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.

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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.

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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.

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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.

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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.

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

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

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

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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

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

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

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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.

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

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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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