Media Tasting Notes
Welcome to 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.
Before we get started
Here are some things we thought you should know
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.
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.
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.
Take a closer look
And so as you sit through the tasting ahead, we invite you to take a closer look at not just what, but how each pillar—from how the dough is made, to the wines you won’t find on our list, to the design ideas and the collaborators behind the experience—has been thoughtfully assembled into what you will be experiencing today. Wild Child has been almost a decade in the making, but it is the building block of a brand that was created to grow and scale.
Minimal Japanese Modernism
The bad boys of pizza and pop art
Hip hop's defining age
Do the math
10 inches, 4 slices, more choices
The real thirst trap
Quaffable but teachable
An ancient treat
Sake for the masses
Guzzle on this
Just drink your beer
Some "light" reading
find out more?
Middle Eastern flavours have always popped up on the menus of Cicheti concepts through the years, much thanks to the Arab influences on Italian cuisine, by way of the Medditeranean – especially in the cooking of Sicily and to lesser extent, Naples. Here is a simple roasted cauliflower dish that is charred beautifully, served with coriander, mint and a fistful of chopped pistachios on a bed of creamy labneh, Israeli’s answer to Greek yoghurt. An obvious starter for a carb-heavy meal ahead.
Pair it with
Poggerino, Aurora Rosato, IT
Light and fresh, floral and with elements of fruit, herbs and spices – a great way to start off a meal and has nice acid to cut through the creamy labneh. this is a pleasant and playful 100% Sangiovese Rosé grown organically from Chianti Classico vineyards. The wine undergoes brief skin contact and is aged in stainless steel. The owner, Piero Lanza, is almost fanatical in his attention to caring for the vineyard holistically, in rhythm with the seasons, and as custodian for its natural biodiversity and richness. This results in healthy grapes with the highest degree of concentration and ripeness, perfectly reflective of their unique Tuscan terroir.
A Singapore brand and Asia’s first non-alcoholic aperitif inspired by traditional Asian remedies, it is made with 26 healing fruits, spices and botanicals from Southeast Asia that we use to create a spritz. A refreshing way to start that shares the same elements of fruit, herbs and spices as the Rosato.
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.
$17 for 200g; $31 for 400g
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.
Crispy Fried Margherita
A playful but elevated take on the traditional Margherita pizza that has all the components but brings a fun texture. We dunk the pizza dough into a deep fryer 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.
Pair it with
Garage Project – Pilsner
A classic pairing for the Napoli pizza fritta in Naples itself is a beer, and the Garage Project “BEER” Pilsner is Ronald’s favourite. A Czech style-Pilsner brewed using Pilsner malt, Saaz hops and Czech yeast, it is clean and crisp and goes down smoothly with the fried pizza crust and creamy Stracciatella.
Heaps Normal XPA
With less than 0.5% abv, this would be categorised as an alcohol free beer, one that has the elements of a tasty Pale Ale and would fit the classic pairing profile of the Napoli pizza fritta.
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
Motoshibori, Akishika Shuzo, Osaka
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
Kimino Sparkling Yuzu
Super refreshing and fizzy sparkling yuzu juice made with hand-picked Yuzu from Shikoku Island, Hyogo mountain water and organic sugar cane. Perfect to cut through all that cheese.
Old is spun into gold with this three-cheese deviation from the traditional four cheese classic that swaps out the funkiness of gorgonzola with taleggio’s mild, fruity tang, while caramelised onions lend an irresistible sweetness to every bite
Pair it with
2019 Katla, Picquette, Riesling
If skin contact is the new pét-nat in the world of natural wines, then Piquette is what’s natural wine lovers will not shut up about real soon. Piquette is technically not wine, as it’s not made from fermented grapes; instead, it’s made by adding water to grape pomace (the leftover skins, seeds, and stems of the fruit) and fermenting what’s left of the sugars, and is a centuries-old method is known to have been enjoyed by vineyard workers and family members, using countless numbers of grapes that winemakers are left with after bottling their traditional wines. It is characterised by an exciting jolt of fizz and a lower ABV, perfect for any occasion. Here we have an unfiltered, skin macerated, diluted and re-fermented German Riesling.
NON 2 - Caramelised Pear & Kombu
A lightly carbonated non-alcoholic wine, similar to that of cider or fruity beer. The fresh fruit and umami from the kombu lends well to the flavours from the Caovlo Nero. Australian Packham pears are treated with different methods to create a complex profile that creates a big rounded pear taste. Kombu from Hokkaido, Japan allows for a minerality profile that elevates both salinity and the rich, torched fruit notes. Black tea, aromatics and spices which produces a complexity and structure.
A feisty number named after a spicy salame from Calabria characterised by its fiery pepperoncino flavour. Topped with fennel seeds on a bed of fior di latte, the salami is blasted in the wood-fired oven till crisped at the edges, its intense heat sparing no subtlety with a heavy-handed drizzle of Sichuan chilli honey
Pair it with
Le Bars Romain, Tavel, FR
An organic rosè from Tavel, a wine-growing AOC in the southern Rhône wine region of France that only produces rose wines. The blend of Grenache and Syrah is produced using both direct presses and short carbonic macerations, and intriguingly enough could pass off as a delicate light-bodied red. The Rhone Valley Grenache pairs well with the spicy salami and tomato flavours on this Spianata Calabrese. We're currently pouring a magnum bottle of the 2020 vitnage as part of our rotation of wine selection by the glass, which customers can order based on type and taste preference, allowing us to offer a constantly updated curation that allows for discovery with each visit rather than fixed house labels.
This works too
Domaine Les Enfants Sauvages, Enfant Sauvage, Côtes Catalanes, FR
With Les Enfants Sauvages directly translated to Wild Child - this was a no brainer pairing. For Carolin and Nikolaus, who owns 8 hectares of vines near Fitou, the name was a tribute to Jim Morrison and The Doors. The duo behind the wines drew inspiration from The Doors’ song “Wild Child”—about finding salvation in the wild state of nature—and they took the French translation for their name. The grapes are grown without the use of synthetic chemicals, with remedies instead limited to plants like camomile and nettle. Each vine gets individual attention, with leaves, shoots and even sometimes grapes removed, all by hand, to maintain their health. In fact, the only modern equipment used in the process is at the winemaking stage itself, but only as a means of encouraging natural processes to occur. Here, the red fruits from the Grenache with savoury and spices notes from Carignan and Mourvèdre blend pairs well with the spicy salami and tomato flavours on the Spianata Calabrese, with a plucky acidity and a finish that makes it hard for one to say when.
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.
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.
Pair it with
Why stop at whisky gelato and bourbon sauce? Here’s hoping you get back to the office in one piece - the world's first certified organic single malt Scotch whisky from Speyside since 2006. Made from organic barley and matured in new barrels out of American oak from sustainable forests.
How about a coffee?
Pairing of the year.