Do you think brunch is a trend in Singapore?
Raj Datwani: Singaporeans seem to love going for brunch and it’s a great way to unwind after a big night out or just a great unhurried time to catch up with family and friends. That was the premise we had in mind when we started planning our weekly Sunday brunch menu at Bacchanalia. The Bacchanalia kitchen team prides itself on making most of their brunch dish components entirely in-house, with breads, cheese, jams and a variety of condiments freshly made from scratch.  

Why are people becoming more interested in partying at brunch? Why is it better than dinner?
Alex Chew: I think people enjoy it because they like having an alternative to the traditional night time party scene. Our Bacchanalia Brunch parties take place one Saturday a month from 1pm, starting with a "boozy brunch" before we draw the curtains and transform the restaurant into a more clublike environment.  Though you feel as if you've been out for the evening, there's still time to have dinner and get a good night's sleep without affecting your Sunday. Also, brunch is a tremendously social environment where you can actually speak to people before the party starts.

Why did you first decide to do brunch parties instead of just a regular restaurant with a brunch menu?
RD: We felt that the brunches were needed in Singapore and didn't want to wait. Creating a restaurant and having all the elements come together takes time and this allowed us to grow the brand so that we could hit the ground running in an ultra competitive F&B environment.

How is it different hosting a brunch party from a dinner party?
AC: Our Bacchanalia Brunch Series has been modelled after the boozy brunches in New York where people enjoy a great afternoon of partying. These parties have really taken off there and we felt that the concept would do great in Singapore too. Our dinners on the other hand, have two types of guests: Those who are here to eat drink and be merry, and gourmands looking to enjoy a quiet meal. In order to cater to both kinds of diners, we have two dining rooms—one attached to the bar and lounge area and an adjacent room that is quieter. It’s a fine balance as we want to make sure that the atmosphere in the restaurant is fun, vibrant and energetic whilst keeping all our guests happy at the same time. 

What are the components of a great brunch party?
AC: Great brunch food and music are integral to the experience, but the guests are the ones who have the biggest part to play. They've got to be open-minded, ready to loosen up and party. 

What the best thing about daytime drinking?
RD: I think the best part would be starting earlier, going to bed earlier and then waking up early on a Sunday morning without having a hangover or wasting your day because you've gotten a good night’s sleep, but still having as much (or more!) fun then you'd have at night.  

When’s the next Bacchanalia brunch party?
RD: The next brunch party will be held on Saturday, September 21st at the Pan Pacific Hotel for our F1 brunch featuring DJ Jesse Marco from New York.  Last F1 our brunch was our biggest with 450 people and according to some guests the party of the weekend.  We'll be looking to somehow top that this year, and we're really excited to be bringing Jesse Marco in because he can really rock a crowd.  We have a lot of guests from last year already confirming their spots for this year, so we know people are going to be coming ready to party.

What are your growth plans?
AC: We’re in the midst of finalizing our plans to take the series to Hong Kong very soon. We'll continue to grow in the region after that.

Raj Datwani and Alex Chew are the directors of Bacchanalia.