Osteria Mozza - 333 Orchard Rd

My first visit to Osteria Mozza. Not going to be my last. They have an open kitchen concept, where you can see the team preparing the food for both hot and cold sides. Enjoyed the view of the insides of the oven when the oven door opened. Real flames! Quite a nice surprise for me actually. Is it a grill oven?? First time seeing something like that. Décor reminds me of a nice cabin. Feels homely and warm with the woodwork and glass panels. Food is amazing. I can taste the quality of the ingredients as well as the efforts put into the prep work. The thing is, I can't choose a favorite dish. I felt each dish is done really well to represent itself. There's no this dish taste better than the other. Love everything that was served. However, no disrespect to the food, if there is one item that pleasantly shocks me, it's the bread. Mozza taught me how important bread is to help compliment the food that comes with it. I hope I don't sound silly saying this. I almost wanted to add the cheese platter to the order just for the bread, but i ordered more than i should already. I would love to have the bread everyday, with pesto, olive oil and balsamic vinegar. I can't really say much except try it yourself. I was taught that Italian cuisine is about respecting nature, respecting ingredients. We just facilitate in bringing out the best of it. Mozza has definitely made me feel that way. Will be back for when brunch service is available, and definitely be back running once pizza is on the menu. CAN'T WAIT!!!! Thanks to Mr Kishore and his colleagues for their services and hospitality. Apologies for the pictures. They don't do enough justice for how good they look in front of me.

Interesting mod Italian concept. We got the following: - Nancy’s Caesar: really liked the crostini although it was kind of overpowered by the thick layer of mayo/sour cream dressing and fishy anchovies. - orecchiette: we really liked this funny looking nubs which had a firm al dente texture. The little concavities allowed each nub to act as a vehicle for the rich and umami fennel sausage bits! - pork chop: definitely get this for sharing as the portion is HUGEEEEE and also request for it to be sliced so it doesn’t get too overwhelming. The crisp batter stuck nicely to the tender and juicy pork insides. Also the super sweet tomatoes and rockets helped cut through the fried-ness of it all - smoked mozzarella with prosciutto: mmm werent a big fan of this cuz the cheese was kind of tough. But we were pretty intrigued by the paper thin leaflets of prosciutto which somehow felt dry and clean. -broccolini: as a veggie lover I can only say YUMS! Came with a charred undertone.

Not sure if it was the whole ‘meeting-Nancy’ moment that elevated my evening, I had a wonderful time dining at the new Mozza. Flavors were thoughtful and impressive, on top of that, I was speechless at how the team was so professionally trained. One regret? I didn’t get to try their pizzas as Nancy wanted to perfect the recipe before launching it as part of their lunch (only) menu in 2-3months’ time. So that’s me saying, I WILL BE BACK !!! Dishes tried: 1 Nancy’s Caesar - Nancy’s way of deconstructing Caesar salad on crostini. Acidity from lemon vinaigrette coated lettuce was essential to cut through the rich fattiness coming from the aioli base, creating the perfect balance along with savouriness of Spanish anchovies. 2 Smoked Burrata & Pea - intense smokiness, carrying a much stronger flavour than classic burrata, while retaining the creamy consistency. The use of sugar snap pea here gave an unique texture and freshness contrast. 3 Cacciucco - dipping that perfectly toasted crostini into this bowl of hearty seafood stew was one of the best moments !! 4 Brasied Lamb Banjo - didn’t hesitate at all when I saw this on the menu, and it turned out to be full of satisfaction! Tender yet slightly charred, coupling with citrus orange and roasted olives. Brown sauce was one of the most umami. SO GOOD !! 5 Crispy Sunchokes - yup, sunchoke virgin here. Roasted-smashed-fried with thyme butter. IT AMAZED ME with its simple flavours. 6 Butterscotch Budino - the sweet end that I didn’t expect that I would enjoy. Creamy pudding base, caramel sauce, then topped with fluffy creme fraiche and sprinkle of sea salt. I finished it sparkling clean. With that, we closed the night and setting our next date at Mozz in September, when Nancy’s back, when pizzas on menu.

