Osteria Mozza @ ION Orchard - Nancy Silverton’s Cal-Italian Cooking Finds a New Home With New Pizza alla Pala

Nearly fifteen years after first opening its doors in Singapore, Osteria Mozza is starting a new chapter with its move from Hilton Singapore Orchard to a swanky new flagship space at ION Orchard. As the only Asian outpost of celebrated American chef Nancy Silverton’s one-Michelin-starred Los Angeles institution, Osteria Mozza has long been known for its ingredient-driven “Cal-Italian” cuisine — Italian culinary traditions interpreted through the sunny, produce-forward spirit of Southern California. The new space brings a refreshed menu, including the Singapore debut of Pizza alla Pala, a Roman-style pizza designed for sharing.

“Pala” means paddle in Italian, and these pizzas arrive in their signature long, paddle-shaped form. Baked in an electric oven instead of the wood-fired oven used at the previous Hilton location, the Pizza alla Pala has a brilliantly light, airy interior and a crisp, well-baked crust that makes it surprisingly easy to keep reaching for another slice.

Fungi Misti 4.5/5

We started with the Funghi Misti ($29), topped with Taleggio, Fontina, Thyme and Parmigiano Reggiano. This was one of my favourites, especially if you enjoy earthy and cheesy flavours. The generous mix of roasted mushrooms brings plenty of savoury, umami depth. At the same time, the combination of Taleggio, Fontina, and Parmigiano creates a wonderfully rich, creamy layer over the light pizza base. Fresh thyme adds a touch of woody fragrance, cutting through the richness and keeping the flavours from becoming too heavy.

Spicy Tomato 4.2/5

The Spicy Tomato ($24) takes a much more minimalist approach. There is no cheese here — just tomato passata, chilli flakes and Sicilian oregano. The simplicity works in its favour, letting the sweet, tangy tomato and crisp, airy crust take centre stage. The chilli brings a pleasant kick while the oregano gives it that familiar Mediterranean character. At $24, this is also one of the more approachable options if you simply want to appreciate the Pizza alla Pala itself.

Margherita 4/5

The Margherita ($28) keeps things classic with tomato, fior di latte and basil. The bright tomato sauce pairs well with the milky creaminess of the cheese, while fresh basil adds a familiar aromatic lift. Nothing too complicated, but sometimes a good Margherita is all you need.

BLT 4/5

For something more indulgent, the BLT ($32) puts a playful Cal-Italian spin on the classic American sandwich. Instead of bread, you get the same familiar combination reworked on pizza, smoky bacon and pancetta, sweet tomato confit, and peppery rucola, all sitting over an onion cream base and finished with garlic aioli. The salty, crispy meats are balanced by the freshness of the rocket and concentrated sweetness of the tomato, making this a rather fun combination.

Aglio e Olio 4.2/5

The Aglio e Olio ($23) is another white pizza, built on extra virgin olive oil and garlic with mozzarella and Fontina, then finished with chilli flakes and parsley. It has that familiar aglio e olio profile — garlicky, lightly spicy and savoury — but in pizza form. You can also add shrimp for an additional $15.

Fennel Sausage 4.5/5

Our table’s favourite was the Fennel Sausage ($32). Made with panna, mozzarella, red onion and scallion, it comes with a creamy white base instead of tomato sauce. The fennel-spiced pork sausage adds a savoury, slightly sweet spice that works particularly well with the richness of the cream and mozzarella. The thinly sliced red onion and scallion provide just enough freshness to keep the pizza balanced. Definitely one I’d order again.

Mozzarella di Bufala & Condimenti 4/5

Beyond the pizzas, the Mozzarella di Bufala & Condimenti ($38) is a staple from Osteria Mozza’s famous Mozzarella Bar. A generous ball of fresh buffalo mozzarella arrives with basil pesto, salsa romesco, black olive tapenade and caperberry relish, alongside warm grilled sourdough. The mozzarella is wonderfully soft and milky with a subtle sweetness, and the four condiments allow you to change up each bite. The pesto brings freshness, romesco adds smoky nuttiness, while the black olive tapenade is deeply savoury and briny. The caperberry relish provides a sharper hit of acidity, cutting through the richness of the cheese. With the warm sourdough on the side, this is an easy starter to share.

