KAMO by London Fat Duck @ Orchard Rendezvous Hotel - Experience the Best of Japanese-Chinese Cuisine

Taking over the space once occupied by Akanoya Robatayaki & Bar, KAMO by London Fat Duck makes a bold entrance with a concept that artfully blends Japanese finesse with the depth of Chinese flavours. Crafted in collaboration with a Michelin-starred Japanese chef, the menu offers diners a refined yet hearty culinary experience that centres around duck, but stretches well beyond it.

Crystal Prawn Dumpling with Clam Sauce 4.5/5

We began the meal with the Crystal Prawn Dumpling with Clam Sauce ($12 for 4 pieces), a dish that was as elegant in appearance as it was in flavour. Each dumpling was filled with sweet, crunchy tiger prawn, wrapped in a translucent crystal skin, and crowned with ebi sakura and ikura. The highlight was the robust clam sauce, rich with crustacean essence and fragrant with Chinese wine that enveloped the dumplings, delivering a savoury punch with every bite.

Signature Braised Duck 4.5/5

Braised Taupok, Braised Ajitama Egg, Braised Peanut 4/5

The centrepiece of our dinner was the Signature Braised Duck ($58 Half / $108 Full), a dish that surprises with its roots in Japanese technique but unmistakably evokes the soulful taste of Chinese-style braised duck. The team cleverly uses premium ingredients such as Rishiri konbu, aged tangerine peel, and Japanese soy sauce to create a deeply flavourful, aromatic braising liquid. The use of London Fat Duck, a fattier, more tender breed that elevates the texture and richness of the dish. To complete the platter, diners can add on classic braised companions like Taupok, Ajitama Egg, and Braised Peanuts ($2 each), soaking up the rich sauce beautifully. Two dipping sauces, green chilli coriander and fermented soybean vinegar, offer a refreshing contrast and added depth.

Braised Elephant Fish Fin 5/5

A unique and sustainable alternative to shark fin soup, the Braised Elephant Fish Fin ($68) was a delightful discovery. Its gelatinous texture mimics the prized delicacy, but the addition of luscious crab roe and sweet crab meat truly brought the dish to life, resulting in a luxurious, umami-rich broth that was both comforting and indulgent.

Stir Fry Golden Fungus 4.2/5

The Stir-Fried Golden Fungus ($28) introduced a pleasant crunch with its use of rare Yunnan golden fungus, known for both its delicate texture and medicinal value. Tossed with seasonal vegetables and finished in a savoury seaweed sauce, the dish offered both elegance and balance.

Pan Roasted Tiger Prawn 4.2/5

Next came the Pan-Roasted Tiger Prawn ($28 per piece), presented with a creative twist. The prawn was plump and meaty, paired with juicy shimeji mushrooms, and served on a shell filled with XO rice enriched by ebi butter and prawn roe. The result was a rich, umami-packed combination that was both satisfying and indulgent.

Black Cod 4.5/5

Another standout was the Black Cod ($22 per pax), available steamed or deep-fried. We opted for the latter, and it didn’t disappoint. The skin was shatteringly crisp while the flesh remained buttery soft. The fermented black bean sauce added a bold, savoury layer that perfectly complemented the sweetness of the cod.

Wagyu Claypot Noodles 4.2/5

The Wagyu Claypot Noodles ($38) are a luxury delight. The Shanghai noodles in Fujian sauce are paired with succulent A5 Omi Gyu. The slurping goodness tastes like Malaysia Tai Lok Mee, with a delightful chewy texture.

Orh Nee 4/5

Dessert was a modern rendition of the Teochew classic, Orh Nee ($14 per pax). The velvety yam purée was paired with a scoop of coconut ice cream and drizzled with Okinawa brown sugar, offering a perfect balance of richness and sweetness. A crispy black sesame pastry added crunch and contrast, rounding the meal with textural satisfaction.

KAMO by London Fat Duck is a confident and refreshing concept that pays homage to both Chinese and Japanese culinary traditions. The duck dishes are undoubtedly the stars, but the supporting cast from crystal dumplings to XO rice and claypot noodles adds dimension and flair. Whether you're a fan of bold Chinese flavours or refined Japanese technique, KAMO delivers a compelling fusion worth returning to.

