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Introduction
At Crust Gourmet Pizza Bar, one can enjoy the finest perfectly cured meats, exceptional cheeses and the freshest, tastiest, vegetables. They've also perfected a serenely crisp pizza dough that won’t go soggy. Crust Gourmet Pizza also brings restaurant quality gourmet pizzas, piping hot to your door.
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Opening Hours
Mon - Fri
17:00 - 23:00
Sat - Sun
11:00 - 15:00
17:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
So my sister and I were walking along the stretch looking for habitat but it was closed.. And my sister freaked out when she saw crust which reminded her of her college days back in Sydney... So it didn't take us long to order and she insisted on ordering the peri peri chicken.. Apparentry everything was made fresh? We watch a bunch of young boys prolly in uni sprinkle the dough with chppped veggies and we waited patiently for the pizza to come outta thre oven.. The crust is thin and crispy even if you take some home... it still remains crispy.. The peri peri sauce is tangy.. Sweet and spicy with quite a number of chicken chunks.. Not bad eh?
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for photos and more reviews, visit http://littlemomentsofmylife.wordpress.com/ (:there are really so many interesting sounding pizzas to try out that i wanna come back! i think they do delivery as well! how awesome. we ordered three pizzas for the five of us to share. each pizza is cut into 8 slices, so it was about 5 pieces each. the portion was just nice! (: the first pizza we had was the wild mushroom pizza (in the vegetarian category, $21). it was a mix of wild marinated mushroom, asparagus & pine nuts (!!!! ), topped with parmesan and a drizzle of truffle oil on a bechamel sauce base. ah i was wondering what bechamel sauce was. it's white sauce apparently! the mother of sauces in french cuisine oooh la la! haha. this was a DELICIOUS pizza that felt so super healthy! gosh i love healthy food that taste yummy (kay let me talk about the pizza first. it is a thin-crust pizza with super crisp edges, but unlike skinny pizza whose pizza's are paper thin and will crack at the slightest touch, this one is sturdier - there is slightly more flour (: and it's good for holding up the generous amount of toppings on it!yupp so like i said, the mushroom pizza was flavourful with the variety of mushrooms and the lovely truffle oil on it helped to synthesize the dish beautifully.the next pizza we had was the white prosciutto (meat category, $23). this pizza was the ULTIMATE that showed how awesome Crust is. it had a bed of wonderfully crunchy sliced potatoes atop the pizza base, and it was further topped with prosciutto and guess what...gorgonzola. which is blue cheese. and we loved it. O.M.G. that was totally amazing. i'm actually really shocked haha. i mean, i honestly felt that the taste of the cheese was really strong, but it never really bothered me at that point in time and only when i checked did it occur to me that, omg! i actually ate two slices of pizza with blue cheese on it! i was, you could say, appalled, yet proud of myself for swallowing that haha. this was our second bechamel sauce pizza. i guess the saltiness of the prosciutto and the freshness of the rosemary sprigs helped to blend out the taste a little? making it way more palatable than what i would expect blue cheese to be. in fact, it won the 'Best Use of Cheese National Award' in 2006! lol! impressed ;)last pizza we had was the BBQ chicken (under chicken pizzas, $22). it consisted of marinated chicken breast fillets, mushrooms, spanish onions, spring onions and feta on a bbq base. the chicken was tender and the whole pizza flavourful - a delightful dish as well! (:
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While this is a pizza place, they do serve salads as well. The service is uncoordinated and rather slow. The pizzas are great tasting but very overpriced. The quality is almost equal to their outlets in Australia. Somehow, the outets in Australia just taste a little bit better. The location is nothing special, nothing to see. So we had a takeaway. The salad is very good, although it tasted unwashed. The generous mix of greens, tomatoes, feta and olives was well balanced.