Chicken Parmigiana Piadina 4.5/5

For lunch, the Chicken Parmigiana Piadina ($29) puts an Italian-American spin on the classic chicken parm. The warm piadina is lightly charred, stuffed with a crispy chicken cutlet, melted mozzarella, and Parmigiano, then finished with a creamy, tomato-rich alla vodka sauce. It is hearty, cheesy and comforting, with the crisp chicken providing a nice textural contrast to the soft flatbread and melted cheese. It comes with a choice of shoestring fries or insalata verde.

Grilled Harissa Shrimp 4.2/5

The Grilled Harissa Shrimp ($30) brings a more Mediterranean-influenced touch to the table. Plump tiger prawns are grilled shell-on, giving them a lovely smoky char while locking in their natural sweetness. They are coated in fragrant harissa oil and served with garlic confit, roasted tomatoes and a thick slice of toasted crostone. The best part is probably what happens underneath the prawns. As the juices, harissa oil, garlic confit, and sweet roasted tomatoes mingle, the toasted bread soaks it all up. It is messy in the best possible way and makes the crostone impossible to leave behind.

Mafaldine 4.2/5

For pasta, the Mafaldine with Ragù Bolognese ($26) is pure comfort food. The mafaldine has beautifully ruffled edges that hold onto the slow-cooked ragù. The meat sauce is rich and hearty without being overly heavy, balancing savoury meatiness with tomato acidity. Finished with a generous shower of aged Parmigiano Reggiano, this is the sort of pasta that feels familiar and satisfying from the first bite.

Squid Ink Casarecce 4/5

The Squid Ink Casarecce ($28) takes things in a completely different direction. The pasta is tossed in a glossy red wine butter sauce enriched with squid ink and finely chopped cuttlefish. Garlic provides the savoury backbone, while jalapeño and a squeeze of lemon bring a welcome brightness. Despite the richness of the butter and squid ink, the citrus and gentle heat keep the dish lively rather than overly heavy.

Sweet Potato 4.2/5

There are also plenty of vegetable sides worth ordering to balance the richer dishes. The Sweet Potato ($18) is particularly interesting. The Japanese sweet potato is roasted until tender and naturally caramelised, then paired with scallion sour cream and crisp fried prosciutto. The sweet, buttery potato, tangy cream and salty crunch of the prosciutto make for a surprisingly addictive combination.

Roasted Heirloom Carrots 4/5

The Roasted Heirloom Carrots ($12) come with chickpeas, red onion, cumin and a bright dressing. The carrots are roasted until tender and naturally sweet, while the chickpeas add a pleasant bite and nuttiness. The dressing’s acidity lifts the dish and makes it a useful counterpoint to richer mains.

Grilled Broccolini 3.5/5

The Grilled Broccolini ($18) is simply grilled over high heat until lightly charred while retaining a good crunch, then tossed in a sharp Dijon vinaigrette. The smoky char works nicely with the tangy mustard dressing, making this another refreshing side alongside the pastas and meats.

Pork Chop Milanese 4.2/5

For something more substantial, the Pork Chop Milanese ($45) is a classic choice. The pork chop is pounded thin, breaded and fried until golden and crisp, while the meat inside remains tender. It comes simply topped with wild rocket and cherry tomatoes, whose peppery, acidic notes cut through the richness of the fried crust.

B.T.S 4.5/5

And of course, dessert has to end with the cult favourite Black Truffle Sundae, or B.T.S. ($16). This is definitely not your usual sundae. Smooth Madagascan vanilla soft serve is topped with warm brown butter infused with black truffle, then finished with crispy buttered breadcrumbs and a touch of sea salt. The combination sounds unusual on paper, but the sweet, salty, buttery and earthy flavours come together surprisingly well. The warm brown butter melts into the cold soft serve, while the toasted crumbs provide a satisfying crunch. The truffle is present without completely overpowering the dessert.

With its move to ION Orchard, Osteria Mozza gets a fresh new home while building on what has made the restaurant a familiar name in Singapore’s dining scene for almost fifteen years. The introduction of Pizza alla Pala is a welcome addition, with its light, airy crust making it an easy format to share across the table. From pizzas and handmade pastas to its iconic mozzarella bar and playful desserts, the new Osteria Mozza continues to capture Nancy Silverton’s Cal-Italian approach — generous, ingredient-driven food best enjoyed together.

