M E D I A T A S T I N G
Kilo Kitchen is all grown up and looking mighty fine.
Now situated at its new home, the corner of Duxton Road and Duxton Hill, Kilo Kitchen is milking its prime location with confidence and flair. Its charm has such force, walls have come down so everyone within gazing distance is drawn like moths to its irresistible warm glow.
To make sure the body is nourished in a way worthy of this intoxicatingly sexy and huge space is returning Executive Chef Manel Valero. This man blazes, like the natural wood fire in his open kitchen, with crackling energy.
Those of you who are familiar with the menu at the old Kilo Kitchen will recognise quite a number of items on offer here like the Wasabi Tuna Tartare with Baby Greens and Nori Cracker ($22++) but there are exciting new creations to tantalise as well.
From the mix of small and large dishes we were served, the must-orders in my opinion are the Fermented Potato Bread with a crazy delicious Confit Garlic & Adobo Dip ($7++), the Crab Croquettes that paired intriguingly well with the accompanying Basil Vinaigrette ($15++ for 4), and the jalapeño-garlic tallow dressed Beef Tongue Tacos ($18++ for 2, $35++ for 4). If you are craving something more along the lines of “comfort food”, the Chicken “Chinlindron” Stew ($34++) with its big chunks of potato, might be the one that can satisfy. White wine, chorizo Iberico and Sicilian olives make up its tasty sauce, so do ask for bread to mop it up.
The very inviting ambience and good selection of sharing plates (sorry, I can’t comment on the drinks menu as I’ve been staying off alcohol for a while) makes the new Kilo ideal for chilling out with friends. I can see it rapidly becoming the go-to spot for many.
Finally visited Kilo recently and I enjoyed the laid back vibe and the closeness to nature. Definitely a solid choice for a date and conversations. Unnoticeably we chose a full seafood menu made up of the Tuna Tartare, Octupus Salad, Seared Scallops and Cream Of Ebiko Pasta. I really like how the zesty nam jim went with the octopus and peanut brittle. I wished that the service could have been a little warmer, because when I left, I felt like someone leaving a party early. #burpple
Because of the pungent onion sprouts and wasabi, you'll be assured of a tantalising heat when chomping on these cubes of fresh raw tuna. I also found it texturally interesting due to the creaminess of the avocado being contrasted with the crunchiness of sesame seeds. Great idea as well to serve the tuna with crisp flour chips.
To be honest, although most people would order this to share, I really wouldn't mind having it all to myself.
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