Having watched Netflix’s Chef Table Season 3, it made me want to try Chef Nancy Silverton’s Osteria Mozza again.
Formerly located at Marina Bay Sands, Osteria Mozza has returned to Hilton Singapore Orchard. Wait, has it been 4 years? Already?
(While the official reason for its previous closure was not given, several of Mario Batali’s restaurants have been affected after allegations of sexual misconduct against the celebrity chef.)
I did send a few reminders to my dining partner that the restaurant is not at MBS any more, and Hilton is not where it used to be (former Hilton has been rebranded voco).
“Go to Mandarin Gallery.” But yes, people would still be confused, habits are hard to change.
Osteria Mozza is considered a gastronomic institution in Los Angeles, having earned a Michelin star there.
Over in Singapore, it was once awarded “Asia’s 50 Best Restaurants” and one of “The 10 best restaurants in Singapore” by Elite Traveler.
However, I do feel a huge part of its fame lies with celebrated American Chef Nancy Silverton, who is a James Beard Award-winning chef, multiple best-selling cookbook author, with a colourful personality that is good for television.
The new restaurant scores in terms of creating those energetic, lively vibes with diners letting their hair down a little after work. It was considerably packed straight after 6pm, which made me wonder – why did everyone come from?
Osteria Mozza’s last head chef Peter Birks and 80% of its former kitchen staff are back. So if you liked it previously, you would likely still be very fond of this.
Service was top notch. The service staff we made detailed recommendations and obviously understand the menu inside and out.
The menu is divided into Antipasti, Mozzarella Bar, Primi, Secondi and Contorni. Pizzas are unfortunately not available yet.
Choices for the Antipasti section included Marinated Olives ($16), Grilled Calamari ($22), Butter Lettuce ($18), Nancy’s Caesar ($23), Affettati Misti ($36), and Smoke Trout & Spicy Wax Beans ($26).
The Nancy’s Caesar ($22) according to the staff was a “definite must-order”, presented in an unconventional form rather than a bowl of piled greens.
This came with slices of hard-boiled egg (but they were soft), leeks and anchovies on crostini. The crostini was so crispy that we were recommended to cut it across with a steak-knife.
The play in textures made this a fun and appetising dish to have. You may not see Caesar Salads the same way again.
On to the pastas, there were Maltagliati ($32) with duck ragu, Garganelli ($30) with ragu Bolognese, Riccotta & Egg Raviolo ($27), Orecchiette ($32) and Tagliatelle ($34) with oxtail ragu.
What my friend liked about Osteria Mozza – the food tasted hearty, fresh and of good quality, observing how unique ingredients were put together perfectly. She commented she could not eat the ‘normal’ pastas ever again.
While the price tag is on the higher side and portion on the lower, at least the taste of the pastas was brilliant.
The Fonduta Ravioli ($38) came as a single piece, which made us all wide-eyed wondering the dish was served. Would this be enough? (True enough, we were still hungry after this $38 pasta dish.)
The waiter cut it across, while we waited with anticipation for the oozing egg yolk – which flowed out slowly but smoothly.
This ravioli was filled with fonduta – you can think of it as an Italian form of fondue, not as heavy as the typical cheese, with a certain lightness and silky texture.
What made the dish more special was the added of 25-year old aged balsamic from Modena, and all the flavours coming together made this lip-smacking good.
The handmade Tagliatelle ($34) was cooked al dente, appropriately chewy with good bite, with robust tasting oxtail ragu. The sauce was even in terms of its texture, seasoning and amount – no more no less.
I ordered just one dessert – the Butterscotch Budino ($20) was I was mindful of the limited seating hours of an hour and 45 minutes (despite the restaurant not being completely full) due to the couple of reminders. Rules are rules.
At least this meal ended on a sweet, lovely note, as the caramel sauce was simply divine.
Hilton Singapore Orchard, 333 Orchard Road, Level 5, Singapore 238867
Opening Hours: 5pm – 10:30pm (Tues – Sat), Closed Sun, Mon
Other Related Entries
CURATE CUCINA PISANA (Resorts World Sentosa)
OSTERIA BBR by Alain Ducasse (Raffles Hotel)
Lucali BYGB (Kampong Bugis)
Prego (Fairmont Singapore)
il Cielo (Hilton Singapore)
* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.