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Food Review: Kai Garden at Marina Square

Posted: March 21, 2017

 

Well known for their exquisite and excellent dim sum, Kai Garden has become the latest addition to my list of favorite Cantonese restaurants. The powerhouse duo responsible for expertly reinventing the Cantonese classics dishes are none other than Chef Fung Chi Keung and Chef Lau Chi Keung, both formerly colleagues from Paradise Group.

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Kai Garden is accented with modern and elegant deco-style touches, adopting gratuitous chinoiserie elements. The space is also deceptively large – with two dining rooms and 4 private rooms.

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Crispy Peking Duck

Signature Crispy Peking Duck, $88 (whole).

An excellent start to the luncheon comes in the form of their Signature Crispy Peking Duck. Touted as the best Peking Duck in Singapore, it is not hard to understand why. Besides having the most delectable crispy skin, it is served with 5 unique wraps and 5 dipping sauces.

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I’m spoilt with a choice of Original, Pumpkin, Spinach, Bamboo Charcoal, and Beetroot wraps, and their fancied Traditional, Black Pepper, Sesame, Seafood, and Special Mixed sauces.

Kai Garden Cantonese restaurant review

Poached Live Garoupa served in Lobster Soup, seasonal price.

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Poached Live Garoupa served in Lobster Soup is a wonderfully delicate dish that emphasizes the natural firmness of the Garoupa and the broth is infused with fresh notes of the crustacean instead of the usual chicken stock. Just look at the orangey-hued broth.

Double boiled

Double-boiled Japanese Matsutake in Hot Pot, $38.

Next up is this Double-boiled Japanese Matsutake served in Hot Pot. Matsutake is a Japanese mushroom equivalent to black truffle.

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Prized for its rarity, unique spicy-fruity aroma and pine-like earthiness, the mushroom is a symbol of longevity for the Japanese. Despite a lack of flavor in the soup, the health benefits in it is enough for me to finish the whole pot.

Flower crab

Flower Crab Shell stuffed with Baked Fresh Crab Meat and Spring Onions in Tomato Dressing.

We tuck into a bed of saccharine crabmeat dusted generously with dehydrated tomato powder.

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The texture of the onions and crabmeat work in harmony with the tomato powder, which adds tanginess tones to the ensemble.

Baked Cod

Baked Cod Fish with pistachio nuts in Japanese Sauce.

Superbly executed, this Baked Cod Fish with pistachio nuts in Japanese Sauce is by far the favorite dish of the day. The cod fish is fall-apart but firm, thanks to the boating of egg white and corn flour solution. The homemade pistachio paste and crispy strands of fried sweet potato not only add a stunning decorative element on the plate but also showcases Chef Fung’s excellent knowledge of incorporating both Chinese and Western elements into one dish.

Sweet & Sour Pork

Sweet & Sour Pork on The Rocks, $22.

Now, this classic Cantonese Sweet & Sour Pork dish could be found in almost every Chinese restaurant but not very often are they served on a bed of ice shaving. This unique presentation is not only Instagram-worthy but also enhances the crisp texture of the coating. With each bite, it gives way to an incredibly soft, fluffy minced pork that appeals to both the young and old.

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There’s no doubt Kai Garden has it right when it comes to creating ‘new twists’ to the traditional recipes. Expect carefully crafted Chinese dishes with top-notch ingredients and unexpected medley of flavors at this innovative Cantonese restaurant.

*This is a collaborated post in partnership with Kai Garden.

 

Kai Garden

6 Raffles Boulevard, #03-128A/128B, Marina Square, Singapore 039594
Tel: +65 6250 4826 | Website

Opening hours:
Mon – Fri
11:30 am – 3:30 pm (last order 2:30 pm)
6:00 pm – 11:00 pm (last order 10:00 pm)

Sat, Sun and PH
11:00 am – 4:00 pm (last order 3:30 pm)
6:00 pm – 11:00 pm (last order 10:00 pm)
*Dim Sum only available during lunch seating

 

 

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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