Nearly two decades since Hallyu fever first gripped tiny Singapore, South Korea's staggering cultural collective continues to hold sway over lifestyle and entertainment choices of many here. Hot on the heels of wildly successful K-Pop, K-Beauty and K-Fashion exports, K-Food endeavors to score a revenue touchdown through happy tummies : bingsus, kimchi, fried chicken, jjajangmyeon, bibimbap just to name some. But pizza? That sure had us doing a double take.
Then again Pizza Maru's relatively recent arrival on the local F&B scene (a modest 80-seater joint opened at Northpoint City in January 2018, followed by another at Bugis+ months later and a third at Jewel Changi Airport in April 2019) mustn't be lightly disregarded; in the grand scheme of things this reflects one franchising juggernaut's insatiable appetite for growth - more than 650 outlets presently operate across Korea, Hong Kong, China and America. Its food philosophy is straightforward enough though: to enrapture the palate conscionably. Pizzas are thus kneaded using either a patented "wellbeing" dough (comprising green tea fermented with chlorella alongside various grains including flaxseed, rye, barley and oats) or an antioxidant rich, high fibre black rice pilaf dough.
.................We likened the Real BBQ Chicago to one colossal meat pie rimmed by an almond topped, sugar dusted cum honey drizzled black rice crust. The core comprised chicken leg chunks, potatoes, roasted onions and mushrooms (webbed in melted double mozzarella plus smoky barbecue sauce lavishly slathered on), while its extraordinarily fluffed up edges oozed a sticky, tangled mishmash of string cheese and cream cheese mousse . Delectable sweetness and savoriness entwined so very perfectly with hot gooey exuberance..... you might just end up shooting rainbows out of your ass.
More at https://www.thefooddossier.com/2019/04/pizza-maru.html
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