Wild Child Pizzette is a pizzeria and bar on Circular Road in Singapore's Clarke Quay, born from what its founders call a decade-long obsession with the perfect Neapolitan pizza dough and an unhinged thirst for natural wines. A concept by The Cicheti Group, it carries the same dough philosophy the group has been refining since the first Cicheti trattoria over ten years ago, repackaged in a playful, walk-in-friendly room made for good times.
The heart of the menu is the 11-inch Neapolitan-style pizzette, built on a crust that undergoes two stages of fermentation lasting over 60 hours — so it needs mere minutes in the wood-fired oven before arriving smokin' hot and blistering. Around the pizzas sit big bowls of pasta, delightful snacks like truffle arancini and wood-fired cauliflower steak, and desserts like an eggnog-espresso tiramisu.
The bar is half the story: a list of wild wines, ancient nihonshu (sake) and funky craft beers on tap, with staff happy to suggest unexpected pairings. No reservations are required — just walk right in, seven days a week, for lunch from 11.45am to 2.30pm or dinner from 6pm to 10.30pm. Delivery bundles, customised corporate catering and sharing set menus for parties of 10 or more make it just as easy to bring the party to you.
On Circular Road in the heart of Clarke Quay, Wild Child Pizzette is what happens when a decade-long obsession with the perfect Neapolitan pizza dough and an unhinged thirst for natural wines love each other very much — their words, and a fair summary of one of Singapore's most likeable walk-in pizzerias. A concept by The Cicheti Group, Wild Child takes the dough philosophy the group has been perfecting since the first Cicheti trattoria over a decade ago and gives it a playful, free-spirited home of its own.
Every pizza here is an 11-inch Neapolitan-style pizzette built on a crust that undergoes two stages of fermentation lasting over 60 hours. It's a process the team describes as both an art and a science, nurtured for more than ten years. All that patience pays off at the oven: the dough needs mere minutes in the wood-fired fire before it lands on your table smokin' hot and blistering.
The line-up runs from the classics to the cheeky. The Margherita D.O.P. keeps it timeless with buffalo mozzarella, basil and grana padano, while the Bella piles on 24-month Parma ham, stracciatella and balsamic reduction, and the Napoletana brings anchovies and Castelvetrano olives. Heat-seekers gravitate to the Spianata Calabrese with its sichuan chilli honey, the honey-drizzled 'Nduja with ricotta, or the Verde with almond pesto and Italian pork sausage. There's a pie for nearly every mood — the Quattro Formaggio melts gorgonzola picante, fontina and fior di latte under greek honey and walnuts — and the Bacon Jam, with Japanese corn, jalapeño and shaved parmagiano, is a best-seller for good reason.
The kitchen goes well beyond pizza. Big, comforting bowls of pasta include Fettucine Polpette with homemade meatballs, Rigatoni Cacio e Pepe with pecorino and Sarawak black pepper, Spaghetti Alle Vongole with manila clams and toasted breadcrumbs, and Gnocchetti Sardi in vodka sauce topped with stracciatella. Snacks warm you up and occasionally surprise you: truffle risotto arancini, burratina with wood-fired kamut baguette and garlic butter, seared beef carpaccio, calamari with garlic aioli and lemon, and a wood-fired cauliflower steak with brown butter, hazelnuts and tahini. Save room for tiramisu made with eggnog, espresso and frangelico, or the gelato scoop of the day.
The bar is half the fun. The list leans into wild wines, ancient nihonshu (sake) and funky craft beers on tap, and the team is happy to steer you toward unexpected pairings — maybe even your new favourite drink. Beyond the printed menus, the kitchen and bar post daily specials, so repeat visits rarely taste identical.
True to its word, Wild Child requires no reservations — just walk right in, any day of the week. Service runs in two seatings, lunch from 11.45am to 2.30pm and dinner from 6pm to 10.30pm, making it an easy pick for a Circular Road lunch break or a long Clarke Quay evening.
Planning a party? From office shindigs to birthday blowouts — in your boardroom or in a cozy corner of the dining room — the team has options. Signature delivery bundles feed small to mid-sized gatherings from the online shop, corporate catering can be customised for CBD work functions via email, and parties of 10 or more dining in can arrange curated sharing set menus over email or WhatsApp.
Prefer your pizza at home? Best-sellers like the Bacon Jam, Spianata Calabrese and 'Nduja are available for delivery or pickup through the online shop — a pie or ten, straight to your doorstep. Whether you settle in for a big bowl of pasta and a glass of something natural or grab a blistered pizzette to go, Wild Child keeps it simple: honest food, honest wines and no fuss about booking a table.