Osteria Mozza at Hilton Singapore: Where handmade pastas and gelato desserts await

The ambience

Credit: Osteria Mozza Singapore

1/6

The restaurant is buzzing even on a Wednesday night – diners are seated almost immediately after their predecessors have cleared. Gone are the imposing dark wood interiors of the old restaurant and the segregation of pizzeria and Osteria Mozza sections. The new Osteria encourages communal dining – in one section, guests share an extended booth seat, the 14-seater mozzarella bar is smack dab in the heart of the restaurant, while clear glass windows are what separates the indoor diners from those in the al fresco section. Private parties of 10 can choose to dine in the private dining room, which peeks out into a small outdoor patio.

Starters

Credit: Mozzarella di puglia. Photo: Chelsia Tan

2/6

Come extremely hungry, because the food at Osteria Mozza is unapologetically rich. If you’d had to choose one starter, it’d better be the mozzarella di puglia, a milky white orb that’s steeped in garlic-infused olive oil. Sweet cruschi peppers give it an addictive crunch – dip a piece of butter-soaked fett’unta into the cheese, and we’re hooked.

Pasta

Credit: Fonduta ravioli. Photo: Chelsia Tan

3/6

For all of Osteria’s focus on promoting its pasta offerings, the selection is still a curated one. To be exact, there are 10 different handmade varieties to consider – from maltagliati in duck ragu to cencioni, Dungeness crab and saffron. More is more when it comes to the fonduta ravioli, with creamy cheese encased in el dente ravioli and served with a generous topping of fondue cheese. A liberal drizzle of Italian balsamic vinegar, aged for 25 years and produced in Modena, cuts through the dairy.

Mains

Credit: Pork chop Milanese. Photo: Chelsia Tan

4/6

If carbs are not on the dinner agenda, there are surf and turf mains available. Of the lot, the pork chop Milanese tops our list of highlights. Bite into the crisp, breaded skin and you’ll be pleasantly surprised at how firm and juicy the meat is, with no greasy overspill. A side of cherry tomatoes and rucola mitigates the guilty pleasure of scarfing down a slab of pork chop that’s nearly as big as your face.

Desserts

Credit: Olive oil cake. Photo: Chelsia Tan

5/6

But wait, what about the desserts? Nobody should leave Osteria Mozza without ordering from its dolci menu. The sweets here revolve around gelato and with Silverton also known for Nancy’s Fancy, her line of small-batch gelato and sorbetto, is there any wonder these icy treats are calling for our attention? The rosemary olive oil cake, with salty-sweet olive oil gelato heaped on a crumbly rosemary cake, is so good, you’ll want the whole plate to yourself.

There’s more – the banana gelato pie, drenched in rich hot fudge sauce and packed with candied hazelnuts is absolutely sinful, but you won’t mind the penance of doubling your step count the next day. We are told that the restaurant will be offering a tableside hot fudge sundae cart service soon, where diners can customise their sundaes with a variety of toppings.

The verdict

Credit: Osteria Mozza Singapore

6/6

Crowd-pleasers are aplenty at Osteria Mozza, making it a fail-safe choice for a satisfying indulgence. You might want to look elsewhere if you’re 1) on a calorie count, 2) lactose intolerant or 3) are painfully carb conscious. To fully enjoy the hearty Cal-Italian fare here, dining without inhibitions – or restrictions – is highly recommended.