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World-renowned Chef Nancy Silverton Opens Osteria Mozza at Hilton Singapore Orchard

World-renowned Chef Nancy Silverton Opens Osteria Mozza at Hilton Singapore Orchard

FoodieS Team
01 June 2022

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Regarded for simple cooking and superior sourcing, the award-winning Osteria Mozza completes the hotel’s portfolio of world-class culinary concepts

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Celebrated American Chef Nancy Silverton’s Osteria Mozza brings its unique brand of ingredient-specific, Cal-Italian cuisine to Singapore, showcasing simple cooking that allows impeccably sourced seasonal produce to shine. The new 120-seat restaurant at Hilton Singapore Orchard features classics from the
original one-Michelin-starred outpost in Los Angeles and several new dishes crafted exclusively for Singapore.

“Singapore’s already insatiable appetite for top-notch dining has grown in recent years. I am excited to create a new Osteria Mozza experience in partnership with Hilton Singapore Orchard and OUE, highlighting our classics yet is designed especially for Singapore,” said Nancy Silverton, Co-Owner of Osteria Mozza.

Silverton believes in cooking with only the best ingredients, using them in several different styles across the menu. With her decades of experience as a baker who popularised 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 fresh housemade pasta; 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. 

 

Hilton Singapore Orchard is the largest Hilton Hotel in the Asia Pacific and presents a beacon for Hilton’s flagship brand. Hilton Singapore Orchard is a true dining destination home to a stellar collection of restaurants that offer exceptional culinary experiences complemented by Hilton’s signature hospitality: residential all-day dining estate, elegant lobby lounge, and bar Ginger. Lily, two-Michelin-starred Shisen Hanten by Chen Kentaro, and award-winning all-time favorite Chatterbox. With the addition of 2 the internationally celebrated Osteria Mozza, the hotel’s compelling roster of five culinary concepts is complete.

General manager of Hilton Singapore Orchard, Cedric Nubul, said, “Nancy Silverton’s unparalleled creativity and passion make Osteria Mozza the perfect addition to our array of distinctive culinary concepts. This opening cements Hilton Singapore Orchard’s position as a world-class dining destination while creating memories that last a lifetime.”

Osteria Mozza’s heart is the signature mozzarella bar, a place to start the meal with five different mozzarellas, burrata, and fresh cheeses, and an impressive array of imported imported imported meats 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 beautiful 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.

Antipasti selections include the signature Affettati Misti. What is different about the dish for the Singapore outpost is the inclusion of butcher’s pate and trotter fritti as a nod to the three popularity of trotter meat locally. Other highlights not to be missed from the mozzarella bar include Nancy’s Favorite Trio of Mozzarella di Bufala, Cantabrian anchovies, semi-dried tomato, and cruschi peppers with fett’unta; Smoked Burrata & Peas; and Nancy’s Caesar.

Almost all of the ten kinds of pasta on the menu at Osteria Mozza are handmade in-house daily. 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 vast 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 make stock for pasta-making.

The Josper Oven is the precision workhorse of the kitchen, turning out perfectly cooked Grilled Calamari and Whole Branzino alla piastra. Farmers’ market quality vegetables are also roasted in the Josper to coax out their flavor and natural sweetness, like seasonal selections of Friarelli Peppers and Roasted Carrots.

Hilton Singapore Orchard

333 Orchard Rd, Singapore 238867

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