The concept comprises a fine-dining restaurant and a modern cocktail-pasta bar.
On the fourth floor of the achingly hip New Bahru, drills are buzzing, stone countertops are being polished, and dusty cardboard slabs protect the freshly laid travertine-and-marble flooring. When this bi-level space is finished, furnished, spruced and cleaned, it will open as Somma, Italian chef Mirko Febbrile’s second restaurant. His first, theSomma, which means “sum” in Italian, is a far more ambitious project.
“I think the ethos of our food is that it is simple and never gimmicky, but there’s a lot of complexity behind it. It will be Italian, but not as you know it,” he said. “As a young Italian, my experiences are cosmopolitan, so my inspirations from nature and artisanship will come through in a unique, modern way.
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