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Media Tasting Notes

Thank you for ordering from Wild Child Pizzette, the latest pizzeria and bar concept by The Cicheti Group.

Built on a decade-old promise and dough-making philosophy, The Cicheti Group’s latest opening defies all conventions of a traditional Neapolitan pizzeria with big swings—on smaller canvases—at modern tastes. While Neapolitan pizzas are best enjoyed seconds from the oven, we’ve gone to lengths to bring and translate the Wild Child quality and experience into your homes. Here’s how.

Before we get started

Here are some things we thought you should know

01.

Based on a decade-old promise

When the first Cicheti was being dreamed up in 2013, chef co-owner Lim Yew Aun was coming out of his role as a pizzaiolo at L’Operetta and wanted to set up a pizzeria, but his cousin and restaurateur Liling Ong was convinced that the first-time F&B business operators needed to cut their teeth and pay their dues before they could launch a specialised concept successfully.

The pair went on to open a safer and more approachable trattoria concept we now know as Cicheti at Kandahar Street—where they’ve slowly but surely gained a reputation for their traditional style Neapolitan style pizzas, perfecting their dough-making philosophy—with a promise from Liling to Aun thast one day, when they’re ready, he will have his pizzeria.

02.

The Journey Here

Since opening Cicheti 2013, the cousin duo went on to become a trio, inoculating top sommelier Ronald Kamiyama into its leadership as business partner, who’s responsible for curating the ever-evolving, thoughtful beverage programmes for each concept under the group with illuminating wine discoveries and horrible dad jokes.

Cicheti went on to serve as the blueprint for future concepts as the group expanded, each offering their own distinctive perspectives—with a shared homespun appreciation—on Italian cuisine. 2019 saw the opening of Bar Cicheti, Singapore’s first pasta and natural-slanted wine bar; followed by Caffe Cicheti in 2020, a modern-day osteria peddling fresh, bright flavours found up and down the coasts of Italy with highly quaffable wines.

03.

The Wild Factor

The “Wild” in Wild Child serves as a reference for the concept being a platform for Aun, Ronald and Liling to explore and creatively express their respective passions and roles that they’ve assumed in the group over the years.

Aun, being the heartland boy who’s devoted to perfecting the art of Neapolitan style pizzas; Ronald, a sommelier who’s accumulated a penchant and rare insight into the world of natural, organic, biodynamic and sustainably made wines; and Liling, an intrepid entrepreneur with a creative streak and the restaurateur responsible for fleshing out every detail of the concept-at-large to the litte touches of what diners experience and love about each Cicheti concept.

04.

Wild Child on Wheels

Just because you’re not dining in doesn’t mean you’re shortchanged of the Wild Child experience. If the pizzas reach you a little cold, be sure to follow our reheating instructions (it’s super simple) that will have your pizza as close to oven-fresh as it can be. Scan the QR code on the flyer to access our Wild Child Lockdown playlist curated by Mr. Has, which is an extension of what one would expect to hear in our pizzeria. Scroll down below to find out more about the experience we’ve curated in the outlet while you enjoy your meal.

Looks like

Minimal Japanese Modernism

Situated along a winding row of shophouses on Circular Road, leave every expectation of what a pizzeria might begin to look like behind a pair of tatami-style lattice sliding doors. Slide open to reveal an interior wrapped in a crisply detailed cloak of white Japanese oak from wall to wall. Black terrazzo flooring grounds the pale wood composition, while wooden ceiling baffles add a clean, complementary character. Sharp, clean lines carve out a bar counter that extends into a semi-open kitchen, where an authentic wood-fired oven specially shipped in from Naples peeks out at the dining area as it burns brightly all day long.

Inspired by

The bad boys of pizza and pop art

The visual identity for Wild Child pays homage to the energetic and carefree icons of Keith Haring, an American pop art icon of the 80s widely credited for putting street art on the global map. Drawing parallels between Haring and chef Aun's unconventional rise to fame and pursuit of their craft despite the odds, Ong commissioned local art collective Ripple Root to translate this across key touchpoints, including a custom series of raw porcelain sconces with the designs etched on by local ceramics studio ves.studio that add a distinct character to the warm glow against the walls.

