{"id":80572,"date":"2016-01-13T07:00:40","date_gmt":"2016-01-12T23:00:40","guid":{"rendered":"http:\/\/thehoneycombers.com\/singapore\/?p=80572"},"modified":"2024-11-22T12:53:47","modified_gmt":"2024-11-22T04:53:47","slug":"chinese-restaurants-in-singapore-kai-garden-at-marina-square-puts-a-twist-on-cantonese-cuisine","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/chinese-restaurants-in-singapore-kai-garden-at-marina-square-puts-a-twist-on-cantonese-cuisine\/","title":{"rendered":"Chinese restaurants in Singapore: Kai Garden at Marina Square puts a twist on Cantonese cuisine"},"content":{"rendered":"

As the New Year<\/a> begins to unfold, doors swing open to welcome new chapters; these breaths of fresh air are no different during Chinese New Year<\/a>. For Owner and Executive Chef, Fung Chi Keung, that meant moving on from the achievements he\u2019d racked up in the Paradise Group, and launching a new culinary destination just in time for the Year of the Monkey<\/a>. Opened just last month in Marina Square<\/a>, Kai Garden\u2019s role in the local landscape of Chinese cuisine<\/a> is to shake up and rejuvenate trusty Cantonese traditions, enhanced by Chef Fung\u2019s 30 years of experience. Fixing something that\u2019s not broken is never encouraged, but Chef Fung silences any scepticism with his eye-opening creations.<\/p>\n

<\/p>\n

Upon getting comfy within the restaurant\u2019s private room (just one of four in this grand 200-seater) while surrounded by Oriental paintings, vibrant flora and gold and wood-brown accents, we were immediately intrigued with what appeared to be cherries for our starter. Despite its crimson-hued skin glistening beneath the chandelier lights, the secret that resided within these unassuming appetisers were revealed with one bite \u2013 what these were, were hand-shaped baubles of foie gras<\/span> that melted in our mouth, leaving a residual hint of sweet and fruity flavours.<\/p>\n

After which, we washed down the rich motley of tastes with a soothing double-boiled Japanese matsutake soup<\/span>. Served in a personal hot pot \u2013 reminding us of a Japanese dobin mushi \u2013 every cup we sipped was delicate and not too thick, with a slight herbal taste from the matustake mushrooms. It\u2019s certainly a nourishing alternative we\u2019d recommend if you\u2019re not a fan of shark\u2019s fin. But say you are, then you don\u2019t wanna miss out on Chef Fung\u2019s braised whole Ya Jian shark\u2019s fin in supreme collagen stock<\/span> \u2013 slow-cooked for six hours, this creamy, milky concoction promises to be beneficial for the skin with the beautifying properties of collagen.<\/p>\n

Other must-tries that rolled outta Chef Fung\u2019s kitchen included the grouper in lobster soup<\/span>, a firm, evenly-steamed fillet served in an umami-rich broth; the squid ink-infused charcoal pork bun<\/span>, crispy on the outside, meaty\u00a0and soupy on the inside; and the sweet and sour pork \u2018on the rocks\u2019<\/span>, an unorthodox rendition of the traditional Chinese dish, served on an \u2018ice mountain\u2019 that accentuates the tangy taste of the sauce.<\/p>\n

It is, however, Chef Fung\u2019s signature crispy Peking duck<\/span> where diners can have fun with its mix-and-match presentation. Applying his kaleidoscopic techniques with xiao long bao from his stint in Paradise Group, Chef Fung now does so with this Chinese take on \u2018meat wraps\u2019. Expect five different wraps (pumpkin, charcoal, spinach, beetroot and traditional) and five dipping\u00a0sauces (sesame, black pepper, prawn and crab, mixed and traditional), snazzing up the flavours\u00a0of this crispy, succulent delicacy.<\/p>\n

With these new recipes and presentations, you can truly sense (and taste) the excitement from Chef Fung\u2019s latest bout of inspiration. Kai Garden is a concept that marries tradition with the taking of risks, which, in our opinion, has paid off extremely well. Think Chinese cuisine\u2019s running outta ideas? Let Chef Fung prove you wrong.<\/p>\n

Kai Garden<\/a>, #03-128A\/B Marina Square, 6 Raffles Boulevard, Singapore 039594, p. 6250 4826. Open Mon-Fri 11.30am-3.30pm and 6pm-11pm, Sat 11am-4pm, closed Sun.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

As the New Year begins to unfold, doors swing open to welcome new chapters; these breaths of fresh air are no different during Chinese New Year. For Owner and Executive Chef, Fung Chi Keung, that meant moving on from the achievements he\u2019d racked up in the Paradise Group, and launching a new culinary destination just […]<\/p>\n","protected":false},"author":101012,"featured_media":80613,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4,9744],"tags":[],"acf":[],"yoast_head":"\nChinese restaurants in Singapore: Kai Garden at Marina Square puts a twist on Cantonese cuisine<\/title>\n<meta name=\"description\" content=\"We review this new Chinese restaurant in City Hall, and its peculiar take on Peking duck, dim sum, sweet and sour pork and more this Chinese New Year\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/singapore\/chinese-restaurants-in-singapore-kai-garden-at-marina-square-puts-a-twist-on-cantonese-cuisine\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chinese restaurants in Singapore: Kai Garden at Marina Square puts a twist on Cantonese cuisine\" \/>\n<meta property=\"og:description\" content=\"As the New Year begins to unfold, doors swing open to welcome new chapters; these breaths of fresh air are no different during Chinese New Year. 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