Inheriting his initial love of food from his two grandmothers who were exceptional cooks, Ivan spent the majority of his childhood in a kitchen. Now as Executive Head Chef of Bacchanalia, he enjoys the freedom and ownership over a menu that is an eclectic mix of plates, inspired by childhood memories, a multicultural upbringing and rich culinary experiences. He reinvents classic dishes, with flavours that are recognisable yet paired and prepared in ways that diners may not have experienced before.
From Thomas Keller’s Per Se, in NYC, to Mugaritz in Basque Country, and several traditional osterias in Piemonte Italy, Ivan Brehm’s aspirations have taken him on revelatory gastronomic travels. Each stop on this journey has offered him opportunities to learn from some of the world’s best chefs, resulting in both the development of his own personality as a chef and the formation of a great culinary repertoire.
In 2006, Ivan moved to London and worked under Claude Bosi at Hibiscus in London before training with 2013 Observer Food Monthly’s ‘Chef of the Decade’, Heston Blumenthal at The Fat Duck in 2008. For four years, Ivan thrived amidst the camaraderie of his peers and worked his way up to development chef of Heston’s Experimental Kitchen. At The Fat Duck, dishes were conceptualised with scientific precision, based on painstaking research and substantial empirical data. Collaborating with designers, food historians, scientists and musicians, food could suddenly be perfected, not just by tasting in isolation, but for the holistic, multi modal experience that it is.
Where many kitchens are often ruled by fear, Ivan chooses to lead his staff by mentoring and training them in an environment of mutual respect and collaboration.
- KitchenAid Chef of the Year 2015, World Gourmet Summit
- GlobalChef Award 2015, At-Sunrice GlobalChef Academy
Housed in an open plan shop house on up and coming HongKong Street, the new 36-seater Bacchanalia has no walls between the kitchen counters and dining tables, reducing the distinction between guests, servers and chefs. Guests will be walked through the kitchen before being seated for their meal, helping to create informality and allowing guests to actively engage with the chefs and the cooking.
Designed by Singapore based interior design firm, Distillery, the new Bacchanalia will be outfitted in leather, wood, stainless steel and granite. It’s walls will be adorned with traditional ikat textiles from Southeast Asia.
Continuing the work Brehm and Ebbels started at Coleman Street, the food at HongKong Street will continue to reflect a strong commitment to responsible sourcing and cutting edge cooking methods to create new flavour combinations and reinterpret traditions. The majority of ingredients will be obtained from local producers. These include a range of heirloom herbs and vegetables from Bacchanalia’s organic farm in Malaysia’s Cameron Highlands, rare tropical fruits from Penang, garnish herbs and flowers from the restaurant’s back yard garden, and local fish and seafood from an aquaponics farm in Singapore.
Pairing these ingredients with techniques from around the world, the new Bacchanalia will present novel new dishes like pickled Japanese sardine with sweet corn, spring onion purée and chickpea cream, and Tiberian Harvest snapper ceviche with fermented vegetables, black garlic puree, and Penang mace. A few timeless classics will remain, including French onion soup and a salad made from the best fruit, vegetables, herbs and edible flowers available on the day. They are innovative dishes best described as modern cuisine from the crossroads of cooking.
Two tasting menus will be offered for dinner: the seven course chef’s menu incorporates favourites from the original Bacchanalia on Coleman Street with dishes using exclusive products that are only available for a limited time. Bacchanalia also offer set menus for lunch. The beverage list includes select wines from smaller, unique vineyards, craft beers and ciders and artisanal spirits.
The new Bacchanalia: Fine dining for the open minded.
- Indoguna Best Restaurant 2015, World Gourmet Summit
- Eurocave Old World Wine List of the Year 2015, World Gourmet Summit
- Best New Restaurant 2014, Western Category The Peak Gourmet and Travel, San Pellegrino
- Best New Restaurant 2014, World Gourmet Summit
- Lunch: Wednesday to Friday, 12pm to 2:30pm
- Dinner: Monday to Saturday, 6pm to 10:30pm
- Closed on Sundays
39 HongKong Street
T: +65 6509 1453
E-mail: [email protected]
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