ON THE PASS

Coming from a family who adores food, it only seemed natural for senior sous chef Terence Ong Say Wei to choose a career in the kitchen. He started working at 17 and further honed his skills under the tutelage of chef Chris Millar at Stellar at 1-Altitude. This exposed him to various contemporary European cooking techniques, which he eventually learned how to fuse with Japanese cuisine. Modern Japanese cuisine is what you can expect at Kinki, which he has been heading up since 2014. $45-$55/PERSON 10+ 1 $30- $50/BOTTLE LUNCH MON-SAT 12PM-3PM DINNER MON-SAT, PH 6PM-11PM