[dropcap size=small]T[/dropcap]here’s no sign of stopping for restaurateur Beppe de Vito; in a span of two years, the il Lido Group launched five new restaurants. Now, de Vito has a seventh restaurant under his belt along the buzzing Hong Kong Street.  

Amò has long been in the making, as it turns out. Chefs Federico Schiraldi and Mary Cirillo (both previously from ilLido’s other restaurants Osteria Art and Aura), had spent two years in Puglia to perfect pizza-making for the venture: from finding the best flour to understanding dough fermentation. The open kitchen is equipped with a wood-fire oven, and almond wood is used to fire up the pizzas within four minutes. It’s clear what lies at the heart of Amò.

The spacious 90-seater restaurant draws the vibe of its 1950s warehouse venue with its post-industrial design and fittings, warm lights and exposed brick walls. It’s a comfortable spot for great pizzas, or for a party for 12 at its private dining area at the back.

Pizzas aside, the menu also offers other classic Italian fare. Amò serves a range of pastas, some homemade and others sourced from Italy. The wood-fire oven is not just used for pizzas, but also for grilled mains, such as the tender octopus with charred friggitelli peppers.

Classic pizzas, such as the margherita and marinara, are available. But go adventurous and try the signature toppings, such as the bone marrow pizza slathered in piquant wild garlic pesto and savoury anchovy salsa verde. Each slice is graced with a delightful piece of marrow – so there’s no gripe on who gets the slice with the most toppings at the table. The rich flavours are balanced by the smoky wood-fired pizza base that is crispy yet not too thin.  

The spaghettoni with Boston lobster and tarragon, which serves two, is an impressive sight: the lobster is presented whole on top of the pasta. It’s chopped into manageable portions, but feel free to get hands dirty to get every bit of lobster  – the service team helpfully provides wet towels for the occasion.

Amò’s wine list comprises mainly Italian wines, which are available in large format as well. With the Coravin wine-serving system, the restaurant offers a rotation of 20 wines by the glass to enjoy. Otherwise, the restaurant’s cocktail bar provides heady alternatives, such as the Boulevardier with lapsang souchong-infused whisky, Campari and vermouth, or the Sgrappino, with Prosecco and thyme-infused grappa.

It is not difficult to get a quiet, private spot in the spacious restaurant. For bigger parties, consider booking the private dining room for 12, or for bigger parties of 40, the outdoor terrace at the back.

33 Hong Kong Street, Tel: 6723 7733