Tucked away at 2 Jiak Chuan Road, in the heart of Singapore’s bustling Chinatown, stands a place where pizza dreams come true. ANTO Pizza E Aperitivi is not just another pizzeria — it’s a story of passion and bold flavors.
Since opening its doors in late 2024, ANTO has taken the city by storm. Step inside and you’ll find a cozy space filled with laughter, the scent of wood-fired dough, and the warmth of true Italian hospitality.
This little spot has soared to the top — ranked #1 in Singapore, #13 in Asia Pacific, and #95 worldwide by the 50 Top Pizza Awards. These honors are more than numbers; they’re proof of something special happening here.
Each pizza is crafted with care, using fresh ingredients that sing with every bite. The menu is simple but unforgettable, letting quality shine above all else.
Come to ANTO and taste why it stands apart. It’s more than a meal — it’s an experience that lingers long after the last slice.
Let yourself be part of this delicious journey. Your table — and your new favorite pizza — are waiting.
Ambience & Atmosphere: The restaurant exudes authentic Italian warmth with its intimate setting that encourages both casual dining and special occasions. The open kitchen concept allows diners to witness the artistry of pizza-making, while the theatrical tableside preparation of cocktails like the Sgroppino adds an element of performance dining. The atmosphere strikes a perfect balance between sophistication and approachability, making it suitable for both romantic dinners and gatherings with friends.
Menu Analysis & Signature Dishes
Antipasti & Sharing Plates
Burrata (★★★★☆ 4.5/5) – $28
- Dish Features: Fresh burrata cheese, three varieties of tomatoes, pesto parlage
- Technical Analysis:
- Cheese Quality: Premium burrata with optimal moisture content, indicating proper aging and storage
- Tomato Selection: Three-variety approach suggests seasonal curation (likely cherry, heirloom, and San Marzano types)
- Temperature Balance: Served at cellar temperature to maintain cheese texture while allowing flavors to bloom
- Acid Balance: Natural tomato acidity (pH 4.2-4.6) cuts through rich milk proteins
- Textural Complexity: Creamy interior, firm outer shell, juicy tomatoes create multi-layered mouthfeel
- Flavor Profile: Initial sweetness from tomatoes, followed by creamy richness, finishing with herbaceous pesto notes
- Culinary Technique: Classic Italian antipasti preparation emphasizing ingredient quality over manipulation
Vitello Tonnato (★★★★☆ 4.5/5) – $30
- Dish Features: Thinly sliced poached veal, Bruno sauce
- Technical Analysis:
- Protein Preparation: Veal poached at precise 65-68°C to maintain tenderness without overcooking
- Slicing Technique: Paper-thin cuts (2-3mm) achieved through proper chilling and sharp knife work
- Sauce Emulsification: Bruno sauce requires stable emulsion of egg yolks, oil, and aromatics
- Temperature Service: Served chilled to enhance veal’s delicate flavor and sauce stability
- Flavor Development: Delicate veal sweetness enhanced by umami-rich sauce, creating savory-sweet balance
- Presentation: Classic overlapping arrangement maximizing sauce contact with protein
Pizza Selection
Marinara Arrostita (★★★★★ 4.8/5) – $26
- Dish Features: Cherry tomatoes, oregano, garlic oil
- Technical Analysis:
- Dough Structure: 65-70% hydration creating light, airy crumb with characteristic alveoli
- Fermentation Process: 24-72 hour cold fermentation developing complex flavor compounds
- Baking Temperature: 480-500°C (900-932°F) achieving 60-90 second bake time
- Leopard Spotting: Proper charring indicating high heat and optimal dough hydration
- Tomato Preparation: San Marzano tomatoes crushed to retain texture, minimal salt to prevent moisture loss
- Oil Integration: Extra virgin olive oil applied post-bake to preserve volatile compounds
- Flavor Chemistry: Maillard reactions in crust, caramelization of tomato sugars, volatile aromatics from oregano and garlic
