After announcing their shift from the historic Masonic House on Coleman Street, fine dining restaurant Bacchanalia has joined in with the cool kids on HongKong Street.
Their shophouse space is finally open to the public as of this week and it’s got an entirely different concept. Gone are the formal dining rooms and the dim, walled-in feel. They’ve traded it in for a trendy (and much-used) open concept where the boundaries between kitchen and dining space are virtually non-existent. Apparently, you even get a tour of the kitchen before being seated.
Possibly the best part about their move is that their kitchen is endorsing locally farmed produce, like fish and seafood, and produce from the nearby Cameron Highlands and Penang in Malaysia. The restaurant has also continued developing their herb and edible flower garden.
And this time, the menu is set to change more often: we hear it changes weekly, with five- ($115) or seven-course ($150) dinners of modern European dishes like Iberico pork tenderloin with dandelion puree, scallops with borlotti beans and caviar, as well as pineapples poached in caramel with pistachio-white chocolate crumble.
An a la carte menu is only available after 9pm.
