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]

Peking Chamber(四季民福) @ Resorts World Sentosa - From Signature Roast Duck to Old Beijing Classics

Beijing’s celebrated Peking Chamber (四季民福) has arrived in Singapore, bringing its renowned Beijing-style cuisine and signature hanging-oven roast duck to WEAVE, Resorts World Sentosa. Opened in Singapore since August last year, this gourmet landmark is a familiar name to diners in Beijing, having earned a spot on Dianping’s Must-Eat List for nine consecutive years. Now, local diners can experience its celebrated flavours without having to make the four-hour flight to Beijing.

Roasted Tender Duck 4.5/5

The undisputed star at Peking Chamber is its Roasted Tender Duck ($68 Half/ $118 Whole), a dish that showcases the restaurant’s traditional approach to one of Beijing’s most iconic culinary specialities. The duck undergoes a traditional air-drying process before being roasted over fruitwood in a hanging oven. This gives the duck its distinctive glossy jujube-red skin, delicate crispness and fragrant smoky aroma, while the meat remains tender and juicy. The hanging-oven technique lets heat circulate evenly around the duck, gently rendering the fat beneath the skin while retaining the meat’s natural moisture. The result is a beautifully roasted duck with that satisfying contrast between crisp, aromatic skin and succulent meat.

Priced at $68 for half a duck or $118 for a whole duck, this is a must-order when dining here. To enhance the experience, the duck is carved tableside and served through Peking Chamber’s signature roast duck ritual, allowing diners to enjoy it in several traditional and contemporary ways.

First, savour the original flavours by enjoying the crisp duck skin and meat separately. Dip the skin in white sugar for an almost melt-in-the-mouth texture while letting the subtle fruitwood aroma come through. Pair the duck meat with mashed garlic to highlight its natural savouriness.

Next comes the classic Beijing wrap. Place two to three slices of duck meat with skin onto a duck pancake, add a little sweet bean sauce, pickled cabbage, and shredded scallions, then fold everything together using the restaurant’s “baby folding method”.

For something a little more contemporary, try the Signature Begonia Plum Wrap, pairing slices of duck with begonia plum sauce imported directly from Beijing, Hami melon and cucumber. Made with Beijing’s begonia fruit, the sauce brings refreshing fruity notes and a pleasant acidity that helps cut through the richness of the duck.

For those ordering a whole duck, the remaining bones can also be transformed into a second dish for an additional $15, with a choice between Deep-Fried Duck Bones with Spiced Salt or Duck Bone Soup, ensuring that practically every part of the duck is put to good use.

Deep Fried Crispy Baby Eggplant 4.5/5

The Deep Fried Crispy Baby Eggplant ($19) is a surprisingly addictive side. Tender baby eggplants are cut into bite-sized pieces, then deep-fried until the exterior turns shatteringly crisp. Biting through the crunchy shell reveals a soft, creamy interior that practically melts in the mouth. The combination of savoury, lightly sweet and subtly seasoned flavours makes this an easy dish to keep reaching for, especially for fans of contrasting textures.

Deep Fried Shrimp with Honey Sauce 4.8/5

Another standout is the Deep Fried Shrimp with Honey Sauce ($39/$65), one of the restaurant’s “6 Must-Order Signatures”. Large prawns are deep-fried until beautifully golden and remarkably crisp. The shells are fried thinly enough to eat whole, giving every bite a satisfying crunch before you reach the plump, juicy, naturally sweet shrimp beneath. The prawns are finished with a glossy honey sauce that adds gentle sweetness without overwhelming the seafood’s freshness. It is an enjoyable balance of crisp texture, juicy shrimp and light sweetness.

Mixed Bean Sprout with Sauce 4.5/5

For something lighter, the Mixed Bean Sprout with Sauce ($19) is another of Peking Chamber’s “6 Must-Order Signatures”. This cold appetiser combines crisp, tender pea shoots with a sweet, tangy and subtly spicy dressing, topped with a generous amount of ultra-thin, crispy shredded potato. The contrast is particularly enjoyable — fresh greens provide a clean snap while the potato adds an airy crunch. The dressing’s bright acidity also makes this a useful palate cleanser between richer dishes such as the roast duck and lamb.

