Bottega di Carna Singapore: Modern Italian Cooking at Mondrian Singapore Duxton
Bottega di Carna is Mondrian Singapore Duxton’s flagship Italian restaurant, bringing together handmade pasta, wood-fired cooking, premium beef and a contemporary interpretation of Italian dining in the heart of Duxton Hill.
There is a deliberate tension at the centre of Bottega di Carna.
The restaurant is unmistakably Italian, but it is not trying to recreate a traditional trattoria. Instead, it takes recognisable Italian techniques and flavours and places them inside the much more theatrical surroundings of Mondrian Singapore Duxton.
Located on Level 3 of the hotel at 16A Duxton Hill, Bottega di Carna is positioned as Mondrian Singapore's flagship restaurant. Today, it is helmed by Chef Kenny Huang, with the restaurant describing its approach as one that reinterprets time-honoured Italian traditions through a contemporary lens.
The result is an Italian restaurant shaped heavily by fire, meat, pasta and produce — but without feeling bound to a rigid definition of what modern Italian dining ought to look like.
Italian Cooking with a Rebellious Edge
Mondrian describes Bottega di Carna as a modern Italian eatery with a rebellious edge.
That description is useful because the menu does not abandon Italian cooking so much as loosen its boundaries.
Handcrafted pastas sit alongside crudo, seafood, grilled meats and substantial cuts of beef. The current menu introduced in 2026 includes dishes such as Amberjack Crudo, Sweet Potato Gnocchi, Oxtail Agnolotti and Pici with Beef Ragu, before moving into larger grilled dishes and desserts including Brie Cheesecake, Spumoni Baked Alaska and Tiramisu.
It is an approach that keeps the vocabulary recognisably Italian while allowing the kitchen considerably more freedom in how those ideas appear on the plate.
The restaurant's current identity therefore sits somewhere between an Italian restaurant, a contemporary grill and a hotel dining room built for occasions.
Pasta at the Centre of the Menu
Pasta remains one of the clearest expressions of Bottega di Carna's Italian identity.
Mondrian specifically highlights the restaurant's handcrafted pastas, while the newer menu has expanded the selection with preparations such as Oxtail Agnolotti and Pici with Beef Ragu.
The pici has also become one of the dishes repeatedly mentioned in recent diner accounts supplied to The Cuisine Journal. Diners describe its chewy pasta texture, beef ragù and rich flavour, while other frequently mentioned pasta dishes include lobster pasta and truffle-based preparations.
Those comments are useful as context rather than as a verdict on the restaurant: they show how central pasta has become to the way people encounter Bottega di Carna today.
It also distinguishes the restaurant from a conventional steakhouse. Meat may command a substantial part of the menu, but pasta is not merely an accompaniment to it.
Beef, Fire and the Grill
Where Bottega di Carna becomes particularly distinctive is its relationship with meat.
The restaurant describes its philosophy in terms of nose-to-tail cooking, based on the idea that different cuts can be used successfully when treated appropriately. Mondrian connects that philosophy with reducing waste, lowering the restaurant's environmental footprint and working with carefully selected suppliers.
The wood-fired grill gives that philosophy a physical centre.
Current beef selections include Westholme Wagyu Hanging Tender, Westholme Wagyu Tenderloin, Stockyard 200-Day Grain-Fed Rib-Eye and a USDA Prime Fillet Mignon. Larger cuts designed for sharing include an Australian Black Angus Tomahawk and a dry-aged Porterhouse Bistecca alla Fiorentina.
There is also a 48-hour slow-cooked short rib, or Costola Corta, which broadens the restaurant's approach beyond premium steak cuts alone.
Fire is therefore not simply part of the kitchen equipment. It is one of the organising ideas behind the restaurant.
Beyond Beef
The menu is much broader than its reputation for steak might suggest.
Current mains move through grilled Spanish octopus, king prawns, Kurobuta pork, Atlantic sea bass, wood-fired chicken and lamb cutlets. A whole grilled sea bream is offered among the dishes intended for sharing.
Recent diner material provided to The Cuisine Journal similarly shows a much wider picture of what people order at Bottega di Carna. Amberjack crudo, grilled prawns, scallops, burrata, calamari and vegetable sides appear repeatedly alongside steaks and pasta.
The vegetable section is treated with similar attention. Broccolini comes with lemon vinaigrette, Brussels sprouts with crispy prosciutto, cauliflower with Gorgonzola béchamel, while creamed spinach, whipped potato and Parmesan fries provide more familiar steakhouse-style accompaniments.
Taken together, Bottega di Carna reads less as a restaurant built around one signature protein and more as a contemporary Italian grill in which meat occupies a particularly prominent position.
The Dining Room at Mondrian Singapore Duxton
Bottega di Carna occupies Level 3 of Mondrian Singapore Duxton, placing it within one of the more design-led hotel developments around the Duxton and Tanjong Pagar district.
