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Bacchanalia

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Bacchanalia is a full fledged restaurant lounge housed in a plush 150 seater space at the historic Masonic Hall. Like the multi-concept hybrid archetype, Bacchanalia, founded by Alex Chew and Raj Datwani, is designed to keep conversations a buzzing, drinks a flowing, and diners happy.

Mon - Thu: 12:00 - 15:00

Mon - Thu: 18:00 - 00:00

Fri: 12:00 - 15:00

Fri: 18:00 - 02:00

Sat: 18:00 - 02:00

Closed: Sun

$132 based on 23 submissions
Anniversary (10 votes), Birthdays (8 votes), Night Out (7 votes)
Celine Asril

Always an education

If you have dined here, you'll know they are serious about their food. In the kitchen, The Fat Duck alumni likes to turn classic dishes on their heads: the cauliflower gratin ($17) is a light white truffle and cheese foam-based dish with crunchy deep fried cauliflower and gremolata, and the tiramisu ($18) has a crunchy, fun, pop rocks base. The drinks are equally fun, and it's always an education at the bauble-lit bar area. Speaking of, The Educated Imbiber, the eighth installment of a series of interactive drinks workshops will be taking place On the 13th and 14th of August at 7pm ($125 per person). "Students" will be able to try six types of champagne and sparkling wines, and pairings of creative dishes.

The HGW community like this place for...

  • cauliflower gratin4 votes
  • foie gras satay4 votes
  • scallops with cocoa powder and borlotti beans4 votes
  • 48 hr braised wagyu shortrib3 votes
Community submitted Favourites:
Overall
Based on 23 votes
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Ambience
Service
29 Oct 2014 • 1 review • 0 follower

Ended on a not so sweet note

I was there with a group for Restaurant Week dinner. The set came with bread, cauliflower gratin, HD scallops, chicken & yoghurt or cappelini & egg, and 'the chocolate cake'.  The cauliflower gratin and the chicken & yoghurt were excellent. The chicken was evenly cooked while maintaining its tenderness.

Then came the dessert, a major disappointment. Not only did it consist of a single grape-sized ice cream micro scoop, and dots of condiments, we were made to share what little there was. The waiter said that's just how the restaurant does it, you share dessert like you share bread. There's a first for everything, I suppose. Moreover, nowhere on the menu was there an indication that the tiny dessert must be shared. If I had gone by myself would the restaurant have made me share the dessert with a stranger? 

Since the restaurant was so stingy about dessert, which was mostly ice cream, they might as well have left it off the menu. This was my first time at the restaurant, and it will be difficult to return, all because of (a lack of) dessert. 
Cauliflower gratin with deep-fried florets, white truffle and cheese foam and gremolata ($17)
15 Aug 2014 • 296 reviews • 14 followers

Always an education

If you have dined here, you'll know they are serious about their food. In the kitchen, The Fat Duck alumni likes to turn classic dishes on their heads: the cauliflower gratin ($17) is a light white truffle and cheese foam-based dish with crunchy deep fried cauliflower and gremolata, and the tiramisu ($18) has a crunchy, fun, pop rocks base. The drinks are equally fun, and it's always an education at the bauble-lit bar area. Speaking of, The Educated Imbiber, the eighth installment of a series of interactive drinks workshops will be taking place On the 13th and 14th of August at 7pm ($125 per person). "Students" will be able to try six types of champagne and sparkling wines, and pairings of creative dishes.
03 Aug 2014 • 2 reviews • 0 follower

Quality all around!!

Amazing flavours and textures with each dish! i loved the pork belly, calamari and pretty much all the desserts! The flavours are subtle and delicate and the chef is clever enough to use the ingredients to showcase its true potentials. We spent $110 per head with a glass of red wine. Very good dinner. We will be back soo
20 Jul 2014 • 147 reviews • 6 followers

Great ingredients, but non-impressive dishes

I admit I am a sucker for beautiful pictures. So when I saw photos of their chic interior, I was sold. Bacchanalia was (to be) the next destination for dinner with my girlfriend.

Upon reaching the building, we were slightly lost. After entering through the main door of the building, there’re 2 doors at the lobby with no clear indication which is the proper entrance to Bacchanalia. However, going by instinct, we chose to enter the door on the right since the sofa is placed nearer to it. Ha.

And upon entering, one will see the light balls (which was also what drew me to wanting to check Bacchanalia out) and plush red sofa seats.

Before we ordered, we were informed that the dishes at Bacchanalia are meant for sharing, and the portion is smaller than the usual small. The staff even used his hand to show how small is small. So we got a little excited, cause it makes the perfect excuse to order a few more dishes. Keke.

