Wild Child Pizzette

Here’s an unpopular opinion: Stop ruining parma ham pizzas with raw arugula 🍕🙅🏻‍♂️🥬

Don’t get us wrong, it’s a classic for a reason and strangely beloved. Heck, we even have a pizza with all that jazz, and then some (her name’s Bella). But why chase harmony and balance when you can have a dizzy dose of full-frontal fat and flavour?

Our 𝗣𝗿𝗼𝘀𝗰𝗶𝘂𝘁𝘁𝗼 𝗱𝗶 𝗣𝗮𝗿𝗺𝗮 is baked in with the sweetness and acidity of crushed tomato sauce and fior di latte for that satisfying cheese pull, laid out with thin veils of parma ham from end to end, showered with shavings of parmigiano and grana padano, and finished with a good ol’ lashing of evoo. Look ma, no greens!

Try it to believe it; have it delivered to your doorstep at wildchildpizzette.com

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This little piggy went to market, this little piggy stayed home. This little piggy had roast beef, this little piggy had none... but THIS little piggy is just straight-up tasty AF.

🍕 PROSCUITTO DI PARMA 🐽 crushed tomato sauce, fior di latte, parma ham as far as the eyes can see, shaved parmigiano reggiano

Feast your eyes, and your belly—dine-in or delivery. Oink your way to wildchildpizzette.com.

If it’s a party you’re after, you’ll find one at the bottom of a 'Weißer Mulatschak' bottle.

Named after a wild night in Hungary (sort of), this juicy, aromatic Austrian blend—somewhere between an orange and a white—from natural wine producer Meinklang bursts with peach, rhubarb, lime, and clementine. Much like the cow dancing its little bovine heart out on the label, it’s a fun, uncomplicated wine that requires less thinking, more drinking. 🧐🤪

Bring the party to us, or let us bring it to you—grab a bottle for dine-in or delivery at wildchildpizzette.com.

Plant-based? Schmant-based. Here’s one way to have your steak without murdering the planet for your unborn child.

Our wood-fired 𝗖𝗮𝘂𝗹𝗶𝗳𝗹𝗼𝘄𝗲𝗿 𝗦𝘁𝗲𝗮𝗸 comes charred for life, slathered with creamy tahini, and drenched in brown butter—with crunchy hazelnuts and sweet pops of raisins pulling it back from the brink of “too jelat”. Who knew veg could be this extra? 🤯

Best (and well, only) enjoyed dining in. Book a table for your next steak day at wildchildpizzette.com.

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What’s the most useless piece of advice you’ve ever received (or given) that, when you were first heard it, for a second made you go “yeah, man.”

Here’s ours. Now show us yours.

One last weekend before we bid our Funghi bye bye, to make space for a bit of a menu switcheroo.

This one was made to please—portobello, ham, caramelised onions, fior di latte and piped with porcini cream. Gone too soon. 😢

Get your shrooms on one last time; walk in this weekend or hit us up for delivery. Link in... you know what, we’re grieving. Find it yourself.

Get up close with the last two 🍕 contenders for this Sunday's .

Having paid our dues with two pizzas of Classically Italian persuasion, we wanted to go a wee bit wayward, maybe a skosh stupid, with the other two. So we shook on our second theme: STRAIGHT OUTTA THE BOX.

☝🏻 Our 𝗔𝗦𝗣𝗔𝗥𝗔𝗚𝗨𝗦 may be the antithesis of the meat lovers in our midst, but we’ve put together a pretty strongly-flavoured case to eat one’s greens. Crunchy asparagus stalks and caramelised onions are embedded in a cheesy bed of fior di latte, with dollops of salsa verde punching their weight in zest and kick.

✌🏻 𝗦𝗔𝗟𝗠𝗢𝗡 is Chooby Pizza's interpretation of a smørrebrød (a Danish open-faced sandwich) Mason once had, without having to suffer through the dense, dark rye the Danes so love. House-cured salmon, bonito sauce, pickles and fresh herbs provide pops of colours and flavours on a bed of stretchy taleggio, over a naturally-leavened Neapolitan pizza crust.

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We're fully booked this Sunday but here's the good news: you can now pre-order all 4 special pizzas for pick-up or delivery during the event. We’ve opened up limited slots, so don't say we never say. Cos we got say.

👀 Place your pre-orders now on oddle.wildchildpizzette.com.

