IT would appear there is an award for almost anything these days.
Recently, '50 Top Pizza' (yes, there are inspectors roaming the planet seeking out those who keep the faith), released its list of the top 50 pizza outlets in the Asia-Pacific region, with Proof Pizza + Wine Bangsar taking out a creditable 46th position.
Speaking to the owner, Yin How Wong, over dinner, he reveals he knows nothing of the award and recognition apart from being invited, a few weeks before the announcement, to an award ceremony in Bangkok, Thailand.
Staff here have a vague memory of someone doing some extra scrutiny of the dishes months before, but he is also very grateful for being recognised when they had not openly pursued the award.
Apparently, in-restaurant judging is conducted using a range of criteria including food quality, service, wine, décor, overall ambience and the wait time for the dishes to be delivered.
Reviewers are encouraged to judge outlets based on the complete dining experience.
Interestingly, the guide concentrates on excellence in the broad sense, but favours those who use local and seasonal products.
However, Proof does pride itself on using the finest pizza ingredients many of which, such as cured meats and cheeses, are imported. Proof also maintains integrity by serving pizzas that wouldn't look out of place in Italy.
So, don't come to Proof expecting a Malaysianised pizza such as nasi lemak or beef rendang.
EAT
The proof is in the pizza and the truth is in the dough and the wood-fired oven. Proof Pizza + Wine, with two Kuala Lumpur outlets at Arcoris Mont' Kiara and APW Bangsar, is a long way from Italy, but diners could be easily mistaken once they sink their teeth into a pizza here.
Proof insists upon the finest dough, premium globally-sourced ingredients and an authentic wood-fired oven to create tantalising pizzas including a gourmet selection.
We head to the restaurant to see what all the fuss is about and drop into the dining enclave (dare I say lifestyle), that is APW Bangsar. This outlet is located in an industrial setting that was once the old print shop for the New Straits Times.
The pizzas at Proof appear authentic although we don't have a ruler to gauge the thickness of the pizza crust. However, they are thicker than 0.3 cm and that appears a good thing as the dough really is an essential component to Proof's success.
We discover that two types of flour are combined in Proof's sourdough mix. This naturally leavens bread comprising flour, water and salt uses a starter of wild yeast and bacteria to inject more flavour than commercial yeasts.
When cooked in Proof's wood-fired oven, the exterior crunchiness and interior chewiness of the dough really come to the fore.
Numerous ingredients are imported from Italy but there are also Spanish treats such as Iberico jamón, sausage and cheese.
Both classic and gourmet pizzas are served with staples such as Margherita and more tempting gourmet offerings like the Spanish chorizo sausage with Mozzarella, Pecorino Romano, cherry tomatoes, olives, rocket and balsamic drizzle.
The rich, spicy sausage stands out, as does the saltiness of the Pecorino cheese. Both are balanced by the freshness of the tomatoes and the rocket with the balsamic vinegar being the essential ingredient that brings it all together.
However, the Umbrian black truffle pizza is definitely the table favourite. Its aroma reach the table before the actual pizza as we could smell it wafting from the oven.
The pizza base is crusty with a slight chewiness in each bite. Ingredients include truffle paste, and a variety of mixed mushrooms with three cheeses – Taleggio, Mozzarella and Mascarpone.
We also detect truffle oil drizzled on top. It's delicious and the pizza to try.
PICK
Proof isn't just about pizza but we go mainly to try the award-winning pizza.
However, we do try the prosciutto and melon with its harmonious flavours of cured meats and the acidity of fresh rock melon served with a crispy green salad accompanied by tomatoes and an aged-balsamic dressing.
We like the melon and prosciutto starter, the vegetarian pizza, truffle pizza and the spicy chorizo pizza. The artisanal ice cream selection (vanilla and salted caramel) is a nice way to finish the meal.
We note from the menu other dishes such as bruschetta, slow-cooked sous vide barbecued chicken, spaghetti with crab meat, ravioli, gnocchi and various pasta dishes.
MOOD
The setting is casual with a busy downstairs section, a quieter upstairs and a lively buzz along the covered exterior of the restaurant which also includes a few neighbouring outlets. Streetside parking is normally available although there is a jockey service.
PAY
Gourmet pizzas come at a premium price, so expect to pay from RM27 to RM65 for pizzas.
Executive Set Lunches (a starter, a main and a non-alcoholic beverage) for RM28++ offer great value. Menu prices do not include the 6% government tax and 10% service charge.
SERVICE
Malaysia is going through a challenging period of staff engagement and diners need to persevere; requests are eventually met.
I SAY
More details on the regional awards can be obtained at www.50toppizza.it. Proof really does offer a heightened pizza experience by incorporating a superior sourdough base and authentic wood-fire preparation. Its ingredients are top notch and the results are simply superb and worthy of regional recognition. When it comes to pizza, Proof is the place; why accept anything less than one of the best in the region?
FAST FACTS
Proof Pizza + Wine Bangsar
29 Jalan Riong, Bangsar, Kuala Lumpur.
TEL 03-2788 3613
HOURS Open daily from noon-3pm and 6pm-10.30pm
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