With a cosy and inviting interior, Aqua e Farina is a humble Italian restaurant in Telok Ayer serving up hearty Italian flavours in Singapore. Helmed by two Italian chefs from North and South of Italy, their menu focuses on regional specialities served as authentically as possible.
Aqua e Farina Menu
The Aqua e Farina menu is the brainchild of Antonio Manetto from Naples and Roberto Galbiati from Milan, showcasing flavours from across the region using quality products shipped directly from Italy – think fresh seafood, Roman-style terracotta pots and pasta.
Look forward to over 10 unique pastas and risottos, in rich flavours like:
- Linguine alla Luciana ($38), a special Neapolitan-style octopus pasta dish
- Cannelloni di Carne ($38), Wagyu-stuffed rigatoni shells in a rich beefy sauce.
- Tagliatelle al Cacao con Gamberetti e Nduja ($38), handmade coco pasta in a seafood and spicy salami cream sauce.
- Risotto ai Ricci di Mare e Bottarga ($38), Short grain rice cooked in sea urchin broth and Bottarga, salt-cured mullet egg.
Aside from classic pizzas, they also offer the Pizza Montanara, a Naples speciality of double-cooked pizza: deep-fried, then baked.
Choose from toppings like Acqua e farina ($38) with Pancetta, spinach and ricotta cheese or the Ai Funghi Porcini ($38) topped with white sauce and porcini.
The menu also offers gluten-free and vegetarian options, alongside a house-curated selection of Italian wines.
What We Tried At Aqua e Farina
We got to try some of their menu additions from their new Lunch Promotion menu and À La Carte selection.
The Mortadella and Scamorza Cheese Rolls ($17) are Acqua e Farina’s take on the cult-favourite Italian street snack.
These breadcrumbed, deep-fried parcels were filled with mortadella and smoked scamorza cheese, creating a salty, moreish and almost nostalgic taste.
However, their Linguine tossed with Smoked Salmon in Cream Pesto Sauce ($23) was the star.
Chef Antonio perfected the dish over the years, combining smoked salmon and housemade pesto cream sauce.
This was addictive with its rich basil flavour but not overbearing despite the addition of cream. We especially liked the salmon, the lean protein adding a pleasant seafood flavour to pasta.
The lunch menu extends into Linguine Puttanesca ($17), tossed in a tomato seafood sauce; alongside pizzas like Montanara ($38) with an 8-hour wagyu sauce and the Salami ($24).
A surprising item was the Sardine Fritte ($34) from their a la carte menu. These boneless fillets are fresh sardines from the Tyrrhenian Sea off the Western coast of Italy, flown in three times a week.
These were crisp, tender and sweet, without the typical unpleasant fishiness of normal sardines. We appreciated how it was so thoroughly prepared – cleaned and boneless – making them incredibly easy to eat.
The Rigatoni alla Vaccinara ($37) is another special dish. This is an homage to the Roman preparation of this dish, an oxtail stew traditionally served with the bone.
Aqua a Farina prepares it without the bone, instead serving it as a rich, slow-cooked meat sauce. This was indulgent, savoury but not too salty, with slivers of tender oxtail.
Verdict: Is Aqua e Farina Worth It?
Yes, Aqua e Farina is worth it. While the prices are on the higher side, the food is flavourful, heartful and unpretentious, making it a good choice for gatherings.
Check out other Italian eats in Singapore or explore the offerings in Telok Ayer.
Aqua e Farina
Keong Saik: 35A Keong Saik Road, Singapore 089142
The Rail Mail: 400 Upper Bukit Timah Road, The Rail Mall, Singapore 678050
Tues-Sun, 11.30am – 2.30pm, 5.30pm-10.30pm. Closed on Mondays.
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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