A year after organizing a succession of pop-up brunch events, Bacchanalia now has a permanent home at the historic Masonic Hall on Coleman Street. Owners Raj Datwani and Alexander Chew intend for their new roost to be every bit as boozy as their popular brunch series, and this is reflected in the clubby interior of handblown bubble-glass lamps, crimson-red buttoned lounge seats, heavy drapes, and wood paneling. The kitchen is helmed by a triumvirate of Fat Duck alumni—executive chef Ivan Brehm, sous chef Mark Ebbeis, and pastry chef Kostas Papathanasiou—whose part-classic, part-experimental European small plates have not gone unnoticed. Well-executed classics include a creamy cauliflower gratin, but don’t leave without trying one of the more unconventional creations, like the foie gras satay or hoisin-marinated duck confit, served with a shot of cucumber-and-corn dashi.

Masonic Club, 23A Coleman St.; 65/6509-1453; bacchanalia.asia.

This article originally appeared in the August/September 2013 issue of DestinAsian.