There’s something really comforting about an Italian restaurant that just gets simplicity right.
At Acqua e Farina, even the name says it all — “water and flour.” Two humble ingredients, but also the quiet backbone of so many Italian dishes. That idea runs through everything here at Keong Saik: nothing overworked, just honest, ingredient-led cooking that lets each plate speak for itself.
What we like most is how the restaurant brings together both ends of Italy in such a natural way. Chef Antonio Manetto from Naples and Chef Roberto Galbiati from Milan each bring their own roots to the table, so you get that beautiful balance of Southern sunshine and Northern comfort in one menu.
One dish we’d say don’t skip is the Mortadella and Scamorza Cheese Rolls (S$17++). It looks simple at first, but it’s so satisfying — crispy outside, warm and cheesy inside, with the tomato sauce tying everything together perfectly. It’s the kind of dish you think you’ll just try a bite of… and then suddenly it’s gone.
The Linguine with Smoked Salmon in Cream Pesto Sauce (S$23++) is softer and more nostalgic — creamy, herb-forward, slightly indulgent, but still light and easy to enjoy.
If you’re craving something heartier, the Linguine alla Luciana (S$38++) is the one to go for. The octopus is tender and slow-cooked in a rich tomato base that feels really homely, almost like something you’d find at a fisherman’s table in Naples. Comforting, bold, and deeply satisfying without being heavy-handed.
Pizza Montanara Salami (S$24++) is definitely our favourite. Made with a 36-hour fermented dough made from two types of Italian pizza flour, it’s hand-pressed into a round, then deep-fried until golden, then baked again. This twice-cooked pizza is topped with tomato sauce, mozzarella, and Italian pork salami, all baked together so the flavours come together beautifully while keeping the crust light, crisp, and not greasy at all — honestly, a flavour you don’t easily find outside.
Sardine Fritte (S$34++) is also a must-try! Fresh ingredients really make all the difference here. The wild-caught sardines are airflown into Singapore three times a week, then carefully cleaned in-house, butterflied, coated in flour and breadcrumbs, and deep-fried until perfectly crisp. It’s served with a tangy housemade tartar sauce made with aioli, chopped onions, and capers, giving every bite a bright, balanced finish.
Finally, don’t skip dessert to end your meal on a perfect note. Try the mini portions of Crème Brûlée, Panna Cotta, and Tiramisù — each one is seriously good. Or ask the chef if their special doughnuts are available that day. These mini doughnuts are a nostalgic recipe from the chef’s hometown, recreated and made in bite-sized portions so you can enjoy them after a full meal without feeling too heavy, and yes, they’re really delicious!
For lunch, they’re also running really attractive promotions — some dishes are available at half the usual price, making it a great time to drop by and enjoy the menu at even better value.
What we love most about Acqua e Farina is how effortless it feels — classic Italian cooking done right, without overcomplicating things, and truly made with heart and care. You leave full, satisfied, and reminded of how good simple food can be when it’s done well.
Acqua e Farina @ Keong Saik is located at 35A Keong Saik Road, Singapore 089142, while Acqua e Farina @ The Rail Mall is located at 400 Upper Bukit Timah Road, The Rail Mall, Singapore 678050.
ADVERTISEMENTS