Formerly known as a pop-up concept to pizza-loving hipsters, Puffy Bois has gained much fanfare from their restaurant takeovers at Caffe Fernet, Tippling Club and Meatsmith. Now, the fun-loving entourage has found a permanent home on Bali Lane in the trendy Bugis enclave. But first, you’ll have to find it. Make your way past a dingy hostess club and head upstairs into a stairway that ends with the signage reading, “Don’t be a douchebag and be good to your mother”. Wise words indeed.
Your first contact will be nothing short of a warm welcome by a gentleman with a thick Aussie accent. That’s Sam Ng behind the bar who is an award-winning bartender and former brand ambassador for several major spirit labels like Four Pillars Gin and Monkey Shoulder Whisky. And standing by the pizza oven, working the dough, is Zul Zaba, Sam’s long-time friend and business partner.
From refurbishing wooden tables and floors to patching up the concrete walls, the duo built almost everything visible by hand. The dimly lit attic bar is hence tactile but intimate. If you’re up for solid banter, snag a seat by the 12-seater bar. For those looking for a little privacy can choose to tuck themselves away by the corners. And just like the space, the menu runs lean and mean.
Chow down on five different pizza options that either go by the slice or whole (from $6 and from $22 respectively). The base is made from a 36-hour sourdough, resulting in a nice crackling snap when bitten into while the middle remains nice and chewy. Here, classics like a meaty pepperoni or the moreish margherita are well-made and hard to beat.
But if you’re looking for pizzazz, consider the other playful creations that cleverly combine comforting ingredients together. Think crisped-up savoury parma ham with sweet pickled chillis, roasted artichokes on spiced butter chicken gravy, and an oceanic combination of clams and squid ink. It is wise to note that these bad boys go on rotation. By the side is a punchy housemade lao gan ma-inspired chilli that is best chased with your leftover crusts.
