Fifteen years in Singapore’s fast-moving restaurant scene is an eternity. Dining concepts arrive with fanfare and vanish within seasons, chasing fleeting novelty over lasting substance. Yet, throughout this dynamic evolution, Nancy Silverton has remained a steadfast pillar of culinary integrity and generous hospitality.

On 7 September 2026, the acclaimed Los Angeles chef, restaurateur, author, and recipient of the prestigious 2026 James Beard Lifetime Achievement Award officially opens the doors to Osteria Mozza’s new permanent home on Level 3 of ION Orchard. Operated under the culinary umbrella of OUE Restaurants, this relocation marks the Asian flagship’s latest evolution—reaffirming its Cal-Italian soul with refreshed vigor, an expanded culinary repertoire, and a warm, architectural sanctuary designed by homegrown studio LAANK.

For Silverton—named among Time Magazine’s 100 Most Influential People of 2026—this opening is not merely a change of address. It represents a purposeful homecoming that deepens her fifteen-year dialogue with Singapore’s discerning dining public.

Act 1: Same Soul, Renewed Vigor

At its core, Osteria Mozza has never deviated from its foundational ethos: sourcing extraordinary ingredients, applying uncompromised artisanal craftsmanship, and creating an atmosphere where diners feel nourished and embraced. That philosophy now expresses itself through two major menu additions that make their Singapore debut at ION Orchard: Roman-style Pizza alla Pala and house-made lunchtime Piadine.

The Debut of Pizza alla Pala

While Osteria Mozza’s wood-fired, blistered California-style crusts have long drawn dedicated followings, Silverton now introduces Singapore diners to Pizza alla Pala (starting from $25). Inspired by the street vendors of Rome, where pala translates directly to “paddle,” this style is baked elongated on a long wooden peel.

The resulting crust offers an airy crumb structure wrapped inside a delicate, crisp outer crust, built specifically for shared, convivial tables. The format captures Silverton’s philosophy that food should foster unhurried conversations and shared moments.

The Pizza alla Pala menu introduces vibrant new compositions alongside reimagined Mozza classics:

• Spicy Tomato: A celebration of Italian pantry essentials, pairing a concentrated tomato passato with dried chili flakes and aromatic Sicilian oregano.
• Potato: An homage to Roman panifici, layered with shaved and crushed potatoes, sharp Pecorino Romano, and fragrant fresh rosemary.
• Fennel Sausage: Rich panna, melted mozzarella, sweet red onion, and fresh scallions balanced by spiced pork sausage.
• Salame: A savory balance of crushed tomato, mozzarella, and bright Fresno chilies.
• BLT: A Cal-Italian indulgence layering crisp bacon, cured pancetta, tomato confit, peppery rocket, sweet onion cream, and garlic aioli.

Whether ordered for solo indulgence or sliced down the center for two to three guests to share, the crust showcases Silverton’s mastery of fermentation, dough structure, and temperature control.

The Lunchtime Piadina: Handcrafted Dough Reimagined

Catering to the brisk rhythm of Orchard Road shoppers, executive lunches, and midday gatherings, Osteria Mozza introduces the Piadina (starting from $20), offered exclusively during lunch service.

Unlike a standard panini—which is traditionally built upon a rustic roll and pressed flat—a true Italian piadina relies on a fresh, supple flatbread. True to Silverton’s artisanal baking roots, the kitchen prepares the dough in-house daily by rolling and baking Osteria Mozza’s proprietary pizza dough into an airy, foldable flatbread sandwich.

The results balance texture and flavour through thoughtfully composed fillings:

• Nancy’s Chopped Salad: Silverton’s famous chopped salad translated into a handheld format, combining sharp provolone, pickled pepperoncini, cured salami, and crisp greens.
• Tuna Panino: Flaked tuna paired with hard-cooked egg, briny nonpareil capers, and savoury anchovies.
• Chicken Milanese: Crisp breaded chicken cutlet balanced by a zesty caper aioli and bitter tricolore salad.
• Steak: Tender grilled beef contrasted against slow-cooked caramelized onions and fresh field greens.

