Osteria Mozza originated in Los Angeles, and was created by three Chefs: Mario Batali, Joe Bastianich and Nancy Silverton, who is the mastermind behind the wonderful dough used to make their pizzas.
The beautiful interior, which overlooks the inside of the Marina Bay Sands shopping area, is cozy and softly lit. The wooden fired oven stands out behind the busy, dough-manipulating chefs.
I wasn't particularly impressed by the porchetta, which tasted too much of dry herbs and sausage, and lacked of that classic porchetta flavour. The skin was hard rather than crispy and not as pleasant to eat as you would hope.
The pizza with oven roasted tomatoes, burrata and oregano was by far the best. With a truly simple, fresh and distinct Italian flavour, this pizza stood out from the rest. The straight flavour really brings out the deliciousness of the dough. I will definitely go back for this!
The pizza with fennel sausage, cream and scallions was quite good, although the fennel seeds were too predominand and the sausage was not the classic Italian sausage I would have hoped for. What is common to all the pizzas is the special "Mozza" dough they use. The pizza base is extremely thin and crispy, while the crust is very thick, fat, crispy outside and soft and airy within. The border of the pizza is lightly brushed with olive oil, which gives it that shine and crispness that is unique to Mozza.
The tomato, mozzarella, Parma ham and rocket is an all time classic. The ingrediends were all of good quality, although this was not the best I have eaten of this kind. A more generous dose of mozzarella would have helped bringing this together.
I only had a side dish and three pizzas on this occasion, but I will without a doubt visit Mozza for more. I am already planning to have the slow rtoasted tomatoes and burrata pizza, but then I will also try something new. I would also love to try their mozzarella bar, which is located in a separate area of the restaurant.
Location: 10 Bayfront Avenue - 018956
Tel: +65 6688 8868