It’s always delightful, dining at Kai Garden. Helmed by chefowner Fung Chi Keung, formerly group executive chef of Paradise Group. The service here is as impeccable as the food. If you can’t decide what to order from the extensive menu, leave the task to your server—we ordered everything that was recommended and enjoyed most of it.
Pan-seared wagyu beef cubes with sea salt and lime come tender and perfectly cooked; garoupa in lobster soup is full of flavour; and sweet and sour pork ‘on the rocks’ (i.e. served on ice shavings) features succulent meat encased in a light, crisp batter. The highlight of the menu has to be Peking duck with its delectably crisp skin and succulent flesh. The duck is served tableside with five different wraps (original, pumpkin, spinach, bamboo charcoal and beetroot) and five sauces (traditional, black pepper, sesame, seafood and a special chef sauce). Each offers a unique flavour, but our favourite combination is the original wrap with traditional sauce.
The dim sum selection is equally impressive. For instance, the steamed prawn dumplings boast a delicate skin with plump fresh prawns enscounced within. Another crowd pleaser is pan-fried charcoal pork bun, comprising a delicious juicy pork filling encased within a fluffy charcoal bun. Marina Square, #03-128A/128B, 6 Raffles Boulevard. Tel: 6250 4826