31 Bukit Pasoh Road
Singapore 089845

(open in Google Maps)


10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

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Top Dishes

What you should order based on community favourites


From the Burpple community

They serve very good renditions of the local Singapore cuisine. I loved every dish - every single one. Try the porridge, fish soup, and the sticky date pudding. The service was top notch as well. Quality evening. Totally worth coming back again.

Garlic prawn spaghetti ($23++)

Comes with cherry tomato, kombu, basil. Spaghetti was average tasting but ingredients were fresh.

Hainanese chicken grain bowl ($18++)

Grain bowl comes with sous vide chicken breast which is still moist. Asked for the ginger and scallion dressing to be put separately. The chilli was spicy and so shiok! The grains were tasty and well seasoned with soy sauce.

Miso salmon grain bowl ($18++)

Healthy bowl of rice! Grain bowl includes brown rice, red quinoa and japanese white rice. Seasoned well with soy sauce so the base itself was already tasty. Well went with the lotus root, carrot, edamame and sugar snaps.

Otah sandwich ($16++)

Toast is crispy and well toasted. Otah is tasty and comte cheese makes the whole dish gel well. Very nice!! Worth it.

If like many of us you're a fan of Chef Damian D'Silva soulful cooking, then you'll be happy to know that he's now dishing out Pernankan dishes at KIN of Straits Clan.
He's well-known to be a master of heritage Eurasian and Peranakan food, and that was clear from the lunch tasting menu ($32++, 5 courses) I tried. What blew my mind was his insanely good sambal chilli, and there were many different types of sambal served during the same meal. Even if you need to pay for sambal ($8 for a set of samba sampler when I visited), it's worth it (I ordered them twice because I was eating them on its own).
Kin is currently only open to members of Straits Clan, but I heard they'll be opening up for the public soon, probably an ala carte menu instead of a fixed lunch course.

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