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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

$130 based on 24 submissions
Anniversary (11 votes), Birthdays (8 votes), Night Out (7 votes)
Caro Foodie

Awesome quality, awesome dishes.

I took the 5-course weekday menu and was really impressed. Loved the cauliflower gratin the best. The HD Scallops were great as well! Very fresh, juicy and was a burst of flavouring the mouth. Service was very professional, friendly and prompt as well. What I like best about the restaurant is that you can share - you don't have to be uptight about passing your dining partners a little chunk of something you're having :) Would definitely go back again to try other things on the menu.

The HGW community like this place for...

  • cauliflower gratin5 votes
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  • Cauliflower gratin with deep-fried florets, white truffle and cheese foam and gremolata ($17)1 vote
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Community submitted Favourites:
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Based on 24 votes
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27 Jan 2015 • 2 reviews • 0 follower

Awesome quality, awesome dishes.

I took the 5-course weekday menu and was really impressed. Loved the cauliflower gratin the best. The HD Scallops were great as well! Very fresh, juicy and was a burst of flavouring the mouth. Service was very professional, friendly and prompt as well. What I like best about the restaurant is that you can share - you don't have to be uptight about passing your dining partners a little chunk of something you're having :) Would definitely go back again to try other things on the menu.
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 • 15 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 • 153 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.

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