The Kitchen at Bacchanalia
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.