Come Tuesday nights, the ovens at Andaz Singapore are working overtime. Its newly launched Pizza and Pilsner night ($39) will fill the dinner table with free-flowing plates of freshly baked pizzas, washed down with bottles of Andaz Pilsners.
From 6pm to 8pm, look forward to five different pizza choices, made fresh upon order. The dough comes proofed for at least 24 hours, before they are hand-stretched and ladled with toppings. It then hits the Beech Oven, heated at 300 degrees celsius to help develop a crisp crust on every pie.
Highlights include the Quattro Formaggi, a white pizza layered with four different kinds of cheese – parmesan, mozzarella, blue cheese, and taleggio. Diavola comes with a tangy tomato base topped with spicy slices of salami. Also worth a try: the Capricciosa with an intriguing mix of ham, wild mushrooms, artichoke, and olives; mushroom; and Margherita. And don’t hold back on using your hands; the greasy fingers will prevent you from using your phone and fully enjoy the meal with friends and loved ones.
And tempting as it may to have all at pizzas once, we recommend pacing out the orders throughout the night to ensure that you’ll always dig into piping-hot pies that are served straight from the oven to your dinner table.
The Andaz Pilsners, made in collaboration with Trouble Brewing, is a refreshing accompaniment to help chase down each cheesy mouthful. Brews come made with Riwaka hops, lending sweet, floral notes to the easy-to-drink beer. Round off all that savoury treats with some sweet endings. Desserts are light in flavour – perfect after a heavy dinner – with options of tangy berry tiramisu ($10) and a Flowy Rose Cake ($10) dripping with rose-scented cream and juicy pops of lychee.
HOW TO BOOK Visit hyatt.com/en-US/hotel/singapore/andaz-singapore/sinaz/dining