Sounds like

Hip hop's defining age

Taking cues from Haring's well-documented love affair with the burgeoning hip-hop scene of New York City in the eighties, a sublime curation of old-school hip-hop influences all the way from New York to Japan put together by music maverick Mr. Has was the final touch to pull the entire concept together. Together with the help of long time collaborators, Ong had managed to bring to life an experiential sweet spot for Wild Child that marries the sleek planarity of minimal Japanese modernism and American-cool aesthetic of Keith Haring's exuberant art and influences.

Do the math

10 inches, 4 slices, more choices

As its name suggests, Wild Child centres its food menu around Neapolitan style pizzette. Typically used to reference smaller sized pizzas, each pizzetta in Wild Child measures right up to a snug 10 inches. With four simple ingredients of 00 flour, water, salt and yeast, the heart and soul of each pizzetta is baked on a slow-fermented, Neapolitan style crust that starts with a traditional Italian pre-yeast Biga and undergoes two stages of fermentation that takes no less than 60 hours each time. The dough-making philosophy is one that has been almost a decade spent perfecting at Cicheti, and lends itself to a crust that—with mere minutes blasted in the wood-fired oven—seals in a unique flavour, imparting an irresistibly moist, light and airy texture that yields to a bite that's chewy yet crisp, all at once.

The real thirst trap

Quaffable but teachable

A quaffable beverage programme of natural wines, anicent nihonshu and funky craft beers is also full of teachable moments. Wine lovers can look forward to fun surprises at every turn. Order a glass of something Bubbly, Macerated, White, or Red; or a bottle from enlightening categories such as Italy’s lesser-known Native varietals to bottle-fermented Bubbly varietals. Or simply take a leap of faith with Sommakase wine flights that leaves it entirely up to the sommelier.

An ancient treat

Sake for the masses

A selection of ancient nihonshu reads like page straight out of Kamiyama's wine bible—favouring traits such as indigenous and organic rice strains; or ancient cultivation methods such as native yeasts and self-cultivated kōji—all prized for their high polish rates. A regular Robin Hood, Kamiyama intends to bring sakes you typically only find in high end restaurants for the masses to enjoy.

Guzzle on this

Just drink your beer

In line with a beverage programme of good times guzzlers that can easily be enjoyed after work or nursed late into the night, while never seeming out of a slice of pizzetta in hand, a menu of six craft beers—one of each style and each from a different brewery from around the word—keeps the experience fuss-free and hopheads humble.  

Some "light" reading

Curious to
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Tasting Menu

$39

Sommakase 2.0

It's not everyday you find a pizzeria that offers you sake pairing so it's an experience we try to translate through delivery as well. We bring in ancient nihonshu that follow the old principles of making sake—ones that you'd typically find in high-end Japanese restaurants. Noting the similar umami flavour profiles of Italian and Japanese cuisine, we wanted to bring this to the masses in a fun way. Our Sommakase 2.0 is a delivery sake sake flight featuring 3 of our favourite pours, each 90ml.

$118 (btl)

Akishika, Motoshibori, Osaka, JPN

Junmai Yamahai Muroka Nama Moto. Polished 70%

Akishika Shuzo was founded in Osaka prefecture in 1886 and under the present 6th generation Kuramoto (Brewery Owner). This tiny brewery is creating some of Japan’s most exceptional and finest sake. Hiroaki Oku is both Kuramoto and also Toji (Master Brewer) at Akishika and his dedication and skill in creating quality sake shows in every bottle. A pure rice sake (Junmai) made using organically grown Omachi rice and the traditional Yamahai method (yeast starter), where natural lactobacillus from the air is allowed to join the moto (a starter mash made with kōji rice, steamed rice, yeast and water to kick start the fermentation) and create the needed lactic acid. This traditional method takes about 30 days to develop, and the result is a sake full of character. The combination of citrus, sweet and umami complements the citrus and earthy sweetnes of the Cavolo Nero

$108 (btl)

Mukai, Ine Mankai, Kyoto, JPN.

