The new 52-seat dining lounge brings together an award-winning Neapolitan pizzaiolo and a veteran Modern Chinese chef in a concept built around wood fire, wok hei and shared plates.
Singapore has no shortage of restaurants promising a different kind of dining experience. Behind Clay, however, begins before guests even take their seats.
Opening on Jun. 27, the new dining lounge is tucked behind the wood-fired oven of Il Clay in Clarke Quay. There is no separate entrance or prominent signboard. Diners walk through the riverside pizzeria before emerging into a concealed 52-seat space designed around slower evenings, shared plates and cocktails.
The hidden entrance may be what first catches attention, but it is the partnership behind the kitchen that gives the restaurant its identity.
Behind Clay is led by Chef Ciro Sorrentino, whose Ho Chi Minh City pizzeria Margheri was ranked No. 12 in the Asia-Pacific by 50 Top Pizza 2026, and Chef Yip, who brings more than two decades of experience in Modern Chinese cuisine across Singapore and Shanghai. Rather than placing Italian and Chinese dishes side by side, the pair have developed a menu that allows techniques from both traditions to complement one another.
That approach becomes clear from the first few dishes.
Chef Ciro’s signature 48-hour fermented dough forms the base of the Butternut Chicken Pizza, layered with chicken curry, parmesan, pork floss and green peppercorn sauce. The Foie Gras Pâté Pizza takes another unexpected turn, combining duck foie gras pâté with tamarind sauce, pineapple purée and crushed pistachios. Both retain the characteristics of a traditional Neapolitan pizza while introducing flavours more commonly found in Asian kitchens.
The sharing plates continue in a similar vein. The Slow-Cooked Beef Short Ribs arrive coated in a rich char siu glaze, the Mala Shaker Pork Belly balances crisp pork with Sichuan pepper and pickled vegetables, while the Spicy Shrimp Carpaccio pairs chilled shrimp with assam, chilli oil and gremolata. Other highlights include Roasted Bone Marrow topped with foie gras and escargot, Fried Quail, and Spicy Hae Bee Hiam Calamari.
Desserts are equally considered. The Flambé Bombe Alaska is finished tableside with flambé rum, while the Burrata Burnt Cheesecake combines torched burrata brûlée with a rich cheesecake base. Guests looking for something lighter can opt for the Gelato Cremoso, made with Champagne vanilla gelato, mascarpone and honeycomb candy.
The drinks programme has been designed to sit alongside the food rather than after it. Signature cocktails such as Breathless and Capo Dei Capi are recommended with the same scallop dish, demonstrating how different flavour profiles can reshape the dining experience. More playful creations include Oliva Pizza, a savoury cocktail inspired by pizza ingredients, and Giaponne, which blends Ghost sake with yuzu liqueur and bergamot.
Those arriving early can also make the most of the restaurant’s daily Happy Hour from 5pm to 6pm. Signature cocktails, house-pour wines, prosecco and selected mocktails are priced at $10, while fresh oysters are available for $1 each.
While hidden restaurants have become increasingly familiar in Singapore, Behind Clay avoids relying solely on its concealed entrance. Instead, it presents a collaboration between two chefs who have spent decades mastering different culinary traditions, finding common ground through wood fire, wok hei and an approach to dining that encourages guests to slow down and share a meal.
Behind Clay
Address: 3D River Valley Road, #01-04, Clarke Quay, Singapore 179023
Access: Through Il Clay
Opening Hours:
Sunday to Thursday: 5pm to 11pm
Friday, Saturday & Eve of Public Holidays: 5pm to 1am
Happy Hour:
Daily, 5pm to 6pm
$10 signature cocktails, house-pour wines, prosecco and selected mocktails
$1 fresh oysters
Instagram: @behindclaysg