Best Of Italian

Perfectly charred, melt in mouth tender pork collar with just the right amount of fat. Well balanced play of flavors with a tantalizing sweetness from the cherries.

Signature handmade 28 fresh egg yolk thin saffron colored noodles with shaved winter black truffles. Tajarin is the Piemontese version of tagliatelle. Unlike other types of egg pasta, the higher proportion of egg yolks used in this noodle results in a delicate texture and rich flavor. Love how smooth and chewy the noodle is, paired with the full bodied mushroom sauce, really goes perfectly well with the truffle! Buon Appetito!

I love love this option. It is not on the menu but do ask for it. It is really fun to get through the items one at a time. And I do agree the Platter looks as good as it taste. Not my first time having it and certainly won’t be my last! Some items are from the ala carte menu and there are some seasonal ones they change every now and then.

Fixed menu items:
1. Smoked egg, Wagyu, uni
2. Oyster with salmon roe, shallots, chives, olive oil, lemon juice
3. Burrata cheese with San Daniele ham

Variable items:
4. Ribbon fish fritto
5. Seasonal fish carpaccio - happens to be Tuna on my visit

I will always revisit Luka for the extensive hot and cold appetizers on their menu! It’s like Italian tapas! 😅

Extremely generous portion of negitoro, crab meat, avocado, ikura. Very well seasoned, the chopped chives really enhanced the medley of flavors and textures, and so so good with the crostini!

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!