What do you think about The Mast’ of Mozzarella & Co. debuts in Singapore producing fresh buffalo milk mozzarella cheese on site?

The Mast’ of Mozzarella & Co. is the only establishment in Singapore and the Southeast Asia region to  produce fresh buffalo milk mozzarella cheese on site  

The Mast’ of Mozzarella & Co. made its debut in Asia in November 2018 with the launch of their Singapore outlet at Frasers Tower. Originating in Rome, the four-in-one concept proudly combines a cheese production laboratory with an osteria, delicatessen and bar all in one space.  The Mast’ is the only establishment in Singapore and the Southeast Asia region to offer fresh house-made buffalo milk cheeses, straight from production to plate.  Made on site daily, the prized cheeses - such as mozzarella, burrata and stracciatella - are showcased in a host of sumptuous offerings from the all-day menu.

First launched in Rome in 2015, The Mast’ means ‘cheese master’ when translated from a Southern Italian dialect. With its flagship outlet in the Italian capital, Singapore is the brand’s first Asian outpost and is a collaboration between owners Antonio Petrosino, Davide Tiralongo and Mirko Petrosino; Singaporean restaurateur Celine Tan and Group Chef Jachin Tan of Skyve Wine Bistro; and brand developer Daniele Sarno of V SENSI, a Singapore based F&B consultancy firm that introduced and supported the concept’s expansion.

On top of boasting the only restaurant facility in Singapore that produces mozzarella, burrata and stracciatella daily on its premises, The Mast’s commitment to the process of cheese-making further extends to the provenance of its ingredients. Exquisite cheese begins with the finest products - for The Mast’, that includes high-quality milk from the osteria’s very own buffalo farm in Valle dei Templi in Paestum, an area in Italy with the perfect climate conditions for buffalo breeding.

“Mozzarella can be found at any supermarket or delicatessen. But when just made and served in its freshest state at the optimum temperature, its taste is unrivalled,” says Davide Tiralongo. “Highlighting an ingredient’s inherent beauty sits at the heart of our Italian cuisine and way of life. We are so excited to showcase this in what we do and be the first to bring this concept to Singapore.   

Located at the newly opened Frasers Tower, The Mast’ enjoys a prime location in the heart of the buzzing Central Business District. Replicating its sister outlet in Rome, The Mast’ in Singapore takes inspiration from the look and feel of an ancient dairy. Guests enter a bright and airy space washed in gentle shades of white. Wooden flooring, tables and hanging service boards add a touch of warmth and rustic charm to the osteria. Casual alfresco seating is also available for those who enjoy bustling and lush views of the urban jungle plus a spot of people-watching with their meal.

The restaurant’s buffalo milk cheeses are the stars of The Mast’s menu. The creations also showcase the finest produce sourced directly from Italy, with   elements on the plate purposefully and carefully chosen to complement the cheese they are paired with. The all-day dining menu is available for both lunch and dinner. Lunch is a fast-casual affair, during which diners can also opt for a value set lunch menu. In  the evenings, the space transitions into a full-service osteria for a more relaxed and leisurely dinner experience.

Guests can appreciate the different flavour profiles and textures of the restaurant’s buffalo milk cheeses by sampling three in the ​Tris Di Bufala ($28++), a selection of burrata, mozzarella and special burrata (stuffed with one additional ingredient such as pesto, Gorgonzola or even truffles) served with focaccia-style bread. Menu highlights also include the ​Mozzarella e Prosciutto ($20++) a delicious combination of buffalo mozzarella, 24 months aged Parma ham, tomato confit and mixed salad. A variety of ​Crostini ​($12++ to $16++) made with Altamura artisanal bread and topped with stracciatella provide the perfect complement to the osteria’s regional wines and draft beer proudly sourced from Italy.

On top of antipasti, vibrant salads and artisanal pastas, Singapore diners are also introduced to a host of regional specialties from Rome. ​Pinse​, a traditional Roman flatbread, are crowned with a variety of delicious toppings. One such option of Pinse is the ​Salmone Scozzese e Zucchine ($18++/$22++), topped with buffalo mozzarella, smoked salmon and zucchini. The Le Schiacciate​, a traditional Roman stuffed bread, is another scrumptious offering - the ​Mortadella ​($18++) ​option teems with fillings such as mortadella, stracciatella and truffle.

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Rated
7.5
Richard
ELITE
548 comments
30 January 2019
Wow, how interesting is this. Look forward to trying it out. thanks for sharing this article.

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