Torno Subito @ COMO Dempsey - Playful Italian Dining with a Riviera Twist

At Torno Subito, Italian dining takes on a playful new rhythm with refreshed menus that include a revamped à la carte selection, a renewed three-course Formula Lunch, and an updated Riviera Tour tasting experience. Helmed by Executive Chef Alessio Pirozzi and part of renowned chef Massimo Bottura’s culinary family, the Dempsey outpost continues to reinterpret classic Italian flavours through a modern, Riviera-inspired lens.

Our dinner began with complimentary freshly baked bread paired with anchovy butter. It is a comforting trio to warm the stomach before the meal proper. My favourite was the tomato sourdough, with its light tanginess that paired beautifully with the savoury butter.

Alta Marea 3.5/5

The Alta Marea ($98) was a striking platter of raw, cured and smoked seafood, akin to a “seafood charcuterie board.” Unique and rarely seen in restaurants, it offered a range of flavours and textures. The standout for me was the cuttlefish, which had a clean, sweet flavour.

Fichi 4/5

The Fichi Pizza ($38/$58) arrived topped with Fior di Latte cheese, culatello ham, marinated fig, and pecorino foam. The chewy dough base tied the savoury and sweet elements together harmoniously, making each bite a joy.

Tagliatella 4.5/5

The Tagliatella ($48) was the star of the evening. Perfectly cooked traditional egg pasta paired with a bold, richly flavoured hand-chopped Wagyu ragu, one of Massimo Bottura’s favourites. Comforting, indulgent, and deeply satisfying.

Tortellino 4/5

The Tortellino ($48) featured miniature stuffed pasta in a creamy sauce made from 36-month-aged Parmigiano Reggiano. Silky and luxurious, it was reminiscent of cereal in milk, but in the most decadent, cheesy way possible.

Prochetta 4.2/5

Perfect for sharing, the Prochetta ($98) showcased roasted milk-fed suckling pig rolled into a roulade, served with peach compote and Swiss chard. The sweet and bitter notes of the accompaniments perfectly balanced the richness of the meat.

Cocco Bello 4/5

For dessert, the Cocco Bello ($20) offered a refreshing finish with lemon and mint sorbet, foamy coconut, and kaffir lime meringue. Light, sweet, and zesty, it was the perfect dessert after all the richness in the meal.

Tiramisubito 4/5

The Tiramisubito ($22) reinvented tradition in a modern presentation while retaining the classic flavours of coffee, mascarpone, and cocoa. Familiar yet novel, each spoonful was comforting and indulgent.

The meal concluded with a thoughtful petit four, a lovely sweet touch that served as a fitting closure to an evening that showcased Torno Subito’s ability to bring playful creativity and Riviera flair to Italian dining in Singapore.

Note: This is an invited tasting.


Torno Subito
26 Dempsey Road
#01-01
Singapore 249686
Tel: +65 6486 1053
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Nearest MRT: Napier (TE Line)

Opening Hours:
Wed-Sun: 12pm - 3pm, 530pm - 10pm
(Closed on Mon-Tue)

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Take the stairs up to Dempsey Road. Continue taking the stairs up to the hill to block 26. Turn left and walk to destination. Journey time about 8 minutes. [Map]

Gwanghwamum Mijin @ Far East Square - Famous Halmeoni-style Korean Cold Buckwheat Noodles from Seoul Opens in Singapore

Gwanghwamun Mijin, an institution since 1954, has finally arrived in Singapore with its first overseas flagship. A stalwart in Seoul’s dining scene, the restaurant has been listed on the MICHELIN Guide Seoul since 2018 and has earned the coveted Bib Gourmand for eight consecutive years. Known for its traditional halmeoni-style (grandmother’s style) Korean cold buckwheat noodles, the brand draws long queues in Korea. For its Singapore debut, the broth and noodles are flown in directly from Korea to maintain authenticity, while kimchi and sauces are freshly prepared on-site daily.

Signature Buckwheat Noodles 4/5

A must-have at Gwanghwamun Mijin is the Signature Buckwheat Noodles ($15), served with or without slush ice. The proper way to enjoy the dish is to add ground radish, chopped green onion, seaweed flakes, and mustard sauce into the seafood-rich dipping broth before dipping the noodles in for that refreshing slurp. While the flavours were light and delicate, I found that the noodles and broth during my visit were not chilled enough, which slightly diminished the full appreciation of this traditional cold noodle dish.

Bibim Buckwheat Noodles 4/5

For those who prefer something punchier, the Bibim Buckwheat Noodles ($16) is tossed with a variety of vegetables (beansprouts, lettuce, radish kimchi, cucumber, cabbage) and topped with a half-boiled egg. The noodles are coated in a spicy, sweet, and tangy gochujang sauce, delivering bold flavours with a delightful crunch from the vegetables.

Perilla Buckwheat Noodles with Marinated Salmon 4.2/5

Exclusive to Singapore, the Perilla Buckwheat Noodles with Marinated Salmon ($20) features nutty buckwheat noodles infused with fragrant perilla oil and powder. The freshly cut salmon sashimi, marinated in soy sauce, cooking wine, and minced garlic, adds a savoury-silky element to the dish. A vegetarian version of this noodle is served in Korea and is also available in Singapore.

Steam Korean Dumpling 4/5

Handmade daily, the Steam Korean Dumplings ($7 for 3pc) are generously sized and filled with marinated minced pork, spring onions, leek, garlic, and tofu. Juicy and flavourful, these dumplings are limited in quantity each day, making them a worthy side to the noodles.

Buckwheat Spring Onion Seafood Pancake 3.8/5

A twist on a Korean favourite, the Buckwheat Spring Onion Seafood Pancake ($19) features buckwheat flour in the batter, resulting in a lighter texture with nutty undertones. Pan-fried to golden perfection, the pancake strikes a balance of crisp edges and a chewy interior, generously studded with kimchi and fresh seafood, including shrimp, squid, clams, mussels, and fish.

Bossam 3.8/5

The Bossam ($15 Small, $20 Medium, $30 Large) here is tender and succulent, seasoned with a medley of herbs such as Chinese Angelica, Star Anise, and Cinnamon Bark, imparting a rich, aromatic flavour. Best enjoyed wrapped in fresh napa cabbage leaves with a spoonful of house-made kimchi and sauces like ssamjang or punchy saeu-jeot.

Fried Pork Cutlet 3/5

Mijin’s Fried Pork Cutlet ($18) is prepared the traditional Korean way, with pork machine-pressed and marinated for over 8 hours before being coated in egg, flour, and fresh breadcrumbs. Fried until golden, the cutlet is served with rice, coleslaw, and a house-made tonkatsu sauce crafted locally.

Overall, Gwanghwamun Mijin offers a taste of tradition and history in Seoul. While some execution details (like the temperature of the cold noodles) could be improved, the variety of dishes and dedication to authenticity make it a noteworthy addition to Singapore’s Korean dining scene.

Note: This is an invited tasting.


Gwanghwamum Mijin
Far East Square
47-49 Pekin Street
#01-01
Singapore 048779
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 11am - 930pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk down Telok Ayer Street. Turn left onto Pekin Street. Walk to destination. Journey time about 3 minutes. [Map]