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.
Always a fantastic experience. Waiters explain each dish to you. Quality is top notch. And it's a lot of fun to watch the food prep in this open kitchen concept.
The dining experience is faultless. Service was prompt and professional. Food was excellent! So glad that the succulent sous vide chicken from the previous location is retained on the menu. Ambience is an open concept kitchen so everything is done in full view. I am going to be dining here regularly now. Can't wait to try new dishes when the menu changes.