Mozza in Singapore
January 25, 2012 § 1 Comment
Osteria Mozza and the more casual Pizzeria Mozza next door is Mario Batali and partners Joe Bastianich and Nancy Silverton’s first venture into Asia, bringing their über successful and unanimously adored restaurants closer to us. Along with some of the best celebrity restaurants lined up at the Marina Bay Sands in Singapore, the restaurant is packed most days. We made sure to reserve a table even before we left Manila.
A fan of Batali since Molto Mario, to dine in both Pizzeria and Osteria was heaven-sent. It was my dad’s 70th birthday and what better way to celebrate than to delight in his signature rich sauces and wonderful choices of Mozzarella and Burrata flown in from Southern Italy.
After biting into the chewy, crisp, puffy pizza, I had a feeling it will be a while before I devour another crust like this. Pizza is all about the crust after all and their chewy and charred crust is everything great bread should be. Loaded with toppings such as specks, squash blossoms, fennel sausage and chanterelle… what more can a pizza-lover asks for?
Clockwise: Funghi Misti; Nephew tasting his Margherita; Bacon, Salami, Fennel Sausage, pancetta; Pizzetta of Squash blossom, burrata and tomato
Among the many great tasting pizzas we ordered, Funghi Misti with fontina, taleggio and thyme came out to be the favorite. The simple Margherita remains a close second. Nothing beats a simple pizza with a perfect crust.
The more upscale Osteria Mozza on the other end of the duplex is still casual and loud, fostering a relaxed atmosphere amidst the elegant interior.
Clockwise: Crispy Pig’s Trotter croquettes; Red Endive, Fennel & Parmigiano Reggiano with anchovy dates dressing; Orecchiette with sausage and swiss chard; Buffala Mozzarella starter
A bigger menu with more of the good stuff from the famous Crispy Pig’s trotter croquettes to an impeccably seasoned Porcini Rubbed Wagyu Rib-Eye Bistecca.
Impeccably seasoned and grilled till the porcini crust is crispy. The meat cooked perfectly and the portions big enough to share. Wow!
Desserts should not be missed as well. All were delightfully great but one particular favorite that piqued my fancy was the Rosemary Olive Oil Cakes with Olive oil gelato and Rosemary brittle.
The flavors so interestingly subtle and melds so well together. An absolute delight.
If I find myself in Singapore again, I will definitely find my way back for more of Batali and Silverton’s goodness.
Great Holiday Leftover Ideas: Pulled Chicken Melt
January 7, 2012 § 2 Comments
Every year, Christmas passes and stuffs your refrigerator with so much food. What do you do with all these? A friend’s solution to his “too much food” dilemma is to throw a party to serve all the cold cuts, cheeses, hams and wine he received over the holidays. A cool idea, don’t you think?
Overwhelmed with the pile of food I have in my refrigerator, I noted to myself to eat at least half of what’s in it before I leave for a trip next week. Not an easy task really, but I shall try.
Knowing that I love pulled pork, my US-based cousin home for the holidays, brought this for me. She said the pork was not available but this was just as yummy.
I usually have them the traditional way – on a bun but I didn’t have any. I made Pulled Chicken Melt instead with leftover Fontina on sliced ciabatta bread.
A few minutes in the toaster oven, just to melt the cheese and lunch is ready and yummy to boot. How easy is that?
This is great as hors d’oeuvres too. Ahhh… I shall share this at tomorrow’s “leftover” party. Jack Daniel’s Pulled Chicken consumed. Fontina consumed. More to go…