Roberta's
Roberta's, running in Brooklyn since 2008, opened its first Singapore restaurant at Marina Bay Sands in 2022. Chef and co-owner Carlo Mirarchi describes reworking the hydration level and flour ratio specifically to handle Singapore's humidity, on a dough close to classic Neapolitan style: 65-72% hydration, 72-hour fermentation on a decade-old sourdough starter, baked about two minutes at 425°C.
Why it is here
Roberta's, running in Brooklyn since 2008, opened its first Singapore restaurant at Marina Bay Sands in 2022. Chef and co-owner Carlo Mirarchi describes reworking the hydration level and flour ratio specifically to handle Singapore's humidity, on a dough close to classic Neapolitan style: 65-72% hydration, 72-hour fermentation on a decade-old sourdough starter, baked about two minutes at 425°C.
What to order
Bee Sting, with tomato, mozzarella, basil, spicy Calabrese salami, chilli and honey