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You heard it here first. Our pizzas are now available for pick-up and delivery this Sunday, 12–6pm. Super limited slots by the hour.

Comes with magic reheating instructions and our WILDCHOOB playlist for you to make your own pizza party—at home, by the roadside, by the river, tastes great wherever.

Pre-order now on oddle.wildchildpizzette.com. Don't say we never say. Cos we got say.

Meet the first two contenders for this Sunday's (and some exciting news at the end, so bear with us).

When we first scratched our heads on how two pizza bars could get people excited about eating basically more of the same thing, we knew we didn't want it to be a "showdown". Wood-fire VS electric. Millennial VS Gen Z. Circular VS Owen. It's not 4pm at Pioneer Mall.

We didn't want to pull 4 pizzas out of our butts, archives, or the blue either. So we came up with 2 themes and off to the drawing board we went.

The first of which: CLASSICALLY ITALIAN. A nod to our origin stories that both began with one Chinese boy's (disclaimer: different decade) great love for Pizza Napoletana. Classic Italian flavours in combinations tried-and-true or let's-find-out.

We know great minds think alike, but do they also think of pork? 🤔🐷 We sure did, but in wildly different ways.

Our 𝗦𝗔𝗟𝗦𝗜𝗖𝗖𝗜𝗔 pays homage to the pizza motherland with a Neapolitan pairing as old as time—buttery pork sausage and bitter friarielli (broccoli rabe). While typically a white pizza, we love us some sweet acidity and serve it on a tomato base with spring onions and pickled jalapeños for sh*t and giggles. Or kick and crunch.

Anyone can pull off pairing sweet tomato with bright basil, but not everyone can smash it like Chooby Pizza's 𝗣𝗘𝗦𝗧𝗢 𝗚𝗨𝗔𝗡𝗖𝗜𝗔𝗟𝗘. Smoked basil pesto + confit tomato jam + creamy ricotta super combo is finished with a fatty guanciale hadouken. Confirm K.O. Profound sadnessss.

👀 We're fully booked this Sunday but here's the good news: you can order all 4 special pizzas for pick-up or delivery during the event. Pre-orders open this Wed 4 Sep with super limited slots, so don't say we never say. Cos we got say.

ORDER HERE: oddle.wildchildpizzette.com

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See you on Sun 8 Sep at WILD CHOOB - Wild Child x Chooby Pizza x Luigi's Wines!

Lots of 🍕🍷🫰🏻,
Wild Child Pizzette
Chooby Pizza
Luigi's Wines

P.S. Didn’t get a rezzie? Don’t be a jelly. Look out for announcements closer to date on how to order our special collab pizzas to-go, or delivered to our doorstep. Till then, stay hangry. It suits you.

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Are you ready for ?

What started as a crazy idea by to bring two homegrown pizza bars—both champions of naturally-leavened Napoletana-style pizzas and honest wines—together for some double trouble has become, well, not as crazy an idea, as it turns out.

Join us at Wild Child Pizzette on Sun 8 Sep from 12pm to 6pm as we team up with Chooby Pizza and Luigi's Wines to bring you some 🍕 on 🍕 on 🍕 on 🍕 action, washed down with native Italian 🍷 that promise to be a mouthful in more ways than one. All wrapped up in a special collaborative sharing menu at $55++ per person, with secret specials on food and wine you don’t want to miss. Menu and more to come in the days ahead, so tell everyone and watch this space.

Book ahead via book.wildchildpizzette.com to avoid crushing disappointment. Minimum 2 pax to book; best enjoyed between 4 or more.

🥳 We’re giving away free crack! 🥳

Of the oil variety, that is. As in, our infamous Crack Oil that always gets you hot, bothered and going “can I have another”. We’ve bottled up 50 jars of pure, uncut Crack Oil magic that’s yours if you want it.

All you’ve got to do is:

1. Follow on IG
2. Like this post
3. Comment with an emoji that comes to mind when you think of our Crack Oil + tag a spice-loving friend who’s most likely to have a Lao Gan Ma stockpile (i.e. 🙈 )

Once done, we’ll send you instructions via DM on how to redeem your crack. That's it! Lemon squeezy.

Oh, and your profile just be set to public in order for us to DM you. Redemption is valid till end August, but while stocks last. So get…. cracking 😏

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EE-ACK? No, we're not having a stroke. A stroke of generosity maybe, because we're planning a spicy little giveaway for some of our lucky Instagram followers.

