Nancy Silverton's Osteria Mozza has left Hilton Singapore Orchard for a larger ION Orchard address, reopening to diners on 7 September with a new pizza style and a soft-serve dessert.

TL;DR

  • Osteria Mozza has relocated from Hilton Singapore Orchard to Level 3 of ION Orchard, reopening to the public on 7 September 2026.
  • The move introduces Pizza alla Pala, a Roman-style paddle pizza, and a new soft-serve ice cream, while signature dishes like the Meat Lover Pizza and Nancy's Chopped Salad stay on the menu.
  • The vacated Hilton space is not closing for good: it becomes chi SPACCA, a one-year Italian grill residency from the same operator, opening in the fourth quarter of 2026.

Has Osteria Mozza moved?

Yes. Chef Nancy Silverton's Californian-Italian restaurant, her only Asian outpost, has left its longtime home on Level 5 of Hilton Singapore Orchard for a larger space at ION Orchard, on Level 3 beside Louis Vuitton. The Hilton location served its last meals on 31 July 2026 before closing to prepare the new site, which opens to the public on 7 September 2026, according to the restaurant's own website and reporting from Tatler Asia and FACT Magazines.

What's new on the menu?

The move keeps Osteria Mozza's best-known dishes: the Meat Lover Pizza, Burrata, Nancy's Chopped Salad and handmade pastas, alongside the restaurant's mozzarella bar. Two additions arrive with the new address: Pizza alla Pala, a long, oval Roman-style pizza served on a wooden paddle, and a new soft-serve ice cream. Silverton says the move "gives us the chance to celebrate that evolution while staying true to the foundation of what makes us Mozza."

Why did the pizza style change?

The switch to Pizza alla Pala is not just a menu refresh, it is a kitchen problem. Silverton has said the pizza dough she developed for the Hilton restaurant works best in a wood-fired oven, and ION Orchard's kitchen does not have one. The new paddle pizza was developed specifically around that constraint: a longer, thinner style with fewer toppings than the round pizzas Hilton diners knew.

What's replacing Osteria Mozza at Hilton Orchard?

The vacated Level 5 space is not sitting empty. Operator OUE Restaurants is converting it into chi SPACCA, a one-year residency built around an Italian grill concept and Silverton's existing wood-fired oven, dropping pasta and pizza entirely in favour of sharing-style meat dishes and savoury pies. Mains are expected to run S$50 to S$100, with an average bill near S$70 a person, well above Osteria Mozza's pricing. The 105-seat restaurant will be headed by chef Ashley So, formerly of Central Boulevard's Sospiri, and is due to open in the fourth quarter of 2026. OUE Restaurants COO Andrew Ing has described the one-year format as a way to introduce chi SPACCA to Singapore "in a very thoughtful and measured way" before committing to a permanent concept.

Getting there

ION Orchard sits in the middle of Orchard Road's retail stretch, an area that gets busier than usual this season. The Orchard ERP zone returned on 7 September, and Grand Prix Season Singapore's Orchard Paddock activation at Ngee Ann City Civic Plaza runs 8 to 10 October, both worth checking before you drive in. Osteria Mozza is on Level 3, #03-14B/15B, next to Louis Vuitton.

Frequently Asked Questions

Is Osteria Mozza still at Hilton Singapore Orchard?

No. It closed there on 31 July 2026 and reopened at ION Orchard, Level 3, #03-14B/15B, on 7 September 2026.

What's new on the Osteria Mozza ION Orchard menu?

A Roman-style Pizza alla Pala and a new soft-serve ice cream join carryover favourites like the Meat Lover Pizza, Burrata and Nancy's Chopped Salad.

What is opening in Osteria Mozza's old Hilton Orchard space?

chi SPACCA, a one-year Italian grill residency from the same operator, OUE Restaurants, headed by chef Ashley So and due to open in the fourth quarter of 2026.

Sources and Method

This article draws on Osteria Mozza Singapore's official website (accessed 7 September 2026), reporting by Tatler Asia and FACT Magazines (May 2026) on the relocation, and Little Big Red Dot's reporting (28 August 2026) on the chi SPACCA residency, which quotes OUE Restaurants COO Andrew Ing and chef Nancy Silverton. Pricing and opening-quarter details for chi SPACCA are as reported by Little Big Red Dot and had not been independently confirmed by OUE Restaurants at the time of writing.