchen and warm decor. I especially like the energetic open kitchen – it’s always nice seeing your dishes being made in front of you.
CIAK offers a premium experience to pizza connoisseurs in the city. Last year, the restaurant was recognised as the Top Pizzeria in Asia in the Consorzio Tutela Prosecco DOC awards, the ultimate accolade judged by a panel in Italy.
Executive Chef Valentino Ugolini has created some delightful menu items for sharing with friends and family. The pizzas are made with a special 18-year-old yeast imported from Italy, followed by 36-hour fermentation, taking the dough to the next level.
A must-try starter is the red prawn tartare ($380), made with Sicilian red prawns, Osteria caviar, fennel salad and orange-flavoured dressing.
There are many pizzas to choose from at CIAK, however, the chef’s favourite is the pizza tartufo nero ($1,680), featuring creamy mozzarella and taleggio cheeses topped off with the star ingredient: black truffle (40g of black truffle, to be precise – it’s literally covered). The addition of sausage and Italian egg yolk provide extra savoury layers. This was a bit too indulgent for me and OTT with the black truffle. It was very tasty, but I could only muster a couple of slices.
Chef Ugolini with my pizza tartufo nero
To finish, I had the apple crumble tart with vanilla ice cream ($130). You can’t go wrong with this classic comfort-food dessert.
I enjoyed CIAK – they really do make great pizzas! I’ll go again, but I’m not paying $1,680 for a pizza (sorry, not sorry).
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
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