Acqua e Farina has long been known for its warm, unfussy approach to Italian dining; the kind of place where regulars are greeted by name, and plates arrive with a sense of quiet care rather than performance.
Now, the restaurant is bringing that same philosophy into sharper focus with the introduction of its new lunch menu: a curated, wallet-friendly spread of Italian classics designed to make weekday dining feel like a small escape, without the usual indulgence guilt.
Helmed by Chef Antonio Manetto from Naples and Chef Roberto Galbiati from Milan, the new midday offering reflects a meeting of Southern and Northern Italian sensibilities. But more importantly for diners, it also reflects something increasingly rare in the city: genuinely good Italian food at lunch prices that feel considered rather than inflated. The idea is simple: familiar, comforting dishes executed with proper technique and quality ingredients, served in a format that’s accessible for a weekday break.
The standout appeal here is value. This is not a “light lunch” in the compromising sense, but a thoughtfully balanced one. Dishes are portioned to satisfy without weighing you down for the rest of the day, making it especially suited for long work afternoons. It’s a positioning that feels intentional: classic Italian cooking, stripped of pretence, priced for repeat visits rather than special occasions.
One of the most memorable plates is the Linguine tossed with Smoked Salmon in Cream Pesto Sauce (S$23). At first glance, it reads like a contradiction: creamy, smoky, and herbaceous all at once. But the execution lands surprisingly well. The sauce is rich yet lifted by pesto’s brightness, while the smoked salmon adds depth without overpowering the pasta. It’s the kind of dish that quietly wins you over, not through novelty, but through balance and restraint.
Equally clever is the Mini Dessert Trio (S$10), which feels almost like a cheat code for indecisive diners. Instead of committing to a single dessert, you get a curated tasting of three Italian classics: Creme Brulee, Panna Cotta, and Tiramisu.
It’s a small touch, but it reinforces the overall philosophy of the lunch menu: generosity without excess, variety without overwhelm. For a midday meal, it’s also a practical win – enough sweetness to end on a high note, without tipping into the dreaded food coma.
Besides these two highlights, the menu also features a strong selection of pasta (S$17 – S$23), pizza montanara (S$24), and desserts (S$3 – S$10). Prices are notably accessible, especially considering the depth of flavour and level of craftsmanship in each dish.
Beyond the lunch set, the menu also introduces à la carte dishes that lean more expressive and indulgent, showing the chefs’ wider range.
The Sardine Fritte is a good example of this elevated simplicity. Using sardines specially sourced from the Tyrrhenian Sea, the dish highlights how ingredient provenance can change everything — the fish is noticeably richer and more umami-forward, balanced by a housemade tartar sauce that cuts through the crisp batter.
For something deeper and more comforting, the Rigatoni alla Vaccinara delivers full-bodied Roman flavour. Slow-cooked oxtail forms the backbone of the sauce, resulting in a dish that is bold, savoury, and intensely satisfying — the kind of pasta that feels rooted in tradition rather than trend.
Another standout from the menu is the Spaghetti alla Bottarga e Polpo, a dish that leans fully into the flavours of Italy’s coastal kitchens.
The octopus is treated with patience and care; slowly cooked until tender, then lightly pan-fried to deepen its flavour, before being folded through al dente spaghetti infused with olive oil and garlic. Finished with a generous shaving of bottarga and fresh parsley, it’s briny, aromatic, and deeply satisfying, capturing the essence of the sea in every bite.
The lunch specials and new a la carte menu is available at Acqua e Farina @ Keong Saik, located at 35A Keong Saik Road, Singapore 089142. It is open from Tuesday to Sunday, 11.30am – 2.30pm and 5.30pm – 10.30pm.
