178 266
WINE&DINE
178
February15
Bacchanalia
23A Coleman Street
6509 1453 | bacchanalia.asia
THE ATMOSPHERE:
While the dark
and sumptuously furnished bar and
restaurant create a formal impression,
the emphasis at Bacchanalia is on
fun and feasting in the tradition of the
Romans. An invitation to dine at the
chef’s table in the white and brightly lit
UNA at One Rochester
1 Rochester Park
6773 0070 | una.sg
THE ATMOSPHERE:
Strolling into
UNA is a delight – it’s lusher-than-lush,
with fairy lights draped in the trees and
pretty water features trickling in the
background. The alfresco setting is
complemented by sleek monochrome
furnishings, low lighting and even more
fairy lights – yeah, this is my kind of
romance.
THE CUISINE:
Executive Chef Jean-
Philippe Patruno was raised in France
by a Spanish mother and an Italian
father, and spent years working at
Michelin-starred restaurants in London,
so European grub doesn’t get much
better than this.
THE MENU:
UNA specialises in
authentic Spanish dishes, so it was only
right to start with tapas; huge, tender
chunks of smoky grilled octopus ($22)
and melt-in-the-mouth scallops with veal
cheek ($24) that falls apart at a touch.
We were promised the “best paella in
Singapore” ($55 for two people) and
I’d stand by that – piles of fresh prawns,
octopus, chicken and chorizo, cooked
to perfection in precisely 27 minutes.
And the suckling pig ($35) is a must –
crispy yet delicate, with airy mash and
quince jelly (aka cubes of joy). Finish
with churros and chocolate dip ($12)
and take a seat at UNA’s sherry bar. The
six-year-old Pedro Ximénez ($11) is both
sweet and powerful – in taste and effect!
THAT SPECIAL SOMETHING:
The
gorgeous ambience is up there with
the best. It’s no surprise that UNA will
be transformed into a Garden of Eden
on 13 and 14 February – it’s already
halfway there. The whimsically themed
set menu will start from$220 per couple,
with guitar troubadours, cupids, photo
booths and more.
ROMANCE LEVEL:
❤ ❤ ❤
Rachael Wheeler
kitchen was too tempting to refuse; a
total contrast to the restaurant itself, but
a special experience.
THE CUISINE:
Modern European,
courtesy of the star pedigree of ex-
Fat Duck chefs Ivan Brehm and Mark
Ebbels.
THE MENU:
Sitting in cosy red
armchairs in the kitchen, we watched
the five chefs painstakingly prepare
each of the seven courses on the set
menu ($98); the sommelier popped in
and out with matching wines ($55). This
inventive food is sometimes a jolt to the
senses, courtesy of the unexpected
combination of ingredients. Hokkaido
scallops are served in their shells with
tarragon butter, topped with caviar and a
dusting of cocoa; Thai-inspired coconut
risotto is dotted with chilli paste; and the
foie gras is topped with satay sauce and
grated chestnuts. For dessert, we moved
back to the atmospheric dining room to
slowly savour the white chocolate and
cherry tart. B-Bar claims to make the
best gin and tonic ($22) in Singapore,
and this drink delivered, courtesy of
grapefruit ice cubes, Tanqueray 10 and
New Zealand tonic.
THAT S P EC I AL S OME TH I NG :
Having what feels like your own team
of chefs create dinner before your eyes,
and answer any foodie question you
might have, makes for a special and
unforgettable night.
ROMANCE LEVEL:
❤
(for the chef’s
table)
❤ ❤ ❤
(for the restaurant)
Katie Roberts