Cover Mirko Febbrile, chef-owner of Somma
Mirko Febbrile, chef-owner of Somma
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The new space located within the hippest lifestyle hub comprises a fine dining restaurant, pasta bar, cocktail bar, and a Somma lab
What was once a school library in the former Nan Chiau High School—now New Bahru, the hippest lifestyle destination by The Lo & Behold Group—is now home to Somma, Puglian chef Mirko Febbrile’s newest modern Italian restaurant. Meaning ‘sum’ in Italian, Somma is the culmination of the Italian chef’s culinary and professional journeys so far. Thus, his new concept comprises a fine dining restaurant, a cocktail and pasta bar, and Somma Lab, spread out across two floors. The menus take cues from “different parts of my life in Puglia and experiences around the world” to create familiar yet unexpected flavours, shares Febbrile. “It’s Italian food, just perhaps not as you know it.”
Located on the second floor is the 36-seater restaurant (with a private dining room for eight), where Febbrile showcases his fine dining culinary background with a six-course menu that takes a deeper dive into modern Italian cuisine. This, of course, involved over 18 months of intensive R&D as well as trips back to his hometown to meet local producers and farmers in order to source the best seasonal Italian ingredients.
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Above Somma lamb
Above Slipper lobster
Somma lamb
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These now form the foundation of his menu, with dishes like the lamb saddle seasoned with burnt apple and grilled over charcoal; and slipper lobster spaghettone (made from ancient Khorasan wheat) that is first coated in an umami-packed red carrot sauce before it’s served with mantis shrimp bisque.
The pasta and cocktail bar on the first level offers a more laid-back experience, where you can start the meal with Italian-inspired cocktails curated by bar manager Mel Chavez. Bolognese Muse, for example, is crafted with Scotch whisky, beef consomme tomato and carrot, while Margarita for Mel is a fresh take on the classic margarita with the use of coconut-infused Espolón Tequila, rich crème de cacao, and zesty lime cordial.
These drinks are complemented by a selection of hearty dishes, including the refreshing yellow amberjack crudo with pine nut milk and leek oil and a selection of pasta dishes.
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Above Raviolo
Above Somma dessert
Raviolo
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Load up on carbs with the likes of the radiatori pasta loaded with chunks of river crab and Capocollo di Martina Franca (traditional pork cut) and raviolo accompanied by caciocavallo cheese and drizzled with rosemary brown butter.
For an immersive dining experience that reflects Febbrile’s journey and love for Puglia, he worked with design studio Nice Projects to create an elegant and contemporary space that highlights the former library’s barrel-vaulted ceilings. Febbrile also collaborated with Italian artisans he’s always admired to enliven the space with Italian stone, leather, and cast concrete tables.
“All my life, I’ve learnt that even with nothing, one can feel rich. True luxury lies in the warmth of being genuinely well cared for, the excitement of trying something new for the first time, and the freedom to labour over one’s craft until it reaches perfection,” shares Febbrile. That was what he was aiming for with the opening of Somma restaurant.
Somma
Address: 46 Kim Yam Road, 04-02 New Bahru, S(239351), +65 9756 1590
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Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
