This is probably one of a few hidden gems in this overcrowded dining scene. The first time we visited Bacchanalia was 6 months ago and six months later we find ourselves in a much better place, both literally and culinarily. Bacchanalia occupies a long and narrow well lit shophouse on Hong Kong street where the open concept kitchen can be seen from the sidewalk. The oddly shaped and themed bar:restaurant of the past is but a distant memory.
The food continues to excite however! The menu is new and concepts are new!
The kitchen is still helmed by Ivan who is as ever generous with his cooking wisdom and his time. The crew is young and at last count is near the dozen.
We shan’t go course by course analysis and I will say it’s not for everyone. For me though, after having been on the road and sampling fine dining in two other countries, Bacchanalia awakens the senses and excites the taste buds with its application of everyday ingredients like star fruit (as a curing ingredient for fish) to less known items like “home blended” dukkha.
We dine out for many reasons, for me it’s about discovery. I love Bacchanalia because it intrigues me and inspires me. I feel welcomed and nothing on the menu is a kept secret , and I do hope that more people discovers this hidden gem in our little red dot.
thebearandhiscigar 