Step into Acqua e Farina at Keong Saik and experience a warm, welcoming space designed by Italian architect Samuele Martelli. Drawing inspiration from classic Italian urban elements like terracotta tiles, creamy yellow plaster, and green shutters, the ambiance effortlessly blends modern elegance with authentic Italian charm. This inviting atmosphere perfectly complements the memorable menu, offering a comfortable dining experience that feels both familiar and fresh.
At Acqua e Farina, it’s never a dull moment. Led by chefs Antonio Manetto from Naples and Milan native Roberto Galbiati, the restaurant showcases Italy’s diverse regional cuisines, from rich and hearty to light and spicy. A standout dish is the montanara, a twice-cooked pizza featuring a 36-hour hand-pressed dough, deep-fried until golden, then topped with mozzarella, Naples-style tomato sauce, house-made pork sausage, spicy Italian salami paste, and finished with creamy burrata. The result is a crispy, flavorful pizza that’s anything but greasy.
Acqua e Farina was founded 8 years ago by two friends—Roberto and Antonio—who, after 12 years of friendship, decided to turn their shared passion into a restaurant. Roberto, a soft-spoken North Italian, was ready to transform his deli, while Antonio, an energetic South Italian, was seeking new challenges after a break in Naples. Over coffee, they realized their partnership was destined. Their lively dynamic, characterized by fiery debates and hearty meals, became the heart of Acqua e Farina, contributing to the success of their Rail Mall venue, which remains a beloved dining spot in the community.