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😍 5/5 - Kai is not just a fine Chinese restaurant.
By 👻 @H L., 03/24/2019 3:00 am
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Whilst its cuisine is predominantly Chinese, its dishes are largely inspired by the owners' Malaysian heritage. Bernard and Eileen have kept their forefathers' pioneering spirit. Their menu constantly evolves, adapting to changing tastes and they are also open to experimenting with a mix of local and exotic ingredients. The restaurant's elegant and serene setting, underpinned by impeccable service, allows one to truly appreciate every dish, including the subtle nuances. We enjoyed a spectacular Yee Sang Salad (unique to Singapore and Malaysia), a celebratory Chinese New Year dish. It comprised 18 ingredients in all, including edible violets, pansies and fresh salmon. A delicate steamed Aubergine dish in a light soy dressing was finished with toppings of fermented black beans and sliced red chili, lending it piquancy and a touch of heat. Sweet & Sour Pork, a perennial favorite of mine, was delicious. The vinegary zing was rounded off by the mellow sweetness of sugar, a perfect balance. Long Life Noodles with Pork Belly & Morels featured earthy morel mushrooms and smoky black pudding, adding a unique twist to traditional egg noodles. Kai's desserts are amazing! Every one of them is a stunning display in creativity and is delicious to boot. The exotically sounding "Black Pearl of Eternal Fortunes" featured an imposing black chocolate "pearl" resting on a red sesame chiffon base and surrounded by three jelly like "diamond" gems. Crack open the pearl shell to reveal a scroll of edible rice paper (your fortune) lying amidst a pool of popping candy. There is an interesting legend which inspired this dessert, read all about it in their menu. The picturesque "Chocolate Does Grow on Trees" is a chocoholic's delight. Macarons representing mushroom caps, their stems made out from a mix of chocolate fondant, praline ice cream, or chestnut purée, with chocolate granules scattered all round to represent earth. This forest mushroom theme dessert was visually stunning and tasted as good as it looked. Coconut, Lychee & Mango by the Beach featured scoops of refreshing coconut and mango sorbet as well as fresh mango and lychees, wheatgrass, jellies (as kelp), gelatin (as sea foam) and ground rice crispies (as sand). This delectable dessert was also a feast for the senses. Last but not least, Durian & Vanilla Soufflé with salted caramel was mouthwateringly luscious. Durian (considered the king of fruits in south east Asia) paired wonderfully with vanilla, the accompanying crispy durian flavored wafers provided a lovely crunch. Go and try the fresh and innovative cuisine at Kai and be sure to stay for dessert!
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