Monday, May 16, 2011

Pizzeria Mozza, Marina Bay Sands

I'm skipping the introduction to this place since everyone else seems to enjoy writing about celebrity chefs and their restaurants so it doesn't really make sense for me to add another tiny voice to it. Pizzeria Mozza practices dual seating for their meals. I generally don't really like that of a restaurant since the onus would then be on me to vacate shortly after I eat. It gives the feeling of being rushed through the meal even though there is probably sufficient time allocated into each seating slot. That being said, I liked this place (2 Bayfront Ave, #B1-42/46 The Shoppes @ Marina Bay Sands, tel : +65 6688 8522) and will make plans to come back another time.

chicken livers, capers, parsley and guanciale

We started off with an order of chopped chicken livers on bruchetta. Man this stuff was surprisingly refreshing in taste. For something that one would expect from chicken liver, bacon and toast. The taste of the toppings were not as "livery" as I had expected, but were more of a balance between the tart and savory married with a granular meaty texture riding atop the crisp of the bread. I am guessing that the flavors were probably because of the bits of parsley and capers. I could have sworn that there was lemon juice in there, but hey, I don't know any better. Good enough for seconds, I'll say.

cauliflower fritti

In my mind, the cauliflower fritti I was envisioning looked a la Tenshin. Lol. The reality of it is that they came with really robust crispy batter that had fortunately not held on to too much of the grease. The batter was much harder and crispier than I had expected. I doubted that they would have broken if I had dropped one of them onto the floor, but I never found out.

Not being too huge of a fan of deep fried batter, I had to honestly say that what helped this along was their spicy mint sauce which I thought was pretty good. A tart and minty dip that cut through all the batter.

crispy goat cheese with Umbrian lentils

This was a pretty respectable breaded and fried goat's cheese they had there with a crispy skin. Again, it was a play of some of the basic flavors, putting together savory and the sweetness of the lentils. And also the bitter from the rockets if one liked them. I would have preferred more lentils here.

fresh goat cheese, leeks, scallions, garlic & bacon

The pizza for me was pretty impressive. It was probably quite a while since I've gotten excited over pizza again from the list of what looked to be interesting toppings that was to be had from the menu. Not to mention their crust which was honestly, very different from any pizza I've tasted. It reminded me more than a little of Taiwanese scallion pancakes (cong you ping), dough fritters (you tiao) and roti prata. With and extra boost of crisp and a lightly salted crust that was layered and airy.

Was this good? Sure, if you like goat cheese. And melted bacon fat over sweet scallions and leeks. And sweet garlic bulbs that were baked till they could disintegrate into your mouth. I know I did. Even though it looked a little grassy.

caramel copetta with marshmallow sauce & salted Spanish peanuts

I made room for dessert because their caramel copetta sounded interesting. The gelato component was a little smokey and bitter and the marshmallow sauce, simply sweet. Topped with a rich bittersweet caramel and what I thought to be the best part of all, toasted and salted peanuts which added a new dimension to the texture and the "after-chew" aroma. Another successful marriage of saltiness and sweet if I had to make a call.

Mario Batali loves his salt!

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