Quick answer: Osteria Da Su is an Italian restaurant with Korean accents at 163 Telok Ayer Street, Singapore 068616, next door to the one-Michelin-starred NAE:UM, and part of the same NAE:UM Group. It opened on 23 October 2026. Korea-born chef Suji Park, who spent nearly a decade cooking in Italy, including three years at the three-Michelin-starred Da Vittorio, serves a 24-dish à la carte menu. Handmade and artisanal pastas run $22–$36++, mains $38–$58++ and desserts $12–$14++. It seats 34 and is about a 5-minute walk from Telok Ayer MRT. It’s open Tuesday to Saturday for dinner from 5.30pm, adds lunch (11.30am–2.30pm) from 1 November and Mondays from 16 November, and is closed on Sundays.
The easiest way to get Korean-Italian wrong is to make it loud. Gochujang on everything, kimchi as a garnish, a menu that wants you to notice the concept before you notice the food.
Osteria Da Su goes the other way. The Korean elements are there in almost every dish: minari in the vongole, braised galbi jjim inside the tortelli, perilla in the salsa verde. None of them tries to be the main character. They work quietly alongside the Italian cooking, and that’s the best thing about the place.
What Is Osteria Da Su?
Osteria Da Su is the first Italian restaurant from the NAE:UM Group, the team behind the one-Michelin-starred contemporary Korean restaurant NAE:UM and the modern Korean steakhouse GU:UM. The cooking is described as “Italian with a Korean Soul”: Italian in technique and structure, with Korean ingredients as an accent.
The name works in both languages. In Italian, da Su means “from Su”, after the chef. In Korean, 다수 (dasu) means “many people”. Together, it’s an osteria from Su, for everyone, and that’s how it’s priced: no tasting menu, no set courses, and most dishes are made for sharing.
The menu follows the usual Italian order: aperitivi, antipasti, primi, secondi and dolci.
Who Is Chef Suji Park?
Suji Park was born in Korea in 1988 and trained at Korea Tourism College. She spent four years at La Cucina, one of Korea’s first-generation Italian restaurants, then moved to Italy in 2013. Over nearly a decade there she cooked in bistros, osterias and trattorias in Bergamo, Milan and Sicily. That included three years at the three-Michelin-starred Da Vittorio in Bergamo and two years at Claudio Sadler’s trattoria in Milan.
She returned to Korea in 2022 to join the opening team of Gucci Osteria da Massimo Bottura in Seoul, where she created dishes that became signatures there. She speaks Italian as her second language, ahead of English. If you start a conversation at the counter, she may well answer in Italian.
The Singapore connection is a 16-year friendship. Suji met NAE:UM chef-founder Louis Han at Korea Tourism College. When the unit next to NAE:UM came up for lease in June 2026, the two decided to open a restaurant together. Osteria Da Su opened four months later.
Where Is Osteria Da Su?
Osteria Da Su is at 163 Telok Ayer Street, Singapore 068616, right next door to NAE:UM. Look for the green awning and terracotta tiles.
By MRT: Telok Ayer (DT18) on the Downtown Line is about a 5-minute walk.
By car: street parking is limited. The nearest multi-storey car parks are at The Clift and Frasers Tower.
Inside, you walk past the open kitchen on your way in, and it’s visible from the street too. There are 34 seats in three zones: 8 at the kitchen counter, 16 on banquettes in the main room, and 10 in a raised lounge framed by a large arch. The lounge is the spot for a small group or a semi-private dinner. The décor mixes Italian osteria touches (arches, terracotta, warm wood, brass, open wine shelves) with a pared-back Korean minimalism, and the framed photos on the walls were taken by Chef Suji in Italy.
When Is Osteria Da Su Open?
Osteria Da Su is opening in stages, so check the date before you go:
| Period | Days | Lunch | Dinner |
|---|---|---|---|
| 23–31 October 2026 | Tuesday–Saturday | — | 5.30pm–10pm |
| 1–15 November 2026 | Tuesday–Saturday | 11.30am–2.30pm | From 5.30pm |
| From 16 November 2026 | Monday–Saturday | 11.30am–2.30pm | From 5.30pm |
Closed on Sundays throughout, and on Mondays until 16 November.
