Ah, pizza. It is arguably the world’s most popular food. You immediately have an image of yourself biting a slice of it at your favourite restaurant. Or perhaps you have seen some pizza-related advertisement from various media. You’ve probably even used a pizza icon on WhatsApp. Whatever it is, I can almost guarantee the appearance of your pizza would look like this:
The signature flat, round shape, cut into triangles.
Without a doubt, pizza is a beautiful dish to look at (and of course with the cheese and all kinds of toppings, it’s delicious!). It’s so iconic, you can just show a picture of it in a foreign land and people would likely know where to get it for you.
What if I told you there’s actually other form of pizza…especially that doesn’t come in a flat, round shape? Ok, you’ve seen a square-shaped one somewhere…but what I meant includes a totally different way to eating a pizza as you know it?
Time to break that image of a pizza, and find new excitement and love of the famous flatbread through PizzArt!
What exactly is PizzArt?
That was my first question when I was offered the opportunity to write about Anchor Food Professionals’ new campaign. The launch of their campaign was in Sibu, much to my initial amusement. Why Sibu leh?? That said, having not been to Sibu all my life (despite being a Sarawakian), and having discovered their initial launch in Kuching was delayed by unforeseen circumstances, I just have to do a “holiday food trip” down to Swan City.
So on 19 August 2017, I arrived at the Bistecca & Bistro Steak & Wine Bar in Sibu. Naturally, it was a restaurant appropriate for introducing artisanal pizzas. At the restaurant, I was introduced to Ms Linda Tan, Director of Anchor Food Professionals Malaysia, as well as the owner of Bistecca restaurant, Chef Anvil Nen.
According to Ms Linda, “Malaysians are increasingly leading busier lifestyles and are grabbing food on the go or dining out. Our insights show us that Malaysians generally love pizzas. We wanted to excite them further by taking the enjoyment of pizza a level up by introducing extraordinary, gourmet pizzas that are taking the world by storm. If you love pizzas, then this is a must try.”
As for Chef Anvil, he’s genuinely excited to be working together with Anchor Food Professionals and be able offer something new for his customers.
And which customer of his wouldn’t be excited about it anyway? Together with social media influencers Melvis and Jordan, we’re one of the early Sarawakians to enjoy three of the five pizza masterpieces: Adjaruli Khachapuri , Pot Pie Pizza and Mini Muffin Pizza. The other two are Pizza Bomb and Flower Pizza. Unfortunately the Flower Pizzas are yet to be available…but I’m sure we’ll get to enjoy that complex-yet-intriguing pizza before the end of the campaign (mid November 2017).
So, after the formalities of Ms. Linda’s speech and introduction to PizzArt, we now go to the whole point I took a bus to Sibu for: testing out the hispster-approved pizzas! We started with the fanciest of the three, the Adjaruli Khachapuri.
Adjaruli Khachapuri (translated as “Georgian Cheese Bread”) is a Georgian dish (specifically from the Adjara region), in which the dough is formed into an open boat shape and the hot pie is traditionally topped with a raw egg or butter before serving, In our version we were served with bacon 🙂
I’ll be honest here; I never had anything like it! That combination of Anchor Food’s very own Cheddar, Mozzarella and Cream Cheese to become this bubbly, gooey goodness…OMG IT IS SO SO SO GOOD! And to have that together with the soft bread, breadsticks and even fried calamari on the sides…YUM YUM YUM!
(oh, not to forget the tomato salsa on the side…nice contrast to the cheesy flavours)
If you wanna make me happy, then just offer me this. Hehe. I sooo can’t wait to bring my BAE to try this when it’s available in Kuching!
Stay tune to Part 2. Coming this week. Hopefully!