We spent $500 for 4 pax for dinner including a bottle of white wine for four pax. We got dishes to share . Got the Nancy Caesar salad , it’s deconstructed Caesar salad, eggs, anchovies served on sour dough bread accompanied with lettuce on the side. Other appetisers we had : Smoked burrata and peas , ravioli with 25 years old balsamic vinegarette , duck ragu pasta. For the Main dishes we had the whole seared fish and iberico pork chop . Fish was crispy and nice , came with sides of fresh tomatoes which was the stand out that night . Pork chop was not well marinated n flavour was flat . Also at such reputable restaurant there isn’t complimentary bread but we see the restaurant pushing extras bread to next table , they were westerners . Seriously bread is nothing luxurious, other Italian restaurants like waterfall , garibaldi , No menu don’t charge for bread , so very surprised to see this practice here .

Great experience here for both food and service. Raj, Rajiv were our servers and gave excellent recommendations. Simon is an excellent bartender who made us really good drinks! For our food, we had Little Gem for our Antipasti, which was great! With fresh baby gem lettuce, crumbled eggs, bacon and breadcrumbs, it’s a great combination of fresh crisp of the vegetable with the saltiness of the eggs, breadcrumbs and bacon. Great way to start the meal. We then continued with Mozzarella di Bufala & Condimenti - a ball of fresh mozzarella cheese with 4 choices of condiments. We personally loved the salsa romesco and basil pesto! For our Primi, we had Maltagliati (duck Ragu) and Rotolo al Forno. The Maltagliati is amazing - pasta has a bite and the duck was flavourful. The Rotolo al Forno was a pleasant surprise - it looks a mushroom! The top was a crispy frico, with a pie like pasta below surrounded by a flavourful tomato-based sauce. Every bite was great with a mix of crunchiness and savoury pasta. Amazing. We ended the day with a Butterscotch Budino. An amazingly like dessert which melts in your mouth. The combination of sweet butterscotch with salty caramel and creme fraiche slides down with ease, despite us being so full with no space for more. If you drop by, ask for cocktails. Ask for the coffee martini, or the mojito with a twist. And end with a Limoncello. Remember to enjoy the atmosphere and ask to sit at the Al fresco area - it’s beautiful right before sunset! A special thanks to Manu, Mike and Shane for making our day so special with your great service and hospitality. We look forward to our next visits!

Am so happy that Osteria Mozza is back in town. The quality of the burrata did not disappoint, pastas were all amazing. I can’t wait for them to restart their pizza line (!) Fantastic service by Kishore as well with great recommendations

They have hands down some of the best pasta dishes in Singapore. Highly recommended to try their ragù pasta variations. They just opened their doors, so the range of menu options are not as wide as before. But that's because they are in the midst of perfecting more dishes before it goes back onto the menu. However, they should be expanding their menu options in a month or two. Staff are very friendly and service is impeccable. So glad that they are finally back after 4 years.

***AVOID THIS RESTAURANT - FOOD POISONING*** Was looking forward to dining here after learning it had opened, especially since I was visiting from overseas. Reservations were for two on Friday 1 July at 5:15pm. Ordered Nancy’s Caesar, grilled calamari, smoked mozzarella with prosciutto, bolognese and oxtail ragu. The only thing to rave about was the wine. Bread under the Caesar didn’t cut easily, grilled calamari was a bit bland and the oxtail pasta sauce tasted like a standard tomato sauce you could get out of a jar. Oxtail was tender though. The first pains happened about 4-5 hours after dinner. Cramps are unbearable. All very stressful given I was due to board a flight later that evening. Believe it was the cheese and cured meat that caused the food poisoning. Total bill was approx. S$250. Really sad to have had such a nightmare experience after looking forward to this for so long.