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Feast
Fine Food for Fine Feasters
NicoletteNg
dwells into
confession after a sinful
yet charmingmeal at
Bacchanalia.
S
ingapore
boasts a
very wide selection of
shopping and dining
outlets, but a recent visit
to the lion city brought
me to the much-talked-
about Bacchanalia. An
alternative gourmet hotspot that celebrates
innovation and challenges expectations,
Bacchanalia is a seamless blend of ex-
quisite dining, carefully crafted cocktails
and lush interiors – all the elements that
encompass a night to remember.
Founded by Alex Chew and Raj Dat-
wani, Bacchanalia seats up to a total of
120 patrons and is a dining destination
that encourages interactivity as it focuses
on multiple plates and dishes to share.
Atypical yet clever, Bacchanalia’s menu is
categorized into four categories – vegeta-
ble, seafood, meat and dessert. Stripping
the fuss and formality commonly found
in fine-dining, portions are larger than
appetizers, but smaller than main courses
to encourage diners to share and take food
from each other’s plates – something that
I utterly enjoy doing, especially when
dining at a new place as there’s just so
much to try.
At Bacchanalia, the food features rein-
vented classics and distinctive, thought-
provoking creations that present familiar
flavours in unfamiliar ways. Bacchanalia’s
kitchen is headed by a talented all-star
culinary trio comprising of Executive
Head Chef Ivan Brehm, Sous Chef Mark
Ebbels and Executive Pastry Chef Kostas
Papathanasiou, who were all previously
from Heston Blumenthal’s The Fat Duck.
Under the culinary direction of Chef Ivan,
who has alsoworked in the kitchens of Per
Se, Mugaritz and Hibiscus, one can expect
western and eastern classics revisited and
constantly evolving new dishes that draw
inspiration from across the world.
In my quick chat with Chef Ivan, he
mused, “It is food that presents familiar
BACCHANALIA
23AColeman Street,
Singapore 179806.
+65 6509 1453
www.bacchanalia.asia