Singapore - Dinner at Mario Batali's Osteria Mozza
Osteria Mozza is the more upmarket part of Mario Batali's restaurant duplex at Marina Bay Sands (the other one was the casual Pizzeria Mozza next door).
Osteria Mozza meant business - service was top-notch (our super-efficient waiter was Swedish, don't ask me how we ended up with a Swede serving Italian food in an American casino in Singapore).
What we had that evening:
Amuse geule - goat's cheese on crisps. Delightful ;-)
- Crispy pig's trotter croquette with frisee, apple & mustard. A tad oily for our taste.
- Cotechino pork sausage with Umbrian lentils - nice!
- Bufala mozzarella with pesto, salsa romesco, tapenade & caperberry relish - wonderful!
- Pollo Scarpariello with Luciano sausage & olive oil-fried bread - outrageously delicioso :-D
- Brasato al Barolo - braised short-ribs with horseradish gremolata. Absolutely divine.
- Sagne with guanciale, tomato & spicy pickled peppers. This dish was surprisingly spicy, perhaps a nod to local Singaporean tastes.
- Cannoli di Gelati - gelato-filled cannoli's, which came in 3 flavors: caramel, pistachio & espresso. A bit of a disappointment here as we didn't expect frozen ice-cream filling in our cannolis - we preferred the traditional creme-filled ones;
- Torta della Nonna - a traditional cheesecake with chestnut honey & pinenuts. This was a tad drier than we'd liked.
Very satisfying meal, albeit a rather meat- and cream-rich one!
Marina Bay Sands
2 Bayfront Avenue
Tel: +65 6688 8522
Hello again KLyeoh, I have a problem with Osteria Mozza: lack of taste. Ha-ha. Actualy, given that it's just next door to Daniel Boulud and right across from Cut by Wolfgang Puck, I must say that the other two restaurants beat Mozza hands down, won't you agree? Cut has fabulous steaks and a sleek, cosmopolitan feel where as Daniel Boulud food is at a consistently high level. Boulud also has the DB burger which should attract hordes of serious foodlovers on itself.
I would rather stick with the pizzeria for their very good pizzas, despite Osteria's beautiful surroundings and excellent service.
M_Gomez, you may be comparing Mozza's more subtle Northern Italian (Tuscan-style?) cuisine with the more robust Southern Italian cuisine which is more common in Singapore. But I do find the pig's trotter a bit bland & way too greasy.
CUT by Wolfgang Puck does very good steaks, the best in Singapore in fact, whilst Daniel Boulud's DB Bistro Moderne expertly reprised its New York menu in Singapore - peerless!!
Mozza, on the other hand, had to contend with the many excellent Italian restaurants in town, and the many accomplished Italian chefs (Roberto Galetti, Valtulina Valentino, Osvaldo Forlino, Angelo Sanelli, Diego Chiarini, etc) already firmly established in Singapore for years, even decades.
Just came back from Mozza (it's my first dinner there despite the restaurant having been opened for so long; can you believe it?!)
Grilled Octopus with potatoes, celery & lemon - this was excellent! unctuous flesh, not at all rubbery, with just the right amount of caramalization
Grilled Sardines with onion and olives - would have preferred it to be a bit more salted, but otherwise delicious
Bufala mozzarella with pesto, salsa romesco, tapenade & caperberry relish - yummy, pillowy soft cheese with little pots of heaven
Burricotta with radicchio, spiced walnuts, honey & fried rosemary - walnuts were slightly overcharred. Still good; the ingredients really worked well together. Friends who have had this before commented that it was magical when the walnuts are just brought to the right level of charred-ness
Ricotta Gnocchi with wild mushrooms - I cleaned the sauce off the plate with leftover bread. Gnocchi had excellent texture; soft, and not at all doughy,
Pappardelle Verde with lamb ragú, olive Taggiasche & mint - good; preferred the pasta to not be as wide as what was served (it was easily twice the width of "normal" pappardelle)
Rosemary Olive Oil Cakes, olive oil gelato & rosemary brittle - delicious. Loved the gelato especially,
Torta della Nonna, chestnut honey & pine nuts - kind of like a denser, saltier Japanese cheesecake, which I like. Chestnut honey is scrumptiously complex.
Yeah it was a good meal =)