I’m a huge fan of Asian, especially Cantonese cuisine. Kai Garden open its doors early this year and you’ll be happy to know that they serve up a mean course. Here’s what I’ve tried, read on to find out which ones are highly recommended! 😉
Chilled Cherry Foie Gras. I’d definitely pick this over the other Chilled Mini Tomato with Sweet Plum because I’m a Foie Gras lover and not a fan of sour food. Also, I am fascinated with how they made this. The thin later over the Foie Gras tastes like jelly. It tastes decadent.
This is not on the menu, its scallop over fruits, and it’s great.
The Chilled Mini Tomatoes with Sour Plum. I guess if you’re a fan of sour plums, you’d like this!
We had a choice of Double-boiled Japanese Matsutake (mushrooms) Served in Hot Pot or Shark’s Fin in Supreme Collagen Stock. I picked the former. This soup is boiled with pork and it tastes great. The manner of serving is also very unique, as it came in a teapot and pours out to a small tea cup.
Leanne opted for Shark’s Fin in Supreme Collagen Stock. I do wish restaurants would stop serving Shark’s Fin. Fish collagen is great, but we don’t need to eat Shark’s Fin.
Next we have Signature Crispy Peking Duck!
The many coloured skins/wraps that comes along to serve up the Peking Duck.
The staff slicing the crispy Peking Duck.
I love this. The 5 types of serving sauces. I like the Traditional Sauce.
Each skin wrap has a different flavour, the taste of which isn’t remarkable but I do like the various colours.Â
And then we have Garoupa in Lobster Soup!
The staff brings out the Garoupa and serves up the dish bowl by bowl, as the fresh fish is blanched before placing into the soup bowl. Don’t you agree that the presentation of the Garoupa is spectacular?
Ingredients placed into the bowl.
Blanched fresh fish slices served in the lobster soup. Unfortunately I am allergic to lobster, so I cannot comment on the taste of this. But it looks amazing.
Next we have Sweet and Sour Pork on the Rocks.
I highly recommend this dish. It’s hot on the inside and crispy and cold on the outside.
Deep Fried Vegetarian Roll.
Love the generous serving of the ingredients and the pumpkin puree.
Another highly recommended dish: Pan Fried Charcoal Pork Bun. This is amazing. We were already so full by this dish, but it still tastes amazing.
For desserts we had Chilled Fresh Coconut Puree. I am not a fan of coconut but this tastes like Birds Nest (it is not) but it does and I love this.
With Kai Garden‘s owner and executive chef, Fung Chi Keung and Leanne. Chef Fung was previous Group Executive Chef for Paradise Group.
Take a look at the pretty restaurant:
Private room.
Another private room.
Gorgeous city skyline view in the night:
Live seafood on display.
I’d highly recommend Kai Garden for family dinners and dim sums, whilst the price per pax averages $60 (or more, depending on what you order), it undoubtedly serves superb Cantonese dishes with a twist that will delight both the young and old.
Check out my Youtube video of Kai Garden here:
Visit Kai Garden:
#03-128A/B, Marina Square, 6 Raffles Boulevard, 039594
+65 6250 4826
Check out their websites:
Official website
Thank you Kai Garden Singapore and Sharon Vu for the media tasting invite.
x
Ena