Kai Garden: Where Cantonese Cuisine Gets Elevated by Two Friends


With a common goal to bring Cantonese cuisine in Singapore to greater heights, two esteemed Cantonese chefs in the Singapore culinary scene has teamed up to bring diners on a fine gastronomic journey at Kai Garden. Hailing from Michelin-starred Crystal Jade Golden Palace, Chef Lau Chi Keung has joined Kai Garden. And, award-wining Chef Fung Chi Keung now helms Kai Garden as the Group Executive Chef. With a friendship dating back to 20 years ago, both chefs have come a long way since their apprentice days to their present fame in the culinary world. And now that these two friends have joined forces, it seems like one can expect nothing but the best of Cantonese creations.

We had the chance to taste some of the creations by this dynamic duo at Kai Garden. One such dish is the Peking Duck (S$88), one of the most celebrated gourmet cuisine of China. Carved delicately in front of us, the preparation of the highly acclaimed signature dish is elaborate.

Chef Fung has given a fresh take to this classic Chinese delicacy. Served with a selection of innovative and colourful wraps and sauces, the duck skin is roasted to a gorgeous amber crisp and the meat retains its succulence. You can choose from five unique wraps (Original, Pumpkin, Spinach, Bamboo Charcoal and Beetroot) and five distinctive sauces (Traditional, Black Pepper, Sesame, Prawn and Crab, and a Special Mix), to create your own rendition of Peking duck wrap with a modern twist. The crunchy corn cracker adds depth to the texture of the dish. Enhanced with fancy tweaks, this timeless dish still retains its traditional flavours while featuring the chef’s innovation. 

The culture of soup has been deeply rooted in the Cantonese’s culture and way of living. It goes without saying that one must try a soup dish at Kai Garden.

Integrating the traditional method of simmering the soup with their creativity, the chefs extract the best flavours from quality ingredients and present bowls of heart-warming goodness to us. Served in an exquisite Chinese teapot, the Double-boiled Japanese Matsutake Hot Pot (S$38) features generous chunks of meat and the highly prized Matsutake mushroom. Light yet aromatic, the mushroom-infused broth radiates a bright and distinctive aroma.

The Garoupa in Lobster Soup (seasonal price) is a feast for both the eyes and the stomach. Fresh Garoupa slices are poached in a bright orange lobster broth. Packed with tender fish chunks, fish maw, mushrooms and glass noodles, the resulting broth is sweet and flavourful.

One of the new dishes by the dynamic pair, the Flower Crab Shell (S$18) is loaded with baked fresh crab meat and spring onion in tomato dressing. Taking inspiration from the Western cuisine, the melted cheese adds a perfect final touch to the tangy tomato powder and fresh crab meat. Rich and creamy, this dish is a decadent integration of the Chinese and Western culinary culture.

The crowd favourite of the night has got to be the Baked Cod Fish with Pistachios Nuts in Japanese Sauce (S$22). This novel brainchild of the chefs features a flaky and tender pistachio-crusted cod finished in a pistachio sauce.

Served chilled “on the rocks”, the Sweet & Sour Pork (S$22) comes in the form of a lollipop, which reminds me of the traditional Chinese candy haws (bing tang hulu). The concept behind the presentation relies on the cold temperature from the ice shavings to retain the crunch of its crisp exterior and enrich the flavour of the meat. Such creative play on the classic sweet and sour pork is interesting yet does not compromise the tantalising taste of the dish.

In addition to their signatures dishes, the dim sum dishes are popular among patrons and it’s not hard to see why. Exuberating the fragrance and essence of the wok, the Wok-fried Carrot Cake in XO Sauce (S$9.80) has an addictive spicy kick to it.

Kai Garden’s rendition of Char Siew Sou – Baked BBQ Pork Pastry (S$5.80 for three) – features a sweet and savoury char siew filling encased in a flaky and buttery puff pastry. Fresh out of the oven daily, these little golden pillows are a hit with customers.

Since the restaurant’s opening, Chef Fung has consistently amazed diners with his innovative twists to the classic Cantonese favourites while preserving the essence of the dishes. Now, with the support from his long-time friend Chef Lau, their latest creations will tantalise your taste buds. If you are looking for a place to impress your family, Kai Garden is your best bet.

Kai Garden
6 Raffles Boulevard
Marina Square
Singapore 039594


About Author

Yi Xuan is a thrill seeker who has constant thirst for excitement, food and exploration. Bitten by the travel bug, she can't wait to taste her way around the world.

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