For the Singapore Restaurant Week 2015 that was held from 24 Oct to 1 Nov, we went to 2 restaurants. The first was Stellar At 1-Attitude, the second where this post is devoted to was Bacchanalia at Hong Kong Street.
The Hong Kong Street outlet is new, with open kitchen, relatively brightly lit though warm lighting were used and the space holds extremely limited seats.
Since the menu only allows diners to choice their Mains, very quickly, we decided.
Once order was placed, warm crusty homemade bread with smooth, milky butter dusted with lime powder was served swiftly to our table.
Appertiser
Only 1 dish was available as appertiser, The carrot.
It was a dish practically devoted to the “Carrot”. On the plate were seared carrot, carrot cake, custard and carrot jam, hummus (seems like carrot as well), dukkah spice mixture and cream cheese. This is a plated appertiser akin to the plated dessert.
As I am not a carrot fan, I couldn’t appreciate this dish full of carrot.
Mains
Coming to main was a consolation for 2 reasons. Firstly, I am not getting carrot anymore. Secondly, we get to choose between Chicken and Barramundi (Fish), both are white meat. I was a little disappointed when I did not see beef on the menu.
Despite chicken breast was used, the meat was after all moist, smooth and succulent. The chicken breast was with little or no marinate, poached perfectly, accompanied with rice crispy sat on tumeric and coconut curry and topped with watercress salad. The curry is a must mentioned. It was excellent. We felt the curry was amazing. We love it.
Comparatively, the Fish was not as outstanding as the Chicken. Lightly pan fried on both side of barramundi, perhaps was lightly salted brought out the entire natural sweetness and fish flavour. On the dish were also the olive tapenade and artichoke and its puree and some cream with lime dusting. When the fish was eaten together with the cream, sauce, olive and artichoke, the flavour mingled together and brought out a lovely flavour that complemented each ingredient.
Pineapple
Before the dessert was served, the frozen pineapple with olive oil and amazonian chilli powder and a dash of vinegar was served.
My description was sour and spicy and it gave a good cleanse to our palate.
Dessert
Time to end the meal with a dessert. Likewise, only a chocolate dessert was available.
Rich bitter chocolate ganache with grapefruit jam and pecans, topped with a scoop of assam tea ice cream. If the assam tea flavour could be a little stronger, it would be perfect as the version with had was with chocolate masking the tea flavour.
NAHMJ Verdict
Our view on the food served by Bacchanalia on Singapore Restaurant Week 2015 was amazing. We enjoyed the food and at the end of the meal if lifted our spirit.
Service was attentive and when each dish was served, the ingredients were briefed to us and we have a better idea and at the same token, appreciate better of what we are about to eat.
Bacchanalia On Singapore Restaurant Week 2015
39 Hong Kong Street, Singapore
Tel: +65
Website: http://www.bacchanalia.asia/
FB: https://www.facebook.com/BacchanaliaSG/?fref=ts&ref=br_tf
Opening Hours
Lunch: Wednesday – Friday 1200 to 1430; Dinner: Monday – Saturday 1800 to 2230; Closed on Sundays
Getting There
By MRT:
- Northeast line – Clarke Quay
By Bus:
- alight at Clarke Quay Station along Eu Tong Sen Street 2, 12, 33, 51, 54, 61, 63, 80, 124, 145, 147, 166, 174, 190, 197, 851, 961
- alight opposite Clarke Quay Station along New Bridge Road 2, 12, 33, 54, 147, 190
- alight at Boat Quay along South Bridge Road 51, 61, 63, 80, 124, 145, 166, 174, 197, 851, 961
Rating: 8.5/10