The predominant feeling you get from dining at The Kitchen at Bacchanalia is a sense that you’re very much part of the action that goes on in the open-concept kitchen. Chef Ivan Brehm pulls off some surprising flavour combinations for his modern European fare. Take for instance the Uni and Chocolate Pasta (bafun uni and chocolate buckwheat pasta), where the strong umami taste of sea urchin is tempered by the slightly bitter taste of the pasta, and rounded out by the creaminess of the egg that binds it together. The Coconut Risotto (aged Carnoroli rice with fermented coconut) is not to be missed: made with hand-pressed coconut milk, this East-meets-West dish is topped off by a salad of ingredients such as ginger, galangal and fermented coconut. Tucking into the rich, silky-textured morsels will leave you wanting more. Three-course ($75), five-course ($125) and seven-course ($165) set menus are available.
39 Hong Kong Street. Tel: 9179 4552.