Note: This is an invited tasting.


KAMO by London Fat Duck
Orchard Rendezvous Hotel
1 Tanglin Road
#01-01A
Singapore 247905
Tel: +65 9695 4124
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 12 minutes. [Map]

Celebrate Chinese New Year With Paradise Group's Lunar New Year Takeaway Sets and Festive Goodies

Have you started planning for Chinese New Year? If you are planning to have your reunion dinner at the comfort of your home, a good choice will be the Paradise Group Abundance Takeaway Set 丰盛外带套餐 (Public: $328+; Paradise Gourmet Rewards Member: $298+; Usual Price $375.40+). The abundance takeaway set comprises of four dishes which includes Prosperity Abalone Yu Sheng, Grandeur Treasure Pot, Auspicious Black Truffle Kampong Chicken and Fortune Lotus Leaf Glutinous Rice.

Prosperity Abalone Yu Sheng

The Prosperity Abalone Yu Sheng is good for 8 pax. It comes in a medley of vegetables freshly prepared daily in the kitchen and a can of abalone.

Auspicious Black Truffle Kampong Chicken

Cooked beautifully and infused with the earthy black truffle aroma is the Auspicious Black Truffle Kampong Chicken. This is really tender and juicy.

Fortune Lotus Leaf Glutinous Rice

For a more filling reunion dinner, diners will be satisfied with the Fortune Lotus Leaf Glutinous Rice. The fragrant glutinous rice is first soaked, then stir-fried with house-made sauce, mushroom and Chinese sausage, before being steamed.

Grandeur Treasure Pot

The highlight of the abundance takeaway set is the Grandeur Treasure Pot which showcases 16 delicacies and classic ingredients stewed in the housemade sauce. The treasure pot consists of abalone, sea cucumber, fish maw, conpoy, dried oyster, mushroom, dried fish maw, black moss, fermented pork trotter, duck wing, Chinese sausage, bean dough, cabbage, yam, lotus root and radish.

Over at Paradise Teochew Restaurant, diners can look forward to exclusive items such as the Teochew-style Yu Sheng ($68/5pax; $138/10pax). It is available for both dine-in and takeaway.

For the dim sum menu at Paradise Teochew, who can indulge in exquisite creations such as the Steamed Abalone Siew Mai ($12.80/4pc), Steamed Prawn Dumpling with Mushroom ($12.80/4pc) and Crispy Radish Pastry with Ham and Diced Celery Bits ($9.80/3pc).

Exclusive for takeaway and dine-in at Paradise Teochew is the Braised Eight Treasure Duck ($108). The braised duck is cooked until tender, absorbing the flavoursome braising sauce, falling off the bone with ease. Do note this has to be pre-ordered at least 3 days in advance.

The Paradise Group Abundance Takeaway Set 丰盛外带套餐 (Public: $328+; Paradise Gourmet Rewards Member: $298+; Usual Price $375.40+) is available for pre-order now at Beauty In The Pot, Paradise Dynasty, Canton Paradise, Paradise Classic and Paradise Hotpot. It even comes with a complimentary 6-can pack of Tiger Crystal.

Note: This is an invited tasting

Min Jiang @ Dempsey Hill - Relocating From One-North To Dempsey Hill

After 12 years at Rochester Park, Min Jiang at One-North has relocated to another heritage destination at Dempsey Hill. The new premises features an interior of contemporary chinoiserie. It is bigger and more spacious compared to their previous location. With the relocation, Master Chef Goh Chee Kong has also revamped the whole menu, which eloquently showcases the intricacies of Cantonese and Sichuan cuisines.

Steamed 'Goldfish' Prawn Dumpling 4/5

The skilful chef at Min Jiang has shaped the Prawn Dumpling ($4.80/pc) into a goldfish. It is really too cute to be eaten. The juicy prawn is wrapped in a housemade crystal dumpling skin, steamed and topped with tobiko, swimming in a pool of simmering egg white, chicken stock, Chinese ham and potato starch.

The Heritage Treasures Platter 3.5/5

The Heritage Treasures Platter ($88) showcases iconic dishes that were much acclaimed from the 60s to 80s in Singapore. From left to right, we have the Crisp-fried Teochew-Style Shrimp Roll, Braised Pork in Wuxi-Style, Deep-fried Crabmeat with Chicken Liver and Salted Egg Yolk, and Stir-fried Freshly Harvested Seasonal Greens and Macadamia Nuts. I am glad that I am still able to savour this heritage dishes in the 20th century.

