Chef Kang's - Singapore

Celebrated a friend’s new job over dinner here. The food was exceptional, in particular the Horfan at the end, the pig stomach soup was very balanced. Smoked duck, steak prawn with garlic over rice vermicelli high standards. Also a good flight of wines to match the food.

On the day that Chef Kang decide to create a food storm, be prepare to be blown away. The food will be oozing his talent, craftmanship and passion. Tonight was one of those nights. The steam white patin is a must eat! The newly created chicken chop soup rice was shockingly comforting.

Very humble setting. Food is extremely delicious! Signature dishes like the fish soup and meehoon are heavenly good. Prawn paste pork belly is crispy and tasty too. Steamed egg with foie gras is quite a pleasant surprise. Unfortunately desserts are quite ordinary. Overall experience is good, understand why the food quality deserved the Michelin 1 star rating. Will go back again!

I enjoyed most dishes here. Highly recommend: 1. Signature slow braised marble goby (soon hock) soup with vegetables 2. Garlic steamed crab with glutinous rice (requires advanced order) Other dishes I tried and like are: 1. Hot plate fatty char siew (requires advanced order) 2. Braised beancurb with dried scallop 3. Steamed egg with foie gras (off menu) 4. Black truffle venison steak (off menu) Dessert is not their strength. Limited rooms, and I strongly advise to make reservation. Good service. Free corkage. #update# I came back five months later. New dishes I had: 1. Pig stomach soup the soup is very pepperish, rich and flavourful. Must order 2. Braised abalone the abalone is very tender. 3. Dong po rou melt in mouth, and the sauce is unique.

Having friends gathering there, not bad and saw Chef Kang when leaving after dinner