Pizzeria Mozza Restaurant in Marina Bay SandsPizzeria Mozza Restaurant in Marina Bay Sands

PIZZERIA MOZZA BY MARIO BATALI

One of the most recognised and respected chefs in America today, Mario Batali brings the much-anticipated Pizzeria Mozza to Marina Bay Sands. Foodies, wine buffs and dough-obsessed pizza-lovers alike will marvel at a menu of epic proportions.

Choose from a wide dining selection of salumi and fresh mozzarellas, signature favourites like Lasagna al Forno and Nancy Silverton's legendary Chopped Salad, and the extensive array of world famous pizzas. For drinks, explore Italian wines and handcrafted cocktails at the lively bar.

Parking Privileges
Complimentary self-park coupon with min. spend of $75 SGD (lunch) and $150 SGD (dinner). Limited to 1 ticket per table only. Terms and conditions apply.

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Mozza Margarita cocktail by Pizzeria Mozza at Marina Bay Sands

Social Hour at Marina Bay Sands

Tuesdays, 6pm – 9pm

End your Tuesdays with 50% off our Mozza Margarita cocktail!

Enlivening the classic with a nutty twist, the Mozza Margarita is shaken with Tequila, Lime, Amaretto, Cointreau, and served with a salt rim.

 


Citibank Gourmet Pleasures promotion at Pizzeria Mozza  at Marina Bay Sands

Citibank Gourmet Pleasures

Valid till 30 June 2018

Citibank Cardmembers enjoy 10% off their total bill with a minimum spend of SGD $200. In addition, Citibank ULTIMA and Citi Prestige Cardmembers receive a complimentary glass of house Champagne or Prosecco.

Terms and Conditions apply.



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Fennel Sausage, Panna, Red Onions, and Scallions
Arancine alla Bolognese
Caramel Copetta
Fett'unta
Private Dining
Celebrity Chef Mario Batali  at Marina Bay Sands

Mario Batali

   
With 18 restaurants, eight cookbooks and a host of television shows, including the ever-popular Iron Chef America, Mario Batali is one of the most recognised and respected chefs working today.

Mozza Chef Joe Bastianich  at Marina Bay Sands

Joe Bastianich

   
Joe Bastianich, acclaimed winemaker and author, James Beard Award winner and partner in all of Mario's restaurants, currently appears as a judge for the American version of MasterChef, as well as for MasterChef Italia.

Mozza Chef Nancy Silverton at Marina Bay Sands

Nancy Silverton   

With partners Mario Batali & Joe Bastianich, Nancy Silverton is the co-owner of Pizzeria and Osteria Mozza in Los Angeles, Newport Beach and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles. Silverton also founded the world-renowned La Brea Bakery and Campanile Restaurant, an institution that Angelenos cherished for decades.

Throughout her celebrated career, Silverton has worked with some of the nation’s most notable chefs including Jimmy Brinkley at Michael’s Restaurant and Wolfgang Puck at Spago. Additionally, she has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves. 

In 1990, Silverton was named one of Food and Wine Magazine’s “Best New Chefs”. Also that year, she was named “Pastry Chef of the Year” and “Who’s Who of Cooking” by the James Beard Foundation. In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef”. Her cookbooks, Nancy Silverton’s Pastries from the La Brea Bakery and Nancy Silverton’s Breads from the La Brea Bakery, were nominated for awards from Julia Child and the James Beard Foundation, respectively, and her 8th cookbook, “The Mozza Cookbook”, was released in October 2011.

Mozza Chef Peter Birks  at Marina Bay Sands

Peter Birks

Peter Birks brings a wealth of experience to his new role as Executive Chef of Osteria Mozza. Winner of the Rising Chefs of Australia competition in 2002, Peter also spent time in restaurants owned and operated by Mario Batali and Joe Bastianich - Carnevino and OTTO Enoteca in Las Vegas. Four years later, he joined Osteria Mozza at Marina Bay Sands in 2016, leading the culinary team to reach greater heights.
Arancine Alla Bolognese by Pizzeria Mozza at Marina Bay Sands

Arancine Alla Bolognese

THE PARTS

For the risotto: 4 cups chicken stock, 1/2 large yellow onion finely chopped, 1/2 cup extra-virgin olive oil, 1 tsp kosher salt, 1 cup Arborio rice, 1/2 cup white wine, 1/2 cup ragu Bolognese, 1 tbsp butter, 1/2 cup grated Parmigiano-Reggiano, 1/2 cup small diced fontina, 1/2 cup small diced mozzarella.

For frying and serving: 1 cup tomato sauce, 1 cup flour, 4 eggs, 2 cups bread crumbs, canola oil for frying, salt, grated Parmigiano-Reggiano.

THE METHOD

1. Bring the stock to a boil and hold warm.
2. In a large saucepan, combine 3 tbsp olive oil and diced onion.
3. Season with salt and cook gently until translucent.
4. Add in the rice and 2 tbsp of olive oil, and toast rice for 4 minutes, continually stirring.
5. Add wine and reduce until dry and rice is beginning to stick.
6. Add 1 cup of warm stock at a time, continually stirring until liquid is gone and then add another cup.
7. Once rice is cooked, finish with the grated Parmigiano-Reggiano, Bolognese and butter.
8. Remove from heat and fold in the fontina and mozzarella.
9. Once cool, form into balls and bread in flour, egg and breadcrumbs.
10. Fry till golden brown.
11. Serve over warm tomato sauce and garnish with grated Parmigiano-Reggiano.