How Do You Get A Table?
With only 34 seats, it’s worth knowing the rules.
- Half the seats are kept for walk-ins, so you can try your luck.
- Groups of four or more should book via SevenRooms.
- Reserved tables are held for 15 minutes, and only complete parties are seated.
- Corkage is $50 a bottle, or 1-for-1: buy a bottle from the list, and the corkage on one of yours is waived.
- For events or group bookings, email info@osteriadasu.com.
How Much Does Osteria Da Su Cost?
All prices are subject to 10% service charge and 9% GST.
- Aperitivi: $8–$28 (bread basket $8, Salumi Misti $28)
- Antipasti: $14–$28
- Primi (pasta and risotto): $22–$36, with every pasta $30 or under
- Secondi: $38–$58
- Dolci: $12–$14
The five dishes we’d order again (Zucchini Bruschetta, Tortelli di Galbi Jjim, Spaghetti alle Vongole, Farfalle all’Amatriciana and Pistachio Crème Brûlée) come to $106 on the menu, or about $64 a head for two after service and GST. For a NAE:UM Group restaurant with handmade pasta and a Da Vittorio-trained chef, that’s fair.
Where’s The Korean In The Italian?
Almost every dish carries one Korean element, and it’s usually doing a job an Italian ingredient would normally do. Here’s the swap in the dishes we tried:
| Dish | The Italian base | The Korean accent |
|---|---|---|
| Zucchini Bruschetta | Neapolitan zucchine alla scapece on sourdough | Yuzu instead of lemon in the marinade |
| Korean Pepper Fritto | Fritto with prawn, ricotta, thyme and nutmeg | Korean cucumber pepper (오이고추, oi gochu) and doenjang (된장) mayo |
| Insalata Condiglione | Ligurian summer salad with tuna and olives | Soy-marinated egg and perilla leaves |
| Tortelli di Galbi Jjim | Handmade tortelli in butter and sage | Filled with braised pork galbi jjim (돼지갈비찜) |
| Spaghetti alle Vongole | Sicilian-style vongole with confit cherry tomato | Minari (미나리, Korean water parsley) instead of Italian parsley |
| Farfalle all’Amatriciana | Amatriciana with pecorino and guanciale | Guanciale chips glazed with gochujang bulgogi yangnyeom (양념) |
| Black Angus Bistecca | Tagliata with salsa verde | Salsa verde made with perilla (깻잎, kkaennip) instead of parsley |
| Dalgona Tiramisu | Classic mascarpone and savoiardi | Housemade dalgona (달고나) shards on top |
| Salame di Cioccolato | A home recipe from Italy | Made with a Korean butter coconut biscuit |
| Pistachio Crème Brûlée | Pistachio and ricotta | None |
The pattern runs through the rest of the menu too: kimchi in the suppli, dakgalbi (닭갈비) in the lasagna, a saffron doenjang risotto under the ossobuco. In the dishes we tried, none of it read as a gimmick.
What Should You Order At Osteria Da Su?
The pasta. All three pastas we tried were nicely executed, and the noodles have a perfect texture. If you only order one course here, make it the primi.
Tortelli di Galbi Jjim ($30)
Handmade egg-dough tortelli filled with dwaeji galbi jjim, Korean braised pork. Loin, shoulder and belly are braised with vegetables for over three hours, then minced with cheese and a reduction of the braising liquid. It’s finished the Northern Italian way with butter and sage, plus fried leek. The sage butter sauce was lovely. It’s the clearest example of the restaurant’s idea: the Korean element sits inside the dish rather than on top of it.
Spaghetti alle Vongole ($28)
Chef Suji’s favourite pasta, and one of our highlights. Artisanal dried spaghetti is tossed with deshelled asari clams, so there are no shells to pick through. It comes with fresh and confit cherry tomatoes in the Sicilian style, and minari in place of parsley. The sauce is emulsified with the pasta the Italian way, rather than served as the brothy vongole common in Asia. It was really good, with lovely seafood flavours.
