Somma

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

Cherries.In the final courses of Solterra, chocolate and cherries come together in a pairing often enjoyed in the kitche...
26/06/2026

Cherries.

In the final courses of Solterra, chocolate and cherries come together in a pairing often enjoyed in the kitchen of Chef Mirko’s family home.

To close the meal, a delicate chocolate crêpe envelops a 75% single-origin Tulakalum chocolate soufflé with a light, airy centre. It is accompanied by a quenelle of white tea gelato and fresh cherries gently marinated in Morello cherry syrup.

The dessert is finished with a warm sauce of flambéed cherries, cherry liqueur, tonka, Cambodian red pepper and vanilla.

Cherries.In the final courses of Solterra, chocolate and cherries come together in a pairing often enjoyed in the kitche...
26/06/2026

Cherries.

In the final courses of Solterra, chocolate and cherries come together in a pairing often enjoyed in the kitchen of Chef Mirko’s family home.

To close the meal, a delicate chocolate crêpe envelops a 75% single-origin Tulakalum chocolate soufflé with a light, airy centre. It is accompanied by a quenelle of white tea gelato and fresh cherries gently marinated in Morello cherry syrup.

The dessert is finished with a warm sauce of flambéed cherries, cherry liqueur, tonka, Cambodian red pepper and vanilla.

Milk-fed Lamb.Cooking over embers is a tradition found across Italian farms, and one our main course quietly honours.Sea...
06/05/2026

Milk-fed Lamb.

Cooking over embers is a tradition found across Italian farms, and one our main course quietly honours.

Seasoned simply with salt, pepper, and EVOO from Puglia, milk-fed lamb is slowly cooked over almond wood. The fat gently renders, keeping the flesh tender beneath a delicate crisp skin. Finished with lamb jus made from roasted bones, pasture greens and wild herbs dressed with chamomile vinegar, alongside caprino infused with chamomile and hay.

Guests are invited to enjoy it with their hands for the full experience.

Saturday Lunch ReservationsThis April, we have opened our doors in the day. A lighter expression of the season, offered ...
24/04/2026

Saturday Lunch Reservations

This April, we have opened our doors in the day. A lighter expression of the season, offered as a 4- or 6-course tasting menu, crafted for a more intimate midday experience.

Reservations available via the link in our bio.

We’re beyond proud of Pastry Director Jeanette on being named Best Pastry Chef at Tatler Best Singapore 2026.This accol...
14/04/2026

We’re beyond proud of Pastry Director Jeanette on being named Best Pastry Chef at Tatler Best Singapore 2026.

This accolade by honours those whose impact and contributions continue to inspire the industry.

We have always been in awe of Jeanette, her philosophy on elevating simplicity through technical precision, and her ability to transform nature’s raw ingredients into refined, thoughtful expressions.

Her guiding principle is balance, an instinct for when flavours feel harmonious and never overwhelming, always with restraint at the core.

Somma is honoured to be named one of Singapore’s finest at the Tatler Best Singapore 2026.We’re deeply grateful for this...
14/04/2026

Somma is honoured to be named one of Singapore’s finest at the Tatler Best Singapore 2026.

We’re deeply grateful for this recognition, a privilege made possible by the people who have stood by us from the very beginning.

Last night, we were humbled to be surrounded by our peers, a room filled with those whose creativity continues to dare and persevere through a challenging landscape. To stand alongside them means a great deal to us.

This award is a tribute to our incredible team, our cherished partners, our friends, and everyone who continues to believe in us.

Thank you,

Today, we begin a new season with Solterra.The menu traces the terrain of Puglia, a land both harsh and generous. Under ...
27/03/2026

Today, we begin a new season with Solterra.

The menu traces the terrain of Puglia, a land both harsh and generous. Under a strong sun and dry soil, nothing grows without care.

What endures carries depth and character, from fields and gardens to the Adriatic coast.

We hope you feel a sense of home at the table, where sun, earth, and time meet.

Solterra, 27 Mar — 29 Aug

In collaboration with , design unfolds in dialogue with our menu. So that your experience extends beyond the plate into ...
18/03/2026

In collaboration with , design unfolds in dialogue with our menu. So that your experience extends beyond the plate into the room itself.

In the season of Folklore, the design philosophy draws from winter gatherings and shared rituals to evoke the warmth of coming together.

Montoro Onion.Paired with burrata di Puglia and cotechino, our welcome bite captures the spirit of the Italian New Year....
12/03/2026

Montoro Onion.

Paired with burrata di Puglia and cotechino, our welcome bite captures the spirit of the Italian New Year.

Inspired by a Peranakan pie tee, a crisp shell of beer and charcoal holds slow-cooked Montoro onions, a Campanian variety prized for its sweetness. Bread-and-lentil shoyu from our lab fermenting since June adds depth, while lentils and sausage symbolise luck and abundance.

Guests are greeted with the ritual of huddling around a fire, roasting together as the season unfolds.

07/03/2026

At Somma, our cooking echoes the cuisine and landscapes of Puglia.

We celebrate the spirit of this region by staying close to its two pillars: the land and the sea. Drawing from what each has to offer, we take everything and leave nothing behind, bringing out flavours beyond the synonymous.

Our Spaghettone is a way of cooking rooted in respect, for ingredients, for memory, and for the craft that transforms simplicity into depth. Always seeking to provoke thought while still offering a sense of familiarity and comfort.

Potatoes have always been a winter staple in the countryside. Grown slowly, stored carefully, relied on when little else...
07/02/2026

Potatoes have always been a winter staple in the countryside. Grown slowly, stored carefully, relied on when little else was available.

Roseval are selected for their dense flesh and low water content, allowing flavour to concentrate. Slow-grown in mineral-rich soil, their thin skin caramelises easily while the flesh stays structured and rich.

Address

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

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