FOOD

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.

February 2017

TEXT MERYL KOH

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.

“In 2017, old will become new again; you’ll see more European restaurants cooking primarily over fi re and charcoal. Vegetables will also become the star ingredient this year, replacing meat and seafood as the main protein. Another ancient method making a comeback is pickling, and this technique will be used in both food and cocktails.”

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