In the green hillside of Upper Bukit Timah, you can now taste the diverse regional culinary styles from both the North and South of Italy in a snug little restaurant named Acqua e Farina.
A dessert platter comprising mini portions of Crème Brûlée, Lava Cake, Panna Cotta and Tiramisù
Homemade Ravioli stuffed with braised Beef, tossed in Mushroom Sauce
The story of Acqua e Farina is not complete without at least a mention of the bromance between Roberto and Antonio, two very different men who probably would never have met in their own country.
Chef Roberto loves dessert. He can easily polish off half a cake at one sitting. And here’s the kicker: he loves durian just as much as he loves dessert! He tries to go for at least one durian-eating session every year when the fruit is in season.
To this day, Chef Antonio still eats a lot though the catch is that it has to be perfectly prepared. Some years ago, he was so enamoured with the steak Morton’s was serving that he ordered and finished 2 kg of it. There is Polaroid proof of this incident.
