The 120-seater in Hilton Singapore Orchard opens May 31.
Osteria Mozza, Chef Nancy Silverton’s restaurant that features her unique brand of ingredient-specific, Cal-Italian cuisine, opens in Singapore tomorrow.
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The new 120-seat restaurant at Hilton Singapore Orchard features classics from the original one-Michelin-starred outpost in Los Angeles as well as a number of new dishes crafted exclusively for Singapore.
“Singapore’s already insatiable appetite for top-notch dining has grown in recent years,” says Silverton. “I am excited to create a new Osteria Mozza experience in partnership with Hilton Singapore Orchard and OUE, one that highlights our classics yet is designed especially for Singapore.”
Hilton Singapore Orchard is the largest Hilton hotel in Asia Pacific and is home to a collection of restaurants: residential all-day dining restaurant Estate, lobby lounge and bar Ginger.Lily, two-Michelin-starred Shisen Hanten by Chen Kentaro, and award-winning Chatterbox.
“Nancy Silverton’s unparalleled creativity and passion make Osteria Mozza the perfect addition to our array of distinctive culinary concepts,” says Hilton Singapore Orchard general manager Cedric Nubul. “This opening cements Hilton Singapore Orchard’s position as a world-class dining destination, while creating memories that last a lifetime.”
Silverton believes in cooking with only the best ingredients, using them across the menu in a number of different styles. With her decades of experience as a baker who popularized sourdough and sparked the artisan bread movement across the U.S since the nineties, nearly all of Osteria Mozza’s dishes are served atop, complemented by, or made more complete by bread.
The standouts of Osteria Mozza are many: its mozzarella bar and housemade fresh pastas; two wood-burning ovens for Silverton’s show-stopping pizzas, meats, fish and fresh vegetables; and gelato-centric dessert menu; all supported by a stellar beverage program and attentive warm service.
Dining highlights
At the heart of Osteria Mozza is the signature mozzarella bar, a place to start the meal with a selection of five different mozzarellas, burratas and fresh cheeses, and an impressive array of imported Italian cured meats (speck, coppa, salami sardo, mortadella and prosciutto di Parma).
Silverton and her team source and curate simple Italian ingredients of exceptional quality to create the remarkable antipasti and salads which have cemented Osteria Mozza’s reputation. For example, the restaurant goes to great lengths to source Bianca Modenese—36-month ‘White Cow’ Parmigiano Reggiano, aged triple the time required for normal Parmiggiano Reggiano.
A unique new pasta on the menu and one created specially for Singapore is the Cencioni with Dungeness crab and saffron, inspired by Silverton experiencing the wide array of seafood in Singapore. Every part of the crab is used to create the dish from claws to meat and belly, used either as filling for the pasta or to create stock for pasta-making.
A selection of secondi for individual enjoyment or sharing includes the Cacciucco, a traditional fish stew from Tuscany brimming with locally sourced grouper and calamari, venus clams, red prawns, mussels and red pepper crostone. The dish is another of Silverton’s love note to Singapore, recognising the city’s fondness of seafood. Other highlights include whole Grilled Corn-Fed Baby Chicken; and juicy Pork Chop Milanese.
Pizza at Osteria Mozza is another highlight. After extensive testing and enhancement, the pizzas are a reflection of Silverton’s distinctive style and taste. A selection of nine pizzas are cooked in the restaurant’s custom Wood Stone wood-burning pizza oven and will be served exclusively at lunch.
Silverton has chosen to cook with California almond wood for its fruit wood flavor, high heat, low smoke and balanced sweetness. As a result, Osteria Mozza’s pizzas has a fine crisp base and ultra-high airy and puffy cornicione, with a deep sourdough flavor.
Osteria Mozza’s desserts sport a distinctly Italian-meets-American flair. While most of the menu is centred around the joy and art of gelato, where local tropical fruits like pineapple and rambutan feature prominently, Silverton classics like Butterscotch Budino and Rosemary Olive Oil Cakes are not to be missed.
Silverton has created her own brand of gelato called Nancy’s Fancy, which will be made locally using a high-quality Carpigiani gelato machine. Tableside Hot Fudge Sundae Cart service includes DIY sundaes with an array of toppings, plus signature creations like the Tin Roof Sundae and Coconut Sorbetto Pie.
Design elements
Conceptualized by award-winning global hospitality design firm EDG Design, Osteria Mozza extends the design narrative of Hilton Singapore Orchard as a modern colonial style residence. It is inspired by the past rustic stables and tannery buildings found along Orchard Road—an area once abundant with fruit orchards, nutmeg plantations, and pepper farms.
Much like a Tuscan farmhouse, with its open kitchen and stacks of firewood, Osteria Mozza’s rich, textural design layers gabion stone walls and flooring, end cut wood, natural brick screening, and exposed nuts, bolts and fixings.
Leather features prominently – in supple caramel-colored leather and wood chairs as well as design elements, like horse buckles, bridles, saddles, belts and tools. The space is encircled by glass, with both indoor and outdoor plants lending a mossy, natural, slightly overgrown feel.
A communal, convivial vibe is evident throughout the restaurant. The mozzarella bar seats up to 14, and the spacious indoor dining room seats 61. The spacious and lush outdoor terrace that overlooks the bustling Orchard Road is covered to accommodate the Singapore weather and seats 59. Osteria Mozza’s private dining room seats 10.
For more information on Osteria Mozza at Hilton Singapore Orchard, visit hiltonsingaporeorchard.com/OsteriaMozza.
