Housed in an open plan shop house on up and coming HongKong Street, the new 36-seater Bacchanalia has no walls between the kitchen counters and dining tables, reducing the distinction between guests, servers and chefs. Guests will be walked through the kitchen before being seated for their meal, helping to create informality and allowing guests to actively engage with the chefs and the cooking.

Designed by Singapore based interior design firm, Distillery, the new Bacchanalia will be outfitted in leather, wood, stainless steel and granite. It’s walls will be adorned with traditional ikat textiles from Southeast Asia.

Continuing the work Brehm and Ebbels started at Coleman Street, the food at HongKong Street will continue to reflect a strong commitment to responsible sourcing and cutting edge cooking methods to create new flavour combinations and reinterpret traditions. The majority of ingredients will be obtained from local producers. These include a range of heirloom herbs and vegetables from Bacchanalia’s organic farm in Malaysia’s Cameron Highlands, rare tropical fruits from Penang, garnish herbs and flowers from the restaurant’s back yard garden, and local fish and seafood from an aquaponics farm in Singapore.

Pairing these ingredients with techniques from around the world, the new Bacchanalia will present novel new dishes like pickled Japanese sardine with sweet corn, spring onion purée and chickpea cream, and Tiberian Harvest snapper ceviche with fermented vegetables, black garlic puree, and Penang mace. A few timeless classics will remain, including French onion soup and a salad made from the best fruit, vegetables, herbs and edible flowers available on the day. They are innovative dishes best described as modern cuisine from the crossroads of cooking.