Pizzeria Mozza

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It’s not easy to get a table at Mozza. The first time we went, it was an impomptu treat from a regular and we had no idea of the privilege we had then. The next time, we called, hoping to get a reservation for the following evening, only to be told that we had to wait till the week after. So wait we did, and it didn’t disappoint. Make  sure you order lots of antipasti, they’re generally very good. We started with the chicken livers, capers, parsley and guanciale bruschetta ($17). The coarsely chopped liver paste on crisp toast is one of my favourite starters here, I love the not-quite pate texture of silky yet not completely smooth. The bacon crisp on top of guanciale (apparently bacon made from pork cheek) really was gilding the lily. Yummy. If you have space, also try the fagiole one, that’s pretty decent too.

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It seems a bit of an overkill to order bread to go along with our starters especially after the bruschetta, but the  fett’unta ($6) was really quite something. It’s a peasant-style bread cooked in a pan with olive oil to a very crisp crust, very yummy but also on the oily side. Eat with plenty of the next starter…

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… the prosciutto di parma and buffala mozzarella ($32). The buffala was creamy yet not heavy and was the perfect accompaniment to the salty prosciutto. We walloped it all with the bread. If you’re not so keen on ham, try the house made mozzarella with tomatoes, really excellent too.

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The marinated baby peppers with tuna ($16), while decent, was a bit of a weak link. It tasted like a starter on a hotel buffet line, which is not to say it was bad, it simply didn’t blow anything out of the water. Over-priced.

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We went for the pizza with ricotta, oyster mushrooms and shallots ($33). What I like about the pizzas here is that they are made to order and the ingredients are fresh, fresh, fresh. They even make their own ricotta in house. The ricotta was creamy and beautifully yielding, the perfect contrast to the crisp, fragrant bread base. Here, the pizza base is quite substantial, not the same as the thin crust variety that is so a la mode. This way, you get to really taste the bread and remember the pizza is in the end, bread with toppings, rather than toppings on a bread base.

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For dessert, the three of us were quite full from all that bread, so we share the banana gelato pie ($17). It’s basically banana ice cream on a biscuit base that’s topped with whipped cream, dark caramel sauce and plenty of toasted hazelnuts. I liked how it wasn’t as tooth-achingly sweet as the butterscotch budino we tried the last time, but considering how it’s really just a slab of ice cream with caramel sauce and hazelnuts, it’s expensive, no?

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Service-wise, this place is fairly OK as the staff are responsive and quick to take orders. I do, however, have the feeling that it’s not as good as when it first started. Maybe they aren’t able to retain good staff. Aside from that, though, there is this tendency for them to watch our plates like hawks and whip them off once empty, even if others at the table were still enjoying their food. Prevalent as the pratice is, I find that rather rude and offputting. I suppose they train their staff to do that to keep people moving. Doing that encourages people to finish quickly and get out, rather than lingering.

Considering how expensive this place is, I think it really takes away from the experience. I like the food, but I do not like the prices. I suppose one pays for the fresh produce and the privilege of dining at Marina Bay Sands.

Pizzeria Mozza
B1-42/46 Shoppes @ Marina Bay Sands
Tel: +65 6688 8868

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Ice Cream Round Up

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It’s great that there’s plenty of good ice cream around, especially with so many local ice cream makers around. Tom’s Palette is one of the lesser known yet one of the better ones. I like their inventive flavours and sheer variety. Each time I go, there’s an interesting flavour to try out. Over the Chinese New Year period, they  not only had the usual “surprising” pineapple tart flavour, but also had stuff like tau sar piah flavour.

I also like their generous portions. In this picture there’s ba bao cha (eight treasure tea) sorbet and my favourite salted caramel cheesecake. The ba bao cha flavour wa a flavoured ice, nothing particularly special except it being served as sorbet. Now the salted caramel cheesecake is something else altogether: incredibly rich and cheesy, with bits of crumbled cookie base and the most luscious salty caramel flavour. Other flavours of note are the wasabi lime (a combination that works amazingly well, but not in too large a dose!) and passionfruit sake for the clean flavours.

Tom’s Palette
100 Beach Road #01-25
Shaw Leisure Gallery
Tel: 6296 5239

Galta Gelato at Parco Marina Bay is pretty decent too. The fridge is a funky cylindrical contraption with the ice cream laid out in a turn table of sorts.

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The gelato is very smooth and drippy. The fior di latte (milk) flavour was a bit too sweet for my taste, a pity. On the other hand, the ciocolate flavour was intense and unctuous, very excellent stuff especially considering that I’m not a big fan of chocolate ice cream. Try the other flavours and let me know whether they’re good!

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Galta Gelato Italiano Artigianale
P1-08 Parco Marina Bay

Last on the list is what DC think is the grandaddy of local ice cream: Daily Scoop. Their ice cream is always very smooth with the finest crystals, favourite flavours being coconut and butterscotch (I wonder what a combination of the two would be like!). We were delighted to find out that they served desserts and found that the brownie went amazingly well with the Salted Mr Brown. Somehow the salted creaminess worked a charm against the foil of warm chocolate. The butterscotch was buttery and caramelly and lovely with the brownie too, but far lovelier on its own. Bliss!

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Daily Scoop
41 Sunset Way
Tel: 6463 3365