It’s easy to take it too far with mod-Sin cuisine and come up with whacky reinterpretations of local fare that sound better than they taste.
COMFORT FOOD, FANCY TOUCH
It’s easy to take it too far with mod-Sin cuisine and come up with whacky reinterpretations of local fare that sound better than they taste. Thankfully, KITE along Craig Road avoids this trap.
Instead, head chef Dannel Krishnan does a fi ne job applying what he learnt during his time at Saint Pierre and Bacchanalia to his favourite childhood dishes. Take bak kut teh, where chunky pork ribs are replaced with tender slices of mangalica pork collar. In place of the usual peppery broth is a creamy veloute made using you tiao (dough fritters) and spiced broth.
Also good is the mentaiko somen tossed with an addictive lup cheong oil – extracted in-house from a variety of Taiwanese sausages to get the best result.
#01-01, 53 Craig Road. Tel: 6221-5965.
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