One-Michelin-starred Bacchanalia was renamed Bacchanalia By Vianney Massot when the 27-year-old French chef was brought in by the Ebb & Flow Group to helm the kitchen in October 2018, taking over from Australian-born chef Luke Armstrong who headed the restaurant for two years.
Ebb & Flow, which took over Bacchanalia in January 2018, also runs new speakeasy Chinese restaurant and bar The Dragon Chamber in Circular Road. The group is currently revamping HRVST rooftop restaurant in OUE downtown and is also completing construction of Circular House capsule hotel.
“In the past six months, I’ve been working closely with the culinary and service team and we have created a new identity that belongs to us,” he says. “This name change represents this new direction for our team and it is also a reflection of my personal journey.”
Watch this video as Massot shares his vision and aspirations for the restaurant:
The interiors, too, have seen vast changes in Massot's tenure, the decor now intrinsically French with the entire open-concept kitchen clad in black and white tiles. Situated at the entrance of the restaurant, guests are led right through the bustle of the kitchen to sumptuous interiors of white linen and plush carpet. "I want to share with my customers all my passion, that’s why I’m very happy to have an open kitchen," he says. "I hope to create a memorable atmosphere that is not intimidating so my customers can feel very comfortable."
Though an intimate 20-seater restaurant, guests will be served by a team of 17 kitchen and wait staff. “We are a young team, passionate. And that is the most important: if you are passionate you can achieve anything.” On his aspirations for the restaurant, the chef says: “If one day, we can achieve a significant recognition like three Michelin stars, it will be superb for my team because they work hard every day for me and for all the customers.”
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