FOOD & WINE
Taste: Top Tables for November 2025
by Anton D. Javier
10 Nov 2025
10 Nov 2025
Refined yet grounded, daring yet familiar, these three restaurants offer distinct interpretations of modern gastronomy, each shaped by craftsmanship, storytelling, and a sense of place.
- 54° STEAKHOUSE
- SOMMA
- NAE:UM
_Credit 54 Steakhouse.jpg)
The art of steakhouse dining finds a new home at 54° Steakhouse, the newest concept by Food Concepts Group, which brought to life restaurants like Altro Zafferano and Griglia. Located in a pair of heritage shophouses along Amoy Street, the restaurant is named after the perfect temperature for a medium-rare steak, symbolising its devotion to precision, craftsmanship, and open-fire cooking. The interiors reflect the same level of refinement and approachability, with a mix of marble, dark wood, and brass, which creates an atmosphere both grand and inviting for a business lunch, a celebratory dinner, or a evening toast over cocktails.
The menu features meticulously sourced beef from esteemed producers, such as Rangers Valley, Linz Heritage Angus, and Kagoshima’s Satsuma Wagyu. Showstoppers include the exclusive Black Market Beef Porterhouse and T-Bone – prized for their buttery marbling and robust flavour. Beyond the grill, there’s much to explore and savour: Snake River Kurobuta pork chop paired with apricot chutney, Akaora King Salmon with shio kombu beurre blanc, and grilled octopus glazed in Chorizo XO. Rounding everything up are not-to-miss signature starters and sides, which include sweet Japanese Amela tomatoes, Pan-seared Hokkaido Scallops, indulgent Mac and Cheese, and Triple-cooked fried potatoes.
Visit 54° Steakhouse at 54 Amoy Street, Singapore 069880, Tel: +65 8893 7701
- 54° STEAKHOUSE
- SOMMA
- NAE:UM
SOMMA
Chef Mirko Febbrile’s Somma enters its new seasonal chapter with Vendemmia – an ode to the Italian grape harvest and the people who bring food from land to table. The imaginative six-course tasting menu is a journey through late summer and early autumn, shaped by nostalgia, curiosity, and a reverence for Italian tradition. Drawing on influence from both Puglia and Singapore, Chef Mirko revives heritage techniques with contemporary sensitivity, transforming humble ingredients into quiet expressions of memory and place.
Highlights include a delicate Indigenous Mushrooms Broth (featuring eight mushroom varieties) that warms the stomach and opens the palate, followed by Hand-Dived Scallop seasoned with a ten-week fermented beef garum, balanced by a tart plum-pomegranate broth. Ditali pasta simmered in Parmigiano whey and finished with clay-cooked eggplant and tomato chimichurri channels Puglia’s cucina povera philosophy, while Milk-Fed Lamb with squid ink and a pretty side of pear kimchi bridges land and sea in a single, contemplative plate, which is best finished with your fingers. To end the meal, the dessert by Pastry Director Jeanette Ow features a Cheese Soufflé artisanal Puglian cheese, sollies fig, and grape tamari, served with a side of vanilla-scented crème anglaise infused with fig leaves, which closes the menu with warmth and finesse.
Visit Somma at New Bahru, 46 Kim Yam Road, 04-02, Tel: 9756 1590
- 54° STEAKHOUSE
- SOMMA
- NAE:UM
NAE:UM
With the reopening of NAE:UM, Chef Louis Han ushers in a new era for his Michelin-starred restaurant. Think of its current iteration as NAE:UM 2.0, which leaves behind the episodic menus that once mapped memories, replacing them with a cohesive storybook menu titled Moments ($268++). At its core, it is a reflection of maturity, identity, and the deep-rooted Korean philosophy of Jeong (the quiet care that transforms a meal into a shared moment).
The journey begins with a chilled tomato dongchimi broth and a trio of refined snacks, before moving through courses that capture Chef Han’s personal history. Memilmyeon & Mandu reimagines comfort food with cold buckwheat noodles in white kimchi dressing, paired with a grilled morel dumpling filled with “duckgalbi” (duck meat patty). Nobchi, featuring five-day dry-aged turbot, celebrates Chef Han’s love for fish through a delicate crust and spicy maeuntang butter. The Iberico Ribeye, brined and glazed with galbi sauce, is rich and resonant, recalling the familiar scent of home barbecues. To close, the Daechu dessert transforms the humble jujube into an elegant confection of charcoal tuille, date pastry cream, truffle espuma, and white chocolate ice cream. Rooted in Korean heritage yet refined through a modern lens, NAE:UM captures the essence of who Chef Han is today: Contemplative, generous, and attuned to the art of memory.
NAE:UM, 161 Telok Ayer Street, Singapore 068615. Tel: +65 8830 5016
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