Kai Garden celebrates its 10th anniversary this year with a specially curated menu by Group Executive Chef Fung Chi Keung, showcasing both signature favourites and new creations featuring premium ingredients like crab roe and black truffle. Diners can enjoy 50% off one selected dish from the anniversary menu (with no minimum spend), making this a great time to revisit or experience the restaurant.
Steamed Crystal Dumplings w Morel Mushrooms 4/5
The Steamed Crystal Dumplings with Morel Mushrooms ($11.80) stood out for their delicate execution. The skin has a thin, almost mochi-like texture, giving it a slight chew while still feeling light. The filling is fresh and flavourful without being overpowering, allowing the earthy notes of the morel mushrooms to come through nicely.
Baked BBQ Honey Pork Pastry 4/5
A dim sum classic, the Baked BBQ Honey Pork Pastry ($9.80) delivers with its buttery, flaky crust. What I appreciated most was that the char siew filling wasn’t overly sweet, striking a nice balance that makes it easy to enjoy without feeling cloying.
Steamed Soup Dumplings with Crab Roe 4/5
The Steamed Soup Dumplings with Crab Roe ($12.80) may come across slightly premium, but the quality justifies it. Each dumpling is juicy, packed with umami and surprisingly not greasy. The vinegar served alongside is also worth mentioning! It’s not your typical sharp vinegar, but slightly sweet and ginger-infused, pairing beautifully with the dumplings and elevating the overall experience.
Braised Seafood Thick Soup in Stone Pot 4.5/5
The Braised Seafood Thick Soup in Stone Pot ($38) is generous and indulgent, loaded with premium ingredients such as sea cucumber, fish maw, dried scallops, and even bird’s nest. It’s rich, collagen-packed and served piping hot in a stone pot, making it both comforting and luxurious. This is a classic Cantonese soup done well.
Crab Roe with Pan-Fried Hor Fun 4.5/5
Crab roe dishes seem to be having a moment, and Kai Garden’s version with Pan-Fried Hor Fun ($48) is a solid one. The rice noodles have a nice wok hei, complemented by the savoury depth of cai poh and fish sauce before being topped with a luscious crab roe sauce. I particularly liked that it’s served over a flame, keeping the sauce warm, as it can develop a slightly fishy note once cooled. Portion-wise, it’s generous and easily shareable among 3–4 diners.
Black Truffle Roasted Chicken 5/5
The Black Truffle Roasted Chicken ($32/half) was a pleasant surprise and a clear standout. The skin is crispy, the meat tender and juicy, and the truffle aroma is subtle. The truffle profile is not overpowering, with a slight hint of Chinese herbal notes that adds depth. A well-balanced dish that feels indulgent without being heavy.
Kai Garden’s 10th anniversary menu brings together the restaurant’s strengths, refined Cantonese classics with a touch of modern luxury through ingredients like crab roe and black truffle. While the dishes lean towards a more polished, fine-dining profile, the 50% off promotion on selected dishes makes this an especially worthwhile time to visit and try some of their highlights. If you’re planning a meal here, I’d recommend going with a group so you can try a wider variety, especially the soup, hor fun and roasted chicken.
Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.
Kai Garden
Marina Square
6 Raffles Boulevard
#03-128A/128B
Singapore 039594
Tel: +65 62504826
Website
Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)
Opening Hours:
Mon-Fri: 1130am - 330pm, 6pm - 11pm
Sat-Sun: 11am - 4pm, 6pm - 11pm
Direction:
1) Alight at Esplanade MRT station. Take Exit B, C, or D. Walk to the destination. Journey time is about 5 minutes. [Map]
2) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]
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