Kai Garden Restaurant
Chef Fung Chi Keung give his own take on Cantonese cuisine at Marina Square
Located on the third floor of Marina Square, Chef Fung Chi Keung, who did a stint at Taste Paradise, presents his creative take on Cantonese cuisine with dishes like sweet and sour pork ($22), which is presented on the rocks; double-boiled Japanese Matsuake in hot pot ($38), servied in a traditional Chinese tea pot, and crispy peking duck ($88) with five different types of wraps and sauces.
The buzz: Chef Fung Chi Keung from Taste Paradise (the guy who gave us xiao long bao in different variations) strikes it out at 200-seater Kai Garden with his twists on Cantonese cuisine.
The vibe: Like a typical Chinese restaurant, the space is decked out with smaller tables for a cosy meals, and large round ones with lazy susans that wouldn't look out of place at a wedding dinner.
The food: The restaurant's food is unabashedly Cantonese, albeit presented in interesting ways. There's the double-boiled Japanese Matsuake served in hot pot ($38), which is served in a traditional-looking Chinese tea pot and a cup; and the garoupa in lobster soup (price depends on the season), both of which have a flavorful broth. The signature crispy peking duck ($88 for a whole duck) has five different types of sauces and wraps for variety, including dark, black pepper and spinach sauce. Although this is a fairly common local dish at zi char stalls here, the sweet and sour pork on the rocks ($22) is done like meatballs on a skewer (and on ice, to boot), akin to eating satay or kebabs.
Why you'll be back: If you're craving for something elevated Chinese cuisine with a modern spin, then chef Fung Chi Keung is your man. Bring your family here for extra brownie points, as most of the dishes are meant for sharing.
|Address:||Kai Garden Restaurant, 03-128A/B Marina Square, 6 Raffles Blvd., Singapore, 039594 Singapore|
|Open since:||December, 2015|
|Opening hours:||Mon-Fri 11:30am-3:30pm, 6-11pm; Sat 11am-4pm|
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