Sichuan hotpot is so last year. Sichuan-style pizza is how you keep warm this season. Make your way over to The Point and get lit with three new spicy flavours that should have you blowing fire out of your mouth.
The pizza chain, best known for its handmade, stone-baked pizzas, is inviting spicy food lovers to tackle the Sichuan boiled wagyu beef pizza (from $148). Liberally garnished with dried chilli peppers and chilli oil, which pair nicely with the mozzarella cheese, the beef pizza packs a punch. Love having that numbing feeling on your tongue? The Sichuan shredded chicken (from $118), comes filled with Sichuan numbing spicy sauce. And for fans of Siracha and people looking for a slightly gentler spice challenge, the Vietnamese Siracha pork neck pizza (from $124) is the one to go for.
The new flavours come in nine-inch and 11-inch sizes, so can either tackle the challenge yourself or make it a friendly competition with some buddies. Either way, you’re guaranteed to be warm afterwards.