Note: This is an invited tasting.


Osteria Mozza
ION Orchard
2 Orchard Turn
#03-14B/15B
Singapore 238801
Tel: +65 80496381
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Orchard MRT Station. Take Exit 4. Walk to the destination. Journey time is about 3 minutes. [Map]

Wild Supper Club Private Dining, Focusing on Pescatarian and Vegetarian Menu

Nestled in the Newton area, Wild Supper Club is a home private dining helmed by Chef Kyle Henderson, a Singapore-born chef with over two decades of experience, having honed his craft at Lolla and Esquina. The restaurant’s philosophy is refreshingly unpretentious — a celebration of fresh seafood, vibrant vegetarian plates, and the occasional market treasure — resulting in a menu that is ever-changing and full of surprises.

Aged Hamachi & Apple Tart 4/5

We kick-started our pescatarian dinner with the Aged Hamachi & Apple Tart. The aged hamachi is delicately paired with apple, roasted tomato, and Ipoh pomelo, dressed in a light vinaigrette and topped with fresh chives. Served in a crispy tart shell, each bite bursts with flavour, balancing the clean-tasting fish with bright acidity and crunch.

Artichoke & Spinach Dip, Baked Pita Chips 4.2/5

Next came the Artichoke & Spinach Dip, accompanied by baked pita chips. Creamy, luscious, and downright addictive, the dip was a crowd favourite. It is rich in flavour yet not overly heavy, and the warm pita chips make the perfect vessel for scooping up every bit of that goodness.

Pickled Mushroom Croquettes, Basil & Parsley Coulis 3.8/5

The Pickled Mushroom Croquettes were deep-fried to a perfect golden brown. It is crispy on the outside, packed with umami on the inside, and beautifully complemented by a fragrant basil and parsley coulis. A simple but expertly executed dish that hits all the right notes.

Baked Pear Empanadas, Parsnip Foam, Rosemary Oil 4.5/5

A surprise standout of the evening was the Baked Pear Empanadas served with parsnip foam and rosemary oil. The sweetness of the pear, encased in a buttery, flaky pastry, was unexpectedly delightful. While empanadas are often savoury, this sweet interpretation worked beautifully and charmed everyone at the table.

Hokkaido Scallop & Ikura Ceviche, Squid Ink Creme Brulee 4/5

The Hokkaido Scallop & Ikura Ceviche atop Squid Ink Crème Brûlée is an inventive creation that impressed both visually and texturally. The contrast between the fresh, briny ceviche and the smooth, slightly savoury crème brûlée made for a playful and memorable dish.

Halibut, Green Nam Jim, Coconut, Saffron Pilaf, Fennel, Herbs 4.2/5

For our main, we had the Halibut, pan-seared to perfection with a lightly crisped exterior and tender, moist flesh. It was served atop a fragrant Saffron Pilaf, complemented by Green Nam Jim, Coconut Cream, Fennel, and Herbs. It is a wholesome, well-balanced dish that seamlessly combines Southeast Asian and Mediterranean influences.

Broccolini, Shaved Grey Mullet Roe, Persian Feta Cheese, Chilli Jam 3.5/5

Heirloom Carrots, Smoked Eggplant Dhal, Coriander Chutney 4/5

To accompany the main, we had two vegetable sides: Broccolini dressed with shaved grey mullet roe, Persian feta cheese, and chilli jam. It is a perfect blend of saltiness and heat. The Heirloom Carrots served atop smoked eggplant dhal with coriander chutney, showcasing layers of earthy and smoky flavours.

Yoghurt Cheesecake, Lemon & Thyme Curd, Black Sesame Cone 3.8/5

Dessert began on a light note with a Yoghurt Cheesecake topped with Lemon & Thyme Curd, served in a Black Sesame Cone. Tangy, refreshing, and not too sweet, it provided a smooth transition from the savoury dishes.

Pistachio Cake, Raspberry Relish, Vanilla Chantilly 4.2/5

We ended our meal with the Pistachio Cake crowned with Raspberry Relish and Vanilla Chantilly. Moist, nutty, and well-balanced, the pistachio flavour shone through beautifully without being overshadowed by the sweetness. It is a fitting finale to a delightful evening.

