Coming to three months old into the Chinese fine dining scene in Singapore, Kai Garden is the new brainchild of owner and Executive Chef Fung Chi Keung who specialises in fine Cantonese cuisine. Previously from Paradise Group and Xin Yue, Chef Fung is an award-winning chef who is highly sought after name among the discerning diners of traditional Cantonese cuisine, Chef Fung’s vast clientele has included celebrities (including Chow Yun-Fat, Zhang Ziyi, Michelle Yim and Jay Chou), government officials, business tycoons and royalty.
Main hall of Kai Garden. Photo © Becx
Located in Marina Square, the 200-seater Kai Garden offers a sweeping 18- degree view of the Marina Bay area. It is a great place to sit down and sip a cup of tea while enjoying the delectable innovative dim sum creations by Chef Fung. We were seated in the largest private dining room in the restaurant, which can easily fit over 15 people at one table. The room could easily be converted into a private function room with enough space to move around. There are a couple more smaller private dining rooms available as well.
Photo © Becx
First to be served was a heart-warming bowl of Double Boiled Lobster Soup with Dumpling (S$14.80) which comes with a giant soup dumpling filled with a myriad of seafood ingredients. The taste of the soup reminds me of the equally luscious french lobster bisque but sans the cream. With every spoonful of the clear soup I drank, I could feel my fatigue fade away.
Next up was Chef Fung’s modern take on the classic siew mai. Instead of the usual steaming, Chef Fung decides to double steam, pan fry and finally coat the siew mai with a miso glaze. Served on a mini bamboo basket, the Pan Fried Pork Dumping (S$8.80) is a delight to look at and a fun way to enjoy the dish.
Double Boiled Lobster Soup with Dumpling. Photo © Becx
Pan Fried Pork Dumpling, Siew Mai. Photo © Becx
If you typically order the usual har gow, siew mai and lou mai kai for dim sum, try the Steamed Teo Chew Dumpling (S$4.80) also known 潮州粉果. Filled with seafood, yam and deep fried peanuts wrap in a semi-translucent skin, this dish gives an extra crunch and springiness with every bite.
The Steamed Scallop Dumpling with Abalone (S$9.80) did not disappoint as well. Light on the palette but yet savoury, it is filled with chunky bits of fresh prawns, scallops and topped with a whole piece of baby abalone.
Steamed “Teow Chew” Dumpling. Photo © Becx
Steamed Scallop Dumpling with baby Abalone. Photo © Becx
Pan Fried Charcoal Pork Bun. Photo © Becx
Buns are common dim sum items, but have you come across Charcoal Pork Bun (S$6.80) and Baked Crispy Mushroom Bun (S$5.80)? These are new creative creations of the chef, who decides to make a twist on the classic pork bun by adding squid ink to colour and flavour the bun, and pan-frying the bun instead of steaming to give it a crispy outer skin while retaining the fluffy and soft juicy centre. The Crispy Mushroom Bun is baked with a creamy mushroom cheese filling. What’s interesting about this bun is the skin – light, crispy and with some spring to it.
From left to right: Baked Crispy Mushroom Bun, Deep Fried Yam and Pumpkin, and Seafood Dumpling with Foie Gras. Photo © Becx
You can also see Chef Fung’s creativity in the Seafood Dumpling with Foie Gras (S$6.80). Not using the typical dumpling skin, the chef has decided to instead use the same skin used in Teochew Dumpling and fry it. This resulted in a nice chewy but crispy texture. Unfortunately, the flavour of Foie Gras was overpowered by the freshness of the prawns and scallops fillings.
One cannot leave without trying the popular Deep Fried Yam and Pumpkin wafers (S$4.50), made up of layers of shredded yam and sweet pumpkin. To ensure that it is crispy on the outside and soft on the inside, Chef Fung has to fry it once at the top and at the bottom. Due to the laborious nature, there’s a longer waiting time for it. So make sure you order this first to reduce the waiting time.
Kai Garden 嘉苑
6 Raffles Boulevard,
#03-128A/128B, Marina Square,
Singapore 039594
Tel: +65 6250 4826
Opening hours: Daily from 11.30am, including public holidays, except for Saturdays, Sundays and public holidays at 11am.
