Acqua e Farina is an Italian restaurant at 35A Keong Saik Road, Singapore 089142 — the second location for the brand, which first opened at The Rail Mall in 2016. The name means "water and flour" in Italian, reflecting a philosophy of simplicity and tradition built around the two essential ingredients of Italian cooking.
The restaurant is led by two chefs from opposite ends of Italy: Antonio Manetto, from a small town near Naples in the South, and Roberto Galbiati, from Milan in the North. Together they bring over 55 years of combined Italian cooking experience, blending their regional specialties to offer a rare combination of Northern and Southern Italian flavours under one roof. Fresh pasta — made from just flour and eggs — is prepared daily by Chef Roberto for both Acqua e Farina locations.
The Keong Saik space spans 800 square feet of indoor seating and comfortably seats up to 46 guests. It was designed by Italian architect Samuele Martelli, who drew on shared elements of Northern and Southern Italian architecture — terracotta tiles, creamy pale yellow plaster, green shutters — combined with natural wood furniture sourced both locally and from Italy, and the venue's own historic architectural quirks.
Acqua e Farina holds a 4.8 out of 5 Google rating from 338 reviews, and has been featured by Channel News Asia, The Straits Times, Tatler Asia, The Peak Magazine, Sassy Mama and Expat Living.
On Keong Saik Road, in the heart of Singapore's Chinatown district, Acqua e Farina has opened its second home — a follow-up to the original restaurant that's welcomed guests at The Rail Mall since 2016. The name, Italian for "water and flour," points to the philosophy behind everything the kitchen does: simplicity, authenticity, and a respect for tradition built from the most basic of ingredients.
What makes Acqua e Farina distinctive is the pairing behind the kitchen. Antonio Manetto grew up in a small town near Naples, in the South of Italy, while Roberto Galbiati hails from Milan, in the North. Between them, they carry more than 55 years of combined Italian cooking experience, and rather than picking one regional style, the restaurant leans into the contrast — giving diners a genuine chance to taste both Southern and Northern Italian cooking on the same visit. It's a juxtaposition the two chefs have clearly enjoyed navigating together: after close to a decade running their first restaurant, they found enough common ground, despite coming from opposite ends of the country, to open a second.
At the center of the kitchen's daily rhythm is pasta made fresh, every day, from nothing more than flour and eggs. Chef Roberto prepares it himself for both Acqua e Farina locations, which means every plate — whether at Keong Saik or The Rail Mall — is served with the texture and quality that only freshly made pasta can offer.
The Keong Saik space, spanning 800 square feet and comfortably seating up to 46 guests, was designed by Italian architect Samuele Martelli. Rather than choosing a single regional aesthetic, Martelli looked for the commonalities between Northern and Southern Italian design — terracotta tiles, creamy pale yellow plaster on the walls and ceilings, and cheerful green shutters — and wove them together with natural wood furniture sourced both locally and from Italy. The result sits comfortably alongside the building's own historic architectural quirks, giving the restaurant a cosy, welcoming feel that mirrors the partnership behind the kitchen.
Acqua e Farina holds a 4.8 out of 5 rating on Google, based on 338 reviews. Guests single out the Aglio & Olio as "a delightful" classic, and the pork collar main as a standout, alongside praise for the pizza, gluten-free options, and the "cosy and warm decoration." One reviewer described it as possibly "the best mid-range Italian restaurant in Singapore" they'd visited recently, citing hearty, authentic dishes made with premium imported ingredients at an affordable price point.
Beyond the core menu, Acqua e Farina caters to a wide range of dining needs: a dedicated kids menu for family outings, a vegetarian menu, and gluten-free pasta and pizza options for guests managing dietary restrictions — diners are simply asked to flag it when ordering. The restaurant also offers free corkage Monday through Thursday, delivery for pasta and pizza (including office catering and parties), and venue bookings for small weddings and corporate events. A dedicated parking guide is available on the website for anyone driving in.
The restaurant's reputation extends beyond customer reviews — it's been featured by Channel News Asia, The Straits Times, Tatler Asia, The Peak Magazine, Sassy Mama and Expat Living, a spread of recognition that spans mainstream news, lifestyle, and family-focused publications alike.
The Keong Saik location is open every day: Monday to Saturday from 11:30am to 2:30pm and 5:30pm to 10:30pm, and Sunday from 11:30am to 2:30pm and 5:30pm to 10pm. Reservations can be made via OpenTable or Chope, and the restaurant can be reached directly by phone or email.