Chef Mirko Febbrile Unveils Culinary Artistry at Somma

Chef Mirko Febbrile is redefining fine dining at Somma, a unique establishment in Singapore that features a dedicated high-tech research and development kitchen. The latest menu, crafted over three months, begins not with traditional luxuries like caviar or truffles, but with humble ingredients such as eggplants and innovative cooking methods. This exploration leads to surprising culinary experiences that blend nostalgia with modern techniques.

Innovative Techniques Yield Unique Flavors

Febbrile’s approach involves a meticulous process of experimentation. He emphasizes that the true luxury in dining today is the time dedicated to perfecting each dish. For instance, creating a scallop aged in wax requires five days, while fermenting a garum can take six months. The dedication to this craft often involves numerous trials, with 50 failed soufflés resulting in just one that meets his lofty standards.

During a recent research session, Febbrile demonstrated his creative process with an eggplant dish. The eggplant is enveloped in fig leaves and thyme, then encased in clay sourced from a nearby pottery studio. This method, inspired by traditional cooking techniques from Puglia, Italy, enhances the vegetable’s flavor profile without imparting bitterness. When served, diners experience an aromatic release of smoky thyme as the clay is cracked open, revealing a transformed eggplant that will become the base of a ditali pasta dish.

The Role of Failure in Culinary Creation

At Somma, every failure contributes to future successes. Loris Caporizzi, head of R&D, highlights that constant failures are part of the culinary journey. “Here, you just fail until eventually, you get it right,” he explained. This mindset is crucial, as it allows the chefs to learn and evolve their techniques, creating dishes that are both inventive and deeply satisfying.

As part of the new Vendemmia menu, mushrooms also take center stage. These ingredients are not merely plated but transformed into artistic presentations. Local farm-grown varieties, including lion’s mane and golden oysters, are incorporated into dishes that explore a range of textures and flavors. Febbrile describes this process as a playful exploration of culinary possibilities, where even the smallest adjustments in ingredients can yield significant differences in outcome.

The emphasis on experimentation extends to the fermentation shelf, which Caporizzi proudly curates. Here, various fermentation projects bubble away, waiting to contribute to future dishes. Each jar, filled with miso or unique vinegars, represents hours of work and potential flavors waiting to be unlocked.

One of the standout creations at Somma is the fig soufflé, crafted by pastry chef Jeanette Ow. This dessert was born from over 50 attempts before achieving perfection. Ow humorously recounted her frustrations during the process, yet the final product promises to be one of the most memorable desserts available this year. “R&D is like a conversation with the ingredient,” Febbrile noted, highlighting the interplay between chef and food.

Ultimately, the philosophy at Somma revolves around unlearning traditional methods and embracing a cycle of experimentation. “Every trial teaches us something,” Febbrile said. “The dish may last only a moment, but the memory it creates — that stays.”

Located at 46 Kim Yam Road, New Bahru #04-02, Somma invites diners to experience these innovative culinary creations, offering a taste of both comfort and sophistication in every dish.