Wild Child Pizzette: Singapore’s Tiny But Mighty Pizza House
Long before the Cicheti Group rolled out its famed trattoria and wine bar, two dreamers—Chef Lim Yew Aun and his cousin Liling Ong—had a fire in their hearts for a Neapolitan‑style pizzeria. The idea sounded risky when they only had a few cooks and a tight budget, so they spun it into a broader culinary adventure that later blossomed into Cicheti and Bar Cicheti. Eight years later, they’re turning that original dream into a tangible reality with Wild Child Pizzette.
What’s a Pizzette, you ask? It’s a pint‑sized pizza—just 10 inches of pure, dough‑y, flavor goodness. Think of it as the pizza you can finish on your own, but the taste? It’s louder than a truck.
The Dough‑discipline
- 60‑hour slow fermentation before it’s ready for the shop. It’s like a marathon for yeast.
- A minute in a wood‑fired oven straight out of Naples. The result? A fluffy, chewy masterpiece that practically hops off the plate.
The Menu (Only Seven Options, but Oh‑So Delicious)
- Crispy Fried Margherita – $21. It’s fresh dough, fried to golden perfection, then topped with creamy stracciatella, semi‑dried San Marzano tomatoes, and a swirl of basil.
- Spianata Calabrese – $19. Crispy salami meets Sichuan chili honey on a creamy fior di latte canvas. Don’t worry, it’s a sweet, slow heat, not a tongue‑burning blast.
- Cavolo Nero – $18.50. Black kale (Italian curly kale) is your secret weapon: fresh leaves lounging on cheese, sweet garlic confit, and a dab of bagna cauda.
- Trio Formaggio – $19. A classic four‑cheese pizza missing the gorgonzola sharpness, but with caramelized onions that keeps things interesting.
- Bikini (Antipizzette) – $18.50. Think of it as a dough sandwich filled with beef‑cheek marmalade, taleggio, and provolone.
- Cauliflower – $14.50. Roasted cauliflower, pistachios, mint, coriander—topped with creamy labneh, smoky, sour, and minty all at once.
- Kurobuta – $17+. Roast pork belly with glossy crackling. Dip it in the free, house‑made chili oil “Crack Oil” for that extra zing.
Drink Pairings That’ll Make Your Taste Buds Do the Cha‑Cha
Ronald Kamiyama, the Cicheti Group’s sommelier, has curated a lineup of natural wines, craft beers, and especially sakes that echo ancient techniques. The “secret” part? The pricing is revealed; the real secret is the zero‑charge for the sakes.
- Red‑Rice Sake (Ine Mankai) – $15/glass. Orange‑hued, milk‑sweet, pairs nicely with the chili honey of the Spianata Calabrese.
- Motoshibori (Yamahai Method Sake) – $16/glass. It’s a lactic‑acid brew that offers a subtle umami finish.
Location & Hours
Wild Child Pizzette sits at 50 Circular Rd, Singapore 049405.
Phone: +65 6970 6592.
Open Mon‑Sat: 12 pm–2:30 pm & 5:30 pm–10:30 pm. Closed on Sundays.
There you go—small in size, big in panache, and ready to steal your heart (and your appetite).
