Somma

Somma Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Somma, Restaurant, 46 Kim Yam Road, #04-02 New Bahru, Singapore.

Somma by Chef Mirko Febbrile is a fine-dining restaurant rooted in Puglian cuisine and landscapes, celebrating each season through ingredients, memory, and craft.

Snails.As the months turn cooler in Puglia, monacelle return to the table as the opening snack.Sustainably and locally f...
29/09/2026

Snails.

As the months turn cooler in Puglia, monacelle return to the table as the opening snack.

Sustainably and locally farmed by our friends WholeSnail - Singapore's First and Only Snail Farm, the snails are cooked into a ragù with bay leaf, w**e, garlic and cherry tomatoes. Sila potatoes are lacto-fermented, kneaded to an almost mochi-like texture, then boiled, grilled and finished in ashes. Pesto, prepared in the traditional Genovese way, brings freshness.

The course is finished with Kaviari Paris Baenki caviar, a rare seasonal selection of Siberian sturgeon roe prized for its walnut notes.

The Lo & Behold Group

Indigenous Mushrooms. For our opening broth, we look closer to home, paying tribute to not only Puglia’s harvest, but t...
15/09/2026

Indigenous Mushrooms.

For our opening broth, we look closer to home, paying tribute to not only Puglia’s harvest, but the local producers around us alongside.

Eight varieties are selected with local farm Bewilder, including bodhi mushrooms from East Coast Park and old-man mushrooms from Woodlands. Slowly simmered with thyme and finished with Coratina EVOO, the broth is served in a hand-painted cup by 3D VAULT, our designer and friend in Polignano a Mare, Puglia.

The Lo & Behold Group

Solliès Figs.Deeply rooted in the Mediterranean landscape, figs have long been enjoyed at peak ripeness or preserved bey...
10/09/2026

Solliès Figs.

Deeply rooted in the Mediterranean landscape, figs have long been enjoyed at peak ripeness or preserved beyond the harvest.

Here, the fruit is explored in different expressions: served fresh, cooked with raspberry into a preserve, while the leaves are infused into crème anglaise and paired with young coconut in a sorbet, drawing out their green, milky and nutty character. All enclosed in a thin gavotte shell.

A study of the fig, from fruit to leaf, capturing the moment of full maturity that Jeanette Ow wanted to express for this season.

The Lo & Behold Group

Pumpkin Flower.A course that shifts with the season, drawing on ingredients rooted in the rhythms of Puglia’s agricultur...
03/09/2026

Pumpkin Flower.

A course that shifts with the season, drawing on ingredients rooted in the rhythms of Puglia’s agricultural life.

Pumpkin flowers are hand-selected at their peak, filled generously with whipped ricotta and Cetara anchovies, then gently fried until crisp and finished with field flower salt. They rest on Coratina EVOO from the latest harvest of Chef Mirko’s family, emulsified with clarified miso water and roasted yeast. To finish, guests are invited into the ritual of scarpetta.

The Lo & Behold Group

Next week, we welcome Vendemmia.A season that honours the farmers, artisans and makers who work side by side with the la...
27/08/2026

Next week, we welcome Vendemmia.

A season that honours the farmers, artisans and makers who work side by side with the land. The harvest is when months of patience and care become abundance. Grapes, figs, grains, fire, preserves.

Vendemmia, 3 Sep – 12 Dec
Reservations are open.

The Lo & Behold Group

Next week, we welcome Vendemmia.A season that honours the farmers, artisans and makers who work side by side with the la...
27/08/2026

Next week, we welcome Vendemmia.

A season that honours the farmers, artisans and makers who work side by side with the land. The harvest is when months of patience and care become abundance. Grapes, figs, grains, fire, preserves.

Vendemmia, 3 Sep – 12 Dec
Reservations are open.

The Lo & Behold Group

20/08/2026

Since opening our doors, Somma has always been about bringing people together.

From our test kitchen, where ideas are explored and refined, to the dining room, where they are shared with our guests. Everything we do is shaped by a collective pursuit of craft, curiosity and care.

As Somma continues to grow, so do the people, ideas and projects behind it. Through it all, has been part of our journey, quietly supporting our vision.

03/08/2026

Before the harvest begins again.

As we prepare to welcome a new season, we look back at how Vendemmia has evolved through the years.

Vendemmia 2026 begins on 3 September.

The Lo & Behold Group

Somma Cheese Experience.For guests who wish to extend their evening, we invite you into our w**e cellar.Developed by our...
29/07/2026

Somma Cheese Experience.

For guests who wish to extend their evening, we invite you into our w**e cellar.

Developed by our R&D team, Italian cheeses are aged in-house using ingredients preserved from the season. With every new menu, the cheeses evolve alongside the ingredients: from red carrots and figs to tomatoes, cherries and wh**ky.

Each cheese is served with a thoughtfully paired alcoholic beverage.

The Lo & Behold Group

The European blue lobster.Puglia has always lived in dialogue with the Mediterranean.Surrounded by the Adriatic and Ioni...
21/07/2026

The European blue lobster.

Puglia has always lived in dialogue with the Mediterranean.

Surrounded by the Adriatic and Ionian seas, its cuisine is shaped by the rhythm of the coast and a deep respect for the ingredients each season brings. European blue lobster is prized for its delicate sweetness and naturally firm texture, qualities that reward a restrained approach in the kitchen.

An ingredient that asks only for careful handling.

Address

46 Kim Yam Road, #04-02 New Bahru
Singapore
239351

Website

Alerts

Be the first to know and let us send you an email when Somma posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category