Mozza Osteria @ MBS

Today, under the arrangement of Chef Lorenz from "Robuchon", we made our way down to Mozza to meet Chef David Almay. 

We started off with some light starters - Burrata and Caviar before we had to decide our menu for the evening. The generous serving of Caviar was very rich in flavour and blended very well with the blanding of the boiled eggs.

And after our wine was finally decanted, we ordered some cuts and LARDO! It melts in your mouth and you tell yourself you are not going to fall on the floor and die. But it is just too sinful. Not for the faint hearted. Washed down well with wine... 

Whilst we had invited Chef David to dish out something for us, we had to order some of the dishes that we had heard so much about. The Focaccia Pizza is served on a hot aluminium pan, which they say is what really cooks this pizza so well. But the blend of Cheeses in this, feels so simple but tastes so good! And surprisingly the pastry held together well.

The other dish is the Tripe alla Parmigiana ($17), the tomato based stew of cow's tripes was really very good! The tripes, washed and treated and stewed for so long that it really dissolves in your mouth. The base was not to sweet or sour as with badly done tomato purees, it found the right balance with herbs and dashings of cheese. 

The next few dishes were the recommendations that came out. The "Ricotta Gnocchi with Chanterelle mushrooms & Bloomsdale spinach" ($29) was nice, rich in flavours. I like Chef David's palette, and not avoiding the healthy bland routine that most restaurants are slanting towards. 

If it were to be in any other restaurant, I would have believed that there is MSG in this broth. The "Tortellini in brodo" ($25) is Raviolli wrapped with Veal in a Beef broth. 

The would be Chef David's main dish of the evening, inspired by an Israeli dish called the "Morrocan Fish". Here he took a Pan Fried Snapper with Tomato Marmalade and some paprika and peppers. 

It was an interesting flavour that would otherwise be very foreign to me. Very herby with a heavy hand, puree-ish taste with a spicy lingering. Yet the white fish did not seem to blend well with the sauce... Others loved it though.

Thank God the awesome Grilled Wagyu Beef saved the day! Slowcooked to a medium-rare perfection, the meats would literally melt in your mouth... Such that you would not be able to distinguish lean from fats.

This piece of chocolate cake that "fell onto my sight" was so rich! It was sweet, and only bordering bitter dark. But yet so creamy. It was almost too much to handle... Almost. 

Picolo Budino Caldo di Cioccolato with Candied Almonds & Bourbon Gelato ($22)

MOZZA OSTERIA

2 BAYFRONT AVENUE, MBS

 B1 GALLERIA LEVEL 42-46 

 SINGAPORE 018972 

 T: +65.6688.8868

Taste: 3.5/5
Service: 4/5
Ambience: 3.5/5
Price: 2/5 (ave $150 per pax)