Anchor Food Professionals Unveils the Second PizzArt Campaign at The Cooking House, Bangsar

I was invited for the unveiling of the second PizzArt campaign by Anchor Food Professionals at The Cooking House, Bangsar. Not too long before this, I managed to try out some of the food offered in the first PizzArt campaign. You can read more about it here.

Chef Firuz (left) and Linda Tan at the event.

This PizzArt campaign takes the enjoyment of pizza a notch up by infusing global food trends into local favourites. With the meat-endowed-cheese-oozing PizzBurger as its main attraction, the other four pizza inventions created by Anchor Food Professionals include an ambitious all-meat-based UltiMeat Pizza, a spin on Chicago’s authentic Deep Cheese Pizza, a hearty Cheese Pretzza as well as delicate Pizza Rolls.

This second PizzArt campaign follows the huge success of the first PizzArt campaign, which was carried out nationwide from May to October 2017. 

Director of Anchor Food Professionals Malaysia, Linda Tan

Speaking at the unveiling of the second PizzArt campaign in Kuala Lumpur today was Director of Anchor Food Professionals Malaysia, Linda Tan as she spoke about how the brand taps into their New Zealand-based research and going beyond their role as consultants to their partner restaurants and clients.

“The global pizza phenomenon is constantly growing and evolving, and we realize its potential if adapted effectively in the local F&B scene. Beyond just jumping on the trendy bandwagon, we wanted to use our knowledge to further support our customers by bringing in global food trends to delight their consumers,” said Ms Tan.

She added, “We are always ready to take up the challenge of drawing inspiration from worldwide trends and adapting them locally to help our partners stay ahead of the culinary curve, using only the best dairy by Anchor. With our New Zealand based research and expertise, we are able to help them achieve a competitive edge.”

Anchor Food Professionals’ Hot Cooking Chef, Chef Firuz

To celebrate the launch, Anchor Food Professionals’ Hot Cooking Chef, Chef Firuz demonstrated how one of their creations, Deep Cheese Pizza is made. 

Adding the last touch, cheese powder on the Deep Cheese Pizza

Ever since its rebranding launch in August 2016, Anchor Food Professionals have been actively working alongside customers to bring business and product solutions that answer questions such as improving profitability and reducing waste. Among their previous innovative campaigns that have made waves in the local F&B scene include Anchor’s Say Cheese and Anchor Travel Cake. 


The likely Malaysian favourite, PizzBurger features a succulent grilled minced lamb patty stuffed with Anchor Mozzarella Shredded Cheese, Anchor Colby and Cheddar Cheese and baked in light crust with Anchor Butter. 

Cheese Pretzza

  The salmon-filled Cheese Pretzza, as the name suggests, incorporates Anchor Cream Cheese and Anchor Extra Yield Cooking Cream into the dough before it is baked and served with a side of pizza dipping sauce. 

UltiMeat Pizza

The wholesome UltiMeat Pizza ambitiously features a pizza base made entirely out of ground chicken breast deep fried to crusty perfection before being baked with Anchor mixed cheeses on top, great for sharing with loved ones.

Deep Cheese Pizza
The Deep Cheese Pizza draws inspiration from the Chicago-authentic deep dish pizza, featuring an elevated layer of stuffing filled with creamy, delicious Anchor Mozzarella Cheese and Anchor Colby and Cheddar Cheese with a hearty Putanesca filling. This is easily my favorite of all with the given generous amount of cheese in this one! :D

Pizza Roll

The Pizza Roll oozes cheesiness with every bite as it’s stuffed with Anchor Mozzarella Cheese, Anchor Shredded Parmesan Cheese and Anchor Colby and Cheddar Cheese, Masala lamb and spinach – perfect for breakfast and as snacks.

The festive event was also followed by a PizzBurger eating competition, where the top three participants to chomp down the fastest walked away with cash prizes and Anchor Food Professionals premium gifts. The PizzBurger is actually quite huge and needs to be finished within the time of 5 minutes.

Picture credit to

Since it was an speed eating challenge, I tried my luck and fortunately I got second place! :D

The inventive pizzas under PizzArt were conceptualized and created by the Anchor Food Professionals’ Hot Cooking Chefs as a way to help their partners create more excitement and variety in what they offer to their customers. These pizzas can only be made by kitchen crew with advanced culinary skills, and in restaurants with pizza ovens. 

Participating outlets as below:-

U Pizzeria in Subang, Selangor,
Pizza House in Bandar Utama, Selangor,
Pizza 185 in Bandar Puchong Jaya, Selangor,
Havana in Changkat, Bukit Bintang,
The Butcher’s Table in Petaling Jaya,
US Pizza in Bayan Lepas & Georgetown, Penang,
Mustard Sandwich House and Food & Desire in Ipoh, Perak,
Temasek Hotel Café (Portugese Settlement Hotel) in Ujong Pasir, Melaka,
Hungry Bear in Bukit Beruang, Melaka,
Finale Kitchen Bar in Johor Bahru,
The Chubs Grill and Mad Ben Café in Kota Kinabalu, Sabah,
Osome Wood Fired Pizza in Kuching, Sarawak,
Chillax Café & Bistro in Miri, Sarawak,
Bistecca & Bistro in Sibu, Sarawak. 

Together with outlets in Peninsula and East Malaysia, Anchor Food Professionals will be introducing these creations through a nationwide campaign from December 2017 to early June 2018.

.: Peace Out :.