Michelin-starred Nae:um's team opens Italian restaurant Osteria Da Su, with pastas from S$22

Korean chef Park Su-ji, who lived and worked in Italy for a decade, makes Italian classics feel new again, from cacio e pepe with sesame seeds to handmade tortelli filled with galbi jjim.

Farfalle all'Amatriciana: Tomato, pepper, pecorino cream, yangnyeom-glazed guanciale chips. (Photo: Osteria Da Su)

This audio is generated by an AI tool.

It’s not often that a concept that really counts as refreshing enters the casual dining scene. This is one: Osteria Da Su, best described simply as an Italian restaurant helmed by a Korean chef.

It’s named for chef Park Su-ji, who’s been cooking Italian food for nearly 20 years, 10 of which were spent living in Italy and working at establishments including three-Michelin-starred Da Vittorio in Bergamo.

Osteria Da Su is the latest opening by the folks behind Michelin-starred Nae:um and modern Korean steakhouse Gu:um. Fun fact: Park and Nae:um’s chef Louis Han were school mates at Seoul’s Korea Tourism College 16 years ago.

(Photo: CNA/May Seah)

Located right next door to Nae:um, Osteria Da Su, with its menu of Italian starters, pastas, mains and desserts, was conceived of as a casual gathering place to let your hair down and have fun – and, most importantly, at an affordable price, Han said.

With pastas from S$22 and aperitivi from S$12, Osteria Da Su offers rather incredible value for cooking of this quality.

Don’t think of it as Korean-Italian food (no kimchi cheeseburger pastas or bolognese ramyun, thank you very much).

Instead, think of it as classic Italian favourites with a Korean kiss that, in some dishes, is more pronounced, and in others, subtle but highly impactful aperitivi all brought together with a fine dining chef’s restrained finesse and unmistakable flair.

Spaghetti alla Vongole: Deshelled Asari clams, minari, fresh and confit cherry tomatoes. (Photo: Osteria Da Su)

For example, a Spaghetti alla Vongole uses minari or Korean water parsley in place of Italian parsley to complement the flavour of the clams; an Insalata Condiglione substitutes a soya sauce-marinated egg for the Ligurian salad’s traditional boiled egg; and a Farfalle all’Amatriciana is topped with yangyeom-glazed guanciale chips.

Cacio e Pepe: Rigatoni, sesame, pepper, pecorino romano. (Photo: CNA/May Seah)

The biggest wow comes in the form of a Cacio e Pepe rigatoni (S$22), which comes with a sprinkling of black and white sesame seeds. This tiny but brilliant touch enhances the flavours of the pecorino cheese in ways you wouldn’t have thought possible.

Another winner is the elegantly executed Tortelli di Galbi Jjim (S$30): Handmade parcels of perfectly shaped egg pasta filled with Korean braised pork, spooned over with a classic Italian butter sage sauce and topped with fried, shredded leek.

Tortelli di Galbi Jjim (Photo: Osteria Da Su)

The short and sweet menu also includes items like Dakgalbi Lasagna (S$26), Abalone Risotto (S$36), Black Angus Bistecca with perilla salsa verde (S$58), and Ossobucco alla Milanese with saffron doenjang risotto (S$48).

Desserts include a tiramisu with the addition of a light dalgona crunch (S$14) that, in spite of being alcohol-free, is very solid; a pistachio creme brulee (S$12); and a dark chocolate Salame di Cioccolato (S$12) that follows the recipe of one of Park’s former Italian neighbours.

Osteria Da Su is at 163 Telok Ayer Street, Singapore 068616.

A single handpicked story that we think you shouldn't miss. Just one a day.

曾在意大利生活和工作十年的韩国厨师朴秀智，让意大利经典菜肴焕发新生，从撒上芝麻的卡乔佩佩意面到填满炖排骨的手工托特利饺子，无不如此。

Farfalle all'Amatriciana：番茄、胡椒、羊乳酪奶油、yangnyeom 釉面 guanciale 片。 （照片：Osteria Da Su）

这段音频由人工智能工具生成。

休闲餐饮界鲜少出现真正令人耳目一新的概念，而Osteria Da Su就是其中之一。简单来说，它是一家由韩国厨师掌勺的意大利餐厅。

这家餐厅以厨师朴秀智（Park Su-ji）的名字命名，他从事意大利菜烹饪近 20 年，其中 10 年在意大利生活，并在包括贝加莫的三星米其林餐厅 Da Vittorio 在内的多家餐厅工作。

Osteria Da Su 是米其林星级餐厅 Nae:um 和现代韩式牛排馆 Gu:um 的幕后团队最新开设的餐厅。有趣的是，Park 和 Nae:um 的主厨 Louis Han 16 年前是首尔韩国旅游学院的同学。

（图片：CNA/May Seah）

Osteria Da Su 餐厅紧邻 Nae:um，提供意大利开胃菜、意大利面、主菜和甜点，其理念是打造一个休闲聚会场所，让人们放松身心，尽情玩乐——最重要的是，价格实惠，Han 说道。

Osteria Da Su 的意面价格从 22 新元起，餐前酒价格从 12 新元起，以这样的烹饪质量来说，性价比相当高。

不要把它想成韩式意大利菜（没有泡菜芝士汉堡意面或肉酱拉面，谢谢）。

不妨把它想象成经典的意大利美食，带有一丝韩式风味。有些菜肴中，韩式风味更加突出；而另一些菜肴中，韩式风味则微妙而浓郁，如同精致的餐前酒，所有这些都由一位高级餐厅厨师的克制技艺和鲜明的个人风格完美融合。

Spaghetti alla Vongole：去壳的 Asari 蛤蜊、minari、新鲜的樱桃番茄。 （照片：Osteria Da Su）

例如，蛤蜊意面用韩国水芹代替意大利欧芹来衬托蛤蜊的风味；孔迪利奥内沙拉用酱油腌制的鸡蛋代替了利古里亚沙拉中传统的煮鸡蛋；阿马特里切蝴蝶面则在上面放有腌制猪颊肉片。

黑胡椒起司：通心粉、芝麻、胡椒、罗马羊乳酪。 （照片：CNA/May Seah）

最令人惊艳的要数卡乔佩佩通心粉（22 新元）了，上面撒着黑白芝麻。这个虽小却绝妙的点缀，以你意想不到的方式提升了佩科里诺奶酪的风味。

另一道佳肴是精致的韩式炖猪肉饺子（30 新元）：手工制作的完美形状的鸡蛋面皮包裹着韩式炖猪肉，淋上经典的意大利黄油鼠尾草酱，再撒上炸过的韭菜丝。

Tortelli di Galbi Jjim（照片：Osteria Da Su）

简短精炼的菜单还包括辣炒鸡排千层面（26 新元）、鲍鱼烩饭（36 新元）、黑安格斯牛排配紫苏莎莎酱（58 新元）和米兰式炖牛膝配藏红花大酱烩饭（48 新元）等菜品。

甜点包括：提拉米苏，配以轻盈的焦糖脆片（14 新元），虽然不含酒精，但口感非常扎实；开心果焦糖布丁（12 新元）；以及黑巧克力萨拉米香肠（12 新元），其配方来自 Park 的一位意大利前邻居。

Osteria Da Su 位于 163 Telok Ayer Street, Singapore 068616。

每天一篇，我们精心挑选一篇您不容错过的精彩故事。