On a rainy Monday evening, I found refuge in a cosy second-floor shophouse on Bali Lane, lured by the heavenly aroma of freshly baked pizza. With its hip-hop and funk playlist, laid-back vibe, and dim lighting aside from spotlights on the bar counter, Puffy Bois evokes the feel of a well-hidden speakeasy.
After pop-ups at places such as Caffe Fernet, Tippling Club, and Meatsmith Little India, the F&B brand has found a permanent home in the vibrant Bugis precinct.
The brainchild of Sam Ng, an award-winning bartender and former Monkey Shoulder ambassador, and Zul Zaba, a well-travelled former law student, the venue is designed to provide an easy-going dining and drinking experience. “We want people to feel like they’re at their mate’s place. A mate who makes epic pizza, has badass booze, and knows how to keep their heads bopping to great tunes,” say the partners.
It was Ng’s initial interest in making super puffy pizzas that gave their spot its unusual name. “I posted a photo [of my pizza] and jokingly added the caption ‘puffy boi pizzas r us’,” he shares. Although the style and the focus of the pizzas have since changed, the name stuck.
During my visit, Zul helmed the custom-made electric ovens with ease, churning out pizza after pizza. The menu is simple with just five pizzas offered by the slice (from $6) or pie (from $22). They are anchored by the classic margherita and pepperoni, alongside a rotation of three current offerings: parma-roni, black clam, and spiced artichoke.
The sourdough pizzas are as puffy as they can be, with chewy and light air pockets that perfectly complement the generous toppings. Richly savoury and spicy, I loved the spiced artichoke.
In Zaba’s opinion, nothing beats pepperoni pizza and champagne. “As a drink, champagne just washes down that slice of pie like no other. Its freshness and acidity are just perfect for that.”