Note: This is an invited tasting.


Wild Supper Club
Cavenagh House
(Cairnhill/Newton)
Singapore 229491
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Nearest MRT: Newton (NS Line)

OUD Restaurant @ Kandahar Street - Woodfire-grilled Delights Nestled in a Charming Shophouse Celebrates First Anniversary

OUD Restaurant is thrilled to announce the celebration of its first anniversary! Nestled in a charming shophouse, OUD showcases the talent of local chefs Indra and Ridz, who bring their unique culinary flair to the menu, having previously trained in Michelin establishments. The restaurant is proudly halal-friendly, ensuring that everyone can enjoy their offerings. It specialises in woodfire-grilled delights fired up by house speciality citrus wood. OUD offers a casual, inviting atmosphere where diners can enjoy dishes infused with rich, smoky flavours.

To start, we were served some of their bread with smoked butter, which was enjoyable. However, the butter was still slightly cold instead of at room temperature, making it a bit difficult to spread smoothly on the bread. We had to wait a little while for it to soften.

Caviar Cornets 3.5/5

The Caviar Cornets ($11 per piece) are made with a thin spring roll skin, then filled with smoked cream cheese and topped with Sturgeon caviar. It's a tasty appetiser but could benefit from more complexity.

Fire-grilled Unagi 3.8/5

Next, we were served Fire-grilled Unagi ($10 per piece) featuring barbecue-glazed unagi slices on rice puff. The rice puff was nicely textured, with a satisfying crunch on the outside that gave way to a surprisingly chewy, mochi-like interior.

K.F.C, Krispy Fried Cauliflower 4/5

Then came the creatively titled K.F.C (Krispy Fried Cauliflower) ($12), which had florets of cauliflower battered and fried to a golden crisp, delivering a satisfying crunch with every bite. It's also coated with a tasty sauce and is quite a nice snack appetiser.

OUD Fries 4/5

The OUD Fries ($15 for 3pc) is a signature dish featuring layered crispy potatoes topped with a choice of beef tartare, salmon tartare, or tuna tartare. I preferred the salmon and tuna tartare as I found the flavour of the beef tartare a bit overpowering. The crispy potatoes themselves were well-executed, providing a solid base for the toppings.

Grilled Octopus 2.8/5

We then had Grilled Octopus ($26) with romesco sauce, beef chorizo butter, and smoked paprika. The octopus was nicely charred. However, the plentiful sauce caused the octopus to become 'wet', and the crispy exterior was quickly lost. I also found the beef chorizo butter to be quite strong in flavour, which overshadowed the more delicate taste of the octopus.

Firegrill Chicken Skewers 4.5/5

I much preferred the Firegrill Chicken Skewers ($26), which was perfectly grilled to achieve a delightful tenderness and smokey char. Accompanying the skewers is a vibrant coriander sauce that adds a refreshing herbaceous note. The dish is also served with an onion herb salad, bringing a crisp texture and freshness to the plate. The combination of the juicy chicken, zesty sauce, and lively salad created a well-rounded dish that feels light and satisfying.

Atlantic Miso Cod Fish 4.2/5

The next dish, Atlantic Miso Cod Fish ($38), was also very much to my liking. The cod is marinated in miso and roasted in corn husks, and the fish is perfectly done for a soft, buttery texture. The miso marinade enhanced the natural sweetness of the cod, creating a balance between savoury and slightly sweet notes.

Squid Ink Seafood Paella 3.8/5

The Squid Ink Seafood Paella ($48) is quite impressively presented with large fire-roasted prawns and bits of octopus. The rice is evenly coated with the squid ink, imparting a slightly earthy and umami-rich quality. Regarding the texture, it could be due to how the paella was individually portioned. Still, I didn't encounter any of the characteristic crispy bits I usually get from a paella. The texture was creamier, like risotto, for my plate, at least.

Pressed Lamb Belly 4/5

The Pressed Lamb Belly ($38) features a prime cut that has been skilfully prepared and flavoured with a distinctive glaze of chives, curry, and sesame seeds. This combination enhances the succulent qualities of the lamb. The lamb belly is juicy and melt-in-your-mouth soft, with a generous amount of fat. This dish not only highlights the richness of the lamb but also introduces intriguing layers of taste. It's best enjoyed as a sharing dish, as the high-fat content can become quite rich after a while.

