It seems Neapolitan pizzas are all the rage in KL these days and there is certainly no shortage of fantastic pizza joints at every corner of the city. Good News Pizza at Petaling Street just outside Chinatown is one such example; making it the perfect place to get a carb-centric dinner before a night of bar-hopping in the rejuvenated heart of downtown KL.

ABOVE Executive Chef Chef Meg working the pizza oven (left), woodfire oven (right)

The pizza kitchen just beyond the entrance is centred around a custom-built oven that outputs umpteen degrees of wood-fire heat, beckoning passersby with its warm glow. Chef Meg, executive chef at Good News, hand-shapes and tosses every disc before subjecting the pizzas to the flames. Sean visited recently and raved about the pizza dough here, so we decided on dinner for two on a rainy Tuesday evening.

Fun fact: the name Good News is a keepsake of its previous tenant; where it used to be a distribution centre for Sin Chew Daily newspapers for many decades.

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Starter

The Crispy Squid (RM25) was an excellent starter to share. Tender tentacles of baby squid, coated in a beautifully seasoned batter and fried to a beautiful blonde crisp. The squid certain held up to its crispy namesake, staying light and crunchy till the end of our meal. I love all things aioli, and the lime-scented saucer brought a creamy tang to contrast the fritters. Highly recommended.

Pizza

Hailing from Naples, Neapolitan pizza is defined by its tender and airy burnished crust, which adopts its signature leopard-spotted appearance from the blast of high-heat ovens. The thin crust makes it an easy one-pie-per-person experience. Pizzas at Good News are served uncut, with a pizza wheel at the table for guests to take as big of a slice as they want—or eat it whole—no judgement there.

Like hargao (shrimp dumplings) and xiumai (pork dumplings) at a dim sum restaurant, the classic Margherita is the benchmark for all Neapolitan pizzas. The incredible synergy between fresh cheese, basil and tomato is unbeatable (see: Caprese salad).

Good News’ Margherita (RM35) takes things up a notch, adding a touch of complexity with a combination creamy fior di latte and pungent Pecorino Romano cheeses—impressive from the first bite, where the salty funk of the sheep’s milk cheese awakened my senses. San Marzanos have been called the holy grail of tomatoes for pizza sauces all over the world, no exceptions here.

From the gourmet pizza menu, we also had the Agnello e Melanzane (RM48) that again sees the excellent fior di latte, this time paired with smoked provola cheese, smoked lamb slices and aubergine. There is a distinct gaminess to the lamb that I personally enjoy, but will say is not for those unfamiliar with the scent. Tender cubes of aubergine played hide-and-seek among the crunchier, tangier pickled zucchini.

The menu also includes an array of pasta dishes, think rigatoni with beef ragu or prawn ceviche arrabbiata but two pizzas between the two of us had us stuffed! I look forward to my next visit to try out the other alluring pizzas, and the Polenta Fritters that piqued my interest.

Final Thoughts

Overall, Good News Pizza is a wonderful addition to the Neapolitan pizza scene in the city. The Margherita is fantastic, one of the best in town. It was rather quiet during our visit, perhaps due to the combination of bad weather and festive holiday season. We were told its consistently a full-house affair on weekends, especially later in the evening though; those looking for a hearty pizza dinner pre-Chinatown bar crawls should book a table in advance.

Good News Pizza
Ground Floor, 152 Jalan Petaling,
City Centre, 50000 Kuala Lumpur
T: +603 7622 8730
Website | Menu | Reserve here

Operation Hours:
Weekdays: 4PM–11PM
Fri–Sun & Public Holidays: 12PM–11PM
Last call at 10.30PM

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