Since opening at The Rail Mall in 2016, Acqua e Farina has become a beloved destination for many who relish their authentic Italian flavours and warm hospitality. Acqua e Farina, which means “water and flour” in Italian, celebrates the diverse flavours of Italy through the expertise of its two chefs – Antonio Manetto from a small town near Naples (South of Italy) and Roberto Galbiati from Milan (North of Italy). After close to 10 years in the business, they are now ready to expand and share their unique blend of Northern and Southern Italian flavours as their second restaurant finds a home in the heart of Singapore’s bustling Keong Saik Road.

Experience the Best of Italy at Acqua e Farina

A rich tapestry of regional flavours, Italy’s culinary landscape is influenced by a myriad of factors such as the local produce, climate, and historical events, to name a few. Northern Italian cuisine, shaped by its land and mountains, features creamy sauces and savoury cold cuts, reflecting the hearty appetites suited to its colder climate and the influences of German and Swiss neighbours. In contrast, Southern Italian cuisine, inspired by its proximity to the ocean, celebrates fresh seafood and vibrant spices, embodying the Mediterranean essence with lighter, more refreshing dishes.

With over 55 years of combined Italian cooking experience between them, Antonio and Roberto harmoniously combine the juxtaposition of their regional specialties, offering diners a rare opportunity to savour a unique blend of Northern and Southern Italian flavours. Drawing on decades of distinct culinary knowledge from their respective regions, the duo proudly presents both the delicious Italian authenticity that they miss from their homeland and the new creations fired by their passionate yearnings.

No expense is spared at Acqua e Farina, where Antonio and Roberto’s dedication to authentic Italian flavours is evident in their unwavering commitment to sourcing the finest ingredients. They insist on using only the freshest and most flavourful options available, with a strong preference for Italian ingredients whenever possible. For instance, pantry staples such as the flours used in the pizzas and fresh pastas, and the rice for the risottos are sourced from Italy as are certain types of seasonal seafood whenever available.

With a steadfast commitment to authentic Italian cuisine, Antonio and Roberto also went to great lengths to assemble a top-notch kitchen and service team that would feel as passionately about serving the most delicious, authentic Italian food as they did. The current team includes both locals and Italians, who flew in specially to take up their post in Acqua e Farina. With this dedicated team working tirelessly to put the best plates of food on the table, diners can expect well-executed and scrumptious dishes that highlight the good, solid basics of Italian cuisine i.e. top-quality ingredients and simplicity of flavours.

An Epicurean Escapade Awaits at Acqua e Farina @ Keong Saik

Start your meal on the right note with the Tegamino con Cipolle, Asparagi e Guanciale (S$32), where sweet braised onions take centre stage alongside the fresh crunch of green asparagus. Elevated by the addition of pan-fried guanciale, a rich salt-cured air-dried pork jowl charcuterie, that adds a rich flavour and crispy texture, this harmonious blend of sweet, savoury, and earthy flavours beckons you to reach for seconds. For a classic antipasto, the Tomino con Pancetta, Pomodorini e Pesto (S$32) features melty oven-baked cow cheese which has been wrapped in thin slices of pancetta for a subtle hint of smokiness. Complemented by sautéed cherry tomatoes and pesto for a burst of herbaceous freshness, this decadent dish is sure to become a crowd favourite amongst cheese lovers.

After the antipasti, explore a tempting selection of main dishes and be spoiled for choice as you dive into classic and contemporary takes on pasta, pizzas and more. Savour the moreish Risotto ai Ricci di Mare e Bottarga (S$36), an addictively delicious dish where creamy risotto melds perfectly with the umami richness of sea urchin broth and the briny bursts of sun-dried, salt-cured bottarga.

For a unique twist on pasta, indulge in the tantalising Tagliatelle al Cacao con Gamberetti e Nduja (S$36) which features handmade cocoa pasta enveloped in a rich, luscious sauce, complemented by tender portobello mushrooms, succulent shrimp, and a light kick from the spicy nduja salami paste.

For fans of the classics, another highlight on the menu is the Paccheri alla Norma (S$34). Hollow, short pasta is gently tossed in a vibrant tomato sauce with tender “meaty” eggplant and fresh basil, and finished with a generous sprinkle of grated salted ricotta cheese from Sicily in this hearty vegetarian dish.

