Rumel at Bugis+ serves award-winning Neapolitan pizza from S$5

Bugis may be one of the busiest neighbourhoods in town, packed with good eats, but its newest tenant at Bugis+ proves that there’s still room for a good slice, especially if it’s from a top chef. 

Rumel is a new pizza and coffee concept by Hersing Culinary that opened in late June, in collaboration with decorated Italian chef Silvio Groppelli. 

Its name is a cheeky backwards take on the word “lemur” (the brand’s mascot, embodying the laid-back, playful nature of the brand), and its six-inch pizzas start at just S$5 at breakfast time, from 8.30am to 10.30am, after which prices go up to S$6.80. 

Lest you think it’s yet another casual grab-and-go concept, think again. 

Its playful Singaporean touches and serious attention to dough-making craft are ample proof that pizza doesn’t have to be fancy — or expensive.

Pizzas with personality and prices to match

Chef Silvio, a Sicilian-born baker, is the mastermind behind this casual joint. The decorated chef has earned a slew of accolades, namely Australia’s No. 1 pizza chef (50 Top Pizza Oceania), No. 5 in 50 Top Pizza Asia Pacific, and a spot on the 50 Top Pizza World 2024 list. 

At Rumel, decorated chef Silvio brings his dough-slinging skills and signature naturally fermented sourdough from Al Taglio in Sydney, Australia — proofed for 48 to 72 hours — into a format that’s smaller, faster, and more fun and easy on the wallet. 

The result? Crisp, yet chewy crusts with airy, charred edges that channel the best of Neapolitan pizza, but in a more accessible size.

The pizzas come in six-inch and 10-inch varieties, giving you options to try different flavours for sharing. 

Prices at Rumel are kept low — pizzas cost between S$6.90 and S$12.90 — through a streamlined grab-and-go service with a minimal, but adequate number of staff.

What to enjoy at Rumel

While the menu here is lean, it offers something for every palate. It has 13 savoury options (including a vegetarian offering) and two sweet options. 

If you wish to complement your pie with sides, unfortunately, there is little to entice you, with only a salad of the day (S$3.80 for regular, S$5 for large) and wild mushroom soup (S$3.80 for regular, S$5 for large).

Among the pizzas we tried, the hot honey cheese (from S$6.80 for six-inch pizza) was a simple, but solid start — a blend of earthy cheddar and mozzarella drizzled with just enough spicy honey to add interest without overwhelming the palate.

On the other hand, the beef bolognese (from S$6.80 for a six-inch pizza) was a rich, savoury number that turned out to be a standout. Made with ground beef, onions, mozzarella, and a cooling mint yoghurt drizzle, it was reminiscent of a cheeseburger in pizza form — comforting, rich, and surprisingly addictive.

We found ourselves wishing we’d ordered the 10-inch version, which costs S$9.80, instead.

Made with ground beef, mozzarella, onions, and topped with a mint yoghurt drizzle, the beef bolognese tasted just like a satisfying cheeseburger, albeit in pizza format. If we’d known it’d be that moreish, we’d have gone straight for a bigger portion.

Our wish for enjoying it even more? A mini marinara dip add-on, if they offered it. We’d happily pay a dollar for a pot to dunk those beautifully blistered crusts.

Elsewhere, the smoky BBQ chicken (from S$8.80 for a six-inch pizza) offers a just-as-flavourful alternative for non-beef eaters, featuring barbecue sauce as the base. That sweet, smoky tang runs through every bite, making it especially satisfying.

For dessert, don’t skip the kaya butter (S$6.80 for a six-inch), Rumel’s nod to the classic local breakfast.

It’s hard to go wrong with creamy kaya and crisp sourdough, though we would have preferred the butter cubes served separately; the current version arrives with a slick of melted butter on top.

Still, it’s a nostalgic and comforting way to end the meal.

While pizzas are Rumel’s bread and butter, it also serves unique coffee-based creations. Its house blend is a collaboration with Harry Ko — the 2022 De’Longhi Australian Brewers Cup Champion and two-time Cup Tasters winner — and features a mix of Ethiopian, Brazilian, Kenyan, and Colombian beans.

In fact, it’s planning to introduce a cold brew Nanyang kopi to its menu soon.

We tried the brulee brew (from S$5 for a regular cup), a flavoured iced coffee that sounded promising on paper. Unfortunately, it leaned too heavily on the cream, drowning out the burnt caramelised top we were hoping for.

Thankfully, the matcha yuzu (from S$5 for a regular cup) was a refreshing save. Topped with light, creamy matcha foam and spiked with zesty yuzu juice, it was a great palate cleanser to balance out the savoury pies.

Not feeling up to coffee? It also serves a range of tea lattes, sparkling teas, a hot/iced chocolate option, and soft drinks.

Where quality meets convenience

While not every menu item hit the mark, Rumel succeeds where it counts: Solid pizza dough, creative flavours, and efficient service — all at prices that feel like a steal in today’s dining landscape.

If you’re in the area and craving a quick bite that doesn’t compromise on flavour or craft, Rumel’s six-inch wonders are well worth a detour.

For more ideas on what to eat, read our story on Korio’s latest Bugis outlet and our guide to these 12 must-try chendols in Singapore.