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Fine Cantonese cuisine and creative dim sum are the highlights of this new restaurant
Treat yourself to a spread of Chef Fung’s authentic, mouthwatering dim sum.
The next time you visit the newly-revamped wing of Marina Square, don’t forget to try Kai Garden. Open since December last year, the restaurant, which specialises in fine Cantonese cuisine, has been seeing a steady crowd.
Comprising three sections — Dim Sum, Roasts and Main Kitchen, the 200-seater restaurant is spacious with a modern chinoiserie vibe.
Owner and executive chef Fung Chi Keung, who has a wealth of experience in Cantonese-style cuisine, has injected new life into traditional dim sum dishes. The result is an interesting and well-thought out menu.
Rich Cantonese Flavours
Savour every drop of the Double Boiled Lobster Soup — it will leave you wanting more.
We were treated to the Double Boiled Lobster Soup ($14.80), a comforting start to our meal. The soup, cooked by straining lobster flesh, imparted the rich essence of the meat to the broth. Nestled within the soup is a seafood dumpling, filled generously with delicacies such as fish maw and plump scallops.
Another favourite of mine had to be the Steamed Scallop Dumpling with Abalone ($9.80). Though simply executed, the freshness of the abalone and steamed scallops made each morsel of the dumpling delightful and luxurious.
Traditional Dim Sum with a Tantalising Twist
Tender and juicy on the inside, the Pan-Fried Charcoal Pork Bun should not be missed.
Contrary to the name, the blackness of the Pan Fried Charcoal Pork Bun ($6.80) comes from squid ink. With each bite, the crisp exterior gave way to tender and juicy pork fillings. The flavour profile resembled a pork xiao long bao (steamed dumpling).
Another must-try is the Baked Crispy Mushroom Bun ($5.80). This unique bun features a buttery and crusty skin, with fragrant mushrooms and gooey cheese within — a perfect blend of sweet and savoury.
Classic Hits Done Well
Kai Garden’s Signature Steamed Custard Bun was a palette pleaser.
As a fan of liu sha bao (salted egg yolk custard bun), I had high expectations of Kai Garden’s Signature Steamed Custard Bun ($5.80). Thankfully, it didn’t disappoint. The molten custard flowed like lava and struck a good balance between the sweetness of the custard and the richness of salted egg yolk.
In light of the thoughtful creations and impeccable service, I can definitely see myself returning to Kai Garden again.
By Natalie Kwan
Kai Garden, Marina Square, 6 Raffles Boulevard, #03-128A/128B, Singapore 039594, Tel: 6250 4826
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