(Singapore, 14.04.2026) Acqua e Farina brings together the authentic flavours of North and South Italy in a beloved dining destination known for its soulful Italian fare and warm, heartfelt hospitality. Since opening at The Rail Mall in 2016, the restaurant has become a choice spot for authentic Italian cooking, later expanding with a second outlet along Keong Saik Road in August 2024.
Starting on 13 April, diners have more to look forward to as Acqua e Farina introduces a selection of new dishes at both locations, featuring a curated midday menu of beloved Italian classics alongside contemporary à la carte dishes served throughoutthe day.
The Soul of Italian Cooking
At the heart of Acqua e Farina’s new dishes is a deep respect for ingredients and their provenance. The name Acqua e Farina, which translates to “water” and “flour” in Italian, is an homage to the most foundational and most important ingredients in Italian cuisine; a reflection of the two chefs’
belief that even the simplest ingredients can also create great cuisine – with care, with respect, with sincerity. Think pantry staples such as water, flour, and olive oil, the backbone of countless cherished culinary traditions in Italy.
Both the new lunch and à la carte menus are rooted in this exact philosophy, placing exceptional ingredients of impeccable quality at the forefront. Much of their produce – especially key ingredients such as flour, tomatoes and olive oil – is meticulously sourced and flown in directly from Italy to ensure their flavours remain true to their origins; a testament to Antonio and Roberto’s dedication to using authentic Italian ingredients whenever possible.
The duo also takes it one step further to procure produce from specific regions prized by chefs for their refined qualities. For instance, the octopus in the Linguine alla Luciana (S$38), an à la carte pasta dish, is specially caught in the Mediterranean Sea. It is celebrated for its sweet and delicate
flavour – believed to be a cut above seafood sourced from colder oceans – making it a standout on Acqua e Farina’s menu. Meanwhile, sardines featured in the Sardine Fritte (S$33), served as an à la carte appetiser, are harvested from the Tyrrhenian Sea for their juicy bodies and rich flavour.
By sourcing each ingredient with such care and attention, Antonio and Roberto bring out the full potential of every dish, allowing its natural, yet extraordinary, qualities to shine – a showcase of their pride in their craft. Acqua e Farina thus offers a one-of-a-kind dining experience like no other,
where diners can taste the very best that Italy has to offer.
A Midday Escape to Italy
Kick things off with a playful nod to Italian tradition: the Shrimp with Tomato Sauce (S$19), made with a spicy pork salami paste (also known as ‘nduja) and sauteed mushrooms, or the Mortadella and Scamorza Cheese Rolls (S$17), Acqua e Farina’s take on the cult-favourite Italian street snack.
Slices of mortadella are wrapped around creamy, slightly smoky Scamorza cheese, then rolled and breaded with eggs and breadcrumbs, and fried to golden perfection. Handmade one by one, from the careful hand-slicing of mortadella and cheese to the delicate breading and final golden fry, every step of this dish seems simple, but requires meticulous attention to detail.
Bite into its crispy exterior, and the cheese stretches temptingly, melting into the soft folds of the mortadella. The cheese rolls also rest atop a bed of lightly spiced tomato sauce that is made in-house, adding a subtle tang that ties every element together.
A dish close to Chef Antonio’s heart is the Linguine tossed with Smoked Salmon in Cream Pesto Sauce (S$23). This was an inspiration from his personal experience, more than two decades ago. A fellow chef had etched this paradoxical flavour combination – creamy-rich yet fresh and aromatic
– into his palate and his mind: so unexpectedly delicious that he wanted to share it with everyone.
Taking the time to research and review this inspiration, he created this pasta, now one of his proudest creations at Acqua e Farina. The result is perfectly al dente linguine tossed in a silky cream sauce, studded with generous pieces of smoked salmon that lend a delicate, smoky depth. A drizzle of bright, herbaceous pesto cuts through the richness of the pasta, imbuing it with a layer of aromatic earthiness.
The Linguine Puttanesca (S$17) is a flavour-packed ode to mid-20th-century Naples. Traditionally made with Italian pantry essentials, such as anchovies, canned tomatoes, and olives, Acqua e Farina recreates this time-honoured classic with quality ingredients that enhance its bold, vibrant flavours. Al dente pasta is gently tossed in a robust, aromatic tomato sauce while tender anchovies, black olives, and a hint of garlic add fragrance and umami to the dish. The addition of chilli lifts the dish with a touch of warmth and heat. Despite – or perhaps because of – its apocryphal humble origins, every bite is full of character: bold, savoury, the perfect taste of Napoli.
Also joining Acqua e Farina’s lunch menu are a slew of its signature twice-cooked pizzas, such as the Pizza Montanara Pancetta and Pizza Montanara Salami. Both mark the return of the restaurant’s familiar favourite, reimagined with a fresh spin.
The Pizza Montanara (S$38), which translates to “Mountain Dweller” or “Mountain Farmer” in Italian, was first introduced when Acqua e Farina opened its Keong Saik outlet in 2024. Unique to the location, this first rendition was a carefully crafted medley of rich and fresh ingredients –
simmered 8-hour wagyu sauce, spicy Calabrian nduja, mellow ricotta, and crisp arugula – that showcased the unique flavour and texture produced by the laborious twice-cooking technique.
This time, Chefs Antonio and Roberto revisit the beloved staple with delicious new variations that build on its original charm. Crafted with exceptional care, Acqua e Farina’s double-cooked pizzas have long been a favourite among regulars. The dough, based on a cherished Italian recipe, is left to rest for precisely 36 hours and carefully adjusted with temperature, humidity, and other factors to achieve the perfect harmony between texture and flavour. First fried then baked, the result is a delicious dough that is
crisp on the outside yet pillowy within, allowing each base to serve as a canvas for the chefs’ new flavour combinations.
Outlets in Singapore
- Acqua e Farina @ Keong Saik, 35A Keong Saik Road, Singapore 089142
- Acqua e Farina @ The Rail Mall, 400 Upper Bukit Timah Road, The Rail Mall, Singapore 678050
