Osteria Mozza Singapore by celebrated chef Nancy Silverton reopens at Ion Orchard
Got a thing for pasta, pizza, and Italian fare? Osteria Mozza Singapore has moved into a new home at Ion Orchard. The well-loved restaurant officially opened on September 7, after bidding farewell to its former space at Hilton Singapore Orchard at the end of July.
Originating from Los Angeles, California, Osteria Mozza is a one-Michelin-starred restaurant helmed by acclaimed chef Nancy Silverton, who is also the co-owner of Mozza Restaurant Group.
After 15 years on our Little Red Dot, Osteria Mozza Singapore remains the brand’s only outpost in Asia.
The concept is known for its hearty Italian specialities, with a focus on seasonal produce.
The restaurant first opened at Marina Bay Sands before moving to Hilton Singapore Orchard, picking up a loyal following for its handmade pastas, wood-fired pizzas, and fresh mozzarella dishes along the way.
The Singapore kitchen is now led by head chef Ammie Khoo, a homegrown talent who honed her craft at the now-closed Pizzeria Mozza Singapore, then with the Wolfgang Puck Fine Dining Group.
Besides a fresh face spearheading the kitchen, the restaurant’s reopening brings along new dishes and a stylish setting to boot.
Located on level 3 of Ion Orchard, beside Louis Vuitton, the restaurant is dressed in rich timber and dark wood tones, giving it a polished yet inviting atmosphere. Meanwhile, soft lighting adds a cosy glow to the space.
We’d say it’s well suited for all sorts of occasions — be it a date night, family gathering, or simply a casual meal when you’re in town and hankering for good ol’ Italian food.
New home, new dishes
New to Osteria Mozza Singapore at Ion Orchard is the piadina sandwich — chef Nancy’s take on the beloved Italian street food, featuring crisp, housemade flatbread.
It’s available only during lunch hours and comes with your choice of shoestring fries or insalata verde (a traditional Italian green salad tossed in vinaigrette).
We had the chicken parmigiana (S$29) — a satisfying combo of a breaded chicken cutlet, tomato-vodka cream sauce, and plenty of melted mozzarella and parmesan.
The portion is quite substantial, so we reckon it can comfortably feed two moderately hungry guests, especially if you’re planning to order a few other dishes.
If you’re up for something a little more indulgent, there’s the Westholme skirt steak (S$38), served with caramelised onions and greens.
Also new to the menu is the pizza alla palla — a Roman-style variant that comes in a long, paddle-shaped form.
Unlike the classic, round Italian counterpart, this version swaps the usual fluffy, chewy base for a lighter, crispier crust.
There are seven options to choose from, comprising familiar favourites and more adventurous combinations. These include the ever-popular margherita (S$28), spicy tomato (S$24) with chilli flakes and Sicilian oregano, and funghi misti (S$29) with mixed mushrooms.
Our favourite was the BLT (S$32), which brings together onion cream, bacon, tomato, and garlic aioli. It’s a familiar sandwich combination, but works equally well on a pizza. The creamy elements balance the salty bacon nicely, resulting in a rich and satisfying bite.
If you like your pizza with a little more oomph, go for the spiced fennel sausage (S$32), topped with mozzarella, red onion, and scallion.
Other dishes to try
Obviously, a trip to Osteria Mozza isn’t complete without ordering its freshly made pasta and mozzarella dishes as well.
We enjoyed the mafaldine (S$26), featuring delightfully chewy, ribbon-shaped pasta tossed in bolognese sauce, and the mozzarella di bufala & condimenti (S$38), which comes with four accompaniments: basil pesto, salsa romesco, black olive tapenade and caperberry relish.
The grilled harissa shrimp (S$30), served with garlic confit and roasted tomatoes atop a slice of toasted bread, also received nods of approval around our table.
This dish really spoke to the Asian soul in me — its rustic smokiness and punchy spices were right up my alley. The juicy prawns complemented the rest of the elements for a satisfyingly moreish bite.
For desserts, there’s the BTS (S$16) — no, not the Korean boyband, but an intriguing black truffle sundae with brown butter and buttered breadcrumbs.
The black truffle notes are well-restrained, lending a gentle, earthy perfume without overpowering the soft-serve — we liked that it’s not overly sugary, too.
Another concept is cookin’ at Hilton Orchard
With Osteria Mozza Singapore moving to Ion Orchard, its former space at Hilton Singapore Orchard will be home to Chi Spacca, another Los Angeles-born Italian concept by chef Nancy.
Making its Asia debut, Chi Spacca in Singapore is slated to open in end-October for a one-year residency.
It focuses on wood-fired grilling and large-format dishes, with whole cuts of meat and seafood. In other words, expect a very different experience from Osteria Mozza.
While we wait to see what Chi Spacca brings to the table, Osteria Mozza Singapore remains a reliable spot to go when those cravings for pasta, pizza, and Italian food hit.
This was a hosted tasting.
For more places to eat in town, check out Hong Kong’s teppan brand Bari Bari Grand at City Hall and Tokyo’s popular Mukai with towering seafood bowls.
Tue 11.30am - 10pm
Wed 11.30am - 10pm
Thu 11.30am - 10pm
Fri 11.30am - 10pm
Sat 11.30am - 10pm
Sun 11.30am - 10pm
- Orchard
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
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