Junmai Genshu ( Red Rice )

One of the most unique sake made anywhere. The Ine Mankai from Mukai Shuzo is made with an ancient strain of red rice called Murasaki along with local Kyoto rice Iwai. In Japan, red rice has been cultivated and used for traditional celebrations in provincial villages and towns for centuries, but it is extremely rare to see red rice used in the production of sake. 'Ine Mankai' means ‘Ine in Full Bloom’ and offers well balanced levels of sweetness and acidity, making it perfect for drinking with a wide variety of food. It has a complex cherry & vanilla aroma with unique sweet/tart cherry and pomegranate flavours and a savoury, umami rich palate that works equally well with savoury dishes as well as sweet.

$98 (btl)

Terada Honke, Daigo no Shizuku, Chiba, JPN.

Junmai Genshu Bodaimoto

Established in 1673, Terada Honke have been brewing continuously for over 345 years. They are purveyors of only natural yeast brewing, working almost exclusively with traditional Kimoto & Yamahai starter methods. This Daigo no Shizuku is a very unique Sake. It is produced using the Bodaimoto method, which is known as a ‘pre-modern’ method of creating Sake, first originating from a temple in Nara. The resultant Sake is wildly different from many, with a full body showing sweet fruit and a pickled ume & citrus character. It’s acidity is lively and refreshing.

$19.50 for 200g; $36.50 for 400g

Kurobuta

Pork bellies have been rolled up and roasted to a crisp, crackling skin all across Italy but of course chef Aun’s take on the porchetta has siew yoke written all over it. We use Kurotuba pork for its prized clean, fatty meat and the quality really shines through here. The skin is rubbed with a secret blend of spices and the crackling is insane. We house-ferment our own giardiniera (Italian way of saying pickled vegetables) that is acidic enough to cut through the rich, fatty mouthfeel and serve it with Crack Oil, chef Aun’s housemade chilli oil which goes with literally everything (pro tip: use as dip for uneaten pizza crust) and is so good we listed it on the menu.

$21.50

Bikini

Originating from Catalan as a sexier, tapas style ham and cheese sandwich, we’ve taken the snackable format and replaced the bread with one we make using our slow-fermented pizza dough for that extra tang and texture. We fill it with a slow-braised grass-fed beef cheek marmalade along with layers of taleggio and provolone that melts upon toasted for a sexy time in your mouth.

$24.50

Crispy Fried Margherita

A playful but elevated take on the traditional Margherita pizza that has all the components but brings a fun texture. We double bake and dunk the pizza dough into a deep fryer in between for a crispy crust before topping it with creamy clouds of stracciatella, sweet bursts of semi-dried San Marzano tomatoes, fresh basil and thick shavings of aged parmigiana. If the pizza arrives cold, follow the super simple reheating instructions in the flyer for a quick perk me up! We deliver it deconstructed so it doesn't get a soggy bottom on the way.

$21.50

Cavolo Nero

You’d think a kale has no place on a pizza but here is one where we put the Tuscan kale front and centre, teasing its deep and earthy sweetness with bright bursts of lemon and pickled onions. Together they offer the perfect contrast needed to counter the sharp, intense flavours of bagna cauda and garlic confit.

Pair it with

Mukai Shuzo Ine Mankai (Red Rice Sake)

One of the most unique sake made anywhere. The Ine Mankai from Mukai Shuzo is made with an ancient strain of red rice called Murasaki along with local Kyoto rice Iwai. In Japan, red rice has been cultivated and used for traditional celebrations in provincial villages and towns for centuries, but it is extremely rare to see red rice used in the production of sake. 'Ine Mankai' means ‘Ine in Full Bloom’ and offers well balanced levels of sweetness and acidity, making it perfect for drinking with a wide variety of food. It has a complex cherry & vanilla aroma with unique sweet/tart cherry and pomegranate flavours and a savoury, umami rich palate that works equally well with savoury dishes as well as sweet.

Teetotaler's choice

Jus De Raisin

Unfermented grape juice with Cabernet Franc from Domaine de la Chevalerie’s winery, then iced and topped with soda. Nothing like a purple drink to cut through the heat.

$13

Pecan Tart

Freshly baked every morning, a brown sugar-bourbon pecan filling rich with complex praline flavours without being cloyingly sweet is firmly encased into a perfectly flaky and buttery shortcrust pastry shell, sliced to order, and topped with a seriously boozy whisky gelato and drizzles of caramel and bourbon sauce.

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