olive oil gelato, fried rosemary
The olive oil gelato was interesting, it had a distinct salty-sweet flavour and was quite pleasant. It went well with the olive oil cake, which was warm and moist with a coarse crumb, and lightly sweet. I liked the fried rosemary, which was lightly crunchy and aromatic!
Panna Cotta, saba, acèto balsamico tradizionale di Moderna
Didn’t really think this was worth - we were attracted by the word fig LOL but the crostata (kinda like a tart/pie) was disappointing, neither crisp nor flaky, just soft and underwhelming. The fig part was nice, as dried figs were used, so it was sweet and slightly chewy, with the crunchiness of the seeds. Panna cotta was jiggly and soft but melted way too quickly.
mustard vinaigrette, breadcrumbs
Burrata was delish - cold, refreshing, creamy, it was good burrata. It came with breadcrumbs, so it had a nice crisp element, and the mustard vinaigrette on the leeks were flavourful, umami and sour. The colours don’t look v beautiful but the taste is pretty good!
mozzarella, tomato, arugula
Pizzas are only available during lunch, and I would say coming for lunch makes more sense than dinner bc of the pizza. Pizza was great - the crust was rly to my liking, it was crisp at the edges but not as crunchy as blue label (that was almost like fried bread); this one had more softness to it. I liked the semolina they put at the base. Pretty satisfied with the dough!
Tomato sauce base was tasty too, hearty but not salty, had a nice balance of sweetness and acidity. Prosciutto was good quality and didn't have the plasticky taste, not too salty but had a nice fatty taste. The arugula brings a bitter taste to balance out the flavours~
Shell bean, radicchio
Pork was juuuicy and tender! I think it was cooked medium rare, one slice was a bit too raw so it ended up being kinda chewy (not in a good way), but the rest were fine. The edges of the meat had a thin layer the spice-herb mix that was quite pleasant, surprisingly not too salty or peppery. It sat in a pool of a savoury sauce, and was served with shell bean and radicchio (kinda like red cabbage, but more bitter).
Yes the pork was juicy, nicely cooked, but like the heritage chicken at le bon funk, we should just enjoy the meat and try not to think about the price tag lol I can’t answer if the pork was $76 nice
duck ragù
Second time having this dish! I still liked it. Maltagliati is essentially triangular / trapezoid shaped pasta with a thickness similar to tagliatelle. It was soft and thin but still enough thickness to have a bite to it, I liked it. The duck ragu was quite tasty, moist and not dry even tho it's lean. I enjoy ragus typically, this was to my liking!
25yrs acèto balsamico tradizionale di Modena
Ravioli sheets were soft but had a nice bite to it, wasn’t over cooked. The fondue cheese filling had a rather funky smell, was very cheesy and flowy, it’s not for everyone. The aged balsamic vinegar was sweet and dark and tasty, we all liked the melted butter + vinegar sauce.
bacon, marinated escarole, caramelized onion
Burrata was fresh and creamy, with a milky flavour - it’s my second time having their burrata (with different accompaniments this time) and I do like the burrata they have here. Caramelised onions were nicely done, sweet and delicious. The escarole, which Google told me it was like a leafier kale, were pretty sour and kinda overpowered the other components. I ate the onions and burrata on its own so the flavour wouldn’t be overpowered by the escarole. Bacon was crisp, and the ingredients were all stacked on a crispy crostini(?)/bread, and served with lots of olive oil. I liked this starter but again it was rather small and would have appreciated perhaps a non-marinated escarole/veg element.
bufala, brown butter, guanciale, almonds
It was nice but honestly overpriced - there were only 5 stalks of asparagus! Bufala was nice with the sauce drizzled on it (I think it was the brown butter), it was tangy and a bit stringy, going well with the sweet & savoury brown butter. Asparagus had a smoky flavour. It’s nice but not outstanding - not $28 nice.
iceberg lettuce, radicchio, red onion, provolone, salami, cherry tomatoes, ceci, oregano vinaigrette
My love for great pizzas started right here a decade ago when the restaurant first graced our shores. I remember telling everyone how I had the best pizzas in Singapore and fast forward 10 years later I might still say the same. With a lot more knowledge of Osteria Mozza and the lady behind it Nancy Silverton thanks to Netflix, being able to dine here again for a joyous occasion like Father’s Day just etches Osteria Mozza deeper in my heart.
