The Kitchen at Bac­cha­na­lia

Men's Folio (Singapore) - - Lifestyle -

What it is: Brazil­ian chef Ivan Brehm’s first F& B es­tab­lish­ment in Sin­ga­pore, Bac­cha­na­lia, has earned plenty of ac­co­lades. Now, Brehm has bro­ken past the rigid for­mal­ity as­so­ci­ated with fine din­ing with The Kitchen at Bac­cha­na­lia that presents a warm and friendly space along Hongkong Street. One of the most im­por­tant things you need to know about the food, apart from how good it tastes, is that pretty much ev­ery­thing on your plate has been sus­tain­ably sourced from around the re­gion such as Brehm’s farm in Cameron High­lands. With the vary­ing sea­son­al­ity and avail­abil­ity of in­gre­di­ents, Brehm re­freshes and up­dates his menu daily to en­sure that guests can al­ways look for­ward to some­thing new and ex­cit­ing each time they re­turn.

What to ex­pect: Din­ing at The Kitchen at Bac­cha­na­lia is a care­fully cu­rated ex­pe­ri­ence. From the sign­board- less front and warm light­ing to the min­i­mal­ist, earthy fur­nish­ings, the space is de­lib­er­ately de­signed to make guests feel like they are vis­it­ing a friend’s house in­stead of a restaurant. Brehm’s in­ten­tion is to rein­vent the din­ing ex­pe­ri­ence by cre­at­ing an im­mer­sive space that pulls guests in and makes them feel at home. As you step into the space, you will be greeted by the bus­tle in the 5.5m- long pass that con­tin­ues a good way down into the restaurant.

What to or­der: Ac­cord­ing to your ap­petite, choose among the three-, five-, or seven- course menus. Some of the Kitchen’s de­but sig­na­tures in­clude the Ha­machi “On Toast”, topped with os­e­tra caviar; the beet­root tartare that com­bines dif­fer­ent tex­tures of beet­root with con­fit egg yolk; sea urchin with choco­late buck­wheat pasta; and co­conut risotto, which con­sists of aged carnaroli rice with fer­mented co­conut. If you’re lucky, you might also be able to catch the Wagyu au Poivre Vert, which would usu­ally be the M9 Black­more Wagyu with spiced beef jus so long as the restaurant’s eco-friendly pro­ducer of grass-fed Wagyu has avail­able stock.

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