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.
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.
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.
