Singapore’s pizza scene has come a long way since 2011, when La Opretta became our first VPN-certified pizzeria. Back then, leopard spotted neopolitan style pizza was still a novelty. Restaurateurs had to import wood from Indonesia to fuel their Italian ovens.
Nowadays, Neapolitan-style pizzas are everywhere. Wood-fired ovens from Italy, long-fermented doughs made with imported flour, and buffalo mozzarella from Naples have become the norm rather than the exception. Some restaurants have even gone beyond Neopolitan, offering Neo-Neopolitan Pizzas! But new pizzerias continue to pop up all over the island, and diners are spoiled for choice. So the real question is: how do you stand out from the crowd?
IL Clay has a few things that set it apart. Firstly, it’s a supper club, which means you can enjoy pizzas late into the night. Its location along the Clarke Quay waterfront also offers excellent al fresco, waterfront dining.
The man behind the pizza oven is Chef Ciro Sorrentino, a Naples-born pizzaiolo who has made a name for himself on the international stage. His restaurants in Italy and Vietnam have earned spots on the 50 Top Pizzeria Eccellente Italia 2023 and 50 Top Pizza Asia-Pacific 2024 lists.
This proves that his pizzas resonate with diners across continents. Most recently, he added another feather to his cap with a Two Slices award from Gambero Rosso International, one of Italy’s most respected gourmet guides. With credentials like that, it’s no surprise we were impressed with the pizzas here.
If there’s one pizza I’d order again, it’s the 6 Cheese & Honey.
Aside from the perfectly blistered crust, the medley of mascarpone, mozzarella ‘Fior di latte’, smoked provolone, pecorino, gorgonzola mousse, and parmesan is so well orchestrated. It forms a symphony on the palate. A generous drizzle of truffle honey ties everything together with a sweet, earthy finish.
With the supper club concept, you can opt for a half pizza (above picture) that gives you four slices instead of the usual eight. It’s definitely on the pricier side, but you can tell they don’t compromise on the quality of the cheeses. 4.5/5
The signature pizza at Il Clay has to be the Six Stars, a showstopper Chef Ciro first created during his time in Vietnam. Its unique star shape isn’t just for looks. Each pointed corner folds into a pocket, neatly cradling the toppings for a bite that’s both fun and functional.
As with all his pizzas, the quality of ingredients shines through. You get DOP-certified San Marzano tomatoes for the base. For the topping, you get a creamy mozzarella ‘Fior di Latte’, sweet spaccatelle cherry tomatoes, and savoury mortadella ham, all crowned with indulgent dollops of burrata. It’s a beautifully balanced pizza that delivers on both flavour and flair. 4.5/5
Mediterranean Small Plates
Another dish we enjoyed was the Burrata Tomato Agrodolce ($22++). This very popular dish is one of our go-to starters whenever we have Italian food. We’ve tried many versions over the years, so it’s no small feat to say that this one stands out as one of the best.
The burrata, sourced from Puglia, is wonderfully creamy, and the cherry tomato confit is perfectly sweet and tangy. Combined with high-quality olive oil, this simple dish comes together beautifully! 4.5/5
As a supper club, they serve up small plates perfect for late-night snacking – like their roasted pork belly. It’s an easy choice when you just want something flavourful to nibble on while sipping drinks. The pork is well-executed. Instead of the thick, blistered rind you’d find on classic European-style roasts, this version leans more towards our familiar local-style sio bak – crispy, but not overly heavy. 4/5
The 100-Layer Lasagne is one of those dishes that takes a humble classic and turns it into something really special. It was first made famous by Chef Mark Ladner at Del Posto in New York, where he drew inspiration from the fairytale The Princess and the Pea. His original version had 20 layers of pasta stacked over a single pea as a playful nod to the story.
Since then, the idea has grown (literally). Now the 100-layer lasagna has become a bit of a cult favourite among food lovers. At its heart, it’s still your classic lasagna. It’s just crafted with extra care and ultra-thin layers of pasta, sauce, and cheese stacked with almost obsessive precision.
Is it good? Sure. Is it way better than your regular lasagna? That really depends. If you’re the type who savours each bite slowly, you’ll probably appreciate the finesse. But if you’re starving and just want something to hit the spot, then you may not appreciate it as much!
The version at Il Clay is good, though it could use a bit more sauce. That said, the delicious parmesan cheese cracker adds a nice touch of finesse to the dish. 4/5
Conclusion
Il Clay is a great spot if you’re looking for a chill supper club vibe by the river. It’s perfect for late-night bites with a view. The food lives up to the expectations of an award winning pizza chef. The pizzas, in particular, stand out with their well-sourced, quality ingredients and beautifully executed crusts. Prices are on the premium side, but given the quality of what you’re getting, some would consider it well justified.
Disclosure: This post is written as part of a media invite. Opinions are those of our own.
