Acqua e Farina has been around at The Rail Mall since 2016 and gained quite a following since then.  Their regulars will know them for their authentic Italian flavours and warm hospitality.  We are happy to find out that they have opened a second branch in a more central location – along the bustling Keong Saik Road!

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We were served with a basket of warm flatbread shortly after we settled in.  The flatbread shares the same starter as their pizza crust (so you can imagine how addictive it is).  You can have the bread on its own or with some olive oil and vinegar.  The first basket is complimentary and additional baskets available at $5 each. 
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Our starter was this lovely Tegamino con Cipolle, Asparagi e Guanciale ($32).  White and yellow onions are sliced and gently braised with pan-fried guanciale (pork jowl) until the onions are caramelised.  Butter and a touch of cream are then added before the mixture is set aside to rest.  Fresh green asparagus are then pan-fried and added in resulting in a crunchy savoury guanciale with a buttery sauce below.  If you have some leftover bread, this is perfect for “mopping up”. 
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I am on a pasta streak so it was a definite yes from me when Nick ordered Tagliatelle al Cacao con Gamberetti e Nouja ($36) that evening.  Handmade cocoa tagliatelle is tossed with fresh prawns and sautéed portobello mushrooms.  The sauce is made with fresh cream and a touch of Italian Nduja – a spicy Calabrian sausage made from pork and peppers.
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The handmade pasta had a very good texture and was served al dente.  The slight heat from the Nduja definitely appeals to the Asian palette.
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Our next pasta was the Risotto ai Ricci di Mare e Bottarga ($36).  We were told that there is a waiting time of 25 minutes as this dish is made freshly upon order and the cooking process is fairly laborious.  Italian short grain rice is gently toasted with butter and cooked in a vegetable stock.  Sea urchin broth is then mixed into the rice and simmered until the rice and starches combine with the broth.  Italian bottarga (mullet fish eggs) is grated on top just before serving.  This dish was very comforting for me and I helped myself to the last 2 spoonfuls on the sharing plate. 
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The last pasta that we had was the Paccheri all Norma ($34), a last minute order because Nick said this is her all-time favourite pasta.  Paccheri is a hollow short pasta (somewhat like a large penne).  Acqua e Farina tossed the paccheri in  tomato sauce, eggplant and basil.  Grated salted ricotta cheese from Sicily adds some savouriness to the dish. 
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Don’t leave without trying their fried pizza, a specialty from Naples.  The Montanara ($34) is made from 36-hour deep-fried dough and layered with Italian mozzarella, meat and tomato sauce, house-made pork sausage, Italian Nduja and creamy burrata.  This layered pizza dough is immediately baked to “seal” the flavours and expel the remaining oil from the dough. Those who like a crispy base pizza should definitely give this a go. 
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We ended off our meal with the dessert platter that had mini portions of the most popular desserts in Acqua e Farina – the creme brûlée, chocolate lava cake, panda cotta and tiramisu.  I liked the tiramisu best because of how fragrant it is and how the simple ingredients came together in the right ratio.  

A great addition to the bustling Keong Saik and you won’t miss this place when walking past because of its bright yellow interiors!  

Budget: $30 to $40 per person

  • Acqua e Farina

  • Phone
    +65 9105 2377
  • Address
    35A Keong Saik Rd., Singapore 089142
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