Farfalle all’Amatriciana ($24)
Handmade farfalle in the same egg dough as the tortelli, in a tomato and pepper sauce. It’s finished with pecorino cream instead of grated pecorino, and crisp guanciale chips brushed with a gochujang bulgogi glaze. At $24, it’s the cheapest way into the handmade pasta.
Zucchini Bruschetta ($12)
A dish we’d point everyone to. Grilled sourdough comes topped with housemade ricotta and zucchini scapece: fried zucchini marinated Neapolitan-style in vinegar, oil, garlic and mint, with yuzu standing in for lemon. Chef Suji compares scapece to Korean banchan, vegetables seasoned to eat alongside a meal. It’s vegetarian, and at $12 it’s the right way to start.
Pistachio Crème Brûlée ($12)
We loved this one: really nutty and fragrant. It’s topped with housemade ricotta cream and candied pistachio. Funnily enough, it’s the one dish on the menu with no Korean touch at all. Pistachio is too Italian to mess with, Chef Suji says.
Is There Anything To Skip?
Black Angus Bistecca ($58)
The perilla salsa verde was a nice touch. Perilla with grilled meat is a classic Korean pairing. The meat itself leaves more to be desired. It’s an unaged Australian Black Angus striploin, pan-fried in butter and garlic and served as a tagliata with oven-baked potatoes and rucola. At $58, it’s the most expensive dish on the menu. We’d put that money into two more pastas instead.
What Else Did We Try?
These were also on our table at the media tasting, described here from the kitchen’s notes.
Korean Pepper Fritto ($14): a Korean cucumber pepper stuffed with prawn and housemade ricotta, seasoned with thyme and nutmeg, fried, and served with doenjang mayo. It’s inspired by the stuffed peppers served at Korean bunsik (분식) snack stalls and makgeolli bars.
Insalata Condiglione ($18): Chef Suji’s favourite Ligurian summer salad, with string beans, tomato, potato, olives, tuna, perilla and basil. A soy-marinated egg replaces the traditional boiled egg.
Dalgona Tiramisu ($14): a classic mascarpone and savoiardi tiramisu topped with housemade dalgona honeycomb shards. The kitchen describes the dalgona as “like the candy in Squid Game”.
Salame di Cioccolato ($12): a chocolate salame of Guanaja 70% dark chocolate and biscuits, from a recipe Chef Suji was given by a colleague’s mother in Italy. It’s served with housemade vanilla gelato.
Insalata di Frutta ($12): seasonal fruit with an apricot-mint dressing and housemade kumquat and peach sorbet.
What’s On The Rest Of The Menu?
Aperitivi: Selezione di Pane ($8), with housemade focaccia, grissini, sourdough and Sicilian olive oil. Suppli di Riso ($14), rice croquettes with kimchi, guanciale and seaweed mayo. Salumi Misti ($28).
Antipasti: Green Apple Salad ($16, vegetarian). Pesce Crudo ($24), amberjack with cabbage and orange dressing. Beef Tartare ($28), with capers, kimchi, artichoke and Korean pear.
Primi: Tagliatelle al Ragu ($30), a beef and pork ragù with gochujang. Lasagna di Dakgalbi ($26), with Korean marinated chicken. Cacio e Pepe ($22, vegetarian), rigatoni with sesame. Abalone Risotto ($36).
Secondi: Iberico Cutlet alla Valdostana ($42), a pork tomahawk with prosciutto cotto, fontina and Korean slaw. Zuppetta di Mare ($38), grilled fish and seafood stew with radish and minari. Ossobuco alla Milanese ($48), braised veal shank on a saffron doenjang risotto.
Is Osteria Da Su Worth It?
- Yes, for the pasta. Every pasta is $30 or under, handmade or carefully sourced, and properly executed.
- Budget $55–$75 a head for a shared dinner of a starter, two pastas and dessert, before drinks.
- Skip the Bistecca and spend the $58 on pasta.
- Not halal-certified. Pork appears in several dishes (guanciale, galbi jjim, Iberico).
- Lunch from 1 November is another way in, if dinner is booked out.
- Walk-ins are welcome, with half the seats kept for them, but book for four or more.
