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