More than a virtue, patience is what lends Pizza Mansion's dough its memorable character. For only time, that most unrelenting of social constructs, will allow microbes to perform their magic. Balls of dough are chilled for a full 24 hours before they are considered a worthy sacrifice for the stone oven's licking flames.

More controllable aspects of running a pizza parlour include shopping for ingredients. As far as flour is considered, extra fine 00 flour has long been considered the cream of the crop—so into Pizza Mansion's shopping cart it goes. Tomatoes too, are imported from Italy, as is Pizza Mansion's halal pepperoni, which outlet manager Ivan Valentine calls "a revelation."

"We're not purists," clarifies Valentine. "We serve neither New York nor Neapolitan pizza, but something in between."

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Regardless of how good the food is at any restaurant, subpar service is enough to sour any experience, opines Valentine. "A pizzeria isn't just about the dough. More than anything, it's about the team." For Valentine, team has also come to mean family—literally. In a one-in-a-thousand scenario, Valentine and his twin brother both chose to work for Pizza Mansion, with one supervising Pizza Mansion, Section 17 and the other overseeing the Bukit Bintang outlet.

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Long associated with the 'best mac and cheese in town' and pies named after popular culture (no prizes for guessing the star ingredients in the Pineapple Express and Silence of the Lambs), Pizza Mansion is no prude when it comes to adopting new ideas.

Mere months ago, the drinks menu saw an explosion of new items, from Italian aperitifs to lighter cocktails suited to aperitivo hour.

Something that's been in the works for a while is their breakfast menu, a project that transforms their Bukit Bintang branch into an all-day dining establishment.

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Dubbed AM@PM, the breakfast menu has slowly been gaining momentum since March 1, 2021. Save for the Cannalonne pancakes, sourdough bread serves as base for wide selection of sandwiches and tartines.

"Pizzas are dough-based dishes, so it makes sense to keep the theme running through the new breakfast menu," explains executive chef Danial Thorlby.

More than anything, we are bowled over by AM@PM's wallet-friendly slant. Eggs on toast start at just RM10 and prices are capped at RM20—we can think of countless other cafés where customers are inclined to spend twice or thrice as much.

According to group director Alex Anthony: "We recognise that people are looking for affordable yet quality food, so we are responding to that. We always have our customers and their sentiments in mind when developing a new menu."