Act 2: An Architectural Sanctuary in the Heart of the City

Relocating to Level 3 of ION Orchard integrates Osteria Mozza directly into one of Southeast Asia’s premier luxury and retail destinations. Rather than adopting a clinical or overly formal aesthetic, the interior was conceptualized by design practice LAANK to feel warm, welcoming, and timeless.

The design balances contemporary restraint with old-world hospitality. The palette relies on rich timber paneling, dark wood millwork, and supple leather banquettes. The dining room is anchored by soft, layered architectural lighting that invites guests to linger over an antipasto or an extra glass of wine.

The front entrance welcomes guests through dark wooden portals and a curved host station, opening into an expansive dining room centered by an illuminated back bar showcasing Italian amari and wines. Warm ochre and caramel leather seating creates intimate zones within the open floor plan, offering comfortable spaces for mid-day business meetings, relaxed family brunches, and celebratory evening dinners.

Act 3: Culinary Leadership and Returning Roots

A menu rooted in precise craftsmanship demands unwavering kitchen discipline. Leading the kitchen at ION Orchard is Head Chef Ammie Khoo, whose appointment marks a full-circle reunion within the Mozza family.

Chef Khoo began her formative culinary years working with the brand at Pizzeria Mozza Singapore at Marina Bay Sands. She subsequently spent seven years refining her fine-dining technique under the Wolfgang Puck Fine Dining Group before returning to helm the kitchen at Osteria Mozza.

Her intimate understanding of Silverton’s ingredient-led philosophy ensures that the kitchen executes every plate with consistency, from daily dough hydration and handmade pastas to the careful balance of acidity, salt, and fat across every dish.

The Legacy of Nancy Silverton

Nancy Silverton’s influence across global gastronomy is foundational. As co-owner of the Mozza Restaurant Group, her hospitality footprint spans eight locations globally. Her California flagships include the Michelin-starred Osteria Mozza, Pizzeria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Her reach extends across North America with Osteria Mozza DC (in partnership with Stephen Starr), Osteria Mozza Lanai at the Four Seasons Resort Lanai, and internationally at Mozza Cabo in Los Cabos, Mexico.

Her entrepreneurial energy remains as active as ever: in 2025, she opened Max & Helen’s in Los Angeles alongside television personality Phil Rosenthal, with Spacca Tutto debuting in Pacific Palisades in collaboration with Rick Caruso.

Her accolades span decades of American culinary history:

• 1990: Food & Wine Best New Chef
• 1991: James Beard Award for Outstanding Pastry Chef
• 2014: James Beard Award for Outstanding Chef
• 2014: Named among the Most Innovative Women in Food & Drink by Fortune and Food & Wine
• 2026: James Beard Foundation Lifetime Achievement Award

Her career has been documented across global media, including an episode of Netflix’s Chef’s Table (2017) and the G.O.A.T. series on MasterClass (2023). Beyond the kitchen, Silverton has authored eleven cookbooks—including Breads from La Brea Bakery, The Mozza Cookbook, and her New York Times bestseller, The Cookie That Changed My Life (2023)—while dedicating time to charitable efforts with the Los Angeles Regional Food Bank, Alex’s Lemonade Stand Foundation, and No Kid Hungry.

Final Act: A Welcoming Home for Singapore Diners

Osteria Mozza’s new space at ION Orchard is not a reinvention born out of necessity, but a thoughtful maturation of an established dining institution. By pairing fresh, handmade pastas, mozzarella creations, and wood-fired craftsmanship with the Singapore debut of Pizza alla Pala and daytime Piadine, Nancy Silverton and OUE Restaurants have built a venue suited for every dining occasion.

The address on Orchard Road is new, but the soul remains constant: honest cooking, seasonal California generosity, and a genuine, open-hearted welcome home.

Essential Dining Information

• Address: Level 3, ION Orchard, 2 Orchard Turn, Singapore 238801
• Opening Date: 7 September 2026
• Key Culinary Debuts:
  • Pizza alla Pala: Available daily, starting from $25 (Spicy Tomato, Potato, Fennel Sausage, Salame, BLT)
  • Piadina: Available exclusively during lunch service, starting from $20 (Nancy’s Chopped Salad, Tuna, Chicken Milanese, Steak)
• Reservations: Available online via TableCheck https://www.tablecheck.com/en/osteria-mozza-singapore/reserve/landing
• Official Website: https://osteriamozza.com.sg