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For photos, please visit Rubbish Eat Rubbish Grow: http://rubbisheatrubbishgrow.wordpress.com/2011/12/23/crust-pizza-upper-thomson/While Chef Peter Augoustis was studying to be an aviation engineer, he was making pizza as a part-time job. In 2001, in Australia, his cousin asked him to help in a pizza joint. In 2007, Chef Augoustis entered a nationwide pizza competition and came in tops! The competition organization sponsored him to Vegas for the World’s Best Pizza – he won and then spent the winnings at Vegas! Hey, it’s only world’s best pizza right No big deal. Don’t need to rush down here. In ten years or so, Crust Pizza has 100 over outlets in Australia and two in Singapore, Holland Village and Upper Thomson. The success is insane!The decor of the place is – well – fuss-free, neighborhood eatery lor. The open concept makes it friendly but I wish there were aircon.Some pizzerias claim to be fusion food by, say, just adding jalapenos and calling it Mexican pizza. But the idea behind of Crust Pizza is that it truly reinvents the notion of a pizza; it cooperates the food from a certain culture. For instance, the Roast Duck Pizza($22, duck breast, bak choy, sesame seed on hoisin base) and Five Spice Pork Belly($23, pear slices, wild rocket, crushed walnuts & balsamic glaze) are invented in Singapore and brought back to Australia.The bad thing about having an event and a food tasting at the same time is we couldn’t take proper notes, so we are not commenting much about the food.There are four types of pizzas: meat ($23, including pork, lamb & beef), poultry ($22),seafood ($25) and vegetarian ($21). Mr NGFL and Wise Guy tried one from each category.Wild Mushroom ($21, wild marinated mushroom mix, asparagus, pine nuts, topped with parmesan & truffle oil on Bechamel cream sauce base). There are a few vegetarian options. The wild mushroom pizza has a distinctive, powerful taste of wild mushrooms. You really can taste the wildness or wilderness in the mushroom.Moroccan Lamb ($23, Moroccan lamb, spanish onions & baby spinach, with mint yoghurt & lemon). This is the pizza that won the Best Pizza in the World. It was very delicious, and certainly reminded Mr NGFL and Wise Guy of lamb kebab, very Arabian. The flavors worked very well together and there wasn’t the stench of lamb. We can’t say in all honesty that it is the best pizza we have ever tasted but it was very excellent. This is a must order if you’re a kebab fan.Spicy Pesto Scallops ($25, spicy sundried tomato pesto, scallops, spring onions, roasted red peppers & goat cheese with pine nuts). This was not memorable for us probably because pizzas (as dough) tend to dilute the taste and you need a strong seafood (like salmon) to make the pizza stand out.Peri-Peri Chicken ($22, Marinated chicken breast, spring onions, roasted red peppers, caramelised onions & bocconcini (Italian white cheese) with Peri-peri sauce.) Now Joanne Peh doesn’t need to stomp out of Nando’s. She can do it at Crust Pizza. This is another favorite of ours. It was moist and the flavors came on strongly, sweet and spicy with a creaminess. If you have a second pizza, order this.Kungpow Chicken ($22). Spicy-hot, decent and easy on the eyes. My one minor gripe is it markets itself as kungpow chicken. It’s hoisin-sauce with fresh red chili and cashews but it’s not dried-chili, sweet-sauce, stir-fried amalgam. It’s good by itself but it just isn’t kungpow-derful.One of the important criteria for judging a pizza is the crust. Here, the crust is dusted with semolina, a coarse flour-like wheat substance, giving it that oomph and texture. The chef also revealed to us a secret: poke the crust with a fork: this enables the air to go through, fluffing it up, and giving it an airiness.Overall, all the 5 pizzas ranged from good to excellent.
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I have always been excited to try out new pizza places and came across this place while looking for a good cafe for lunch. Im guessing it was a newly opened cafe as the owners were discussing promotional strategies for their opening in order to bring in more customers. They were also having a 20% promotion on pizza's which immediately caught my attention.We were allowed to have 2 different toppings on our pizza's making it convenient to share among friends & couples. It is especially convenient for vegetarians who were sharing with meat lovers.I was astonished by the garlic bread which we had for an appetizer. It was a huge serving and it was cut into bite size pieces. It also seemed like it was made from the same base as the pizza as it reminded me of a thin crust pizza. The garlic wasn't as flavorful as the ones at most pizza restaurants though.We had the cheese & vegetarian flavors on our pizza which added up to being 4 slices of each flavor. The vegetarian pizza had a generous topping of mushrooms, cheese, capsicum and onions. The cheese pizza wasn't too cheesy and it tasted like they used low fat cheese.Warning: Servings are pretty huge and we had problems finishing our food! Pizza's and an appetizer here should be enough for 3 though
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