- Textural Analysis: Crispy cornicione (edge), chewy center, juicy tomato pockets
- Traditional Authenticity: Adheres strictly to Associazione Verace Pizza Napoletana standards
Rocco (★★★★☆ 4.2/5) – $24
- Dish Features: Fiordilatte cheese, thinly sliced potatoes, fresh rosemary
- Technical Analysis:
- Cooking Method: Pan pizza technique at 250°C for 10-12 minutes (different from Neapolitan)
- Dough Behavior: Longer bake creates different gluten structure, more bread-like texture
- Potato Preparation: Paper-thin mandoline cuts ensuring even cooking and crispy edges
- Cheese Selection: Fiordilatte (cow’s milk mozzarella) chosen for superior melting properties
- Herb Integration: Fresh rosemary releases volatile oils during extended bake
- Heat Distribution: Pan conducts heat from bottom while top browns under direct heat
- Flavor Development: Extended cooking time allows deeper caramelization of all components
- Regional Style: Represents Southern Italian pan pizza tradition versus Neapolitan
Tonno & Cipolla (★★★★☆ 4.2/5) – $42
- Dish Features: Onion purée, slow-cooked Asian-style tuna, seaweed
- Technical Analysis:
- Tuna Preparation: Low-temperature cooking (60-65°C) maintains protein structure
- Asian Techniques: Soy sauce, mirin, sake create umami depth through glutamate compounds
- Onion Purée: Slow-cooked until natural sugars caramelize, creating sweetness balance
- Seaweed Integration: Nori or wakame adds iodine notes and textural contrast
- Fusion Balance: Italian base technique with Japanese flavor profiles
- Umami Layering: Multiple umami sources (tuna, soy sauce, seawame) create complex savory depth
- Innovation Risk: High-risk fusion requiring careful balance to avoid flavor conflicts
- Cultural Bridge: Demonstrates chef’s ability to merge disparate culinary traditions
Wagyu Pizza (★★★★☆ 4.5/5) – $38 (Limited Time)
- Dish Features: Cherry tomato confit, fiordilatte, sun-dried tomatoes, medium-rare wagyu beef, chimichurri, truffle oil
- Technical Analysis:
- Wagyu Preparation: Seared to medium-rare (52-55°C internal) preserving marbling
- Tomato Confit: Slow-cooked in oil at 80-90°C, concentrating flavors while maintaining texture
- Component Timing: Wagyu added post-bake to prevent overcooking
- Chimichurri Function: Parsley-based sauce cuts through rich fats with herbal brightness
- Truffle Oil Application: Finished oil (not cooked) preserves aromatic compounds
- Fat Integration: Multiple fat sources (wagyu marbling, olive oil, truffle oil) require acid balance
- Luxury Positioning: Premium ingredients justify high price point
- Flavor Harmony: Each component occupies different taste spectrum positions
Beverages & Desserts
Sgroppino (★★★★☆ 4.5/5) – $18
- Components: Lemon sorbet, Prosecco, vodka
- Technical Analysis:
- Temperature Management: Requires precise temperature control (-12°C sorbet, chilled spirits)
- Preparation Technique: Tableside mixing prevents premature melting and separation
- Alcohol Integration: Vodka (40% ABV) and Prosecco (11% ABV) create balanced cocktail strength
- Effervescence Factor: CO2 from Prosecco enhances aromatics and mouthfeel
- Serving Vessel: Chilled glassware essential for temperature maintenance
- Sensory Analysis: Initial effervescent burst, followed by citrus acidity, finishing with warming alcohol
- Functional Purpose: Dual role as palate cleanser (acidity) and digestivo (alcohol)
- Venetian Tradition: Authentic preparation maintaining cultural integrity
Tiramisu (★★★★☆ 4.2/5) – $15
- Technical Analysis:
- Mascarpone Preparation: Proper whipping to achieve light, airy texture without separation
- Coffee Integration: Espresso strength balanced to penetrate ladyfingers without over-soaking
- Layering Technique: Alternating layers ensure structural integrity and flavor distribution
- Cocoa Dusting: Final bitter note balances overall sweetness
- Resting Period: Minimum 4-hour chilling allows flavor melding and texture development
