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15/10/2026
Bottoni.
As autumn settles over the mountains of Northern Italy, we draw inspiration from the changing landscape and its traditions.
Meaning “buttons” in Italian, bottoni are made with free-range eggs and beetroot, lending the pasta an earthy sweetness. Each is filled with Robiola, a soft cheese made from Alpine pasture goat’s milk, then gently cooked in latticello (whey), extending the cheesemaking process into the course.
Finished with a touch of tangerine gem oil to bring a citrus note.
The Lo & Behold Group
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
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
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
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
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
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
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
Address
46 Kim Yam Road, #04-02 New Bahru
Singapore
239351
**Travel Directions to Kim Yam Road, Singapore**
**Public Transport:**
1. **MRT:**
- Take the MRT to Clarke Quay Station (NE5 on the North East Line).
- Exit the station and head towards River Valley Road.
- Walk along River Valley Road until you reach Kim Yam Road, which is a short distance away.
2. **Bus:**
- Check for bus services that stop at Kim Yam Road or nearby stops such as "Mohamed Sultan Rd" or "River Valley Rd."
- You can take buses like 32, 54, 139, or 195 depending on your starting location.
- Alight at the nearest bus stop and walk to your destination.
**Driving/Parking:**
- If you're driving, head towards Kim Yam Road via River Valley Road or Havelock Road.
- There are parking options available along Kim Yam Road and in nearby public car parks. Look for signs indicating available parking spaces.
- Be mindful of any parking fees and regulations in the area.
Safe travels!
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What people say
At Somma, located on Kim Yam Road, diners are treated to a remarkable culinary experience that beautifully blends rustic charm with modern elegance. The restaurant's private dining space is particularly enchanting, featuring a stunning 20th-century vintage table sourced from a Puglian monastery and adorned with a handwoven Italian rug. This intimate setting accommodates up to eight guests, making it perfect for special gatherings where connection and celebration take center stage.
The philosophy behind Somma is deeply rooted in nature-driven cuisine, drawing inspiration from time-honored traditions that have been cherished across generations. Chef Mirko Febbrile’s vision reimagines these age-old practices by highlighting the craftsmanship involved in transforming humble ingredients into exquisite dishes. Each plate tells a story of the land and its bounty, showcasing the richness of Puglia’s heritage.
Somma also pays homage to the makers behind the ingredients, celebrating their dedication and connection to the earth. The narrative of Bruno Doglia and his wife Marisa exemplifies this commitment; their lifelong bond with farming reflects a deep respect for nature and its cycles.
In every aspect—from the thoughtfully curated menu to the inviting ambiance—Somma invites guests to savor not just a meal but an experience that honors both tradition and innovation in Italian dining.