Zha Jiang Mian, Traditional Beijing Style 4/5

A meal at a Beijing restaurant would hardly be complete without Zha Jiang Mian ($12), one of the city’s most recognisable comfort foods. Peking Chamber’s version features springy wheat noodles tossed with a rich, savoury soybean-based sauce, alongside fresh julienned vegetables such as cucumber, radish, bean sprouts and edamame. The dark, robust zha jiang is intensely savoury and packed with fermented soybean and sweet bean flavours, with diced pork belly adding further richness. The thick noodles have a satisfying chew that holds up well against the substantial sauce. The dish arrives unassembled, allowing diners to pour the sauce over the noodles, add the fresh vegetables and mix everything together before eating.

Fried Cake with Egg and Bean Sprouts, Beijing Style 4/5

Despite its English name, the Fried Cake with Egg and Bean Sprouts ($18) is actually closer to a traditional Northern Chinese stir-fried pancake noodle dish than a pastry. Traditional Northern Chinese flatbread is cooked and sliced into thin shreds, then stir-fried over high heat with fluffy scrambled egg and crunchy bean sprouts. The wok-firing gives the pancake shreds a lightly charred exterior while retaining a soft, dense chew. The fresh bean sprouts add a contrasting crunch and a touch of freshness, making this a comforting, satisfying dish.

Sesame Seed Cake Stuffed with Minced Pork 3/5

The Sesame Seed Cake Stuffed with Minced Pork ($2/pc) is a classic Beijing snack, featuring a baked Northern Chinese flatbread generously coated with toasted sesame seeds. The pastry is hand-rolled into multiple delicate layers before baking, resulting in a golden exterior with a fragile, flaky crunch. Inside is a savoury minced pork filling seasoned with soy sauce, spring onions and traditional Northern Chinese spices. Personally, this was not my favourite of the dishes we tried, as I found the Shao Bing slightly too dry for my liking.

Stewed Firm Tofu with Roasted Pork Slices 4.2/5

The Stewed Firm Tofu with Roasted Pork Slices ($29) is a comforting, hearty dish that combines roasted pork belly with firm tofu, golden fungus and sweet baby cabbage. The pork belly is first roasted until the skin caramelises and becomes fragrant, then sliced and slow-braised. This allows the rich pork juices to permeate the broth. Meanwhile, the firm tofu has a slightly porous texture that absorbs the savoury braising liquid while still holding its bite. The sweetness of the baby cabbage helps round out the pork’s richness, creating a mellow, comforting stew.

Grilled Lamb with Scallion 4.5/5

Another standout hot dish is the Grilled Lamb with Scallion ($45), a refined interpretation of old Beijing-style grilled lamb. The dish features tender hind shank lamb from six-month-old lambs raised on the grasslands of Hulunbuir, Inner Mongolia. The meat is hand-sliced into thin, even pieces, then cooked with plenty of thick white scallions. It is presented tableside in a distinctive copper vessel specially imported from Beijing, fitted with an integrated grilling plate that retains intense heat. The lamb is quickly seared with the scallions in a savoury marinade, garlic, and cumin-forward spices. The result is aromatic, tender lamb with the sweetness of caramelised scallions and a fragrant hit of cumin.

Baked Pudding with Durian and Caramel 4/5

Dessert takes an interesting local turn with the Baked Pudding with Durian and Caramel ($7 per pax). The warm baked custard has a smooth, delicate texture, with luscious durian flesh hidden within. The durian’s richness works surprisingly well with the creamy egg-and-milk custard, while a layer of caramelised sugar adds bittersweet depth. It is a rich dessert, but the caramel helps balance the creamy and fruity elements.

Shaved Ice with Chilled Mango Sago Cream and Pomelo 4/5

For something more refreshing, the Shaved Ice with Chilled Mango Sago Cream and Pomelo ($6 per pax) reimagines the familiar Cantonese mango sago dessert in a cooling shaved-ice format. Finely shaved ice forms the base, topped with chilled mango cream, chewy sago pearls, fresh mango chunks and pomelo pulp. The ripe mango brings plenty of tropical sweetness, while the pomelo adds a refreshing citrusy bitterness that keeps the dessert from becoming overly heavy. It makes for a particularly refreshing way to end a substantial meal.

Homemade Yogurt with Honey 4/5, Almond Tofu 4/5

The Homemade Yogurt with Honey ($7 per pax) pays homage to Beijing’s traditional glass-jar street yogurt, or Nai Lao. It has a thick, smooth and silky texture, with a clean fermented tang and gentle acidity. A drizzle of fragrant honey adds natural sweetness, creating a simple yet pleasing sweet-and-sour contrast. Compared to heavier desserts, this is a lighter and more comforting option to finish the meal.

