The pizza-focused concept of chef co-owner Lim Yew Aun and restaurateur Liling Ong defies all conventions of traditional Neapolitan pizza
“We’ll open a pizzeria... when we’re ready,” was the promise made by restaurateur Liling Ong to Chef Lim Yew Aun in 2013. After years of working in law, management consulting and venture capital funding, Ong had decided to follow her heart into the world of food. As it turns out, the 35-year-old found the perfect business partner in her cousin Lim Yew Aun, who grew up well-versed in the culinary arts.
Set on this ambitious goal, the pair of like-minded culinary enthusiasts embarked on a project to bring their favourite Italian cuisine to the shores of Singapore, thus resulting in the birth of The Cicheti Group. In 2013, the group’s debut came to life in the form of Cicheti, a rustic-chic trattoria that serves regional specialities and wood-fired Neapolitan pizzas. Today, it also owns Bar Cicheti and Caffe Cicheti.
Despite all these accomplishments, however, the desire to open their very own pizzeri remained faithfully stored in the back of their minds. Almost a decade later, that dream became a reality when the duo’s fourth outlet, Wild Child Pizzette, flung open its doors with resounding triumph.
Centred around Neapolitan-style pizzette, Wild Child compresses the tasty goodness of a standard-sized pizza into a snug 10-inches that is catered for solo diners or groups who enjoy gracing their table with variety. The menu offers a rich spread, but whichever selection you lean towards will result in satisfaction and delight. 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 take no less than 60 hours.
See also: 5 Reasons to Visit Caffe Cicheti
