Discover Uncommon Italian Dishes and Rare Ingredients @ Acqua E Farina Keong Saik, Singapore
Chefs Antonio Manetto and Roberto Galbiati showcase a diverse array of Italian dishes, drawing inspiration from cherished family recipes and their own creative flair. Their menu highlights the rich flavors and top-quality ingredients sourced from both Northern and Southern Italy.
Acqua e Farina, which translates to “water and flour,” opened its doors at The Rail Mall in 2016 and quickly became a favorite for those craving authentic Italian cuisine paired with warm hospitality. Now, after nearly a decade of success, chefs Antonio Manetto from Naples and Roberto Galbiati from Milan are excited to launch their second location in Singapore’s vibrant Keong Saik Road.
The culinary landscape of Italy is a rich mosaic influenced by regional ingredients, geography, and history. Northern Italian cuisine, with its mountainous backdrop, is known for creamy sauces and hearty cold cuts, reflecting the region’s cooler climate and Germanic culinary influences. On the other hand, Southern Italian fare, inspired by the Mediterranean coast, emphasizes fresh seafood and bold spices, resulting in lighter, more refreshing dishes.
Quality is paramount at Acqua e Farina, where the chefs are dedicated to sourcing only the finest ingredients, with a preference for Italian imports. Pantry staples like the flours for pizzas and fresh pastas, as well as risotto rice, are sourced from Italy, along with select seasonal seafood.
Meet the Chefs: Antonio Manetto and Roberto Galbiati
Antonio and Roberto bring over 55 years of combined culinary experience to the table, skillfully blending their regional specialties to offer diners a unique exploration of Northern and Southern Italian flavors. Their extensive knowledge allows them to present both beloved traditional dishes and innovative creations inspired by their culinary passions.
To enhance the dining experience, Antonio and Roberto have assembled a passionate kitchen and service team, including both local talent and Italian chefs who have come to Singapore specifically for this endeavor. This committed team works diligently to create dishes that honor the essence of Italian cuisine, focusing on high-quality ingredients and the beauty of simplicity.
A Tasteful Tribute: Italian Design Meets Cozy Elegance at Acqua e Farina @ Keong Saik
The newly unveiled Acqua e Farina invites diners into a warm and welcoming environment, featuring 800 square feet of indoor seating that accommodates up to 46 guests. For those seeking a breath of fresh air, a delightful 200-square-foot al fresco area at the front offers a cozy spot for up to 6 guests to enjoy their meals outdoors.
Designed by Italian architect Samuele Martelli, the space draws inspiration from the unique bond between the chef-owners, who, despite hailing from different regions of Italy, share a passion for authentic cuisine. Samuele’s design reflects elements common to both Northern and Southern Italy, incorporating terracotta tiles, soft pale yellow plaster walls, and vibrant green shutters. He skillfully integrates these features with the venue’s distinctive historical architecture and natural wood furnishings sourced from both local and Italian suppliers, creating a cozy and inviting atmosphere.
Throughout the restaurant, guests will discover charming nods to Antonio and Roberto’s hometowns, with an array of photographs adorning the walls that celebrate their heritage and add a personal touch to the dining experience.
Tegamino con Cipolle, Asparagi e Guanciale $32
Braised Onions with Green Asparagus and panfried air-cured Pork Jowl “Guanciale”
In a gentle dance of flavors, white and yellow onions are thinly sliced and slowly coaxed over low heat until they become meltingly tender and golden. Meanwhile, savory cubes of guanciale sizzle in a hot pan, transforming into crisp morsels that retain a juicy interior. Once the onions reach their sweet, caramelized state, they are enriched with a swirl of butter and cream, then allowed to rest, developing their richness. Fresh green asparagus is chopped into vibrant bites and tossed in the pan, quickly sautéed to preserve its bright crunch. At last, the luscious braised onions form a delightful base, crowned with the crispy guanciale and the lively asparagus, creating a dish that sings with texture and taste.
From the moment it arrives at the table, the dish is a feast for the senses. The sweet, caramelized onions provide a luscious base, while the asparagus adds a vibrant crunch that balances the flavors beautifully. The guanciale, with its rich, savory depth, elevates the dish, imparting a delightful umami flavor that lingers on the palate.
The presentation is equally inviting, with the ingredients artfully arranged to showcase their vibrant colors and textures. Each bite is a harmonious blend of sweetness from the onions, earthiness from the asparagus, and the indulgent saltiness of the pork jowl, creating a satisfying and memorable experience.
Tagliatelle al Cacao con Gamberetti e Nduja $36
Handmade Cocoa Pasta with Portobello Mushrooms, Shrimps and Spicy Salami Paste “Nduja” tossed in Cream Sauce
In the kitchen, tagliatelle is lovingly crafted by hand, blending fresh eggs, premium Italian flour, and a hint of cocoa for depth. The pasta is blanched briefly, achieving a perfect al dente texture. Meanwhile, succulent prawns are swiftly pan-fried until tender and succulent, ready for indulgent bites. Fresh portobello mushrooms are thinly sliced and sautéed with aromatic garlic, filling the air with savory notes. The sauce comes to life with a luscious blend of fresh cream and a dash of Nduja, a fiery Calabrian sausage known for its spreadable richness, made from pork and peppers.
The Tagliatelle al Cacao con Gamberetti e Nduja is a remarkable dish that showcases the creativity and richness of Italian cuisine. Upon serving, the deep, earthy hues of the cocoa pasta immediately catch the eye, hinting at the delightful flavors to come. The pasta is perfectly cooked, offering a tender yet slightly firm texture that allows it to hold up beautifully against the accompanying ingredients.
