Review: Hot Off the Press with Good News Pizza in Chinatown KL

Filling the pizza gap, one slice at a time.

The ever-growing dining scene in Kuala Lumpur welcomes Good News Pizza. Situated at the heart of the city, it is the only pizzeria that you’ll find in Petaling Street, at the moment at least. At the heart of this restaurant is Executive Chef Meg Lee, who has spent nearly two decades of her life levelling up her game to guarantee that each slice of the Neopolitan-style pizza you have here will be a culinary masterpiece. 

Building a pizza menu is no small feat. Perfecting classics and curating unique specials are two beasts of different kinds. Here, they have narrowed down their menu to serve up 14 options: 10 gourmet flavours and four quintessential options. To arrive at this distilled list, it took Good News Pizza a good 600 rounds of trial and error to land on the sweet spot of taste, texture, and just overall delicacy. 

To complement the array of pizzas, the pizzeria offers a sizeable range of small plates, pastas, wines, and Copenhagen-based craft beer, To Øl. While, yes, the pizza is the main star of the show here, but it turns out the craft beer offerings are also a standout here. “I enjoyed the sips, so much so that I snuck out to buy one,” admits Fashion Writer Lorraine Chai.   

If you’re wondering, ‘Why Good News Pizza?’, it’s because the space used to be a branch office of Sin Chew Daily, and this is their way of paying homage to the building’s history. But even without that background knowledge, an entry into this eatery will immediately add a pep to your step. Even as you’re ascending the stairs, you will hear lively music and delighted diners admiring the dishes. The mid-century retro furnishings add a welcoming touch to the space, easing you into the sumptuous dining experience to come. As our Editor-in-Chief Ian Loh puts it, you’ll come for the pizza, and stay for the vibe. 

Before we dive into the review, let’s take a closer look at the anatomy of a Good News Pizza slice. Between amazing pizza artists, the wood-fired oven, and the finest produce, each step of the creation is designed to result in the best pizzas. The dough, which is a secret recipe, is treated as the canvas, and therefore treated with care in its formation and is made fresh every day. Watch & Fashion Editor Sarah Chong picks up on all that. “It’s hard to constitute a perfect pizza, but the balance of the flavours and the chewiness of the crust—especially on the Diavola—was surely close to perfect,” she praises. 

With a huge spread of pizzas and pasta served, there were some clear winners that won our tastebuds. The Borneo Pizza is quite the enigma, but it was an instant crowdpleaser. Loaded with ricotta, mozzarella, and pecorino romano, and laced with Sarawak black peppercorn and kulim oil, the gourmet slice is a local twist on the Italian dish, and gains the appreciation of our Managing Editor PohNee Chin. “It’s a fine example of showcasing the strengths of local ingredients in a pizza,” she says. 

Chiming in on the delicacy of the Borneo pizza is Lorraine Chai, and she has this to say: “The black peppercorn accentuates the tanginess and sharp notes of the hard sheep cheese. It’s a stunner—not something we’d usually get from a vegetarian pizza.”

Following that performance is the classic Diavola, made up of pepperoni, red onion, mozzarella, pecorino romano, and a dash of chilli flakes. Not made for the faint of heart, this option is added for those who need some heat to the pizza. “While a Diavola is a classic flavour offering in any self-respecting pizza joint, Good News managed to give their own twist to this. The spiciness complements the beef pepperoni well, while the red onion adds a sharp tang to the tomato base,” shares Chin. 

The final pizza that stole our hearts is the Carne, the meatiest option of all. Piled with smoked beef bacon, salami, and mini meatballs, and drenched in a hefty serving of mozzarella and pecorino romano, it’s easily the most filling option on the menu. Resident meat lover Jewellery & Features Editor Nikita Nawawi finds this to be his easy favourite. “I’m a simple guy with simple taste, so it comes as no surprise that the Carne pizza made me feel all warm and fuzzy inside. It’s the very definition of comfort food,” he notes. 

Pizza is not all that they can do. Turns out, Art Director Shane Rohaizad is delightfully surprised by the Crispy Squid Head. “It’s legitimately some of the best I’ve had. It’s perfectly coated, making the crispiness of the calamari perfectly delicate,” he chimes. 

From start to finish, the performance at Good News Pizza wowed us with what local pizzerias can come up with. Even as the team is departing, we’re already making plans to come back for more.

Address: 1st Floor, Lot 152, Petaling Street, City Centre, 50000 Kuala Lumpur

Opening hours: 11:30 AM – 10:00 PM (Closed on Tuesdays)

Book here. See the full menu here