Pizza Mozza, From Los Angeles To Singapore

After our exhausting time at the Christmas Wonderland, Singapore’s biggest yuletide fair, spanning 35,000 square metres across four main areas that offers a kaleidoscopic combination of magical sculptures of light and charming festive markets spotted with  carnival games, we headed to nearby Marina Bay Sands for a late dinner at Pizza Mozza.


At 845,000 square metres, the Marina Bay Sands complex is one of the biggest hotels in the world, with its iconic triple towers linked at the top with a dramatically cantilevered sky garden, designed by renowned Israeli architect Moshe Safdie.


Pizzeria Mozza is located within the massive Las Vegas-style Marina Bay Sands mall that houses several restaurants by celebrity chefs, including Cut and Spago by Wolfgang Puck.


Pizzeria Mozza was founded almost 10 years ago at Melrose Avenue, Los Angeles; the brainchild of Mario Batali, Joe Bastianich and Nancy Silverton, renown for her bread-making skills. Luckily for Singapore, the trio decided to transplant Pizzeria Mozza and Osteria Mozza here.


Not surprising that the restaurant is decked out in a chic yet laid-back Californian-style trattoria, with dim lighting to make it cozy. The place was still buzzing even at 10pm; we had to wait good 40 minutes for our table as we had no reservation.


I was sooo thirsty after the long walk at the Gardens; this bubbly, icy-cold and refreshing Lemonade was a god-send.


The complimentary flat bread sticks, nicely tucked in paper bags,  were crisp and tasty.


The Chicken Liver Bruschette with capers, parsley & pancetta was a creamy and flavourful starter.


We love the oh-so-pretty salad of Roasted Beets, Bufala & Horse-radish. The flavours and textures all come together harmoniously, with the horse-radish delivering a gentle kick to lift the dish


The Arancine alla Bolognese crispy-yet-succulent rice balls were wonderful with the fruity sauce.


The Meatballs Al Forno was very good too – fresh tasting balls of loosely-packed meat in a cheesy tomato sauce.


The raison d’etre for coming here is the pizza; and indeed they are excellent, with a crisp doughy crust that Alan and I love. The unusual Egg, Bacon Yukon with gold potato, cippolini & thyme with a soft-poached egg in the center is worth very cent at S$38; I’m a potato fan, needless to say. The wood-fired oven imparts a very fragrant smokiness to the pizza, making it that extra delightful.


The Chicken Wings Alla Diavola was not bad, just a little too robust-tasting for my liking.


For Dolci, we had the Apple & Caramel Panepato with mascarpone, vanilla gelato & candied ginger. The juxtaposition of the warm Apple pie, cold ice-cream, and zest of the ginger makes this a worth-to-sin dessert.

Overall, a satisfying evening, with our walk-induced hunger appeased. Pizza Mozza has indeed up the ante for the pizza game in town.

Pizza Mozza
10 Bayfront Avenue
Singapore 018956
Phone: +65 6688 8522




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