The dish is generously adorned with plump shrimps and savory Portobello mushrooms, which provide a satisfying contrast to the cocoa’s subtle sweetness. The star of the show, however, is the nduja—a spicy, spreadable salami that brings a delightful kick to the creamy sauce. Its rich, spicy flavor melds harmoniously with the other elements, elevating the entire dish to new heights.
The creamy sauce envelops each strand of pasta, creating a comforting yet sophisticated experience with every bite. The combination of flavors—earthy, spicy, and slightly sweet—creates a well-balanced dish that is both indulgent and satisfying.
Risotto ai Ricci di Mare e Bottarga $36
Risotto with Sea Urchin Broth and Bottarga “Bottarga is a delicacy of sun-dried and salt-cured Mullet Fish Eggs”
(Waiting time of approximately 25 minutes is required)
In a warm embrace of butter, Italian short-grain rice takes on a golden hue, toasting gently to release its earthy aroma. Bathed in a vibrant vegetable stock, the grains simmer and release their creamy starches, forming a sumptuous foundation. Enter the star of the dish: a housemade uni broth, crafted from both the shells and the delicate uni itself, is stirred in, infusing the rice with a briny depth that evokes the sea. Just before it’s time to serve, a light snowfall of finely grated Italian bottarga crowns the warm risotto, adding a hint of luxury. Presented immediately, the Risotto ai Ricci di Mare e Bottarga is a sublime dish that transports you straight to the coastal shores of Italy.
From the moment it arrives, the dish captivates with its rich, golden hue and enticing aroma. The risotto itself is impeccably cooked, achieving that perfect creamy consistency while still retaining a slight bite. Each spoonful reveals the depth of flavor derived from the sea urchin broth, which infuses the dish with a briny, oceanic essence that is both bold and comforting.
Montanara $34
A specialty from Naples
Pizza dough first-deep-fried, then baked with Naples-style Tomato, Pork sausage, Spicy Salami Paste “Nduja” and burrata cheese
*montanara means People from the mountain*
The Montanara is a delightful Neapolitan specialty that offers a unique twist on traditional pizza.
After a meticulous 36-hour fermentation, the dough is hand-pressed into a perfect circle and deep-fried in neutral oil until it achieves a golden hue. This crispy base is then layered with luscious Italian mozzarella, a rich Naples-style meat and tomato sauce, housemade pork sausage, and a spicy kick from Italian Nduja. The assembled pizza is quickly baked, melding the flavors beautifully while expelling any excess oil, creating a harmonious blend of textures and tastes. Once it emerges from the oven, it is topped with creamy burrata and a handful of fresh rocket, ready to be served immediately.
The Neapolitan meat and tomato sauce is a labor of love, crafted from wagyu beef ribs, chosen for their rich marbling that infuses the sauce with deep flavor. The ribs are simmered for at least eight hours with red wine, tomatoes, and a soffritto of celery, onions, and carrots, resulting in a perfectly balanced, fork-tender sauce. For the Montanara, this exquisite sauce—brimming with the essence of the beef and vegetables—is the star, elevating each bite to a new level of deliciousness.
As it arrives at the table, the golden, slightly puffed crust is a feast for the eyes. The combination of Naples-style tomato sauce, savory pork sausage, and spicy nduja adds layers of flavor that are both comforting and bold. The richness of the nduja brings a satisfying heat, perfectly balanced by the sweetness of the tomato sauce and the hearty bite of the sausage.
Topping it all off is a generous helping of creamy burrata cheese, which melts into the warm ingredients, adding a luscious, silky texture that elevates each bite. The contrast of the crispy crust with the rich, gooey toppings creates a delightful interplay that keeps you coming back for more.
Dessert Platter $20
A dessert platter comprising mini portions of Crème Brûlée, Lava Cake, Panna Cotta and Tiramisù
The Dessert Platter offers a delightful sampling of Italian sweetness, making it a perfect choice for those who can’t decide on just one dessert.
First up is the Crème Brûlée, with its perfectly caramelized top that cracks satisfyingly under the spoon. The creamy custard beneath is rich and velvety, with just the right hint of vanilla.
Next, the Lava Cake is a showstopper, featuring a soft exterior that gives way to a molten chocolate center. It’s indulgently rich, perfect for chocolate lovers seeking a warm, gooey treat.
For a refreshing contrast, Panna Cotta presents a sweet embrace, its tender custard made from milk and cream, beautifully paired with a vibrant, housemade berry compote. The Panna Cotta is a light and refreshing counterpoint, with its silky texture and subtle vanilla flavor. The compote adds a lovely brightness to the dish.
Finally, the classic Tiramisù rounds out the platter. Lastly, guests can experience the signature Tiramisù, inspired by a cherished recipe from the famous Savini restaurant in Milan. This delightful dessert layers espresso-soaked ladyfingers with rich mascarpone cheese, a touch of cream, and a generous dusting of cocoa powder, inviting all to savor each exquisite mouthful.
Overall, the Dessert Platter is a fantastic way to experience a variety of classic Italian desserts in one go. Each mini portion is thoughtfully crafted, ensuring a delightful end to your meal that leaves you wanting just a little more. It’s a perfect choice for sharing—or for indulging all on your own!
Acqua E Farina Keong Saik
35A Keong Saik Road, Singapore 089142
Tel: 9105 2377
Best Italian Dining in Keong Saik, Chinatown and Tanjong Pagar | Acqua e Farina
