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If you've watched culinary TV shows like Chef's Table or Somebody Feed Phil, you might be familiar with American celebrity chef and restaurateur Nancy Silverton. She first brought her Cal-Italian restaurant Osteria Mozza to Singapore in 2010, known for its pasta, pizza and mozzarella dishes made for sharing. Till now, it remains the brand's only outpost in Asia. It debuted at Marina Bay Sands as Pizzeria Mozza, later moved to Hilton Singapore Orchard, and most recently relocated to Ion Orchard.
The currently vacated unit at Hilton Singapore Orchard will welcome Chi Spacca in late 2026 for a one-year run. For those unfamiliar, Chi Spacca is another of Silverton's highly acclaimed concepts in Los Angeles, focused on grilled whole meats and seafood in large, sharing-style portions. Highlights include pork chops, skewers and signatures like beef bone marrow pie and focaccia di recco (cheese-stuffed flatbread).
Meanwhile, the new 106-seater Osteria Mozza finds a home among a slew of luxury boutiques on the third floor of Ion Orchard. To counter the mall's cushier, more mass-market setting, the interiors are deliberately kept bright, warm and friendly, while remaining elevated, stylish and location-appropriate. Think elements of rich timber, dark wood and leather in place of the darker, more rustic look of its previous venue.
Along with the move, Osteria Mozza also brings some updates to its menu. The biggest difference: wood-fired pizzas have been swapped out for pizza alla pala, or Roman-style pizzas served on a long paddle. It's a pity, given Mozza's track record of serving up excellent wood-fired pizzas, but a necessary evil, as the mall's safety restrictions don't allow for wood-fired ovens on its premises.
Never the mind, as the seven pizza alla pala options ($23 to $32) bring their own charm, with a crisp crust and thin base. We like the aglio e olio ($38) with mozzarella, fontina cheese, plump prawns and fragrant parsley. Equally pleasant is the BLT ($32) with onion cream, bacon, tomatoes, rucola and garlic aioli – a remake of the BLT pizza on the original menu. Other recreations of OG Mozza favourites include a version with fennel sausage ($32) and salame with hot honey ($33). All the pizzas are good for sharing among two or three, or devoured solo if you so wish.
For those stopping by for lunch, the restaurant's newly introduced piadina sandwiches ($24 to $38) are sure to fill you up. Available before 5pm, these hefty flatbread stacks come stuffed with anything from deli meats (Nancy's Chopped, $24) to tuna ($26) and Westholme skirt steak ($38). Our chicken parmigiana alla vodka arrives a touch dry, the breaded crust of the chicken competing with the hardness of the flatbread. Each sandwich comes with your choice of shoestring fries or salad.
There's more: a healthy spread of antipasti, including five mozzarella-based dishes, plus salads, eight mains, and no shortage of pasta options. Mafaldine ragú is always a safe bet for picky eaters ($26) – balanced, hearty, unoffensive. The squid ink pasta makes for a more interesting choice, its casarecce and cuttlefish slices almost indistinguishable once coated in the thick, black sauce. It could do with less salt and a more prominent hit of that promised red wine butter. Overall, still enjoyable.
Desserts are an intentionally indulgent affair. Classic Madagascan vanilla soft serve comes with six topping options, from sautéed strawberries and almond crumble ($13) to brown butter, poached dates and salted pecans ($16). But the highlight is the B.T.S ($16), where brown butter and buttered breadcrumbs come together with a sweet-savoury serve of black truffle sundae – a unique combination that keeps us going back for more.
Osteria Mozza is open daily from 11.30am to 10pm at 2 Orchard Turn, Ion Orchard, #03-14B/15B, Singapore 238801.
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