Osteria Mozza features a Californian-Italian menu curated by the acclaimed chef Nancy Silverton.
Osteria Mozza is helmed by chef Ammie Khoo, who previously joined the Mozza family at Pizzeria Mozza.
Osteria Mozza is located at ION Orchard.
Chef-Restaurateur Nancy Silverton brings the spirited energy of Italian culinary traditions to a new home for Osteria Mozza.
Osteria Mozza has traded its former home at Hilton Singapore Orchard for a rather more conspicuous new address: ION Orchard. The Asia flagship of the restaurant founded by James Beard Award-winning chef and restaurateur Nancy Silverton, marks the next chapter of her Singapore story, bringing her particular brand of Californian-Italian cooking to an even more epicurean crowd.
For Silverton, the move is less about starting over and more about making room for what comes next. Osteria Mozza has been serving its take on Italian cooking, exceptional produce and generous hospitality in Singapore for the past 15 years, establishing itself as something of an institution in the process. “Moving into a new home at ION Orchard feels like we are growing to accommodate both the guests who have come to know and love our food and a more diverse audience,” says Silverton.
Leading the kitchen is Head Chef Ammie Khoo, who first joined the Mozza family at Pizzeria Mozza at Marina Bay Sands before spending seven years with the Wolfgang Puck Fine Dining Group. At the new Osteria Mozza, her menu draws on Italy’s regional cooking and its lively street food culture, with Silverton’s Californian sensibility very much along for the ride.
One of the stars is the Roman-style Pizza alla Pala, an oblong-shaped pie that Silverton suggests enjoying all by yourself. Not that sharing is forbidden, but some things are simply worth being selfish over. The hand-stretched dough arrives crisp enough to crack satisfyingly with a bite, while the toppings range from the restrained to the decidedly more indulgent. Spicy Tomato keeps things punchy with tomato passato, dried chilli flakes and Sicilian oregano, while Salame layers cured meats with tomato, mozzarella and Fresno chillies. Then there is the BLT, which gives the classic American sandwich an Italian-Californian makeover with bacon, pancetta, tomato confit, rocket leaves and onion aioli.
The new location also introduces the Piadina exclusively for business lunch. Essentially an Italian answer to the midday sandwich, the folded house-made rustic bread comes with fillings including Nancy’s Chopped Salad for those after something relatively virtuous, and Chicken Milanese for anyone whose lunch plans involve being considerably hungrier.
And then there is the sundae. Because apparently a restaurant this serious about its food can still have a soft spot for soft-serve. The Black Truffle Sundae combines a black truffle-infused Hokkaido milk base with buttered breadcrumbs and brown butter drizzle, making it one of the dishes Silverton herself considers a must-try. “You just gotta save room for our soft-serve,” she says. Consider that your official permission to order dessert first, at least in spirit.
Where: Osteria Mozza, ION Orchard, Orchard, Singapore
When: Daily from 11:30am to 10pm
Contact: osteriamozza.com