Boon Teow, head chef, Blue Label Pizza & Wine
Boon Teow is not Italian, has never been to Italy, and the last pizza he ate was in Singapore. But that hasn’t stopped the head chef of Blue Label Pizza & Wine (opened by the guys behind Luke’s Oyster Bar and Chop House) from wanting to make the best pie in Singapore.
There’s nothing traditional about the flatbreads he churns out in the kitchen. With chef Teow’s pizzas, nothing is off limits: It’s not surprising to find a bagel-inspired creation of salmon gravlax and cream cheese spread with chives, or even kale, asparagus and pistachios, on a Green Machine pizza.
He’s equally adventurous with the crust. “We add textures and flavours to make pizza less boring,” he says. Blue Label serves up a New York-inspired base that’s almost like toast – thanks to a twoday-long fermentation process in the chiller. Cornmeal, sesame or spices are added to the dough to keep things interesting.