Nearly fifteen years after first opening its doors in Singapore, Nancy Silverton’s Osteria Mozza begins a new chapter, one that celebrates its legacy while welcoming guests into a purposefully designed new home at ION Orchard.
For acclaimed Los Angeles-based chef, restaurateur and cookbook author Nancy Silverton, every Osteria Mozza begins with the same philosophy: exceptional ingredients, heartfelt hospitality and creating a restaurant that guests return to not only for the food, but for how it makes them feel. It is an ethos that has shaped Osteria Mozza’s Cal-Italian cuisine from Los Angeles to Singapore. As the recipient of the 2026 James Beard Lifetime Achievement Award, a MICHELIN-starred chef, and one of the most influential figures in modern American cuisine, Silverton’s enduring commitment to craftsmanship, generosity and hospitality continues to define Osteria Mozza as it begins its next chapter at ION Orchard on 7 September 2026.
“Singapore has always had a rich culinary scene with diners who really know how to eat”, says Nancy Silverton. “I’ve been fortunate enough to have shared my food and hospitality with the people of Singapore for the past 15 years, and I can’t wait for them to join me in this next chapter. Moving into a new home at Ion Orchard feels like we are growing to accommodate both the guests who have come to know and love our food and a more diverse audience”.
ACT 1: Same Soul, Renewed Vigour
Nancy Silverton has always believed that the most memorable meals are those shared around the table. Rooted in Italy’s regional traditions and guided by a spirit of generosity and conviviality, Osteria Mozza’s next chapter continues that philosophy.
Making its Singapore debut is Pizza alla Pala, a Roman-style pizza inspired by Rome’s vibrant street food culture. Baked in a long, paddle-shaped form (pala means “paddle” in Italian), it features a light, airy interior and crisp crust, designed for sharing. More than a new menu addition, Pizza alla Pala reflects Nancy’s enduring belief that great food is best enjoyed together, fostering conversation, connection and community around the table.
Leading the Pizza alla Pala selection (from $25) are new flavours — Spicy Tomato, featuring tomato passato, dried chilli flakes and Sicilian oregano, and Potato, topped with shaved and crushed potato, pecorino and rosemary. Guests can also enjoy familiar Osteria Mozza favourites reimagined in the Pizza alla Pala format, including Fennel Sausage with panna, mozzarella, red onion and scallion, Salame with tomato, mozzarella and Fresno chillies, and BLT with bacon, pancetta, tomato confit, rocket, onion cream and aioli. Nancy recommends enjoying it solo, or gather two to three around the table to share.
Perfect for shoppers, business lunches and those on the go, the Piadina (from $20) is available exclusively at lunch, reimagining one of Italy’s most beloved street foods through Nancy Silverton’s Cal-Italian lens. Unlike a panini, which is traditionally served on a rustic bread roll and pressed, a piadina is made with freshly prepared Italian flatbread. The piadina offers a lighter interpretation of the classic Italian sandwich, where exceptional dough and thoughtfully selected ingredients are given equal prominence. The result is an elegant balance of texture, flavour and simplicity.
Made in-house daily, the dough pays homage to Nancy’s celebrated baking heritage, where exceptional bread has always been the foundation of every great meal. The dough used for the piadina is Osteria Mozza’s pizza dough that is shaped to be folded over into a sandwich making it one of a kind. Guests can choose from vibrant fillings including Nancy’s Chopped Salad with provolone, pepperoncini and salami, Tuna with hard-cooked egg, capers and anchovy, Chicken Milanese with caper aioli and tricolore salad, or Steak with caramelised onions and fresh greens.
ACT 2: A Home That Reflects The Osteria Mozza Journey
Opening on Level 3 of ION Orchard, Osteria Mozza enters a thoughtfully designed new home that reflects how the restaurant has evolved over the years while remaining true to everything guests have come to know and love.
Warm, welcoming and effortlessly elegant, the new space, conceptualised by LAANK has been designed to invite guests to linger. Rich timber, dark wood, supple leather and carefully layered lighting create an atmosphere that feels both contemporary and timeless, echoing the warmth and generosity that has always defined the restaurant. Its address has changed. Its spirit remains the same.
More than a new location, the restaurant has been designed to express Osteria Mozza’s identity more completely—an institution where exceptional food, meaningful conversations and genuine hospitality come together naturally.
