Cover Nancy Silverton, the chef-owner of Chi Spacca and Osteria Mozza (Photo: Osteria Mozza)
Nancy Silverton, the chef-owner of Chi Spacca and Osteria Mozza (Photo: Osteria Mozza)
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Opening in the fourth quarter of the year, Chi Spacca is the Silverton’s second concept in Singapore that is taking over the former space of Osteria Mozza, which has moved to Ion Orchard
Acclaimed chef Nancy Silverton will open an outpost of her forward-thinking Italian grill Chi Spacca at Hilton Singapore Orchard in the fourth quarter of this year. Operating as a one-year culinary residency in the space previously occupied by Osteria Mozza, the concept will offer a comprehensive menu of meat dishes and savoury pies, staying true to the original location on Melrose Avenue in Los Angeles, which opened in 2013.
Andrew Ing, chief operating officer of OUE Restaurants, joined Silverton at a press conference yesterday (August 26) and shared that the decision to introduce Chi Spacca as a culinary residency was in response to the challenging F&B landscape. “We want to plan carefully and give us flexibility … it’s a measured way to build awareness and give us real-time operating data. We also want to understand the market and help us make the right decision and plan for the future.”
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Silverton reiterated that Chi Spacca will be distinctly different from Osteria Mozza, with “no pastas and pizzas” on the menu. While there will be no Singapore-exclusive dishes for now, Silverton said guests can expect signatures such as the chicken pot pie and Tomahawk pork chop.
The announcement of Chi Spacca’s arrival in Singapore comes on the heels of Osteria Mozza’s move to Ion Orchard. On the restaurant’s new location, Silverton said being in a mall “gives us the opportunity to feed more people for a longer period of time”. The concept will also be slightly tweaked, with more sharing dishes and a more accessible price point.
Above Osteria Mozza’s selection of pizza alla ala,
Osteria Mozza’s selection of pizza alla ala,
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Silverton added that the pizzas served at the new location will differ from those at the original restaurant, with the team opting for pizza alla pala, a Roman-style pizza baked in a long, paddle-shaped form to achieve a light and airy interior and crisp crust.
With Chi Spacca and Osteria Mozza establishing distinct identities in Singapore, Silverton’s latest venture marks an exciting new chapter in her partnership with OUE Restaurants. It offers local diners the chance to explore the two sides of her cooking—one centered on live-fire grilling, and the other grounded in her signature American-Italian style.
Credits
Images: Osteria Mozza Group
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