Last, as a result of being late, to the lunch table, my first bite starts with a refreshing bite of the chicken salad that makes chicken breast delicious. As I was famished, I mistook the meat for a crustacean meat for split seconds- imagine the chops of being able to make chicken breast have a texture like crab/ lobster.
The pizza crust here is still my favourite, crisp with pockets of air bubbles from well fermented dough. 3 pizzas easily polished by 5, we had the meat lovers for all the Italian meat cuts you can get; Alla Benno which puts all Hawaiian pizzas in their humble probably defeated places. The last was the Funghi Misti for the poser vegetarian individuals in the family aka mum and I.
Beyond the pizzas, we had solid mains of the Westholme Wagyu Tagliata and Duck Ragu. The former was premium cut done right with a side of arugula/ rucola, parmigiana reggiano cheese shavings and balsamic. Latter of freshly made maltagliati tossed in comforting duck ragu.
Because I was late and had no part in ordering from the menu, I tell myself I have to come back for the mozzarella bar🙃
My love for great pizzas started right here a decade ago when the restaurant first graced our shores. I remember telling everyone how I had the best pizzas in Singapore and fast forward 10 years later I might still say the same. With a lot more knowledge of Osteria Mozza and the lady behind it Nancy Silverton thanks to Netflix, being able to dine here again for a joyous occasion like Father’s Day just etches Osteria Mozza deeper in my heart.
Last, as a result of being late, to the lunch table, my first bite starts with a refreshing bite of the chicken salad that makes chicken breast delicious. As I was famished, I mistook the meat for a crustacean meat for split seconds- imagine the chops of being able to make chicken breast have a texture like crab/ lobster.
The pizza crust here is still my favourite, crisp with pockets of air bubbles from well fermented dough. 3 pizzas easily polished by 5, we had the meat lovers for all the Italian meat cuts you can get; Alla Benno which puts all Hawaiian pizzas in their humble probably defeated places. The last was the Funghi Misti for the poser vegetarian individuals in the family aka mum and I.
Beyond the pizzas, we had solid mains of the Westholme Wagyu Tagliata and Duck Ragu. The former was premium cut done right with a side of arugula/ rucola, parmigiana reggiano cheese shavings and balsamic. Latter of freshly made maltagliati tossed in comforting duck ragu.
Because I was late and had no part in ordering from the menu, I tell myself I have to come back for the mozzarella bar🙃
My love for great pizzas started right here a decade ago when the restaurant first graced our shores. I remember telling everyone how I had the best pizzas in Singapore and fast forward 10 years later I might still say the same. With a lot more knowledge of Osteria Mozza and the lady behind it Nancy Silverton thanks to Netflix, being able to dine here again for a joyous occasion like Father’s Day just etches Osteria Mozza deeper in my heart.
Last, as a result of being late, to the lunch table, my first bite starts with a refreshing bite of the chicken salad that makes chicken breast delicious. As I was famished, I mistook the meat for a crustacean meat for split seconds- imagine the chops of being able to make chicken breast have a texture like crab/ lobster.
The pizza crust here is still my favourite, crisp with pockets of air bubbles from well fermented dough. 3 pizzas easily polished by 5, we had the meat lovers for all the Italian meat cuts you can get; Alla Benno which puts all Hawaiian pizzas in their humble probably defeated places. The last was the Funghi Misti for the poser vegetarian individuals in the family aka mum and I.
Beyond the pizzas, we had solid mains of the Westholme Wagyu Tagliata and Duck Ragu. The former was premium cut done right with a side of arugula/ rucola, parmigiana reggiano cheese shavings and balsamic. Latter of freshly made maltagliati tossed in comforting duck ragu.
Because I was late and had no part in ordering from the menu, I tell myself I have to come back for the mozzarella bar🙃