ACT 3: Nancy’s Guiding Pillars
Nancy Silverton’s influence on contemporary dining extends far beyond her restaurants. From redefining artisanal breadmaking to shaping modern Italian cuisine, her career has been guided by an uncompromising commitment to quality, craftsmanship and hospitality. She is afterall Time Magazines, 100 Most Influential People of 2026. Inspired by Italy’s regional traditions and enriched by decades of travel and culinary exploration, those values remain at the heart of Osteria Mozza.
At the helm of Osteria Mozza’s kitchen is Head Chef Ammie Khoo, whose journey comes full circle. Having first started with the Mozza family at Pizzeria Mozza Singapore in Marina Bay Sands, she went on to hone her craft over seven years with the Wolfgang Puck Fine Dining Group. Today, she returns to Osteria Mozza, bringing with her a deep appreciation for Nancy Silverton’s philosophy of ingredient-led Italian cooking and generous hospitality.
FINAL ACT: The Welcome Home
Few chefs leave an imprint on the culinary world that extends beyond their own restaurants. Nancy Silverton is one of them. Her pursuit of craft, seasonality and authenticity has shaped generations of chefs and diners alike, while the Asian flagship of Osteria Mozza has become a natural expression of those values in Singapore.
Its new home is not the beginning of a new story, but the continuation of one that has been unfolding for nearly fifteen years, a story of exceptional craft paired with hospitality that strikes a chord within you.
The address is new but the hospitality, warmth and experience remains unchanged. A celebration of Italian flavours with California at its heart, where exceptional ingredients, handmade fresh pastas, and vibrant energy come together in a lively dining experience. Endearingly, welcoming you home to Osteria Mozza.
Editor’s Notes – New Dishes
- Pizza alla Palla ($25 onwards)
New flavours include: Spicy Tomato, featuring tomato passato, dried chilli flakes and Sicilian oregano and Potato, topped with shaved and crushed potato, pecorino and rosemary.
- Piadina ($20 onwards) Available for lunch only
Wrapped in a light, crisp flatbread, the menu features favourites including Nancy’s Chopped Salad Sandwich with provolone, pepperoncini, salami, Tuna Panino, Chicken Milanese Panino or Steak with caramelised onions and fresh greens.
About Nancy Silverton
Nancy Silverton is the co-owner of the Mozza Restaurant Group which consists of eight locations worldwide, with flagship locations in California: Michelin-starred Osteria Mozza, Pizzeria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Other locations in the United States include Osteria Mozza DC in collaboration with restaurateur Stephen Starr and Osteria Mozza Lanai, located in the Four Seasons Resort Lanai. Her international locations include Osteria Mozza Singapore and Mozza Cabo in Los Cabos, Mexico. In 2025, Nancy opened Max & Helen’s in Los Angeles in collaboration with television writer and food personality Phil Rosenthal.
In 2026, she is scheduled to open Spacca Tutto in collaboration with Rick Caruso in the Pacific Palisades. Nancy is a 5-times James Beard Award Winning Chef. Most recently, she has been honored with the Lifetime Achievement Award for the 2026 James Beard Foundation awards. She was the recipient of the “Outstanding Pastry Chef” Award in 1991 and received the honor of “Outstanding Chef” in 2014. That same year, she was also listed as one of the Most Innovative Women in Food & Drink by both Fortune and Food & Wine magazines. She was also recognized as Food & Wine magazine’s Best New Chef in 1990.
In 2017, Nancy was profiled in an episode of Netflix’s award-winning docuseries Chef’s Table. She was also featured in the G.O.A.T. series on Masterclass that premiered in 2023. She often appears as a guest judge on Tournament of Champions and other Food Network programs. Nancy also serves on the Culinary Council for HexClad Cookware.
Nancy is the author of eleven cookbooks, including Desserts (1986), Breads from La Brea Bakery (1996), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007), The Mozza Cookbook (2011), Mozza at Home (2016), and chi SPACCA (2020). Her most recent cookbook entitled The Cookie That Changed My Life was released in 2023 and was included in the New York Time’s Bestseller List. Nancy is an active participant in fundraising for charitable causes including the Los Angeles Food Bank, Alex’s Lemonade Stand Foundation and No Kid Hungry.