Oudfire Mushrooms 3.8/5

Honey Roasted Baby Carrots 3.8/5

Accompanying the main plates were some sides of Oudfire Mushrooms ($16) and Honey Roasted Baby Carrots ($12). The grilling of the mushrooms brought out their earthy flavours, and the carrots' sweetness was enhanced by the caramelisation from roasting. The price point is on the high side though for a side dish.

Mango Sorbet 4.5/5

I was wowed by the presentation of the Mango Sorbet ($18), which was served in the hollowed-out skin of a mango itself. This creative touch made the whole dessert very aesthetic. The sorbet itself was deliciously smooth, with a perfect balance that wasn't overly sweet or sour. The addition of finger limes introduced a burst of citrusy brightness, while the fresh honey mangoes provided a lovely sweetness and texture that complemented the sorbet beautifully. After a lot of grilled dishes, this was a refreshing treat for my taste buds.

Some final thoughts about my experience are that OUD excels at woodfire grilling for tender and juicy meat dishes. However, it's worth noting that the open-concept kitchen means you might find the aroma of smoke lingering in your clothes and hair after your visit. Still, it is an inclusive, halal-friendly option to check out if dining with friends with dietary requirements.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


OUD Restaurant
48 Kandahar Street
Singapore 198899
Tel: +65 9727 3048
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 6pm -10pm
Sat-Sun: 1130am - 3pm, 6pm - 11pm
(Closed on Fri)

Direction:
1) Alight at Bugis MRT station. Take Eixt B or E. Walk to North Bridge Road. Walk down North Bridge Road to traffic junction of North Bridge Road and Ophir Road. Cross the road. Walk to Haji Lane. Turn right onto Haji Lane. Walk down Haji Lane. Walk to destination. Journey time about 6 minutes. [Map]

[CLOSED] Freya @ Stanley Street - Modern Mediterranean Restaurant with Two Different Dining Experiences During the Day and Night

Freya at Stanley Street, a modern Mediterranean restaurant, offers two distinct dining experiences under one roof. During the day, the focus is on flavorful, nutritious salads and healthy grain bowls, while at night, you can enjoy modern Mediterranean cuisine alongside fine wines and cocktails.

Potato Pave 4.5/5

We began with the Potato Pave ($10), a crowd-pleasing starter. These potato mille-feuille bites, made in-house by compressing layers of thinly sliced potatoes, were pure deliciousness, especially when paired with the cold sour cream.

Beef Croquettes 4.5/5

The Beef Croquettes ($20) were more than just your typical croquettes. Each piece was a chunk of crumbed, coffee-braised beef cheek, and the contrasting crust accentuated the tenderness of the meat. The avocado cream on top added a luxurious mouthfeel.

Bresaola 4.2/5

The Bresaola ($12) was like a canapé, featuring air-dried Wagyu Bresaola with ricotta cheese and mustard on sourdough. The combination of savoury bresaola and milky ricotta was excellent for both mouthfeel and taste, with the mustard providing a final kick of flavour.

Carrot 3/5

The Carrot ($18) dish had the potential to be a great dish. The grilling of the young carrots could have been executed better to achieve a more tender texture and a more intensified sweetness to pair with the smoked feta. The savoury cashew nut crumbles offered a delectable crunch to the dish.

Mussels 4/5

For the main course, we had locally sourced Mussels in fermented chilli rice wine broth ($32). The broth had a mouthwatering aroma that appealed to all senses, and the plump mussels were best enjoyed with a glass of white wine. The restaurant has curated a selection of wines if you want to indulge.

Apple Tart 4/5

The dessert was good. The Apple Tart ($16) featured house-made apple filo parcels served with vanilla custard and candied walnuts. The apple filo was perfectly crisp with tender cinnamon-y apple cubes, but the custard could have been less sweet.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


[CLOSED]
Freya
13 Stanley Street
Singapore 068732
Tel: +65 8399 2450
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 11am - 10pm (Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Turn left onto Telok Ayer Street, walk to Boon Tat Street. Turn left onto Boon Tat Street. Turn right onto Stanley Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to Mccallum Street. Turn right onto Mccallum Street. Turn left onto Stanley Street. Walk to destination. Journey time about 8 minutes. [Map]