If you are a fan of Cicheti, then you have every reason to get excited, for their sister pizzeria Wild Child Pizzette is open for business on Circular Road. Having mastered making pizza dough over the years, Wild Child Pizzette have introduced a modern take that defies convention.
As I walked into this very minimalistic setting graced by blonde-coloured wood, I got that this was a pizzeria with a difference. Serving beer, sake, whiskey and wine (alcoholic and non-alcoholic) there is something for everyone.
I used to pair pizza with beer or Coke in the old days. Today was obviously going to end that. I looked forward to the whiskey digestive at the end. Preferring a not so peaty style I was in for a treat.
With a collaboration of three experts in the background, Aun the chef, Lilian the intrepid entrepreneur / restaurateur and Ronald the sommelier, this was most definitely a pizza place to pay attention to.
The pizzas on offer were preceded by an unusual array of anti-pizzette starters. First up on the menu was a Middle eastern roasted cauliflower with coriander, chopped pistachio and Labneh. Not what you were expecting eh?
A good vegan, non-carbo meal it is meant to line the tummy as I downed a bit of Toscana Rosato, a Tuscany classic Sangiovese. Served chilled it made for a great complement to the next starter, Kurobuta roast pork belly.
Be sure to order some crack oil, Wild Child Pizzette’s home-made chilli oil, for a drop of this made all the difference to the crunchy crackling on juicy pork. Served with pickled vegetable chards this was another great accompaniment to the meat.
Always on the lookout for small suppliers who are experts in their field, Ronald mentioned that all wines served are from organic farms. A main consideration in sourcing new products is to know who he is working with.
So can you imagine my sense of elation when he served his favourite beer from New Zealand called Garage Project. For someone with such sharpened taste buds I had to try this even though I am not a beer enthusiast.
This chilled and refreshing beer was to be had with the sexy Bikini. Not that you have to wear one while eating it! I am sure you are getting a sense of how different this establishment is now, for the surprises kept coming.
A fried dough sandwich filled with braised beef cheek marmalade topped with Taleggio and Provolone. One bite and everyone around the table let out an audible yum!
Apparently the style in Naples, crispy fried dough is the way pizza is made. Vegans fear not for there is also a Margherita made in this way and you must try it. This 10 inch, 4-slice pizza may seem small when you first lay your eyes on it but hold your appetite as it is actually quite a meal.
Topped with semi-dried San Marzano, Stracciatella, basil and aged Parmigiana, these totally fresh ingredients ooze flavor. This is where the game changer Motoshibori sake from Akishika Shuzo, was served with Kavolo Nero, a Tuscan kale pizza served with pickled onions.
Sake from here has a cult status in Japan, so when they release sake, it sells out exceptionally quickly. It is an extreme privilege to have such exquisite products at the table of Wild Child Pizzette.
This sake had 3 flavours – sweet, citrus and umami the same flavours as the Kavolo Nero. So well thought out and paired it was truly a match made in heaven.
As I give you insights into pairings for each of these dishes, you may be a non-alcoholic drinker. Well there are wines for you too. Sommelier Ronald has certainly got all bases covered as he quipped casually that they could be topped up with soda, for those who like something less sweet.
A 3-cheese pizza arrived which was the best I had ever had. The crunch of pizza dough which was chewy and delicious with its Taleggio, Fior di Latte & Grana Padano toppings, were accompanied by caramelized onion.
My internal dialogue said leave the crust but alas I could not, for the texture of dough was immaculate I had to devour every bit. Easily done with a sip of dry Spanish Macabeu.
I also had a taste of the Spianata Calabrese that had an exceptional tomato sauce base with spicy salami, fennel seeds and Sichuan chilli honey. You couldn’t get more exotic! This outstanding pizza was paired with a French Tavel, technically a rose and makes for very clean and easy drinking.
At Wild Child Pizzette the fare is truly for the pizza aficionado. Such stylish combinations of toppings put together on one pizza then paired with amazing beverages that make all the difference.
Well priced between $15 and $21 for these state-of-the-art pizzas I am in favour of smaller portions of top quality produce as opposed to quantity. This was my kind of place. Located on Circular Road this would make for a quick lunch at the desk or for office parties, if we ever see that side of life again.
To end my eating sojourn I was treated to a favourite dessert - pecan tart served with whiskey gelato and caramel bourbon sauce. A pistachio gelato is also available but at this point I had my hands up in surrender.
The fact that Wild Child Pizzette had so much on offer didn’t surprise me. These ideas were in the offing for a while now and brewing to perfection in the hearts and minds of co-owners.
It came to be when 10 years later they all agreed Ready Steady Go…..
a. 50 Circular Road, Singapore 049405
s. www.facebook.com/wildchildpizzette
t. +65 8587 5214 (Whatsapp only)
