Kai Gar­den

Men's Folio (Singapore) - - Lifestyle -

What it is: The lat­est chap­ter in the culi­nary ca­reer of Hong Kong- born chef Fung Chi Ke­ung, who has over 30 years of ex­pe­ri­ence un­der his belt. He is the man re­spon­si­ble for much of the the renown awarded to the promi­nent Par­adise Group, hav­ing been its ex­ec­u­tive chef who saw the very be­gin­ning of Taste Par­adise when it was first launched in 2005. With the open­ing of Kai Gar­den last De­cem­ber, his dream of es­tab­lish­ing his own chain of Can­tonese restau­rants has only just be­gun.

What to ex­pect: Un­like the lux­u­ri­ous con­tem­po­rary aes­thetic of Empress and the mod­ern cosi­ness of Big Lazy Chop, Kai Gar­den tends to­wards the tra­di­tional Chi­nese restau­rant set­ting, es­pe­cially cal­cu­lated to evoke the space and lav­ish­ness of an em­peror’s court­yard. Pri­vate rooms are also avail­able upon re­quest, with an es­pe­cially large func­tion room that seats up to 60, while four smaller rooms are able to ac­com­mo­date four to 16. You can ex­pect her­itage Can­tonese clas­sics, as well as a few of Fung’s spe­cial in­ter­pre­ta­tions, and even the oc­ca­sional Western dish, such as the stir-fried an­gel hair pasta with seafood in black truf­fle sauce.

What to order: Pa­tro­n­is­ing Kai Gar­den with a large, hun­gry group of friends is def­i­nitely rec­om­mended, as there are plenty of in­ter­est­ing things to try, and sev­eral menus to choose from. In terms of sig­na­tures, how­ever, be sure not miss out on dishes such as the Pek­ing duck, com­plete with crispy skin and juicy meat, served with a choice of five dif­fer­ent wraps and five dif­fer­ent sauces; the Ja­panese mat­su­take wild mush­room clear broth, which is double- boiled in the tra­di­tional Can­tonese way and served in a clay teapot; as well as the sweet and sour pork skew­ers served on ice. There is also a list of dim sum avail­able. Ma­rina Square, 6 Raf­fles Boule­vard, #03-128A/128B, Sin­ga­pore 039594. Tel: 6250 4826

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