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The Kitchen at Bacchanalia is redesigning the idea of eating out in Singapore. It’s a restaurant whose plates can stand beside those of the very best restaurants in the world – no surprise since The Kitchen at Bacchanalia is the brainchild of Ivan Brehm, who has worked at many of those institutions including The Fat Duck and Applewood by David Shea, to name a ridiculously famous few. But Brehm has not brought the white jackets, hidden hallways and stuffy air of classical fine dining. Instead, he and his team work right in front of the diners in an immersive open kitchen blurring lines between those making the food and those enjoying it. Calling on flavours and techniques from Brehm’s classical training and his vast international travels, together with painstakingly curated ingredients, Bacchanalia provides multi-course meals that are somehow both familiar and entirely new.
We are proud to offer valet parking for dinner service.
A very pleasant restaurant with creative dishes that use unconventional ingredients such as keluak and sunchoke that blended harmoniously to please the palate. My lunch main dish was seared barramundi fish with red sauerfraut (chopped pickled cabbage) with grilled figs was great, it would be even better if the source was served a bit more generously and the fish could be slightly less over-cooked. Overall, a very enjoyable lunch with my happy guests. The three course lunch was priced very reasonably.
The Coconut Risotto is the best! The risotto blended in very well with all the Asian spices. No wonder it's the restaurant signature dish. But the tall table concept with tall chair was quite uncomfortable to dine in since it is not a bar or fast food restaurant.
Great food and service staff were wonderfully nice ... Truly deserving of a Michelin award 👍👍👍👍👍