The Almond Tofu ($7 per pax) is another classic Beijing-style dessert, offering a delicate almond fragrance and soft, chilled pudding-like texture. Its mild nuttiness is complemented by a touch of floral sweetness, making it a soothing and understated dessert after the richer dishes.

Peking Chamber 四季民福 brings a substantial taste of Beijing to Resorts World Sentosa, with its signature hanging-oven roast duck remaining the main draw. Tableside carving and multiple ways to enjoy the duck make the experience more than just another roast duck meal, while the extensive menu offers plenty of traditional Beijing favourites to explore. From the crisp-skinned roast duck and cumin-scented grilled lamb to comforting Zha Jiang Mian and nostalgic Beijing-style desserts, there is plenty here for diners looking to explore Northern Chinese cuisine beyond the usual familiar dishes. If you have been craving an authentic taste of Beijing but don’t have a flight booked anytime soon, Peking Chamber 四季民福 at WEAVE, Resorts World Sentosa is worth adding to your dining list.

Note: This is an invited tasting.


Peking Chamber(四季民福)
Weave Mall
Resorts World Sentosa
26 Sentosa Gateway
#01-212/213/214
Singapore 098138
Tel: +65 6993 1600
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the monorail to Sentosa. Alight at Resorts World Station. Walk to destination. Journey time about 15 minutes. [Map]

Leila @ Teck Lim Road - A Contemporary Blend of Middle Eastern and Balkan Flavours

Leila at Teck Lim Road is a gastrobar serving up a vibrant mix of Middle Eastern and Balkan flavours in a stylish, contemporary setting.

Kubana Bread 2/5

Spicy Plate 4/5

We started with the Kubana Bread ($15), a traditional Yemenite Jewish yeasted bread beloved for its pillowy-soft texture. The dough is typically generously layered with butter before being shaped into pull-apart rolls and baked until golden. While ours arrived with an enticing crust and a soft interior, the bread was slightly denser than expected and seemed to lack the rich, buttery flavour that defines a good Kubana. Thankfully, the accompanying tahini and grated tomato helped elevate it, as did the additional Spicy Plate ($13), which featured earthy grilled peppers, smoky harissa and mellow garlic confit that paired well with the bread.

Nabulus Salad 4/5

The Nabulus Salad ($17) is a chopped salad of cucumbers, tomatoes, pickled onions and mint, providing a refreshing accompaniment to the richer dishes.

Manseef 3/5

The Manseef ($33) comprised minced chicken served over a bed of creamy hummus, finished with harissa and an extra drizzle of tahini. While the dish was enjoyable, I felt that lamb or beef would have been a more suitable choice. Their richer, more robust flavour profile carries the Mediterranean spices and aromatics more effectively than chicken does, adding greater depth and dimension to the dish alongside the creamy, nutty hummus.

Green Chilli Shrimp 4/5

One of Leila’s signatures, the Green Chilli Shrimp ($27), showcased beautifully grilled prawns coated in a herbaceous green tatbila sauce. The freshness of the herbs came through nicely, though a touch more citrus would have brightened the dish and added greater vibrancy.

Knafeh 2/5

For dessert, we had the classic Middle Eastern sweet Knafeh ($21). Ours was finished tableside with a pour of sugar syrup, which wasn’t necessary as it sweetened the ice cream as well. I had expected delicate floral notes of rose or orange blossom to perfume the dessert, but the flavours were rather muted. Although the fried kataifi encased a layer of cheese, the pastry seemed slightly overfried, resulting in a dessert that lacked the aromatic complexity and balance I had hoped for.

Leila offers an interesting interpretation of Middle Eastern and Balkan flavours in a contemporary gastrobar setting. With a little more refinement, the menu could better showcase the rich culinary traditions it draws inspiration from.

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


Leila
12 Teck Lim Road
Singapore 088387
Tel: +65 8016 4117
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Sun: 6pm - till late
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Walk down Kreta Ayer Road. Turn right onto Keong Saik Road. Walk down Keong Saik Road. Turn left onto Teck Lim Road. Walk to the destination. Journey time about 6 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road. Walk to the destination. Journey time about 5 minutes. [Map]