Best Of Italian

Fairly decent decent seafood linguine with live clams, black mussels, tiger prawns, scallops in white wine tomato sauce. Lacking in the taste of the sea essence. Not impressed but not disappointed either. Perhaps better to stick with the josper grilled list

Josper grilled meats always gets me excited. You wouldn’t want to settle for less when you’ve experienced the difference in flavour and texture of meat cooked in a Josper, really!

You get this unique added flavor and a wonderful sear on the meat from the finest amber while achieving that tender, juicy interior. Would be even better if the meat is slightly more pinkish! Dish comes with mushroom sauce (seriously not needed, meat is good on its own!), braised endive, grilled asparagus, grilled zucchini & cherry tomato.

For this cream base pasta, the choice of pasta is - ravioli verdi (ravioli with spinach filling.

On the more delicate side on the scale of earthiness, I was won over by the pasta! Loved the little pockets of spinach ricotta filling in every tasty, pillowy parcels which blends perfectly well with the non cloying cream sauce enriched by the Parmesan and lemon zest.

There is a panzerotti with mushroom filling. I wonder if that would have been a better choice. Ah, amazing how pasta can really change the dish. Shall come back more for further “experiments” 😛

Choice of pasta was fettuccine. And they have many fresh pastas to choose from to cater to individual preferences.

So, according to their pasta order guide (yes they do have one😅), the recommended choice of pasta for this base is fusilli. And this is because shaped pasta like fusilli can trap the chunky sauce in the crevice of its shape, making every mouthful rich with flavor. Hahahahaha

Pasta came al denté, tossed in the well balanced signature sauce of soft crabmeat sautéed with garlic, crushed black pepper, cherry tomatoes and white wine in tomato sauce with generous portion of sweet crab meat. Wish there was something additional like pine nuts for the added texture to complete the dish 😋

The freshest of tomatoes, roasted until softened and lightly charred, dressed with salty marinated anchovies, basil and garlic confit making a perfect foil for the rich and buttery burrata to balance the flavor profile

Staying close to their roots, you will not go wrong with this classic Italian combination. The slow roasted tomatoes were really sweet and juicy. Loved how the real tomatoes were used here instead of just spreading the paste as base. Smear the creamy soft burrata across the slice and dig right in! 😋

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Was extremely saddened by the news that Osteria and Pizzeria Mozza will cease operations with effect from Friday, 27 July 2018. I speak fondly of this place and always keep it in my go to list for the perfect mastery of pizza doughs.

I suppose with every end comes a new beginning. The current restaurant space will reopen as Nostra Cucina on Wednesday, 1 August 2018. Let’s savor the next 10 days of this establishment’s existence and look forward to the next!

Go for this if you’re feeling adventurous and you like spicy! Most of the time crab is more commonly paired with tomato but this one has got a pretty unique paste-y cheesy cream base which did not turn out to be cloying or overwhelming. The chili padi helped to cut through the richness by adding some heat! 🔥 Loved how thin the pizzas are. Crispy on the outside, chewy on the inside! Every bite of this pizza was intriguing to my taste buds.

No wonder they can get away with the slightly hefty price tag. 😅

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Was extremely saddened by the news that Osteria and Pizzeria Mozza will cease operations with effect from Friday, 27 July 2018. I speak fondly of this place and always keep it in my go to list for the perfect mastery of pizza doughs.

I suppose with every end comes a new beginning. The current restaurant space will reopen as Nostra Cucina on Wednesday, 1 August 2018. Let’s savor the next 10 days of this establishment’s existence and look forward to the next!

Marriage of the best ingredients to maximize the satisfaction from this classic Italian starter making up of fresh mozzarella, tomatoes, pesto, and sweet basil, seasoned with salt and olive oil. Not only was this aesthetically pleasing but also extremely enjoyable.

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Was extremely saddened by the news that Osteria and Pizzeria Mozza will cease operations with effect from Friday, 27 July 2018. I speak fondly of this place and always keep it in my go to list for the perfect mastery of pizza doughs.

I suppose with every end comes a new beginning. The current restaurant space will reopen as Nostra Cucina on Wednesday, 1 August 2018. Let’s savor the next 10 days of this establishment’s existence and look forward to the next!

This Italian inspired joint is part of the Jigger & Pony Group that runs establishments including Sugarhall, Flagship, Gibson and Humpback. Best part of this place is that you get to dine with the panoramic view of Marina Bay Promenade 😊

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Two humongous remarkably balanced, well seasoned veal meatballs smothered in rich thick gravy made from tomato, basil and parmigiano-reggiano. Served with a slice of toasted sourdough to soak up all that gravy 😋

Fettucine with Homemade Sausage, Mix Mushrooms and Fresh Black Truffle.

This sauce is from the small town of Norcia in eastern Umbria, famous for it’s black truffles and pork, particularly sausages and salami. This recipe, created to highlight Umbria’s delicious sausages can be found all across the region.

The flavor combination is sublime, with the savory crumbled house made pork sausage playing off the earthiness of the truffle. One taste and it makes sense that these two ingredients are born from the same region. It is as if the flavors themselves reflect a sense of place.

The use of fresh black truffle subtly enhances the earthy dimension without throwing off the delicate flavor of this dish. At the same time, the thick cream draws out the essence of the prized truffle, coating the entire dish in pure luxury. I added red pepper flakes to and it definitely kicks up the flavor a notch or two!

Though I’m more of a tomato cream person, i must say this kind of grows on you as you get through the dish. 😛

Linguine tossed with fresh crab meat in light bisque sauce.

Somehow I feel like the crustacean flavor is on the milder end of the spectrum and the dish could be greatly enhanced with that taste of the sea came out made richer and bolder. The dish should exude a briny, sea water aroma.

Also, I prefer the use of chunky lump crab meat instead of the shredded sort for the meaty firm texture and the intense vibrant sweet taste

300g Burrata Cheese served with Parma Ham and Italian Cherry Tomatoes.

Real charming sight when the utterly creamy, soft, stringy curd is revealed after slicing into the ball of cheese.

Beautiful pairing with the prosciutto, arugula, fresh basil leaves finished off with balsamic glaze. Just like the taste of summer! 😊