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Innovating Italian traditions at Somma

Mirko Febbrile redefines Puglian cuisine with his genre-bending restaurant at New Bahru

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Jaime Ee

Published Thu, Oct 24, 2024 · 10:59 PM
    • Somma's voluminous, arched ceilings make it a temple of cool.
    • Roasted wheat and carob sourdough with olive oil emulsion.
    • Celery and turnip 'cold soup presented with a whole daikon on top.
    • Barbecued lamb saddle with a pine nut and chestnut pesto draped with wild boar lardo, and quince broth.
    • Gelatinous pig snout is sticky and chewy, paired with lentil cracker and parmesan cream.
    • Pasta made of ancient wheat in a delicious carrot-prawn sauce, served with sliced whelk and carrot scoby.
    • Walnut mousse and lemon foam dessert.
    • Somma's voluminous, arched ceilings make it a temple of cool. PHOTO: SOMMA
    • Roasted wheat and carob sourdough with olive oil emulsion. PHOTO: SOMMA
    • Celery and turnip 'cold soup presented with a whole daikon on top. PHOTO: JAIME EE/BT
    • Barbecued lamb saddle with a pine nut and chestnut pesto draped with wild boar lardo, and quince broth. PHOTO: SOMMA
    • Gelatinous pig snout is sticky and chewy, paired with lentil cracker and parmesan cream. PHOTO: SOMMA
    • Pasta made of ancient wheat in a delicious carrot-prawn sauce, served with sliced whelk and carrot scoby. PHOTO: SOMMA
    • Walnut mousse and lemon foam dessert. PHOTO: SOMMA

    New Restaurant

    Somma #04-02 New Bahru 46 Kim Yam Road Singapore 239351 Tel:9756 1590 Open for dinner only Tues to Sat: 6 pm to 10:30 pm

    EVER get this weird feeling when you step into someplace completely new that you’ve somehow been there before?

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