Sichuan Hot and Sour Soup accompanied with Prawn Spring Roll 4/5

The delicious bowl of Sichuan Hot and Sour Soup ($12/pax) comes in a chicken broth with finely cut sea cucumber, bamboo shoots, tofu and chicken meat. They are simmered with white pepper, black vinegar, light soya sauce, dark soya sauce and housemade chilli oil. The combination of spicy and sour is very appetising. Probably my personal option, I would prefer the ingredients to be more coarsely cut, for that textural enjoyment. Not to forget the crispy prawn spring roll at the side. If only I can have more of it.

Turbot Fish served in Two Styles 4/5

A rare fish to be used in Chinese restaurants is the Turbot. At Min Jiang, It is served in two styles for the appreciation of the fish. The deep fried style comes with aromatics such as chopped garlic, shallots, almond flakes, dried shrimp and bread crumbs. It somewhat reminds me of the Bi Feng Tang style. The stir-fried style allows the natural flavour of the fish, paired with Australian baby spinach, carrots and hon shimeji mushrooms. Truffle oil is added, but I thought it is not necessary.

Steamed Chicken and 'Kai Lan' served with Ginger Paste 3.5/5

The Steamed Chicken and 'Kai Lan' served with Ginger Paste ($34) reminds me of the samsui chicken dish at Soup Restaurant. The chicken is cooked to perfection. It is tender and comes with a layer of gelatin skin. Maybe I am used to the way of eating samsui chicken with a lettuce wrap, I felt that it is missing something to bring the chicken and ginger paste together.

Homemade Tofu with Crabmeat, Assorted Mushrooms and Seasonal Greens 4/5

The Homemade Tofu with Crabmeat, Assorted Mushrooms and Seasonal Greens ($28) is not your ordinary vegetable dish. There are many components in the dish. Besides the stir-fried spinach, the highlight is the handmade tofu that is formed into shape from a mixture of mashed tofu, minced prawn, egg and mushrooms. Holding the dish together is the baby spinach puree with crabmeat sauce.

Iberico Pork Fried Rice served in Mini Pumpkin accompanied with XO Sauce 4/5

Packed with 'wok hei' fragrant is the Iberico Pork Fried Rice served in Mini Pumpkin ($18/pax) accompanied with XO Sauce. It is a comforting yet luxe enjoyment of fried rice with the use of Iberico pork char siew.

Chilled Blue Pea Lemongrass Jelly and Malay Cake with Salted Egg Custard 4/5

Last but not least, we have the Chilled Blue Pea Lemongrass Jelly with Lime Sorbet and Malay Cake with Salted Egg Custard ($12/pax) for dessert. A light and refreshing dessert to wrap up the meal.

Note: This is an invited tasting.


Min Jiang At Dempsey
7A and 7B Dempsey Road
Singapore 249684
Tel: +65 67740122
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Website
Nearest MRT: Orchard (NS Line), Holland Village (CC Line), Farrer Road (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to the bus stop along Orchard Boulevard (Stop ID 09022). Take bus number 7, 77, 106, 123 or 174. Alight 7 stops later. Walk to Dempsey Road. Walk to the roundabout near block 17 and 18. Continue walking into the far right inside of the estate. Walk to destination. Journey time 30 minutes. [Map]

2) Alight at Holland Village MRT station. Take Exit C. Walk to the bus stop at Block 12 (Stop ID 11401). Take bus 106. Alight 4 stops later. Cross the road. Walk to Dempsey Road. Walk to the roundabout near block 17 and 18. Continue walking into the far right inside of the estate. Walk to destination. Journey time 20 minutes. [Map]

3) Alight at Farrer Road MRT station. Take Exit A. Walk to bus stop opposite Farrer Road MRT station (Stop ID 11119). Take bus number 174 or 564. Alight 5 stops later. Walk to Dempsey Road. Walk to the roundabout near block 17 and 18. Continue walking into the far right inside of the estate. Walk to destination. Journey time 20 minutes. [Map]