Cover Alfresco seating area

Nancy Silverton’s beloved Italian restaurant makes its grand comeback at Hilton Singapore Orchard, and offers the same great service and delicious Italian food

Since it was announced last year that Osteria Mozza would be returning to Singapore, gourmands like us have been waiting with much excitement for this moment to arrive. Well, the long wait is finally over as celebrity chef Nancy Silverton’s wildly popular Italian restaurant has officially opened its doors at Hilton Singapore Orchard.

Unlike the previous home at Marina Bay Sands, which Silverton explains was “100 per cent based on the look of Osteria Mozza in Los Angeles”, the new 120-seat space located on the fifth floor is much brighter and airier and has an “aesthetic that makes you feel like you’re in Singapore”. It also consists of an alfresco area surrounded by a lush herb garden, a main dining room with a view of the newly added open kitchen, and a mozzarella bar where one can sit at the counter to enjoy a selection of mozzarellas, burratas and fresh cheeses with Italian cured meats.

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It is worth noting that 80 per cent of the original culinary team is back, including executive chef Peter Birks who helms the kitchen. He worked closely with Silverton to create a menu that is “heavily influenced by what we’re doing in Los Angeles. Adds Silverton: “I didn’t want to open with the same menu … it would have felt tired. We have a few of the classic pastas and pizzas, but our diners will definitely see some new things”.

Diners will have to wait a bit longer for the pizzas, as these will only be served during the day and the restaurant is currently open for dinner only. Your patience will be rewarded though with flavours like burrata and cacio e pepe—both are served with a thin and crisp crust cooked in the wood-burning ovens. The former is a classic offering with toppings such as burrata cheese, roasted tomatoes, oregano and extra virgin olive oil. The latter is a delicious take on the popular pasta and comes with pecorino and house-made ricotta, as well as tellichery and pink peppercorns for a bright and fresh finish.

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While waiting, indulge in the pastas instead. There are 10 on offer, and all of them are handmade in-house daily. Want something unique to Singapore? The Cencioni, made with Dungeness crab and saffron, draws cues from Silverton’s experience in savouring a wide variety of seafood on the island. Popular favourites from Los Angeles such as the al dente orecchiette with sausage and Swiss chard, are also now part of the new menu.

More than the classic pastas and pizzas, you’ll also find a selection of meat and fish dishes. Silverton’s favourite, which she declares she can “eat everyday” is the whole Branzino which is butterflied and cooked to a crisp on the grill, before it is served with herb salad and a generous sprinkle of lemon juice. Steak is naturally part of the menu, and you can enjoy the bone-in sirloin grilled to precision in the Josper oven and served with a side of rucola salad with parmigiano reggiano and balsamic vinegar.

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A self-confessed gelato fan, Silverton also revamped the dessert menu to become gelato-focused. Flavours range from the popular Hot Fudge Sundae, which you can DIY with an array of toppings available, to more tropical renditions like the coconut sorbetto pie.

Like all of Silverton’s restaurants around the world, the menu will change regularly to suit their customer base. “We are always working and tweaking and have a close connection with all the different chefs in our other restaurants just to say which dishes work for us or not.”  Osteria Mozza might have a new home and menu, but Silverton says one thing hasn't changed: “It’s our same commitment to great food and great service”.


Osteria Mozza, 333 Orchard Road, Level 5, Hilton Singapore Orchard, S(238867), 6831 6271

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