Boon Teow, head chef, Blue La­bel Pizza & Wine

Herworld (Singapore) - - FEATURE -

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.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.