Chef Kang's Kitchen @ Mackenzie Road - The Newly Awarded Michelin 1 Star Restaurant For 2017

With the release of the Michelin Guide Singapore 2017, one of the newly awarded 1 Star restaurants is Chef Kang's Kitchen at Mackenzie Road. We were quite lucky to get a table at the restaurant which only has 4 tables. I heard the waiting list is a up to 2 months if you want to savour Chef Kang's cooking.

Marble Goby Soup 4.8/5

Our lunch started with the Marble Goby Soup ($98 small). Chef Kang shared with us that the soup base is prepared a day in advance, using chicken feet, old hen and fish bones, boiling it over slow fire. The soup was creamy, sweet and refreshing, with a lot of depth. I noticed a special ingredient in the soup which is Taiwan olive, giving the soup a zesty touch like sour plum. This is definitely a must order here.

Pork Ribs with Portuguese Sauce 4/5

The next dish we tried is the Pork Ribs with Portuguese Sauce ($28). The pork ribs were chunky and succulent. The Portuguese sauce is rather unique which is something new for my palate to register. The sauce is prepared from a vegetable stock base whereby corns, mushroom, garlic, onion, curry powder, butter and cheese were added, for a creamy consistency.

Prawn Paste Chicken Wings 4.5/5

I received mixed review of the Prawn Paste Chicken Wings ($24). We were advised by our common friend to skip this dish. However we still end up ordering it to taste it for ourselves. Surprisingly we love it. It is obvious that it did not have that thick batter and strong prawn paste flavour. The version at Chef Kang's kitchen is more subtle and has a hint of bitter charred flavour. The batter also felt more airy and biscuity. Chef Kang shared with us that he used the technique of "slapping" the batter onto the wings instead of coating them, which differentiate the texture.

Braised Angie Luffa with Egg White 4/5

A simply dish it may seen but the Braised Angie Luffa with Egg White ($28) is not easy to get it right. The angie luffa if not done right will be mushy but this has a good crunch to it. However I thought the egg white was a bit overcooked, almost scrambled egg like texture already. I recommend adding a bit of the black vinegar to the egg white for an accentuated enjoyment.

Simmered Rice Noodles in Superior Stock 4.2/5

We actually wanted to try the braised fried noodles with pork crisp but it was not available. Hence we changed our order to the Simmered Rice Noodles in Superior Stock ($25). It was a great choice and we all enjoyed it. The rice noodles braised in seafood and chicken stock is a good slurping goodness, perfumed by the crispy pork lard.

Ice Cream in Coconut 4.5/5

If you are a fan of coconut, then you should not miss the Ice Cream in Coconut ($9.80). Served in the husk, there are coconut ice cream, coconut jelly and the coconut flesh. Coconut in three ways.

Many people has commented that its not worth eating at Chef Kang's kitchen because it is very expensive for zichar food. I agree with the pricing but we need to recognise this is a private kitchen. Chef Kang cooks every dish himself. In fact he has given refinement to the dishes.


Chef Kang's Kitchen
25 Mackenzie Road
Singapore 228681
Tel: +65 62386263
Nearest MRT: Little India (DT Line, NE Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 545pm - 10pm

Direction: 
1) Alight at Little India MRT station. Take Exit A. Turn right and cut through the carpark. Walk to destination. Journey time about 5 minutes. [Map]

Nami Restaurant and Bar @ Shangri La Hotel Singapore - The Art Of Japanese Dining With A View

With the recent refurbishment of the tower wing at Shangri La Hotel Singapore, the property has also undergone a change in its F&B establishments with the introduction of the all new Nami Restaurant and Bar on level 24 helmed by Chef Shigeo Akiba who has 30 years of culinary experience under his belt.

Assorted Three Types Seasonal Delicacies 3.8/5

We had the Omakase ($190) starting with the Appertiser - Assorted Three Types of Seasonal Delicacies. From left to right, we have crab with crab roe sauce, clam with ponzu sauce and lastly oyster with sesame oil. My favourite is the crab for its sweetness and the used of the of the bitter sweet crab roe sauce lifting the whole enjoyment.

Pike Conger and Sea Uchin in Dashi Soup 4/5

For the next course, I had the Pike Conger and Sea Uchin in Dashi Soup. The dashi broth was packed with richness.The ball shaped ingredient in the soup, is actually pike conger (a type of eel) rolled up with sea urchin into a ball. Another interesting ingredient is the water shield which has a slimy coat around a crunchy stem like interior.

Sashimi 4.5/5

Accordingly to the staff, the fresh supply of fish at Nami is air flown from Japan Tsukiji fish market 4 times a week. On my plate was a selection of premium Sashimi which consists of mackerel, otoro, ebi, sea bream, snapper and squid with Himalayan salt and freshly grated wasabi.

Miso Penshell Clam with Sea Urchin and Salmon Roe 3.5/5

Moving on to the grill, I was served the Miso Penshell Clam with Sea Urchin and Salmon Roe. I am not complaining about the amount of sea urchin I am getting but I think the execution, especially the sweet creamy sauce was too rich for me to fully appreciate the clam.

Neginma-nabe 4.2/5

Next I had the Neginma-nabe with the tuna head and leek simmered in a soy sauce base hot pot. The tuna head is chunky and meaty, soaking up the flavours of the broth. Best to have it together with a bowl of rice.

Japanese Sage Wagyu A4 Sirloin with Truffle on Rice 4.8/5

Last but not least is the Japanese Sage Wagyu A4 Sirloin with Truffle on Rice. It also comes with pickles and red miso soup. The melted in the mouth sage beef perfumed by the truffle was simply heavenly. This is crowned by the topping of sea urchin for an unami finish.

Dessert 4.5/5

Wrapping up the omakase dinner is the dessert platter what comes with a Cream Cheese Daifuku Mochi and Seasonal Japanese fruits. I perfect ending to a memorable dining experience at the newly opened Nami Restaurant and Bar.

Note: This is an invited tasting.


Nami
Shangri La Singapore Hotel
Level 24
22 Orange Grove Road
Singapore 258350
Tel: +65 62134398
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]