I'm going to give it four stars because even though I think I've reviewed better four-star pizzas, this place does not deserve only three.
I'll start with the most important thing, the pizzas themselves... They were tasty. The dough was chewy but nicely cooked, which is my preference over crispy. As you can see from the pictures the edges were slightly blackened in places but I won't say they were overly well-done or had a burnt flavour, that's just how pizzas come out sometimes everywhere in the world. I thought the toppings and tomato/ cheese sauce were all good quality too.
We got a carbonara pizza and a pepperoni pizza. I was happy with both but especially the carbonara. I don't usually go for white pizzas but I was shocked how much it worked on this pizza. The base sauce was a lovely creamy cheese and the pizza really tasted a lot like a carbonara pasta.
I like the venue, it's cute and professional looking and I think it may be the front or back of the house. They've done things really well to make it feel like you're eating in someone's home and in a restaurant at the same time. They also had plenty of provisions from sauces to tissues and wipes, everything to make things more comfortable for guests. Service was also very good and the guy making the pizzas spoke very good English.
If you're in a big party of people, be aware, they only have one small oven for pizzas that can cook one at a time. If you're alone or in a couple and don't mind sharing pizzas that come to your table at different times then it's fine. This isn't a criticism, I think they do very well considering.
I also think that perhaps the menu could do with a look. The choice was good but there may not have been enough suitable pizzas for me with a regular tomato base. Also, minor criticism, but I think the pepperoni pizza should come without red onion, it should just be pepperoni or pepperoni and sliced chilli. If they tweaked their menu slightly then it would be perfect.
It's a great place to come and have a pizza and I do recommend it. They've impressed this pizza connoisseur...
Read moreI have been eating Tran Pizza since the beginning of his journey where he started learning and making pizza. But this time everything is already at its fall.
We come as a group of 5 people so there is no table for us. We were all waiting outside, then one guy came and asked us to come inside but to sit at a separate table where there’s someone table in between. We decline the offer and say we can wait until we can sit together. Then the old lady who seems to run the place mumbling about can't let us sit here waiting outside?
While eating my friend asked for a utensil. As you can see in the picture it was sitting right opposite to where I was sitting. I kindly ask the server for utensils but she reply: “All customer use hand here” she deny the request. After I insist on need the knife and fork, she giving those with a heavy attitudes. Idk what kind of services are they giving?
The pizza is fine but the price is so not worth it anymore. The prices is almost the same at 4P’s pizza where you find better asmosphere, better service and less waiting time. The two pizzas were so small and took about 1 hour to make. As we want to order some more they heavily state it took another hour of waiting.
In conclusion, as this place gets much attention and love from customers it becomes more terrible. I knew that Tran is so busy making pizza and his stove can only make one pizza at a time. But this is not how you run a business. Two servers lack hospitality and serve terribly. The old lady is just pointing a finger, mumbling at the customer making us feel...
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A few wrong turns, a tight alleyway and lowkey storefront brought me to the best Italian pizza in HCMC that rivals the best in Toronto. Despite its humble appearances and a singular gas oven that fits one pizza at a time, the time and dedication into crafting the perfect, most flavourful pizza dough is not easily overlooked. The margherita is a textbook example of why simplicity strikes big. The long-proofed dough delivers a savory, yeasty aroma and a light char, lifting its complexity without tipping into bitterness. Its bouncy, chewy texture gives way to a paper-thin undercarriage characteristic of a proper Neapolitan base. The bright tomato sauce marries acidity, natural sweetness, and umami, harmonizing with the refreshing milky tang of the mozzarella, while a drizzle of EVOO and fresh basil provide an herbaceous lift to tie everything together. Meanwhile, the white Funghi pizza plays a salty balance between the umami-packed, earthy mushrooms, truffle oil, indulgent truffle cheese blend, and a handful of peppery arugula for an indulgent twist on the...
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