Flat Stanley takes you to vintage California and the Pacific West Coast. With flatbread pizzas as the mainstay, the restaurant specializes in hand-pulled sourdough pizza’s topped with local Balinese produce for the freshest flavours. Helmed by Chef Matt White, a self-proclaimed “Dough Head”, who started Alt. Pizza and Extra Virgin Pizza in Singapore. Previous to that his experience includes working for chefs Michael Mina and Wolfgang Puck. At Flat Stanley, diners can expect a selection of sharing boards, small plates, vegetables, salads, sourdough flatbread pizzas and a range of meats and seafood from the grill. A hip yet approachable all day and night venue that has something for everyone. Led by EDG Design, a concept and design firm based in Singapore and San Francisco, the venue transports guests down the dusty highway to from Los Angeles to 1950’s Palm Springs. With retro chic mid-century modern style, the venue fully embraces the west coast soul of the concept. Reaching into its retro history, Flat Stanley captures the heyday of 1950’s Palm Springs, when California was forming the roots of the Italian American culture. Putting their sunny stylish vibe on it, California cool mixed with Italian roots to come up with a style all their own. The design celebrates this with the classic mid-century style and meticulously selected retro curios and artefacts. Medium grain woods mix with warm sunset tones and clean lines to deliver the complete aesthetic. About The Owners Flat Stanley is a collaboration between Chef Matt White, the Roopchand Brothers (Co-Founders of venues such as The Pontiac, Rummin’ Tings and Amalfitana in Hong Kong) and The Dandy Partnership (Founders of hotspots including Neon Pigeon, Fat Prince and Summerlong in Singapore). Chef Matt White’s experience includes stints working for world renowned chefs Michael Minand Wolfgang Puck. He started Extra Virgin Pizza in Singapore and was one of the co-founders of Alt. Pizza also in SG.