- Flavor Balance: Sweet mascarpone, bitter coffee, neutral ladyfingers create harmonious profile
- Textural Contrast: Creamy layers against softened but distinct ladyfinger texture
- Traditional Execution: Classic preparation without modern reinterpretations
Recipe Inspiration & Cooking Techniques
Neapolitan Pizza Dough (Inspired by ANTO’s Style)
Ingredients:
- 1kg 00 flour (Caputo or similar)
- 650ml room temperature water
- 20g sea salt
- 3g active dry yeast
- Extra virgin olive oil
Instructions:
- Dissolve yeast in water, let bloom for 5 minutes
- Combine flour and salt in large bowl
- Add yeast mixture, mix until shaggy dough forms
- Knead for 10-12 minutes until smooth and elastic
- Bulk ferment 2 hours at room temperature
- Divide into 250g portions, shape into balls
- Cold ferment 24-72 hours in refrigerator
- Remove 30 minutes before use, stretch gently
- Top sparingly and bake at highest possible temperature (500°C+ ideal)
Asian-Style Slow-Cooked Tuna (Tonno & Cipolla Inspired)
Ingredients:
- 500g sushi-grade tuna
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp sesame oil
- Fresh ginger, sliced
Instructions:
- Sear tuna briefly on all sides
- Combine soy sauce, mirin, sake in slow cooker
- Add tuna, ginger, cook on low 2-3 hours
- Shred gently, reserve cooking liquid for pizza sauce
Delivery & Service Options
Operating Hours:
- Daily: 12:00 PM – 3:00 PM, 5:30 PM – 11:00 PM
Location Access:
- Maxwell MRT (TE Line): 5-minute walk via Neil Road and Teck Lim Road
- Outram Park MRT (DT, EW Lines): 5-minute walk via Kreta Ayer Road and Keong Siak Road
Reservation Recommendations: Given the restaurant’s international acclaim and limited seating, advance reservations are strongly advised, especially for weekend dining.
Cutlery Optional Private Dining: Authentic South Indian Heritage
Concept & Ambience
Cutlery Optional Private Dining, helmed by MasterChef Singapore Season 2 contestant Vasunthara Ramasamy, offers an intimate home-dining experience specializing in authentic South Indian cuisine. Operating from Ang Mo Kio, this unique concept fills a gap in Singapore’s private dining scene, which traditionally focuses on Peranakan and Chinese cuisines.
Ambience: The home-dining format creates an atmosphere of authentic hospitality, reminiscent of traditional South Indian family meals. The intimate setting allows for personalized service and cultural storytelling through food.
Menu Analysis & Signature Dishes
Appetizers & Light Bites
Plantain Chips & Chutney (★★★★☆ 3.8/5)
- Dish Features: House-made plantain chips, aromatic spice-laden chutney
- Analysis: A perfect meal opener that awakens the palate with its textural contrast and complex spice profile. The chutney serves as an excellent introduction to the meal’s flavor intensity.
Main Courses
Malabar Chicken Curry (★★★★★ 4.8/5)
- Dish Features: Tender chicken in robust curry sauce
- Accompaniment: Fresh Coconut Toddy Thosai (★★★★☆ 4.5/5)
- Analysis: The evening’s standout dish showcasing the depth of South Indian curry-making. The coconut toddy thosai’s fermented complexity and coconut sweetness provides the perfect vehicle for the rich curry.
Coconut Toddy Thosai Recipe Inspiration:
Ingredients:
- 2 cups parboiled rice
- 1 cup urad dal
- 1/2 cup coconut, grated
- 2 tbsp coconut toddy (or substitute with palm wine/rice wine)
- Salt to taste
- Coconut oil for cooking
Instructions:
- Soak rice and urad dal separately for 4-6 hours
- Grind to smooth paste with minimal water
- Combine batters, add grated coconut and toddy
- Ferment overnight in warm place
- Season with salt
- Cook on hot griddle with coconut oil until golden
Prawn Green Mango Curry (★★★★★ 5/5)
- Dish Features: Large prawns, mild balanced curry, green mango tang
- Analysis: The meal’s crown jewel, demonstrating perfect balance between sweet, sour, and savory elements. The green mango’s tartness enhances the prawns’ natural sweetness while the mild curry base allows each component to shine.
