Contemporary French Cuisine

the restaurant


It all started when...

The Kitchen at Bacchanalia first opened its doors in April 2013 at the historic Masonic hall. Since then, it has moved to the heart of Singapore’s trendy food enclave of Hong Kong Street. The 36 seat restaurant which serves contemporary french cuisine has you “eating in” the middle of the action as Chef Luke Armstrong and his team are all at arm’s length carrying out their tasks from prepping to cooking to plating. 

In August 2017, the team at The Kitchen at Bacchanalia took a short summer break during which Chef Luke took time to rethink and re-energise the menu & restaurant concept. With that, Bacchanalia was reborn with a new logo, look and feel. 



Head Chef

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Australian-born Luke brings with him an impressive portfolio of 10 years’ experience working in the kitchens of award-winning restaurants in the UK and The Netherlands, including the One Michelin Star Pied a Terre in London, two Michelin Star The Ledbury in London, and Sergio Herman’s world renowned three-Michelin star Oud Sluis in The Netherlands.