Kitchen at Bac­cha­na­lia, The

T. Dining by Singapore Tatler - - French/contempora­ry -

Tucked away on Hong Kong Street with just a tiny sign on its door, this restau­rant aims to pro­vide the full culi­nary ex­pe­ri­ence in a re­laxed, homely at­mos­phere. The open kitchen al­lows din­ers to view chef Luke Arm­strong as he cooks and plates dishes along­side his able team. The food is any­thing but sim­ple; it’s com­plex and full of flavour, leav­ing you want­ing more. Take the Ja­panese fruit to­mato, lay­ered with quinoa salad and el­der­flower cream and served with cold gaz­pa­cho; it’s sure to turn any doubters into to­mato con­verts. With the well-cooked Aus­tralian lamb, ev­ery bite is rich and slightly fatty. The pièce de ré­sis­tance, though, is the Si­cil­ian pis­ta­chio par­fait. White choco­late cream is hid­den in­side a crispy dough­nut-shaped shell and topped with wild berries, mak­ing for a vis­ually ap­peal­ing and de­li­cious dessert.

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