And from the menu, we ordered:-

1) House baked sourdough & focaccia bread, $10 

2) Cauliflower gratin, $17 – Deep fried cauliflower florets, white truffle & cheese foam, gremolata. When the dish was served, the staff went “Truffle is in the season, so the chef threw in complimentary truffle.” And it’s a good thing the chef did that cause without the black truffles, the dish would have looked so plain. This was an interesting dish. It’s hard to believe the crunchy balls at the bottom of the soup were actually cauliflower!

3) Hd scallops, $36 – Norwegian hand dived scallops, borlotti beans, kalix caviar, cocoa. This was bad. Scallops were burnt! Did the chef really think he could hide the charred top of the scallops with the cocoa powder? And the cocoa powder did nothing to bring out the sweetness of the scallops. Very badly executed.

4) Chilled pasta & caviar, $38 – Homemade tagliatelle pasta, roasted prawn reduction, charred celery, fresh garden herbs, sakura ebi, 5g osetra caviar. Somehow, the noodle tasted very chinese instead. Like our meepok.

5) Duck & carrots, $38 – Poached duck magret, chickpea panisse, different textures of carrot & duckjus. This was very bad. The slices were too thick, such that we felt like we were eating duck rice without rice. We ended up not touching this dish after having our first slice each.

Due to the (silly) 3000 characters limit, please continue to read my review on other dishes here : PART2

So while the staff gave us the heads up that the portion is smaller than the usual small, the portion is really not smaller-than-small at all. And it’s a pity that the fine ingredients were not used properly. My girlfriend and I actually stepped out of the restaurant feeling disappointed. And because we though the portions were going to be really small. we ordered a fair bit for 2 people, and the dinner worked out to be pretty expensive for us at $400 for 2.

---------- PS : I am a blogger too! Lifestyle blogFood Blog
cauliflower gratin
25 May 2014 • 33 reviews • 0 follower

Good value for restaurant week

For full review with pics, visit http://weekendeatwhatsg.blogspot.sg/2014/04/bacchanalia.html

We were here for the Restaurant Week dinner menu, comprising of a starter, main and dessert at $55++.    The bread was tasty and served as a great appetizer and answer to our hunger pangs and while anticipating for the food. 

We were here for the Restaurant Week dinner menu, comprising of a starter, main and dessert at $55++.    The bread was tasty and served as a great appetizer and answer to our hunger pangs and while anticipating for the food. We heard great stories about Bacchanalia.

Cauliflower gratin  - deep fried cauliflower florets, white truffle and cheese foam, gremolata. Fans of Bacchanolia would not be unfamiliar with this signature dish. I never thought cauliflowers would taste that good! Deep fried, its texture was that of minced meat balls that were crunchy. The cauliflower balls were enveloped in the creamy broth which was bursting with the fragrance of pungent truffles. I don't usually like truffles but this dish amazingly made truffles taste so good. The cauliflowers brought out the best in truffles. A very unique dish that was the highlight of the night for me.

Our friendly waiter informed us that the chef was feeling great that day and hence decided to give us a complimentary French onion soup. According to the server, the onion soup was prepared by caramelizing onions for 3 days. Until every drop of the broth was infused with the sweet essence of onion. And the crispy cheddar nuggets and rye bread of which their existence served to soak up the broth and made this dish an unforgettable one.

We were given a choice to choose between two mains available - chicken risotto or Tahitian vanilla confit salmon.

Chicken risotto - Confit leg of chicken, keluak nut, aged carnaroli rice, rum raisins, pickled lemon & cranberries. My friend had the chicken risotto which she loved it more than the salmon. Hmmm unfortunately none of the ingredients were exactly my favorite. I took a try and didn't feel any love. A classic example of love cannot be forced?

Tahitian vanilla confit salmon - Lightly cooked sashimi grade salmon, roasted garlic puree, shaved fennel, honey emulsion. Our waiter came with a surprise - complimentary caviar to accompany the salmon! The answer to a perfect way to start the weekend. I think something good happened to the chef that day. Or that it was a Friday night so happiness indexes are usually higher. The smooth salmon was so soft that it melted in the mouth. Coupled with the sweet honey emulsion and caviar, the experience was augmented. And the accompanying aromatic shaved fennel balanced the flavors and textures of this dish. 

Dessert was poached apple with icecream. The succulent poached apple, topped by pieces of white chocolate cinnamon ganache, served as a simple good end to a great meal. Loved the refreshing vanilla ice-cream.