Whether it’s bite-size dim sum or a full-blown Chinese banquet, every dish on the menu is a testament of Chef Roy Wong’s culinary passion and creative fervour.
TATLER TIPS It is advisable to call and make reservations at Kim Ma during operation hours or risk running against a brick wall. Thankfully, the actual service we experienced was impeccable.
• The signature baked stuffed scallop with prawn paste in mint sauce and double-boiled minced chicken broth with fish maw and shimeji mushrooms are unmistakably Chinese at heart yet presented with French fine dining flair.
• Simpler dishes such as crispy chicken skin stuffed with prawn paste and almond flakes, and spinach with preserved and salted eggs are deftly executed here.