If you’ve done any exploring around Orchard recently, you may have noticed a striking building adorned with lush greenery and intriguing architecture tucked away along Claymore Road. What I fondly refer to as “that futuristic plant building” is formally known as Pan Pacific Orchard, a verdant hotel that recently opened its doors in June 2023. But we’re not here for the sights; cloaked away in the forest terrace of the building houses a hidden gem called Mosella.
A dimly lit hallway opens to a dramatic three-storey high area with floor-to-ceiling glass windows. Natural light flitters in, bathing the space in a welcoming hue. At the centre of the restaurant stands a giant mirrored monolith plastered with a layer of reflective glitter, amplifying the vibrant energy throughout.
Mosella takes you on a modern Mediterranean journey under the guidance of Executive Chef Pedro Samper. Think fresh vegetables, seafood, and of course, plenty of olive oil. The idea here is a delicate dance between experimentation and tradition, blending modern influences with time-honoured techniques.
To truly grasp Chef Samper's vision, try their Artichoke. This Mediterranean vegetable is transformed into a delightful textural contrast. Confiting renders it beautifully crisp, while the accompaniments—Iberico ham, Manchego cheese, and a cured egg yolk—add layers of richness and umami. Prefer a lighter start? The Burrata & Heirloom Tomatoes offers a refreshingly vibrant alternative. The ingredients used are so fresh I’m convinced they're harvesting herbs and vegetables from the greenery hanging around the hotel. Thankfully for us, this dish is also available as part of a budget-friendly three-course set lunch menu.
After you’ve had your palate tantalised by the starters, pick from three mains: Barramundi, a pan-seared sea bass, Aglio E Olio Mushroom Spaghetti, and my personal choice, Beef Tenderloin. Succulent, explosively juicy, and emboldened in flavour by a thyme jus. What more could one ask for in a steak?
Be sure to save room for dessert, though. You won't want to miss a dish that has held its place on the menu since its introduction, and for good reason. The Burnt Basque Cheesecake is Mosella’s signature dessert that feels like a hybrid between a souffle and a cheesecake. Pair it with an apple compote and house made vanilla ice cream, and you’ll understand why I warned to save space in advance.
If you’re looking to impress, the Cacao delivers just the right amount of showmanship. It features a 70 per cent Guanaja dark chocolate mousse and blood orange waffle that’s flambéed tableside with Cointreau, creating a dancing display of flames. A fitting way to cap off a meal of dramatics.
Mosella is located at Level 2, 10 Claymore Road, Singapore 229540
