The Mast’ Singapore: SG’s First In-Restaurant Cheese Lab Producing Burrata, Mozzarella & Stracciatella Along Cecil St

Hailing from Rome, Italy, The Mast’ is a one-of-a-kind Italian restaurant whose pride lies in their in-house-made cheese. It sure is a novelty concept, especially for us here in Singapore, given that we import almost all our produce.

The Singapore post boasts a glass floor-to-ceiling wall that allows diners, as well as passers-by, a peek into the daily production of their mozzarella balls, burrata and stracciatella, usually in the morning.

All the raw ingredients are sourced directly from Italy, including buffalo milk from their very own buffalo farm in Valle dei Templi in Paestum, an area with the perfect climate conditions for buffalo breeding.

Brand developer, Daniele Sarno, stands by the cheese products they produce, claiming, “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.”

To be able to have a sample of all their fine cheeses that are made specially in their lab, we had the Tris Di Bufala (S$28) that is a serving of burrata, mozzarella and special stuffed burrata, served with a side of schiacciata bread and mixed salad.

The burrata when sliced open fell open in curds, which was great for eating as is, or spread on a warm toast. The thin outer skin had a satisfying chew, while the cheese within was gentle and creamy on the palate.

It’s best enjoyed with a drizzle of olive oil and a dash of pepper in my opinion, as burrata doesn’t have much flavour on its own. As for the mozzarella, the slices were thick and had a good amount of resistance.

The Crostini E Funghi (S$16) was one of my favourite bites, possibly due to the generous drizzle of truffle oil mixed in with the mushrooms. The bread was toasted till crisp, hence making the contrasting crunch and silky Stracciatella an irresistible starter.

Moving on to mains, we dove right in with the Mortadella Schiacchiata (S$18), traditional stuffed Roman bread with mortadella, stracciatella and truffle. Think of it as a skinny sandwich.

I love varying textures in food, and when there are opposing ones, it usually provides an enjoyable mouthfeel, as opposed to when food feels the same on the palate.

However, I felt that the bread was rather tough and chewy, instead of crisp and crumbly. Therefore, it wouldn’t be my top pick as a main here.

A spin on traditional pizza can be found in the Salmone Scozzese E Zucchine Pinse (S$18 for medium, S$22 for large). It uses buffalo mozzarella as its base, topped with large slices of smoked salmon and zucchini.

I could definitely get behind this version of pizza, as I do prefer my pizzas with a thin crust. The buffalo mozzarella as a spread was a great way to elevate the fattiness of the salmon, while the flatbread served as an ideal vehicle to carry all the rich ingredients.

Think an Italian joint won’t have a burger on its menu? Well, here they have the Campano Burger (S$22), a thick, succulent Black Angus patty layered with buffalo mozzarella, fresh tomato, onions and mixed salad. One of the standout aspects of the burger was the pillowy sesame bun, which most people would pay no mind to.

I love my burgers cooked slightly on the rare side, and this one didn’t let me down. There’s a fine line between a messy burger and a soggy one; this one was the former with all the rich juices and flavours soaked up by the cushion-soft bun.

When a pasta dish is so good even without meat, you know it’s legit. The Bigoli Pasta (S$20) was a bowl made with divine homemade tomato sauce, basil and stracciatella. It’s so tough to find a tomato sauce that’s homemade and tastes like absolute heaven when dining out, but I feel like I’ve hit the jackpot here.

The acidity from the tomatoes cuts through the fattiness of the stracciatella beautifully, while the rich tomato flavour takes hold of your taste buds, making you go in for seconds and thirds. The pasta was thicker than spaghetti, which also meant its al dente texture was a lot more satisfying.

I love a solid tomato base, one that’s rich in both acid and flavour and this The Mast’ Singapore nailed it.

If you wanna consume your post-meal coffee in an alternative manner, have the Tartufo Bianco (S$12), made with tartufo sabayon, coffee ice cream and meringue. From just its looks, you might think it’s a regular cake.

One scoop into it, and you’ll quickly realise it resembles ice cream cake. It’s sweet and creamy, making the modest portion really helpful. Any larger, and it would have proven to be quite jelak very quickly.

However, if a cake is still your thing, the Zuccotto Amarena (S$12) would be a better choice. It’s a frozen sponge cake with a black cherry core and vanilla sauce.

The disparity between hard and soft is a welcome change and works well as an end to a great meal. The sponge cover was a bit too sweet for me, but the chill from the ice cream made every bite thoroughly enjoyable, so it was a negligible factor.

Cheese lovers will surely admire the fact that The Mast’ Singapore has their own cheese lab in the restaurant, ensuring little time between production and on to your plate. My top picks had to be the Crostini E Funghi, Salmone Scozzese E Zucchine Pinse and Bigoli Pasta. Between the two desserts, I preferred the Zuccotto Amarena.

Based on the freshness of its cheese alone, I say I would return. The central location is also a big plus, so accessibility isn’t an issue. Also, can we just mention that the prices aren’t too shabby?

Chope Reservations

Expected Damage: S$25 – S$35 per pax

Price: $ $

Our Rating: 4 / 5

The Mast' Singapore

182 Cecil Street, Frasers Tower, #01-05/08, Singapore 069547

Our Rating 4/5

The Mast' Singapore

182 Cecil Street, Frasers Tower, #01-05/08, Singapore 069547

Telephone: +65 6513 8010
Operating Hours: (Mon to Sat) 10am - 10pm, (Sun) Closed
Telephone: +65 6513 8010

Operating Hours: (Mon to Sat) 10am - 10pm, (Sun) Closed
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