Lately Chef Yeo Kai Siang reworked his dwelling non-public eating enterprise right into a degustation-only restaurant. Christened Chez Kai, the small restaurant is positioned in a heritage shophouse on the fringe of Geylang Highway (the newly renovated Colinwoo Residences). The younger Singaporean who was educated at Le Cordon Bleu Paris serves a well-curated nine-course ‘Franco-Chinese language’ menu.
The eating expertise kicks off with ‘Aged Ham, Duck, Hen Consomme’ – the clarified broth is given a pleasant depth of flavour due to a melange of prosciutto ham, ham hock, duck, hen and pork bones. That is adopted by a singular dish with a Hakka slant: barely crisp pan-seared ‘abacus seeds’ made from yam and tapioca flour are partnered with a 65-degree cured egg, apple-wood smoked hamachi and flavourful swordfish broth.
The Home made Egg Pasta, made out of scratch utilizing native eggs is topped with a plump Hokkaido scallop, and spiced up with XO sauce – whipped up in-house with trimmings of Hokkaido scallop, and prawns and dried shrimps. In between the programs, you’ll additionally get to munch on freshly baked candy potato bread, served with home made kombu and seaweed butter.
If you’re searching for a personalized menu, give the crew one week’s discover to curate one thing particular for you.
115 Geylang Rd, Singapore 389218
Supply: Her World
