Nancy Silverton’s LA restaurant Chi Spacca is coming to Singapore with woodfire meats and its famous focaccia
Taking over Osteria Mozza’s space at the Hilton Singapore Orchard, Chi Spacca specialises in meats cooked over an open fire. Meanwhile, Mozza will reopen at Ion Orchard on Sep 7 serving a different style of pizza.
Nancy Silverton, renowned for her Los Angeles grill restaurant Chi Spacca, is set to bring her woodfire meats and famous focaccia to Singapore. The new outpost will take over the Hilton Singapore Orchard, previously occupied by Osteria Mozza, which will reopen at Ion Orchard on September 7. Silverton, who describes Chi Spacca as a "culinary residency" for a year, has enlisted Ashley So, a World Gourmet Award-winning chef, to helm the Singapore location.
The 105-seat restaurant will feature woodfire and Josper ovens, with plans to add another grill. Chi Spacca's menu will remain faithful to its Los Angeles counterpart, focusing on aged meats and signature dishes like the Focaccia di Recco, a Ligurian specialty served in a copper pan, and various savory pies. Silverton's team is using this partnership as market research for a potential permanent Chi Spacca restaurant in Singapore.
Meanwhile, Osteria Mozza will undergo a refresh under head chef Ammie Khoo, with a new menu debuting on September 7, featuring a revamped pizza called pizza alla pala, as well as a soft serve menu with a truffle option.
Written by urgent.news from CNA - Singapore's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
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