Osteria Da Su is opened by the NAE:UM Group collective of restaurants.
The Korean-Italian restaurant is helmed by the esteemed chef Suji Park, formerly of the acclaimed Italian establishments Da Vittorio, Casa Baglioni, and Gucci Osteria.
Osteria Da Su opens on 23 October 2026 in Downtown Singapore.
The new opening comes from the acclaimed NAE:UM Group.
Kimchi in pasta e fagioli and gochujang on pizza might sound sacrilegious, but Osteria Da Su is taking a different approach to Korean-Italian cooking. Opening on 23 October 2026, the restaurant is the latest addition to NAE:UM Group, which also operates the One Michelin-Starred Korean fine dining restaurant NAE:UM and modern Korean steakhouse GU:UM.
The idea for Osteria Da Su grew out of conversations between chef Suji Park and Louis Han, chef-owner of NAE:UM. When a space became available next door to NAE:UM, they saw an opportunity to turn their idea into a restaurant. But why Korean-Italian cooking?
Two decades into her career, chef Park has worked at acclaimed restaurants in Italy and South Korea, including Da Vittorio in Bergamo, Casa Baglioni in Milan and Gucci Osteria by Massimo Bottura in Seoul. Her time at Gucci Osteria proved particularly significant, with several of her dishes contributing to the restaurant’s acclaim.
Through her experience, chef Park has come to terms with what she regards as the “one correct answer” to the Italian culinary tradition. “If I focus on the fundamentals, the creativity will come after the basics and foundations.” At its core, the restaurant stays true to its Italian roots, serving up rustic fare in a setting that makes casualness feel at home. The twist here is subtle, with Korean ingredients replacing their original counterparts where it makes sense.
A must-order is chef Park’s Spaghetti Alle Vongole, prepared with an asari clam broth. Rather than finishing the dish with Italian parsley, chef Park uses Korean water parsley instead. Here, Italian dishes remain loyal to their components, yet the flavour changes will speak to those familiar with Korean cuisine. Similar approaches extend to the Zucchini Bruschetta, which reframes the classic starter to resemble Korean banchan side dishes, and the Tortelli Di Galbi jjim, with pasta parcels filled with Korean braised pork.
Osteria Da Su seats 34 guests on banquettes, by the kitchen counter or on larger tables, in a dining room as Korean-Italian as its menu. The space blends the warm, natural tones of terracotta and olive green with the sensibilities of Korean minimalism. “Osteria Da Su is me, and I am Osteria Da Su,” shares chef Park.
Where: Osteria Da Su, Telok Ayer Street, Downtown, Singapore
When: Opening on 23 October 2026
Contact: @osteriadasu