Somma

Somma Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Somma, Food & Drink, 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.

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 wine cellar.Developed by our...
29/07/2026

Somma Cheese Experience.

For guests who wish to extend their evening, we invite you into our wine 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 whisky.

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.

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.

Address

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

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