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March 2, 2016
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March 4, 2016

Restaurant Review: Kite

 
Truth be told, with so many new F&B establishments popping up like SG50 babies in Singapore, I wasn’t extremely hopeful I would be blown away by a small plates restaurant like Kite. After all, we weren’t too impressed with the last few tapas / small plates restaurants we visited before. Since it was our weekly Satur-date night, I went along with Tiger’s suggestion to give Kite a try.

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Located just across Craig Place Condominium (public parking available), it is conveniently tucked away at the corner of the row of shop houses.

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The menu came in the form of no-frills order chit style. Simply indicate the quantity beside each boxes of the items.

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Since I couldn’t decide on which cocktail to choose from, the bar manager asked for my taste preference and made me this.

Soap Opera, $21

Soap Opera, $21

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We were informed by the server to order at least 6 – 8 items for sharing and that sounded about right.

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Chicken Skin with Bourbon Glaze and Juniper, $6

O.M.G. That was exactly what I said when I sunk my teeth into a piece of the skin on my first bite. Where did all the fats beneath the skin go?

so addictive!

So addictive!

It was as though the fats-blaster fairy just came and zap it all away, leaving us with this paper-thin, super crispy sheet of pure sweet delight. I could easily polish the whole serving on my own. Warning: highly addictive.

Uni in cone seaweed & yuzu, $7

Uni in cone seaweed & yuzu, $7

Since I’m not a fan of uni (yeah, I know you’ll probably think I don’t know what I’m missing), I gave this a pass.

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According to my uni-loving hubby, the brininess of uni contrasted perfectly with the citrusy notes from the yuzu.

“Dirty Vegetable” Asparagus, carrots, brown butter & coffee, $10

“Dirty Vegetable” Asparagus, carrots, brown butter & coffee, $10

The “dirt” aka chocolate soil on the slivers of vegetables was a blend of chocolate, coffee and brown butter. This was an interesting dish as the bitterness and nuttiness from the dirt mixture brought out the natural sweetness in the raw vegetables. However, I could imagine for veggie and coffee haters, this item would not go down well with them.

Somen lap cheong oil & prawns, $12

Somen lap cheong oil & prawns, $12

I love to smell my food and when I brought this plate to my nose, I was instantly hit by an aromatic whiff of wok hei (toasty hot wok smell). It was definitely coming from the prawns. The prawns. They were perfectly seasoned and had that slight crunch when you bite into them. The cold somen was packed with punch of flavors that almost knocked me out on my first bite. At this point, I was dying to meet the chef.

Wagyu beef cheek local greens & onion soubise, $18

Wagyu beef cheek local greens & onion soubise, $18

With a cut-like-butter texture, this wagyu beef cheek was another highlight at dinner. Heck, you don’t even need a knife to slice into it.

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That was how soft the meat was and we were very much impressed. Each component on the dish – the sweetness from the pear cubes, the aromatic char on the greens, the creaminess from the onion sauce worked perfectly together.

Mangalica pork collar you tiao veloute & bak kut the inspired broth, $18

Mangalica pork collar you tiao veloute & bak kut the inspired broth, $18

This dish was brought out by the genius behind the lovely creations we had been sampling so far. Head chef Dannel. After explain the components of the dish, he carefully poured the broth onto the pork. The rich broth laced with a tinge of herbs emanated the air.

It reminded me of the Malaysia style herbal bak kut teh. Again, the slivers of pork cut through easily like butter and I secretly wished I was not sharing this dish with my dinner companion. On the hindsight, I struggled to make out any you tiao flavor in the veloute but the broth and meat definitely made up for the whole dish.

 

Truffle Somen Hokkaido Scallops, Kombu & Truffle, $14

Truffle Somen Hokkaido Scallops, Kombu & Truffle, $14

This item was found in the off-the-menu list.

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I’m extremely finicky when it comes to scallops. A perfectly cooked scallop should be nicely charred and caramelized on the outside yet soft and sweet inside.

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I was not disappointed. Somen was dressed beautiful with the right amount of seasoning and truffle oil. The crispy sakura ebi lent a crisp contrast to the soft noodles.

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S’mores brown butter marshmallow, hazelnut praline, wheat cracker & warm chocolate, $12

Even though we were stuffed to our necks, we honestly felt the meal would not be completed without trying one of their desserts. Since we couldn’t decide on which one, this was recommended to us by the ever-so-helpful server. Every component on this dessert was made from the kitchen, right down to the wheat cracker.

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I especially love the tartness of the frozen raspberry bits. We thoroughly enjoyed this sweet yet not cloying chocolatey gooey mess. A beautiful mess.
Throughout the entire meal, we both agreed the chefs really executed each ingredients and what they put on our plates to the best. This is one of the few rare food reviews that left me planning for my next reservation at Kite.

Sneak peek scene - behind the kitchen

Sneak peek scene – behind the kitchen

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We paid in total $129.80 for this meal for 2 pax.

 

Kite
53 Craig Road #01-01 Singapore 089691
Tel: +65 9729 7988 | Website https://www.facebook.com/kiteoncraig/
Opening hours:
Tue – Fri: 12:00 – 14:30, 18:00 – midnight
Sat – Sun: 18:00 – midnight
Mon: closed

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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