Saturday, 2 March 2013

Mario Batali’s Osteria Mozza, Singapore


Brought to us by the same people who compile the World’s 50 Best Restaurants, Mario Batali’s Osteria Mozza at Marina Bay Sands in Singapore was recently voted Asia’s 35th Best restaurant in the inaugural Asia’s 50 Best Restaurants Awards (see here).


Mario Batali may not be a big name in the UK but in his native US, this larger than life, orange Croc wearing chef is one of America’s most recognisable chefs.

He makes regular television appearances, including programmes such as Iron Chef and Anthony Bourdain’s No Reservations); has had a stack of cookbooks published and operates a string of successful restaurants. 


Over the years, Batali has won countless accolades, including a Michelin star for his New York ristorante Babbo and awards from the James Beard Foundation.

Early on in his career, Mario worked under Marco Pierre White in Chelsea’s Six Bells pub (now called Henry J Bean’s) and at Michel Roux’s Waterside Inn. Despite this early classical training, it’s with Italian food that he has made his name.


Alongside NY’s Babbo, LA’s Osteria Mozza is one of Batali’s better-known eateries. In 2010, he opened an almost carbon copy of the Californian original at Marina Bay Sands in Singapore.


We went last year and despite the fact that it was unquestionably some of the best Italian food I have ever eaten, I didn’t get around to blogging about it (mainly due to my dodgy photos). So, better late than never, here’s what we ate:


Amuse Bouche: 
Flatbread with ricotta, topped with olive tapenade, fresh basil & Tuscan olive oil.


Tripe alla Parmigiana


Grilled Octopus with potatoes, celery & lemon


Crispy Pig’s Trotter with frisée, apple & mustard


Burricotta with braised artichokes, pine nuts, currants & mint pesto


Buffalo Mozzarella with Prosciutto di Parma


Farro with wild garlic, spring onion & tomatoes


Linguine with clams, pancetta and spicy chillies


Rabbit con Salsiccia, roasted garlic, lemon & rosemary


Celery Root Cappellacci with wild garlic & morel mushrooms


Fried Potatoes with rosemary




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