At Acqua e Farina, every dish is a labour of love, and their pizzas are no exception. Their dough – through following a painstakingly researched Italian recipe – is always carefully observed and adjusted according to temperature, humidity and other factors to create the perfect balance between chew, mouth-feel and flavour. Left to rest for precisely 36 hours, this savoury dough is the cornerstone of their delectable, hand-kneaded creations like the Montanara.

The Montanara (S$34), which means Mountain Dweller or Mountain Farmer in Italian, is a traditional twice-cooked Neapolitan speciality with a rich background that trails back into antiquity. Oral histories and undated written records mention mountain farmers who would bring fried dough stuffed with cheese and tomato during their descents, and this dish gained further popularity as an affordable street food bought “on credit” during the challenging post-war years. At Acqua e Farina, the Montanara, a dish unique to their new Keong Saik restaurant, is first deep-fried and then baked to perfection. The result is a crispy, flavourful pizza topped with a tangy tomato sauce, savoury pork sausages, spicy salami paste “nduja”, and burrata.

For an innovative twist on pizzas, delight in the Pizza Pistacchio (S$36) which has been topped with creamy mozzarella, rich pistachio cream, and slices of mortadella pork cold cut to create a blend of nutty and savoury flavours. For an extra touch of indulgence, the pizza’s crust is generously stuffed with luscious ricotta cheese, adding a delightful burst of decadent goodness to every bite.

Finally, treat yourself to an array of all-time favourite desserts such as Gelati (S$10 for chocolate and vanilla, S$12 for pistacchio) or the warm and comforting Crostata di Mele con Gelato alla Vaniglia (S$16) otherwise known as an apple tart with vanilla ice cream. The classic Affogato al Caffè (S$13) also serves as the perfect dessert to end your meal at Acqua e Farina. For the best of all worlds, go for the special Dessert Platter (S$20) comprising mini portions of Crème Brûlée, Lava Cake, Panna Cotta and Tiramisù.

Beyond serving an array of comforting Italian fare, Acqua e Farina also offers a selection of signature cocktails that perfectly complement the meal. Enjoy the refreshing Capri Summer (S$22) or try the Spumonsky (S$22), a distinctive cocktail of Japanese origins created with Italian liqueurs. Fans of classic cocktails will appreciate the delightfully bold Rum & Espresso (S$20) or Acqua e Farina’s Signature cocktail (S$22) which is a delightful twist on the classic Siciliano.

An Intimate and Charming Italian Escape at Acqua e Farina @ Keong Saik

Acqua e Farina’s brand-new space welcomes diners into a warm and inviting atmosphere as it spans 800 square feet of indoor seating, accommodating up to 46 guests. Additionally, a charming 200-square-foot al fresco dining area at the front of the restaurant offers an alternative cozy spot for up to 6 diners to enjoy their meal in the fresh air.

Designed by Italian architect Samuele Martelli, he drew inspiration from various sources including the chef-owners who found kinship, despite being from entirely different parts of Italy, as well as the venue’s urban setting. For his design, Samuele opted for the commonalities seen in both the North and South of Italy such as the terracotta tiles, creamy pale yellow plaster walls and ceilings, and cheerful green shutters. Refining and seamlessly melding these inspirations with the space’s own quirky, historic architectural elements and natural wood furniture sourced both locally and from Italy, Samuele created a cosy and welcoming atmosphere in the restaurant.

Throughout the restaurant, charming nods to Antonio and Roberto’s cities have also been hidden within the restaurant with an array of photographs adorning the walls to add a personal touch and celebrate their heritage.

Taste Authentic Italian At Acqua e Farina’s New Keong Saik Venue

Make a date with Acqua e Farina @ Keong Saik!

Address: 35A Keong Saik Road Singapore 089142 | Operating Hours: Tuesday to Sunday, 11.30am to 2.30pm & 5.30pm to 10.30pm | Reservations/Contacts: www.acquaefarina.com.sg,  keongsaik@acquaefarina.com.sg, +65 9105 2377