Osteria Da Su: Key Information
| Detail | Information |
|---|---|
| Address | 163 Telok Ayer Street, Singapore 068616 (next to NAE:UM) |
| Opened | 23 October 2026 |
| Cuisine | Italian with a Korean Soul |
| Chef | Suji Park (ex-Da Vittorio, ex-Gucci Osteria da Massimo Bottura Seoul) |
| Group | NAE:UM Group (NAE:UM, GU:UM) |
| Price | Pasta $22–$36++ · secondi $38–$58++ · dolci $12–$14++ · wine by the glass $12–$15++ |
| Opening hours | 23–31 Oct: Tue–Sat dinner 5.30pm–10pm · 1–15 Nov: Tue–Sat lunch 11.30am–2.30pm, dinner from 5.30pm · From 16 Nov: Mon–Sat lunch and dinner · Closed Sundays |
| Seating | 34 (8 kitchen counter, 16 banquette, 10 lounge) |
| Reservations | SevenRooms; half the seats are kept for walk-ins |
| Corkage | $50 a bottle, or 1-for-1 |
| Nearest MRT | Telok Ayer (DT18), about 5 minutes’ walk |
| Website | osteriadasu.com |
| @osteriadasu |
Where is Osteria Da Su?
Osteria Da Su is at 163 Telok Ayer Street, Singapore 068616, next door to NAE:UM. The nearest MRT is Telok Ayer (DT18) on the Downtown Line, about a 5-minute walk away.
When did Osteria Da Su open?
Osteria Da Su opened on Friday, 23 October 2026. It is the first Italian restaurant from the NAE:UM Group, which also runs the one-Michelin-starred NAE:UM and the Korean steakhouse GU:UM.
What are Osteria Da Su’s opening hours?
From 23 to 31 October 2026, Osteria Da Su is open Tuesday to Saturday for dinner from 5.30pm to 10pm. From 1 to 15 November, it is open Tuesday to Saturday for lunch from 11.30am to 2.30pm and dinner from 5.30pm. From 16 November, it is open Monday to Saturday for lunch and dinner. It is closed on Sundays.
How much does Osteria Da Su cost?
At Osteria Da Su, pastas cost $22 to $30 and the Abalone Risotto is $36. Secondi run $38 to $58, desserts $12 to $14, and wine by the glass $12 to $15. All prices are subject to 10% service charge and 9% GST. A shared dinner for two with a starter, three pastas and a dessert comes to about $64 a head.
What should you order at Osteria Da Su?
Order the pasta. The Tortelli di Galbi Jjim ($30) fills handmade tortelli with Korean braised pork and finishes them in sage butter. The Spaghetti alle Vongole ($28) uses deshelled asari clams and Korean minari. The Farfalle all’Amatriciana ($24) comes with gochujang-glazed guanciale. Start with the Zucchini Bruschetta ($12) and finish with the Pistachio Crème Brûlée ($12).
What is the Korean influence at Osteria Da Su?
Osteria Da Su’s dishes are Italian in technique, with one Korean ingredient used as an accent, usually in place of an Italian one. Examples include minari instead of parsley in the vongole, galbi jjim as the tortelli filling, perilla in the salsa verde, gochujang bulgogi glaze on the guanciale, and dalgona on the tiramisu.
Who is the chef at Osteria Da Su?
Osteria Da Su is led by Korea-born chef Suji Park. She spent nearly a decade cooking in Italy, including three years at the three-Michelin-starred Da Vittorio in Bergamo and two years at Claudio Sadler’s trattoria in Milan. She later joined the opening team of Gucci Osteria da Massimo Bottura in Seoul. She is a 16-year friend of NAE:UM chef-founder Louis Han.
Does Osteria Da Su take reservations?
Yes. Osteria Da Su takes reservations through SevenRooms and keeps half of its 34 seats for walk-ins. Groups of four or more are advised to book. Reserved tables are held for 15 minutes.
Is there corkage at Osteria Da Su?
Yes. Corkage at Osteria Da Su is $50 per bottle, or 1-for-1, where corkage on one bottle you bring is waived for each bottle bought from the wine list.
*This article is based on a media tasting, but all opinions expressed about the food are entirely our own.
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