Crab Roast (★★★★☆ 4.5/5)
- Analysis: A refreshing departure from Singapore’s familiar crab preparations. The spice-forward, aromatic profile showcases South Indian cooking techniques while highlighting the crab’s natural sweetness.
Pork Fry (★★★★☆ 4.2/5)
- Analysis: An interesting fusion that bridges Chinese and Indian flavors, reminiscent of Chinese sio bak but with distinct Indian spicing. The crispy texture and deep savory notes make it highly addictive.
Spicy Fried Fish Fry with Coconut Topping (★★★★☆ 4/5)
- Analysis: Demonstrates mastery of frying techniques with perfect moisture retention inside crispy exterior. The coconut topping adds textural interest and flavor complexity.
Accompaniments
Mix Vegetable Thoran (★★★★☆ 4/5)
- Analysis: Perfectly timed palate cleanser that provides textural and flavor contrast to the meal’s richer elements. Essential for balancing the dining experience.
Dessert
Mango Ice Cream (★★★★☆ 4.2/5)
- Analysis: Intensely flavored conclusion that captures the essence of ripe mangoes. Its refreshing quality provides perfect closure to the spice-heavy meal.
Cultural Context & Cooking Philosophy
Vasunthara’s cooking represents authentic South Indian home-style cuisine, emphasizing:
- Spice Balance: Complex layering rather than overwhelming heat
- Regional Authenticity: Traditional Malabar and Tamil cooking techniques
- Fresh Ingredients: Emphasis on coconut, curry leaves, and fresh seafood
- Textural Variety: Combining crispy, creamy, and tender elements within each meal
Service Details
Location: Ang Mo Kio Ave 9 / Yio Chu Yang area Nearest MRT: Yio Chu Yang (NS Line) Format: Private dining experience (advance booking required) Specialty: South Indian cuisine with personal touches
Comparative Analysis
Both establishments represent excellence in their respective categories:
ANTO Pizza E Aperitivi excels in:
- Technical pizza-making mastery
- International fusion creativity
- Premium ingredient sourcing
- Theatrical dining elements
Cutlery Optional Private Dining excels in:
- Cultural authenticity
- Home-style hospitality
- Regional specialty focus
- Intimate dining experience
Recommendations
Singapore’s vibrant dining landscape thrives on the fusion of global culinary traditions and local innovation. At the heart of this evolution are restaurants like ANTO and Cutlery Optional, each offering a unique interpretation of heritage cuisines.
ANTO stands out as a destination for pizza connoisseurs, renowned for its Neapolitan pies crafted with expert precision. The menu highlights inventive Asian influences, evident in dishes such as the Marinara Arrostita, which pairs slow-roasted tomatoes with umami-rich toppings, and the zesty Sgroppino cocktail — a refreshing complement to the meal. According to food critics from The Straits Times, ANTO’s use of imported Italian flour and locally sourced ingredients creates an authentic yet contemporary experience.
Cutlery Optional caters to adventurous palates seeking the bold flavors of South India. Diners are treated to an intimate setting where signature dishes like the Prawn Green Mango Curry and Malabar Chicken Curry take center stage. These offerings reflect traditional Kerala recipes, using freshly ground spices and seasonal produce, as highlighted by Singapore Tatler’s recent review. The restaurant’s commitment to authenticity is further demonstrated through its use of family recipes passed down through generations.
Both establishments exemplify Singapore’s ability to blend time-honored techniques with modern presentation. By incorporating local ingredients and creative flair, they honor their culinary roots while appealing to a diverse clientele. This synergy underscores Singapore’s reputation as a dynamic food capital, where tradition and innovation coexist harmoniously.
In conclusion, ANTO and Cutlery Optional are prime examples of how Singapore’s dining scene continues to push boundaries. Their distinctive approaches provide memorable experiences for both locals and visitors, reinforcing the city’s status as a global gastronomic hub.
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
Cooking Techniques Highlighted:
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