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Bacchanalia, Singapore (Food rating: 4/5)

Tuesday, April 28, 2015

I was introduced to Bacchanalia recently and I fell in love with the food served from this restaurant.  The restaurant boasts itself for its sharing concept where you can order and share with your partner. This fine-dining restaurant was a superb place which I would definitely recommend anyone to try.

My friend and I went there for dinner. Though we were advised to order only 5 dishes for two, we ordered more than recommended. I was glad that we did order more as we managed to try many wonderful dishes. Our total damages was $360.

 
Coconut and Rice was served in creamy coconut risotto, chilli paste, fermented coconut and thai-inspired flavours. At SGD26, the serving was great for two. The rice was chewy and the rich coconut sauce was with mild chilli paste evoked epicurean delight.  (Food rating: 4/5)

Breaking Bread comprises sourdough and focaccia breads served with three different housemade specials. Today's housemade specials were (from front) tomato-inspired, potato chip-inspired and finally, balsamic vinegar in olive oil.  At SGD10, the breads were absolutely delicious, the crust was crispy and the inside was soft and warm. I loved the tomato-inspired spreads the most. The reason why I wrote it as tomato- or potato-inspired was because I could not remember the name. However, that was the exact taste. (Food rating: 3.5/5)

Mushroom Fantasia (SGD18) was four types of mushrooms cooked four ways: cordycep, portobello, shimeji and oyster mushroom with sweet corn veloute. Sweet corn veloute is a soup thickened by egg yolk, butter and cream. The portobello were dipped into a batter, coated with crumbs and finally deep fried. When I chewed on the crispy breaded mushroom, the juice gushed out. However, the mushrooms had an oily taste which made one not wanting to eat further. The cordyceps mushrooms (in orange) and shimeji mushrooms were chewy and delicious. The oyster mushrooms on the other hand had an unique taste which we could not figure it out. Apart from the tastes of the four mushrooms, the restaurant used fresh ingredients to prepare the food. All the mushrooms were pretty and alluring. (Food rating: 4.5/5)

French Onion Soup, priced at 22, serves two. We were served with a bowl of crispy cheddar, rye bread, onion marmalade and ricotta. Then the 80c french onion soup, which was boiled for 48 hours, was poured out from the mini tea pot. The onion soup was very sweet and with the ingredients in the bowl, it became more fragrant. It was extremely enjoyable to try this SGD22 soup. (Food rating: 4/5)

HD scallops, when served, comprises norwegian hand dived scallops, borlotti beans, kalix caviar and cacao. At SGD37, it was an unforgettable dish. The scallops were perfectly prepared and cut into bite size. The Borlotti beans were delicious and gave the dish that added crunch. Extremely palattable. (Food rating: 4/5)

Calamari Grenobloise was grilled calamari, chayote squash, hasselback potatoes, artichoke puree, sauce grenobloise. The grilled calamari was beautifully presented, lighted salted and charred at the sides. The seafood was absolutely delicious and cooked to perfection. The grilled potatoes were thoughtfully cut so that diners could eat the vegetables easily. (Food rating: 4.5/5)

The Roti Lamb in the menu came in two surprises. The first one was the kibbeh nayeh, which means it consist of minced raw lamb mixed with fine bulgur and spices. It was served on a mini wrap. I was surprised when they introduced raw lamb in their ingredients. It was my first time having raw lamb despite having raw beef at one of the celebrity restaurants 1-2 years ago. This really requires one to get over the raw lamb and taste the food itself. With the fine bulgur and spices, the lamb meat did not taste any weird or funny. The meat was not gamey but tasted fresh. (Food rating: 3.5/5)
The next lamb dish was the NZ lamb saddle with charred eggplant, sprouted mung beans, sesame. The compressed cucumber was interesting. It looked like pop candies but it was actually cucumbers. The flesh of the compressed cucumber was more dense, giving the impression of being more juicy. The dense juicy cucumber disintegrated as soon as we chewed it. What we found fascinating was the lamb saddle was divinely delicious! (Food rating: 4/5)

It was interesting that you get to enjoy two kinds of lamb meat with two different experiences at the price of SGD42.

Steak and Sauce Rossini serves 365 days grained fed petite tender, cauliflower mushroom, celeriac, foie gras and red wine jus, and potato crisp. The steak, at SGD38, was really worth it. The meat was tender and red. Its juiciness was already sealed and each bite of the steak was heavenly. The lightly salted and pepper steak really brought tears in my eyes. The seasoned celeriac or turnip-rooted celery was delicious. (Food rating: 4.5/5)

Priced at SGD35, you can have a plate of foie gras satay, served with sous vide foie gras with lemongrass and tamarind fuels jam, grated chestnuts, and peanut satay sauce. The foie gras was cooked in an airtight plastic bag and then placed in a water bath. The lady sitting next to me was full of praises when she ate the foie gras. She kept saying it to her companion and to the server. As for me, the liver was soft. I thought that the liver bitter aftertaste was stronger in the middle. However, the charred outer sides were ok. I cannot say that I am an expert in eating foie gras but it was my objective evaluation. (Food rating: 3/5)

Though this was not part of the menu, the Marshmallow with shredded chestnut was a miracle. This was served before the dessert. The marshmallow had some citrus flavour which refreshed our palate for desserts. ate for dessert. The marshmallow combi gave us a multi-sensory experience - the citrus flavour exploded into our mouths. (Food rating: 4/5)


Tiramisu is a popular coffee-flavoured Italian dessert. Made of marsala mousse, coffee ganache, cacao gel and blackcurrant sorbet, the dessert offered a surprise treat. Put the cake, including the biscuit-like pastry at the base of the dessert into your mouth. You will suddenly feel and hear popping sounds. Guess what? That surprise was pop candy that lightened everyone's mood. Both my friend and I were playing with the pop candy and laughing at each other. The pop candy reminded us of our childhood days. At SGD 18, this dulcet dessert blew our minds away. In the centre of the cake, you will find a small dough soaked in aromatic coffee. The blackcurrant ice cream was sour. By taking the sour ice cream, it neutralised our tongue so that we would not find the cake overly sweet. When the server introduced the ingredients for this dessert, he mentioned marsala. Raised in a multi-racial society like Singapore, the first thing I imagined was the marsala in Indian cuisine. I was wrong. The marsala used in the tiramisu was the marsala wine, a fortified wine from Sicily.  (Food rating: 4.5/5)

Banana Monkey Bread was an interesting name. From the name, I imagined that it was a loaf of banana bread with some syrup. Well, I was quite close. This desserts serves custard and rum soaked brioche with  yogurt ice cream. At SGD15, the brioche, a french pastry made the same way as bread, soaked with sweet banana puree. By the time, this dessert was served, we were too full. But we finished every single bit of the dessert as it was too delicious. The soft bread and sweet banana puree were ambrosial. Note: the preparation takes at least 20 minutes. Therefore, order in advance if necessary. (Food rating: 4.5/5)

Address: Masonic Club, 23A Coleman St, Singapore 179806
Price: $$$
Rating: 4.5/5
Stuffness Level (How full you are): 4.5/5 

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