Da Paolo Dempsey: Come For Cocktails, Stay For Naples-style Pizza

A slice of South Italy at Dempsey Hill, Da Paolo Restaurant & Bar proves you can live la dolce vita even on this sunny island.

Image courtesy of Da Paolo Dempsey Restaurant & Bar

A concept that finally allows guests a full dining experience, Da Paolo Dempsey Restaurant & Bar is the latest addition to the group. Now in its 30th year, the group started by the Scarpa duo, Judie and Paolo, takes up space at the tranquil enclave.

With a cocktail bar, deli, fresh pasta station, gelato stand and wood-fired pizza counter, the restaurant is a culmination of Da Paolo’s previous reiterations: Gastronomia and Pizza Bar. While its predecessors catered to those looking for a quick bite, the brainchild of Scarpa’s second generation implores its guests to stay a little longer.

Carbonara Calabrese (Image courtesy of Da Paolo Dempsey Restaurant & Bar)

One will hardly need persuading with the generous spread of cheeses including lesser known types such as the Choco 21 Refined Blue Cheese infused with chocolate liqueur from Veneto and the Pecorino la Figata that is wrapped in fig leaves for 180 days from Tuscany.

The pasta, made fresh daily, is inspired by Paolo’s family recipes. Expect to taste a little of South Italy with traditional, home-styled dishes such as the Carbonara Calabrese, which stands apart from the regular carbonara thanks to nduja (a spicy pork salami), pecorino and cracked black pepper.

Rucola & Parma pizza (Image courtesy of Da Paolo Dempsey Restaurant & Bar)

The highlight, however, has to be the Naples-style wood-fired pizza. Fermented for 72 hours, the dough retains a chewy texture while charring slightly at the edges. The classic Rucola & Parma never goes wrong, but cheese lovers can’t miss the 8 Cheese, a decadent combination of cheeses up to the chef with smoked date cream, truffled honey and cracked black pepper.

Block 8 Dempsey, #01-13, Singapore 247696. Tel: +65 6261 3128. Opening hours are from 8am to 10.30pm from Sunday to Thursday and 8am to 11.30pm on Friday, Saturday and eve of Public Holidays.

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Lu Yawen

Editor in chief

A free-spirited creature, she enjoys both the shiny and gritty things in life. She envisions a home by the ocean with weekly dive expeditions and art exhibitions.

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