[Review] Osteria Mozza’s New Home at ION Orchard Brings a Different Take on Pizza, Pasta and Italian Comfort Food

Osteria Mozza has entered a new chapter in Singapore with its move from Hilton Singapore Orchard to ION Orchard. The Californian Italian restaurant by acclaimed American chef Nancy Silverton reopened at its new location in September 2026, bringing along familiar favourites while introducing new dishes and a different style of pizza.

Located on Level 3 of ION Orchard, the restaurant is now in the heart of one of Singapore’s busiest shopping destinations. We visited on a Monday evening and were surprised by how packed it was. Business was buzzing, with diners filling the restaurant despite it being the start of the working week. The lively atmosphere made it feel like a popular gathering spot for people looking for a proper sit down meal after work or a shopping trip.

Osteria Mozza has long been associated with its handmade pasta, mozzarella dishes and pizzas. However, its new home introduces a notable change to the pizza selection. Instead of the familiar round, wood fired pizzas served at its previous location, diners can now try Pizza alla Pala, a Roman style pizza that is long, oval shaped and traditionally served on a wooden paddle. The change reflects the new kitchen setup at ION Orchard, but it also gives diners a different experience from what regular customers may remember.

We started with the Pizza alla Pala BLT (S$32), topped with onion cream, bacon, tomato, rucola and garlic aioli.

This was quite different from the usual round pizza we are accustomed to eating. The long, flat base and generous toppings gave it a noticeably different character, with the combination of creamy onion, smoky bacon, juicy tomato and peppery rocket bringing plenty of flavour.

The pizza had a wetter texture than we expected, largely because of the toppings and sauces. Those who prefer a traditional pizza with a firm, dry and crisp base may need some time to get used to this style. Nevertheless, it was an interesting introduction to the new Pizza alla Pala concept, and the combination of ingredients made each bite savoury and satisfying.

Next was the Mozzarella di Bufala & Condimenti (S$38), served with basil pesto, salsa romesco, black olive tapenade and caperberry relish.

Fresh mozzarella is one of the restaurant’s signature offerings, and this dish gives diners several accompaniments to enjoy alongside the cheese. Rather than relying on a single sauce, the different condiments offer contrasting flavours, from the herbal freshness of basil pesto to the deeper, savoury notes of olive tapenade. The romesco and caperberry relish add further variety, making this a dish best enjoyed by combining the mozzarella with different accompaniments instead of sticking to just one.

For salad, we had Nancy’s Caesar (S$28), which comes with egg, leek and anchovy crostini.

A Caesar salad may seem like a straightforward choice at an Italian restaurant, but this was a delightful mainstay. It offered a familiar combination of savoury flavours and textures, with the egg adding richness and the anchovy crostini providing an acquired pungent note.

We then moved on to the Squid Ink Casarecce (S$28), prepared with cuttlefish, garlic and red wine butter.

This was one of those pasta dishes that grew on us with each bite.

The combination of cuttlefish and pasta created an interesting contrast in texture, while the garlic and red wine butter brought everything together with a savoury depth. Rather than delivering an overwhelming flavour from the first mouthful, the appeal became more apparent as we continued eating, allowing us to appreciate the interplay between the seafood, sauce and pasta.

For our main course, we had the Pork Chop Milanese (S$45), served with cherry tomatoes and rucola. The dish came with a choice of contorni, and we selected Grilled Broccolini with Dijon vinaigrette.

The pork chop arrived as a generous portion, making it a comforting and satisfying main course.

The Milanese preparation gave the meat a light, crisp coating without making the overall dish feel excessively heavy. The contrast between the crisp exterior and the pork beneath was particularly enjoyable, while the cherry tomatoes and rucola helped balance the richness of the meat.

The grilled broccolini was a good accompaniment, with the Dijon vinaigrette adding a sharp, tangy note.

For diners who enjoy a hearty meat dish, this was a dependable choice that delivered on both portion size and satisfaction.

The highlight of the meal, however, was dessert. We ended with the BTS, or Black Truffle Sundae (S$16), made with brown butter and buttered breadcrumbs.

In our opinion, this was a dessert to die for. The combination of sweet and savoury flavours made it far more memorable than an ordinary ice cream sundae. The richness of the brown butter worked beautifully with the truffle, creating an indulgent flavour that lingered on the palate. The buttered breadcrumbs added another layer of texture, giving each spoonful a little crunch to complement the creamy ice cream.

Overall, our meal had a good mix of textures and flavours, from the unusual BLT pizza to the comforting pork chop and the increasingly enjoyable squid ink pasta. The restaurant’s popularity was also evident from the steady crowd on a Monday evening. While the pizza style may not appeal equally to everyone, the variety of dishes gives diners plenty of options to explore.

Osteria Mozza remains a destination for diners who enjoy Italian inspired cooking with a Californian influence. With its new address at ION Orchard, it is now also a convenient option for a meal in the Orchard Road shopping area, whether for a casual dinner date, a gathering with friends or a family meal.

Osteria Mozza

Address:
Level 3, ION Orchard, #03-14B/15B,
2 Orchard Turn, Singapore 238801

Opening Hours:
Daily, 11.30am to 10pm

Contact:
+65 8049 6381

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