Acqua e Farina

It’s never a dull affair at Acqua e Farina. Managed by chefs Antonio Manetto from Naples and Milanese native Roberto Galbiati, Italy’s diverse regional culinary styles are displayed in full force. From the rich and hearty flavours up North to the light and vibrant down South, the cosy restaurant’s gastronomic identity is poised to marry the best of both worlds.

A must-try is the montanara, a twice-cooked pizza with a 36-hour hand-pressed dough and deep-fried till golden. The pie is then topped with mozzarella, Naples-style tomato sauce, house-made pork sausage, and Italian spicy salami paste, before baking in the oven. Topped with creamy burrata, the result is a crispy, non-greasy pizza that is jam-packed with flavour. The handmade cocoa pasta isn’t to be missed either. The springy strands are tossed in a velvety sauce seasoned with spicy nduja salami paste and bejewelled with meaty portobello mushrooms and plump grilled shrimp.