HONG KONG STREET - The Kitchen at Bacchanalia makes dining out an interactive experience with just 36 seats that place guests around an open kitchen, so diners are within arm’s reach of the chefs as they prepare top-quality, locally grown ingredients using finely honed culinary techniques. Intimate and innovative, the restaurant earned a Michelin star last year, which is a testament to the quality and creativity that goes into their service and plates.
Why you should come here:
Besides earning that coveted Michelin star, The Kitchen at Bacchanalia has a pretty impressive slew of accolades including the titles of Indoguna Best Restaurant 2015 and Eurocave Old World Wine List of the Year 2015 at the World Gourmet Summit, Best New Restaurant 2014 (Western) from The Peak Gourmet and Travel, and San Pellegrino Best New Restaurant 2014 at the World Gourmet Summit.
Yet despite the accolades, the restaurant is never one to rest on its laurels, so new twists keep it ever-evolving to ensure that it stays at the head of the game. To kick off 2017 they’ve brought on a new head chef, Australian-born Luke Armstrong, who brings with him 10 years of experience working in award-winning restaurants including the one-Michelin-starred Pied a Terre and two-Michelin-starred The Ledbury in London, the three-Michelin-Starred Oud Sluis in the Netherlands, and most recently Gordon Ramsey’s Maze in London.
What we love:
The menu includes globally inspired dishes like the Hamachi on Toast with cured Japanese hamachi and Sicilian bottarga and the Beef Keluak with grass-fed tenderloin, tomato hearts, keluak and walnut pesto. However, Chef Luke will also be introducing some new innovations, starting with his 8-course tasting menu.
A few of the dishes we just loved that are on the current menu are the Permisson, Japanese Fruit Tomato, Hamachi and Grouper. Each dish was fresh, bold and flavourful - definitely worth trying.
Definitely try Chef Luke’s new tasting menu, which includes tasty morsels like the Hand-Dived Scallop, a scallop ceviche tossed with crème fraîche, black truffle and a yuzu and soy dressing, the Monkfish roasted with Zeeland mussels, mizuna emulsion and a fragrant saffron sauce, and the Kalamansi jellied with sake crème diplomat, basil and vodka.
We hear tHe menu changes pretty frequently, which means you get to porentially try new, delicious creations each time you go back.