Located in a former British army barrack on Dempsey Hill, Torno Subito’s Asian flagship is as colourful as its internationally acclaimed chef-owner Massimo Bottura. Upon entering, you are transported back to the golden age of Italian cinema and lazy Adriatic summers. The name means “I’ll be right back” in colloquial Italian.
With mosaic tiles, a beach bar, and nautical stripes, award-winning Italian designer Paola Navone of OTTO Studio gave the restaurant a playful aesthetic that reminded Bottura of his younger days, when he and his brothers and friends spent their summers on the Adriatic Riviera.
“With Torno Subito, I wanted to recreate the light-hearted atmosphere of those years and pay homage to 1960s Italy,” he says.
The menu shines the spotlight on cuisine from Emilia-Romagna, a region renowned for its balsamic vinegar and cured meats. Since he grew up in Modena, it naturally reflects his love for local ingredients. “When I think about Emilia-Romagna, I think about Parmigiano Reggiano and aceto balsamico. I see the fog, humidity, and quiet, slow passing of time that identify Emilia,” he muses.
Executive chef Alessio Pirozzi, who previously led the culinary direction at Torno Subito in Dubai, helms the Singapore kitchen. Imaginative Italian fare is explored through handmade pastas and punchy mains. Highlights include Bottone di Parmigiana, a dish Bottura remembers fondly from his childhood.
The comforting creation features raviolo discs filled with fried eggplant, umami-filled confit datterino, and tart sun-dried tomatoes in a smoky provola sauce. Another memorable dish is his signature Tiramisubito, a deconstructed tiramisu with a pristine shell that reveals layers of mascarpone and soaked sponge fingers when cracked open.
Bottura may be one of the most established chefs of his generation. His Osteria Francescana in Modena, Italy, claimed the top spot in The World’s 50 Best Restaurants in 2016 and 2018, but he isn’t chasing the next achievement. Rather, he believes the greatest prize lies in the culinary journey.
“If you work every day and focus only on the rewards, you will always be frustrated. The goal should not be the prize. If you can wake up every day and love what you do, then you are doing the right thing. That is the ultimate satisfaction,” he says.
