Brehm is no stranger to Singapore’s f&b scene, having opened Bacchanalia at Masonic Hall before it moved lock stock and barrel to Hong Kong Street and re-opened as The Kitchen at Bacchanalia, where the one-time Development Chef of The Fat Duck’s experimental kitchen snagged a star for his former employer.
© Evelyn Chen 2013
Please note that the reviews published on this blog are sometimes hosted. I am under no obligation to review every restaurant I’ve visited. If I do, the reviews are 100% my own.