One of The Best Pizza I Have Had ~ Motorino, Sky Avenue


Motorino might be new in Malaysia but it is not new when it is compared to all around the world.

Motorino has multiple outlets in New York, two in Hong Kong and Manila, one in Singapore, and when it is unveiled in December, its first restaurant in Malaysia.



This Brooklyn and East Village pizza place has New York Times food writers hailing it as the best authentic Neopolitan Italian pizza restaurant in New York.



Owned and operated by Belgian-Italian born chef Mathieu Palombino who makes Neapolitan-style pizza in wood ovens imported from Italy,


The Motorino at Sky Avenue will be a 4,000 sq ft space with a façade featuring gold-bordered Italian windows.

Compared to the space-constrained Hong Kong and Singapore outlets, this will be the biggest Motorino yet.



 Keeping to the original design ethic of the American outlets, seating will not be plush or opulent. Instead, there will be 1920s metal chairs in burgundy.

The most eye-catching feature of the restaurant will be two large pizza ovens which were shipped in from Naples in Italy.



One of the reasons why I loved Motorino is I was able to taste the pizza exactly how it would have tasted in Brooklyn.



The quality of the pizza remained by only using the exact same ingredient in all of their branches. So what you're eating in Malaysia is also what you will get in Hong Kong.

 As evidence, the mixed greens salad and arugula and bresaola salad will always burst with crispness, freshness and flavour, while the roasted peppers will delight with their natural sweetness.



The buffalo mozzarella with tomato, extra virgin olive oil and fresh basil will combine richness with tangy juiciness, while the Octopus salad will bring together sensation and succulence, with clever use of capers, potatoes, chilli oil, red onion and parsley.



No self-respecting pizzeria is without chicken wings, and so Motorino offers up its roasted variety flavoured with lemon, mint and chilli flakes.

Purists will also be able to delight in Motorino’s meatballs braised in tomato sauce, pecorino and basil. A little bit of New York Italian culture thrown in!


Motorino offers over 20 toppings that can be added on to existing pizzas. These include Brussel sprouts, two kinds of anchovies, fresh arugula, buffalo mozzarella and fior de latte (fresh mozzarella made with cow’s milk as opposed to buffalo milk), along with other more conventional ingredients such as turkey, pepperoni and clams.

However, purists say that each Motorino pizza is perfect as it is. Patrons can take their pick from ten stellar favourites, which range from the stripped (marinara, margherita and pepperoni) to the supremely Italian (stracchiatella with basil, sea salt and extra virgin olive oil; cremini mushrooms, and colatura di alici featuring cow’s milk mozzarella, red onions, grape tomatoes, white anchovies and sea salt).




Also on offer is a Brussel sprout pizza with fior de latte, garlic, pecorino and smoked turkey bacon; cherry stone clam pizza and an egg, turkey chilli variation. Pizzas range from RM45 to RM67 for a whole pie.

Stella Artois on draft gives Motorino a decidedly up market feel, as does the wine selection of pinot grigio, garganega, catarratto and barbera primativo.



Motorino has even identified the perfect pizza wine to be Gragnano Cantine Federiciane 2015 which is a plum red, medium semi-sparkling wine served either by glass or bottle.

Desserts are as limited as they are good, with tiramisu, chocolate cake (torta al cioccolato with custard) and gelato by the scoop or bowl.

Motorino is located at Level 1, Sky Avenue. Operation hours are from 10 am to 10 pm daily.

For more information, visit www.rwgenting.com.



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