Tell everyone. Or no one 😏. But click that little 🔔 above our profile to get notified when the giveaway drops. Till then, keep your 👀 peeled and 👅 wagging.

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Our pizza dough may take over 60 hours to prep, but each pizza only requires mere minutes (down to the seconds, even) in the blazing heat of our wood-fired oven to char and bubble into perfection 🍕💯🔥.

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Crack may be whack, but here at Wild Child, we see you whacking our crack all the time. Our infamous Crack Oil, that is. And we're here for it 💯.

Drizzle as much of it over whatever dish you want—it always hits the spot. And if you're one of those carb-deniers who likes to leave behind a pile of crusts (you know who you are 👀), you'll find yourself mopping up every last drop of oil with every last crumb before you know it.

Resistence is futile. Say yes to our crack.

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We're sure tomatoes and basil are perfectly acceptable Burratina accoutrements (and would you like us to bring out the red and white checkered tablecloth while we're at it?) but what your baby ball of cheese and cream really needs, is a hit of that Crack Oil magic 🥵.

Score some at our street corner on 50 Circular Road.

For the love of Old Chang Kee fishballs, stop popping them straight into your mouth 😱😱😱

Dip the wood-fired sourdough into our crushed tomato sauce for that sweet, garlicky flavour; slice up the beef meatballs to get the feisty bits of Spianata Calabrese we've hidden inside; and smear them both together before sending it off into your eagerly awaiting mouth.

Polpettine — available for dine-in and delivery. Hit that 🍕 linkinbio.wildchildpizzette.com.

Scrummy pizzas and crushable wines may sound like fodder for a guaranteed good time, but what goes into them are hardly as spontaneous. Think balls of dough that take days of kneading and resting to rise; wines made by growers who toil away all-year long for the perfect harvest, only to spend more time fermenting low and slow in all manner of jars, vats and barrels. A slight pull at that thread will revel a third contender worthy of your next pizza and wine party: sake 🍶.

Sure, making the jump from grape to rice can be a scary thing, what with all the complexities of classification, brewing methods, rice varieties, even the strain of yeast—in a whole other language, no less. But we promise you, the payoff in all that flavour and flexing is well worth learning a little Japanese.

No better way to dive right in than this Junmai Ginjo Muroka Nama Genshu Yamahai Yamada Nishiki from .shuzou. But you can call her "Hakugyokuko" 😉

All you need to know, is that as far rice sakes go, her beauty is au naturale, made using 𝙔𝙖𝙢𝙖𝙙𝙖 𝙉𝙞𝙨𝙝𝙞𝙠𝙞 rice and little else (𝙟𝙪𝙣𝙢𝙖𝙞 𝙜𝙞𝙣𝙟𝙤). Unpasteurised (𝙣𝙖𝙢𝙖) to preserve her lively, fresh flavours, undiluted (𝙜𝙚𝙣𝙨𝙝𝙪) for a richer taste, with no (charcoal) filters (𝙢𝙪𝙧𝙤𝙠𝙖) so what you see is what you get.

Such raw beauty can only be brought to light under skilled brewers like Kidoizumi, who pioneered the hot 𝙔𝙖𝙢𝙖𝙝𝙖𝙞 method in 1879—an ancient fermentation technique that creates the starter in warm conditions using natural yeast. This gives their sake greater body and an amazing depth of flavour, along with a complex palate that you'll find in Hakugyokuko herself.

Hakugyokuko draws you in with a ripe fruit-driven nose, and dances on your tastebuds with an initial sweetness of honeydew melon, lychee and spice, finishing off strong with a lingering acidity and robust dryness. Layers and layers with every sip gives this gal the guts to stand up to rich, fatty ingredients on spicy pizzas like the one you'll find in our tongue-tingling Spianata Calabrese and 'Nduja.

Don’t just take our word for it. Put it to the test. Book a table via our link in bio.

Sure-tell signs of a Singaporean dining out: when they put anything with chilli literally over everything.

Singaporean or not, our Crack Oil—spicy, umami, and chock full of chopped chillies and aromatic soffritto—is so good, you'd try to mainline it if it wasn't so frowned upon.

Best part of it all? It's completely free.

We see you frantically scouring our menu for that Crispy Fried Margherita, only to come up empty. We hear the stifled sobs. We feel your hanger. But don't let the lights go out in your eyes just yet—we're not monsters.

Our Crispy Fried Margherita is available as an off-menu special, a crunchy little secret for those in the know. 😉