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This round’s on ... Chef Nancy Silverton

SINGAPORE — Sometimes, it’s about being at the right place at the right time and recognising the opportunities that life throws your way. Just ask renowned pastry chef Nancy Silverton.

SINGAPORE — Sometimes, it’s about being at the right place at the right time and recognising the opportunities that life throws your way. Just ask renowned pastry chef Nancy Silverton.

“The best thing would be the great opportunities I’ve had throughout my career — particularly my start at Michael’s in Santa Monica, which led to me being the opening pastry chef at Spago,” she said. “Those things really opened doors for me.”

Since then, Silverton, who was one of the participants at the recent Epicurean Market held in Singapore last weekend, has kept herself busy. She co-founded La Brea Bakery and Campanile restaurant in Los Angeles. In 2003, Silverton was nominated as a member of Marshall Fields (now Macy’s) Culinary Council. Macy’s has since opened six La Brea Bakery cafe kiosks: Three in Chicago, one in Detroit and two in Minneapolis, all inspired by the original bakery in Los Angeles.

Along with chefs Mario Batali and Joe Bastianich, Silverton set up Osteria Mozza and Pizzeria Mozza (which has outlets in Los Angeles and at Marina Bay Sands).

“The only reason I thought it would do well is that I don’t think that Marina Bay Sands would have chosen Mozza to be part of the project if they didn’t have confidence in us,” she explained about Mozza’s success. “I also figured that, being placed at the location we are, we would have the benefit of a lot of foot traffic. The most pleasant surprise has been having so many locals as regular customers — I thought it would mainly be a tourist crowd.”

Next week, Silverton and the Mozza crew will be opening Chi Spacca, also in Los Angeles. “‘Spacca’ is Italian for ‘cleaver’ and the food served there will be meat-centric. The space that it’s in used to be used for cooking classes, private events and private dinners on the weekends,” she said. “Four months ago, we did a little 30-seat restaurant and people really loved the idea, so we decided to turn it into a five-day-a-week restaurant.”

Most people just think of wines when pairing with Italian cuisine, but what else can you pair with it?

Nancy Silverton: The aperitivi that we serve at Mozza Singapore are always good options. I’m a wine drinker myself, but depending on what the weather is like and what you’re eating, you have to be able to go with the flow. Just don’t pair Italian food with orange soda!

What is your favourite pairing with Singapore cuisine?

I could certainly drink a glass of red wine with my chicken wings — not all food would be great with it, for example, black pepper crab. I wouldn’t mind a glass of red before the crab, though.

How far have you travelled for a good drink?

Well, I’m about to travel to Montalcino in Tuscany to accept an award for the World’s Best Brunello di Montalcino list for Mozza Los Angeles, so from the United States to Italy is the answer.

What’s your favourite tipple after a long day?

I am red wine all the way — I prefer the red wines of France, Italy or Spain. Which is not to say I don’t like cocktails. It’s just that, with cocktails, you never really know how much alcohol you are consuming — they are delicious but deadly. With red wine, you know, more or less.

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