Good News Pizza – Chinatown KL

Good News Pizza – Jalan Petaling, KL

Words: Theresa Leahy
Photos: Rich Callahan

Good News, a pizza and craft beer outlet, is the latest addition to Chinatown’s food scene. Situated opposite the Four Points by Sheraton Kuala Lumpur, Chinatown, this is a go-to destination for a blend of craft beer, organic wine, and artisanal pizza. What sets Good News apart, besides its menu, is its homage to the neighbourhood’s rich heritage as a newspaper publishing hub located in the same building as Sin Chew Daily.

Good News Pizza – Chinatown KL

You can easily spot the restaurant atop a staircase directly across the road from The Hungry Tapir, and between ChoCha Foodstore and PS 150. The space is adorned with a massive skylight, providing a unique view of the iconic Merdeka 118 Tower. While we visited in the late afternoon, one can only imagine the enchanting ambience it offers at night. Good News exudes an inviting and airy atmosphere, with its coral-coloured walls – my favourite colour – casting a warm, welcoming glow. Wooden chairs, tables, and polished wooden flooring add to the stylish charm. At the same time, the publishing theme extends to the art decor, with perspex sheets bearing relevant articles adorning the walls. Even the menu, with its coral perspex backing, showcases meticulous attention to detail that elevates the dining experience.

Let’s Talk Appetisers

After a long day at work, our appetites were primed for some small plates. The Pizza Crust Puffs (RM 16) were delicious – crispy pockets of delight paired with dragon fruit salsa and house cheese dip. These vanished from our plates in no time. Alternatively, Garbanzo (RM 12) features chickpea and sweet corn bites with spiced aioli and a zesty slice of lime. We preferred the puffs, though, and they disappeared all too quickly.

Best eateries Chinatown Kuala Lumpurr — Garbanzo

Panuozzo, often described as the lovechild of pizza and a sandwich, traces its origins to the vibrant street food culture of Campania, a picturesque mountain region nestled between Sorrento and the Amalfi Coast. This culinary innovation took shape in 1983, courtesy of Giuseppe Mascolo’s creative culinary prowess. Giuseppe’s stroke of genius involved using pizza dough, albeit in a longer and narrower form than its traditional counterpart. It was Giuseppe’s daughter, Pasqualina, who christened this delectable creation ‘panuozzo’. During our visit, we couldn’t resist trying the Sliced Tomatoes (RM 18), a vegetarian option. It epitomised a wholesome “snack food” that left our taste buds dancing with delight. Packed with vibrant pesto and fresh, flavourful ingredients, it was a testament to the attractive simplicity of panuozzo.

For the carnivores among us, the Meatballs (RM 32) were a hit. They were smothered in marinara sauce and pecorino romano, and the combination of flavours was sensational, with a hint of spiciness that I personally adored.

Now, the Good News Pizza!

Good News specialises in Neapolitan-style pizza, and Chef Meg’s love for dough is evident in the crust. The dough ferments for a patient 48-72 hours, enhancing its flavour and lightness, making it easily digestible. Cooked in a wood-fired oven, these generous-sized pizzas are a treat.

I typically find classic Margherita (RM 28) pizzas a bit bland, but the Good News version, with its vodka sauce (+ RM 7), was highly tempting. The fresh ingredients shone through, and the vodka sauce elevated the flavours. The Quattro Formaggi (RM 36), another classic, was Monica’s favourite (paired with a glass of rosé wine), featuring a rich, smoky flavour that was irresistible.

For a unique taste experience, the Raddicchio (RM 36) from the gourmet list caught my attention. This pizza combined anchovies, eggs, several kinds of cheese, duo-coloured cabbage, herbs, and chilli flakes. The anchovies, sometimes overshadowed by cheese and sauce, took centre stage, offering an unexpected and delightful twist. The Pomodrini (RM 22), a special pizza divided into a green and red half, featured pickled heirloom cherry tomatoes, baby romaine, pickled red cabbage, pecorino romano, pesto, and pecan nuts. It was a burst of flavours and textures. It’s this innovativeness in ingredients that sets Chef’s Meg’s pizza apart.

Lastly, we savoured the Ortalano (RM 22), another creation from the gourmet section, specially crafted for vegans. It replaced the cheese with a zucchini and aubergine yoghurt spread, complemented by pomegranate, red onion, pickled vegetables, and extra virgin olive oil. The sweet notes of pomegranate seeds paired beautifully with the sharpness of the pickled vegetables. Kudos to Chef Meg for being so inclusive in her offerings.

Pasta Delights

Amid the plethora of pizzas, we couldn’t resist trying the Sardinia Pasta (RM 38). It usually features fregola pasta, but they must have been out during our visit, as we got something similar to strozzapreti instead. Smoked duck breast, mixed mushrooms, garlic, chilli flakes and pecorino romano made a tasty topping. We look forward to returning for the fregola pasta, sometimes known as Sardinian couscous, as it’s a unique pasta, offering a nutty flavour and a distinct texture that stands up well to robust sauces.

Wine & Craft Beer

Monica chose a delightful selection from the organic wine series, the Eya Rosado Monastrell from Spain 2021, available by glass (RM 37) or bottle (RM 170). This wine, with its citrus freshness, paired beautifully with the Quattro Formaggi pizza. The restaurant offers a range of wines, predominantly European, with options from Chile, Australia, and New Zealand.

In the craft beer department, we savoured Cloud 9 Wit (RM 37) and City Session IPA (RM 36). Cloud 9 Wit, a Danish wheat beer with 4.6% alcohol, had a slightly hazy appearance and a delightful yeasty flavour balanced by fruity notes, particularly mango. City Session IPA, another Danish creation, offered a malty taste, making it a perfect accompaniment to pizza. Full disclosure, folks: I am not really a beer drinker and have no clue what IPA means, so if you are like me, here is the meaning of those three letters: IPA stands for “India Pale Ale,” a beer style known for its hoppy flavour with floral, citrus, and pine notes, higher bitterness, and alcohol content. Its name originates from the beer’s history of being brewed with extra hops and alcohol to endure long sea journeys from England to India, where it became popular among British troops and expats. I credit Google for that condensed explanation of IPA.

Unexpected Sweet Surprises

The Good News doesn’t end with savoury dishes. Believe it or not, they serve dessert pizza! The Pizzette (RM 18) features a compote of berries and blueberries nestled on a cute little pizza smothered in ricotta. We enjoyed the toppings, but our personal preference is for a slightly toastier crust.

Good News Pizza Review

Good News Pizza offers Neapolitan-style pizza and bites in a relaxed and welcoming setting. We appreciated the range of meat-free options and inventive toppings. The fresh, flavourful ingredients, friendly staff, and excellent playlist make it an enjoyable place to visit. So, in the spirit of spreading the Good News, make your way to…

Reasons to visit Good News Pizza KL: attractive, relaxed setting; selection of craft beer and wine to go with your meal; Mon’s top pick is the Quattro Formaggi pizza with a glass of rose wine, I enjoyed the pasta, and Rich loved the meatballs.