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Two Fat Ducklings in The Lion City – part two

Harvest Salad at Bacchanalia, Singapore

Harvest Salad at Bacchanalia, Singapore

[UPDATE: Bacchanalia has been renamed Kitchen by Bacchanalia and was awarded a Michelin star in the inaugural Singapore guide on July 21st 2016.]

Former Fat Duck chef Ivan Brehm has at last got the restaurant he deserves in the new Bacchanalia venue on gentrified Hong Kong Street. Gone is the moody lighting and lounge bar setting, refreshingly replaced by an airy, open space that’s like eating in someone’s (very expensive) kitchen.

More importantly chef Brehm – and fellow Fat Duck alum Mark Ebbels – are able to focus on the food. Out with the a la carte burgers and fries, in with a tasting menu only that really lets the food shine.

Ivan will talk you through the mind blowing detail that went into each component of every dish. Produce-driven is becoming an overused phrase but Brehem and Ebbels seeks out the finest ingredients they can in nearby Cameron Highlands and also grow their own on the rooftop vegetable garden.

Lamb saddle with kibbeh nayeh

Lamb saddle with kibbeh nayeh

Left to his own devises, Ivan also brings in touches of Middle Eastern. Such as the lamb saddle and charred eggplant purees with harissa and kibbeh nay (a minced raw lamb on Arabic bread) – one of the best dishes Chopstix and tasted in Singapore this year.

It’s a relief to see that old favourites like the cold pressed coconut cream aged carnaroli risotto are still on the menu too.

Desserts such as marsala mousse, coffee ganache, cacao gel and blackcurrent sorbet are equally cleverly created and delectable.

You won’t want to miss out on the superb drinks pairings from sommelier Matthew Chan either.

Gone too is the chef’s table, right in the kitchen, which is a shame but overall we’ll take the new incarnation of Bacchanalia over the old hands down.

http://www.bacchanalia.asia

[UPDATE: Bacchanalia has introduced a three course set dinner menu for SG$65, available Monday – Thursday. The Table D’Hote menu currently includes the classic cold pressed coconut cream with aged carnaroli risotto.]

The open kitchen interior of Bacchanalia, Singapore

The open kitchen interior of Bacchanalia, Singapore

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