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Three to try: Acqua e Farina, The Ottoman Room, The Wall

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Three to try: Acqua e Farina, The Ottoman Room, The Wall
Our shortlist of the top eats and treats in town

Acqua e Farina

Acqua e Farina

Pizza — the humble Napoli native — has been there through the milestones of our lives. It's been there for break-ups and make-ups, cushioning the blow from its first crisp bite down to the creamy or tangy succulent centre till you reach sweet surrender at its pointed tip. It's no wonder Acqua e Farina, the Italian restaurant on the Rail Mall block has banked on its pizza offerings to stand out. A Southerner himself, chef and co-founder Antonio Manetto ensures that each pizza dough is hand-made and allowed to rise for at least 30 hours — the only kitchen secret he'll divulge. The result is an airy and light base that's embellished with mascarpone, mozzarella, mushrooms and black truffle in their Pizza Tartufo. Manetto isn't new to this game. While the restaurant is only three months old, he used to helm Pizza Bella and Pasta Bella. Meanwhile, his partner and fellow executive chef Roberto Galbiati is an alumni of the Da Paolo Group. — AI

The Rail Mall, 400 Upper Bukit Timah Road. Tel: 6462 0926

The Wall 

the wall

If you're heading to The Wall for some whisky, you don't have to pretend to know your Laphroaig from your Lagavulin. New to the world of whisky? The Wall is one of the few whisky bars around that'll make you feel entirely at ease. To begin, the drinks menu spanning over 120 bottles of whisky is populated with comprehensive tasting notes for each expression. Eschewing the dark, masculine interiors of your typical whisky bar, The Wall looks more like a regular cocktail bar with exposed brickwalls, pendant lights, and tall bar stools. Here, swirling and sipping on a dram forms just one part of the experience. A full menu of sumiyaki dishes have their grilled, smoky goodness paired with whiskies of varying taste profiles. Come for dinner and tuck into whisky and sumiyaki pairing sets that start from $49, before heading up the second floor lounge to sip on rare drams the likes of a Yamazaki 50 Year Old and The Macallan 1948 Select Reserve 51 Year Old. — DK

76 Tanjong Pagar Road. Tel: 6225 7988

The Ottoman Room
smoked olives The Ottoman Room

One of the greatest world powers at its peak, The Ottoman Empire was also a pinnacle of culture, expanding across much of Europe and Asia. The Ottoman Room kept this in mind, cultivating the best of the empire in a single space tucked behind The Fat Prince. Carefully lit with candlelight and an otherwise subdued setting, the social dining house is a nod towards the Mediterranean in more ways than one. Canadian chef Hunter J. Moyes has drawn both culinary and interior inspiration from his travels to Turkey and the surrounding region. This is found in everything from the spices taken directly from Istanbul's spice market to the carved adornments on the walls. Starters come in moreish bites such as their sweet, Sicilian-origin Castelvetrano olives done three ways: Smoked, mashed into a tapenade and crisped in thin wafer. The salmon kibbeh naya is a deconstructed take on the Levantine lamb dish, this time with salmon tartare, smoked date puree and an almond spice blend you can build up on a wafer. Purists can opt for the traditional lentil soup, a comforting broth of braised oxtail and smoked tomato. – MN

46  Peck Seah Street. Tel: 6221 3683

Adibah Isa Denise Kok Meera Navlakha

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