American chef Nancy Silverton to open grill restaurant Chi Spacca

By the Editorial Team · Friday, August 28, 2026

Nancy Silverton will replace her Singapore-based Osteria Mozza at Hilton Singapore Orchard with Chi Spacca, a one-year residency Italian grill focusing on meat dishes and savory pies, set to open in late 2026. This move allows OUE Restaurants to test market reception for Chi Spacca while Osteria Mozza relocates to Ion Orchard with a revamped menu featuring pizza alla pala and new dessert offerings.

American chef Nancy Silverton is set to transform her Singapore-based Italian restaurant, Osteria Mozza, located at Hilton Singapore Orchard, into a new concept called Chi Spacca later this year. The Italian grill, inspired by her original Los Angeles establishment of the same name, is scheduled to open in the fourth quarter of 2026 and will operate on a one-year residency basis.

Chi Spacca will focus on dishes designed for sharing, featuring an array of meat options as well as distinctive savory pies filled with ingredients such as lobster and bone marrow. The menu will also include Silverton’s signature cheesy Focaccia di Recco. The restaurant will emphasize the use of a wood-fired oven already present at the Hilton location. Silverton noted that, unlike Osteria Mozza, Chi Spacca’s menu will exclude pasta and pizza, aiming to present a distinct culinary identity.

The 105-seat venue will be led by Ashley So, formerly head chef at the Italian restaurant Sospiri on Central Boulevard, who will oversee operations throughout the year-long residency. The temporary nature of the restaurant is part of a strategic approach by OUE Restaurants, the group managing Osteria Mozza, to introduce the Chi Spacca brand carefully within Singapore’s current economic landscape.

Andrew Ing, chief operating officer of OUE Restaurants, explained that the one-year residency allows the group to build customer awareness, gather feedback, and collect operational data to assess the potential for establishing a permanent branch. He described it as an effective form of market research that provides flexibility in resource management.

Meanwhile, Osteria Mozza will be relocating to Ion Orchard, where it is set to reopen on September 7. The new outlet will depart from its previous signature round, fluffy pizza, instead offering pizza alla pala, characterised by a longer, thinner crust with fewer toppings and a crunchier texture. This adjustment is partly due to the absence of a wood-fired oven at the Ion Orchard site, requiring Silverton to develop a new dough recipe better suited to the available equipment and environment.

In addition to the pizza changes, the Ion Orchard Osteria Mozza will introduce a soft-serve ice cream dessert menu featuring contemporary flavours such as truffle, served with a brown butter coating. This marks a continued evolution of Silverton’s culinary offerings in Singapore as she expands her presence with distinct, innovative Italian dining experiences.

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