KAI GAR­DEN

Wine & Dine - - SINGAPORE’S TOP RESTAURANTS 2018/2019 WINNERS -

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

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