Singapore's modern Italian bistro
World-famous chef Mario Batali has done it again with Osteria Mozza, the Singaporean counterpart to its contemporary Italian sister restaurant in Los Angeles.
Opened in December 2010 at The Shoppes in Forbes Travel Guide Four-Star Marina Bay Sands hotel, this buzzy 78-seat bistro marks yet another delicious collaboration between Batali and winemaker/restaurateur Joe Bastianich, whose other successful partnerships include New York’s Five-Star Del Posto and Las Vegas’ B&B Ristorante. Together with acclaimed chef and author Nancy Silverton, who also worked with Bastianich and Batali on the L.A. branches of Osteria Mozza and Pizzeria Mozza, this formidable culinary team does not disappoint at their Italian restaurant.
The Mozzarella Bar
Dark wooden flooring, low-hanging lights and fresh flower displays highlight Osteria’s classy main dining room, which is anchored by a sprawling, free-standing mozzarella bar with swish white-marble counters. Here staff serves more than 16 fresh cheeses imported from Italy and New York, from classic bufala mozzarella with shaved proscuitto to burrata with Sturia caviar, along with seasonal antipasti ranging from steamed mussels and crispy pigs trotters to smoked sea trout salad with jalapeños and almonds. This is a perfect spot for sharing pre- or post-dinner nibbles and scouring the restaurant’s incredible drinks program, which features classic Italian cocktails, a handful of American craft beers and more than 1,000 Italian wines, including selections from Bastianich’s and Batali’s vineyards in Tuscany and the Friuli-Venezia Giulia region.
Executive chef David Jordan Almany, who before moving to Singapore served as sous chef at Osteria in L.A., guides the kitchen through a tantalizing array of modern Italian cuisine bearing the unmistakable Batali stamp. More than 20 housemade pastas dressed in everything from hearty rabbit or duck ragu to chanterelle and Blue Foot mushrooms are available any given night — the ricotta and egg raviolo, drenched in a savory brown butter sauce is particularly addictive.
For those craving something meatier, Osteria Mozza’s pan-roasted Iberico pork chop, grilled quail wrapped in pancetta and glazed with sage and honey, and rich wagyu beef tagliata are all recommended. No matter the main course, save room for at least two sides — we love the marinated baby beets and roasted cauliflower served with mint and red onion yogurt. For dessert, try the vanilla panna cotta with mixed berries or bombolini (Italian doughnuts) with fruit marmalade and gelato.
It’s worth noting that the Singapore fine-dining restaurant is not to be confused with Batali’s slightly more casual Pizzeria Mozza right next door — which isn’t to say you’d be disappointed to mistakenly end up in the wrong place. At the acclaimed Pizzeria, the kitchen’s main claims to fame are its more than 20 authentic, Neapolitan-style pizzas, though you’ll also find a delicious assortment of sides, salads and bruschetta, along with, of course, that revered Batali and Bastianich wine list.
We suggest reservations for Osteria Mozza at least one week in advance of your intended visit, especially on weekends, to avoid a potentially long wait. If you’re celebrating a special occasion with a large party, consider booking one of the restaurant’s three spacious private dining rooms, each of which can accommodate up to 16 guests.