On Wednesday 10th September 2014, Chef Alessandro Frau and the entire Acqua restaurant team descended on Duxton Hill, Singapore for the grand opening of the ALBA 1836 Wine Bar & Restaurant. ALBA 1836 is an Italian fine dining restaurant which is the vision of owners Matteo Trabaldo Togna and Cm Shih but into which Chef Ales, owner of Phuket’s Award Winning Acqua Restaurant, worked closely with Matteo in all the restaurant’s aspects from the concept creation and Italian contemporary interior design through to the menu. Joining Chef Ales and his team at the opening were a number of Acqua’s Phuket friends and regular customers to Acqua from both Phuket and Singapore.
The menu created by Chef Ales is an interpretation of Italian traditional classics using modern cooking techniques and presentation. Chef Ales’ dedication and passion for cooking means he never compromises on the research and selection of the best ingredients to compliment his creations.
Located in the heart of the city, but nestled away in an antique colonial building in Duxton Hill you will find the definitive of Italian elegance coupled with innovative Italian Cuisine. The restaurant can accommodate 50 diners, while there is one private dining room which can seat 10 guests. ALBA is also available for private events or special dinners.
Entering the Restaurant you will pass through the Wine Cellar which includes a vast number of wines from all over Italy, the well known and big names & boutique wineries have their place in ALBA’s Wine Cellar. Also showcased at ALBA 1836 is the ALBA 1836
retail store offering a wide range of Italian delicacies.
Speaking exclusively to Phuketindex.com after the opening Chef Ales said “ALBA 1836 is collaboration between me and the owners Matteo Trabaldo Togna and Cm Shih and I’m so proud and privileged that they gave me the opportunity to create the concept, interior design and menu for ALBA 1836 Restaurant in Singapore.
“This was a good challenge for me, it was also a chance for me to work in one of the most sophisticated and demanding food and beverage markets in Asia. Being part of this project and being able to work in a city such as Singapore was very exciting, it also gave me inspiration and new ideas for my continuing evolution of food creations and cooking.”