For two decades, Acqua e Farina has stood as a beacon of authentic Italian cuisine at The Rail Mall in Singapore, striking the perfect balance between upscale and casual dining. After celebrating its 20th anniversary, this beloved establishment didn't just rest on its laurels; it expanded, opening a vibrant second outlet at Keong Saik Road last year.

Founded by dynamic chef-owners Roberto Galbiati and Antonio Manetto, Acqua e Farina's success story began during the pandemic, when delivery orders surged from the typically more affluent eastern neighborhoods like Changi. The duo recognized an opportunity to reach a broader audience while remaining true to their roots.

The restaurant has developed a fiercely loyal clientele over the years—many of its patrons now bring their children, who fondly remember visiting as kids during study sessions at a nearby tuition center. “Kids would come for a cake or a Coke, and their parents would join for dinner,” shares Galbiati, hinting at the nostalgic memories that keep families returning. “Those kids are now getting married, and whenever they return from overseas, they have to visit us.”

Secrets to Success in a Competitive Industry

So, what's the secret to thriving in Singapore's notoriously challenging restaurant scene? "Hard work," Galbiati asserts, along with a commitment to excellence that shines through in every dish.

The Beginnings of a Culinary Dream

Acqua e Farina started as a takeaway venture in 2004 when Galbiati, originally from Milan, sought to carve his niche in Singapore after working on cruise ships. While his father encouraged him to establish a restaurant back home, Galbiati chose the culinary adventure of traveling instead. It was through his culinary journey that he met Manetto, and the seeds of their partnership were sown at Da Paolo restaurant.

Initially a casual takeaway spot, Galbiati’s passion for Italian cuisine led him to gradually transform Acqua e Farina into a full-fledged dining experience, dedicating attention to premium ingredients and high-quality service.

A Flavor Fusion

At the new Keong Saik outlet, guests can witness the culinary partnership in action—Manetto, stemming from Southern Italy, and Galbiati from the North, bring their regional expertise together. Their signature dishes reflect this union, such as the innovative uni and bottarga risotto, providing a delicious twist on traditional recipes.

Other highlights on the menu include cocoa tagliatelle adorned with prawns and spicy nduja, showcasing their creative approach to Italian classics. Their deep-fried Montanara pizza and savory Tegamino appetizer further tantalize the taste buds, but it’s their homemade tiramisu with origins traced to a famed Milan restaurant that has people returning again and again. Galbiati’s dedication to mastering this recipe—having learned it in the kitchen by observing the chef—is a testament to his commitment to quality.

Beyond exceptional dishes, what sets Acqua e Farina apart is a welcoming atmosphere where guests feel comfortable customizing their meals to their taste. “If you want a well-done steak, just ask! The customer always comes first,” Galbiati notes, emphasizing their focus on customer satisfaction.

With an inviting trattoria vibe, Acqua e Farina, located at both 35A Keong Saik Road and 400 Upper Bukit Timah Road, continues to thrive, drawing in new customers while retaining loyal ones from years past. The restaurant not only stands as a favorite local gem but has become an integral part of many families' stories, making it a must-visit for Italian food lovers in Singapore.

In a city where dining options are endless, Acqua e Farina’s unique blend of nostalgia, authenticity, and culinary creativity ensures it will remain a cherished piece of Singapore's vibrant food scene for years to come.