Osteria Mozza reopens bigger on Orchard Road

Osteria Mozza Singapore has reopened at ION Orchard, moving Nancy Silverton's only restaurant in Asia out of a hotel lobby and onto the city's busiest shopping street.

The Californian-Italian restaurant closed its original room at Hilton Singapore Orchard on 31 July and opened at ION Orchard's Level 3 in late August, next to Louis Vuitton on Orchard Road. The new space is larger than the old one and sits at street level rather than inside a hotel, a shift Silverton frames as a change of exposure rather than of kitchen. The vacated Hilton unit has no confirmed new tenant yet.

"Singapore has always been an important market for us," Silverton said of the move. "My food is always evolving, and this new space gives us the chance to celebrate that evolution while staying true to the foundation of what makes us Mozza."

The mozzarella bar and the pasta stay the same; the address and the pizza oven don't.

What stays, what's new

The mozzarella bar and handmade pastas that anchor every Osteria Mozza carry over, along with signature dishes such as the Meat Lover Pizza, burrata and Nancy's Chopped Salad. The addition is Pizza alla Pala, a Roman-style oval pizza baked on a paddle for a thin, crisp base, a format the Singapore menu had not carried before. Soft-serve ice cream joins the dessert list, aimed as much at the mall's foot traffic as at regulars booking a table.

Silverton opened the original Osteria Mozza in Hollywood in 2007 with Mario Batali and Joe Bastianich; it won a Michelin star the following year and has kept it every edition since, including the 2025 guide. Singapore remains her only outpost outside the United States, following the same template of an open mozzarella bar and a menu built around house-made pasta.

A bigger year for Silverton

The relocation lands months after the James Beard Foundation gave Silverton its Lifetime Achievement award in June, and weeks after she opened a steakhouse in the rebuilt Palisades Village in Los Angeles. Running a Hollywood original, a fire-rebuilt project at home and a relocated flagship abroad in the same year says less about restlessness than about a kitchen still setting its own pace after two decades.