When airy wasn't the answer

Round built a following on high-hydration Neapolitan dough — airy, puffy, full of big irregular bubbles. Not everyone wanted that. Some regulars kept asking for something thinner, crisper, quicker to eat in one sitting. Alan Goh took the feedback seriously enough to open a second restaurant around it.

Tonda opened in Taman Desa Business Park in July 2025, built specifically to answer that request. Same founder, same obsession with getting the dough right — but a different style entirely: Roman-style pizza, thin and crisp rather than airy, individual round pies rather than one shared pie for the table. Electric deck ovens replace Round's wood fire, chosen specifically for the precise, even heat thin-crust Roman dough actually needs.

The room matches the pizza: faster, louder, more casual than Round's. And the same instinct that had Alan testing dough alone through the pandemic still shows up in how the place runs — he reviews kitchen footage and checks orders personally, still hands-on years after opening the first restaurant.