Mondrian characterises the restaurant through its vibrant energy and lush interiors, and the room is intentionally dramatic rather than restrained.
That makes the setting an important part of the concept.
This is not an Italian neighbourhood restaurant transplanted into a hotel. Bottega di Carna has been designed as a destination restaurant within the larger Mondrian ecosystem, which also includes venues such as Jungle Ballroom and Canyon Club.
Recent customer accounts also reveal another characteristic of the restaurant: it is frequently chosen for birthdays, anniversaries and larger celebratory dinners. References to sommeliers, wine recommendations, birthday desserts, large-format steaks and group menus appear repeatedly in the supplied diner material.
That fits naturally with the scale and style of the dining room.
Wine and the Longer Dinner
Wine is another meaningful component of Bottega di Carna.
Mondrian highlights a curated selection of fine wines alongside cocktails, while several recent diner accounts specifically mention the restaurant's sommelier service and pairing recommendations.
The restaurant has also extended the evening beyond dinner through The Last Sip.
Beginning from 10pm, the concept shifts towards signature cocktails, digestifs and late-night bites, drawing on the Italian idea of allowing dinner and conversation to continue rather than treating the meal as having a sharply defined conclusion.
It is a small addition, but one that reinforces Bottega di Carna's position as somewhere intended for longer, occasion-driven dining rather than simply eating and leaving.
A More Accessible Weekday Lunch
Bottega di Carna also operates quite differently during weekday lunch.
Its current weekday set is offered from 12pm to 2:30pm, with a two-course option at S$30++ and three courses at S$39++. The menu changes, but contemporary examples include Italian and Mediterranean-inspired preparations such as spaghetti alla puttanesca, pan-seared salmon and grilled pork jowl.
That creates a noticeably different entry point into the restaurant.
Dinner can easily revolve around pasta, wine and substantial sharing cuts, while the weekday lunch allows Bottega di Carna to function as a relatively concise business or midday dining option within the Duxton and Tanjong Pagar area.
What Bottega di Carna Is Today
Bottega di Carna has enough steak on its menu to be mistaken for an Italian steakhouse and enough contemporary reinterpretation to be described simply as modern Italian.
Neither description completely captures it.
The restaurant is better understood through the ideas that connect the menu: Italian culinary tradition, handmade pasta, cooking over fire, a strong interest in meat and a willingness to reinterpret familiar dishes.
That approach is reinforced by its nose-to-tail philosophy, its substantial grill selection and a dining room that deliberately favours theatricality over rustic nostalgia.
Under Chef Kenny Huang, Bottega di Carna has become an expression of Italian cooking suited to Mondrian Singapore Duxton itself — recognisable at its foundations, but more colourful, polished and irreverent in execution.
Bottega di Carna Singapore
Restaurant: Bottega di Carna
Hotel: Mondrian Singapore Duxton
Cuisine: Modern Italian
Executive culinary direction: Chef Kenny Huang
Address: Level 3, Mondrian Singapore Duxton, 16A Duxton Hill, Singapore 089970
All-day dining: 7am–11pm
Kitchen last order: 10pm
Bar last order: 10:30pm
Telephone: +65 6019 6000
Reservations: Advance reservations recommended
Parking: Two hours complimentary parking with dine-in; subsequent parking charges apply.
Frequently Asked Questions
What kind of restaurant is Bottega di Carna?
Bottega di Carna is a modern Italian restaurant at Mondrian Singapore Duxton. Its menu combines handcrafted pasta, contemporary Italian dishes, seafood and substantial cuts of meat cooked over a wood-fired grill.
Who is the chef at Bottega di Carna Singapore?
Bottega di Carna is currently helmed by Chef Kenny Huang, who leads the restaurant's contemporary interpretation of Italian cooking.
Is Bottega di Carna a steakhouse?
Not strictly. Premium beef and wood-fired grilling form an important part of the restaurant, but the menu also includes handmade pasta, crudo, seafood, pork, lamb, chicken, vegetables and desserts.
What are some of Bottega di Carna's notable dishes?
The evolving menu includes dishes such as Amberjack Crudo, Oxtail Agnolotti, Pici with Beef Ragu and Sweet Potato Gnocchi, alongside Wagyu, rib-eye, fillet mignon and large-format steaks for sharing.
Does Bottega di Carna serve lunch?
Yes. Bottega di Carna serves all-day dining and also offers a weekday lunch set from 12pm to 2:30pm. The current set is priced at S$30++ for two courses and S$39++ for three courses.
Where is Bottega di Carna?
The restaurant is located on Level 3 of Mondrian Singapore Duxton, 16A Duxton Hill, Singapore 089970.
Is Bottega di Carna suitable for celebrations?
The restaurant offers private dining and event options, while recent diner accounts supplied to The Cuisine Journal frequently describe birthdays, anniversaries and larger group dinners at the restaurant.
