Aptly named with little flowers sprouting out of nut soils. Texture was interesting, with a surprise caramelised white chocolate hidden in the centre, while the nutty, chocolatey taste was balanced by zest from passionfruit.
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It’s a pretty good dessert on its own, but since you have a choice of ordering more mains, my advice would be to reserve that last spot of lunch item to be another main, especially so that portions are really small here.
Someone well-versed in food science must have known that 42 degrees is the optimum temperature for poaching this salmon.. 😊
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Possibly, the intricate texture is evident as the salmon breaks apart easily through the fork but stays together as a chunk when lifted. It is served with marinated seaweed, crunchy apples and umami furikake for added contrast in textures.
This is our firm favourite among the dishes we ordered here. Pork collar stewed till soft, with texture perfectly matched by the mushy you tiao veloute. Natural sweetness of the pork complimented the sweet oniony stew, it’s tasty and comforting. Ordering this would however be a pricey affair for a tiny bowl, it’s for that occasional indulgence.
Cold somen topped with smoky seared Hokkaido scallops, with crunch from tobiko, and some umani from unagi.
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We love this except for its portion size. A three course lunch may look affordable, but be warned that portions here are really small, with supplement required for most many dishes. Expect to pay between $40 to $50 per person for a lunch here.
Missing the fan choy that we used to buy from the tiny showcase counter at coffeeshops? This is an upscale version of it, with the use of wagyu char siew. Served with soy egg, pickled ginger, and fluffy and flavourful rice, it’s really my kind of comfort food.
A simple curd intricately plated with milk soil, wolfberries, and blobs of lime yoghurt. Tangy but not overly sour, this felt more like a palate cleanser for me to move on to a heavier dessert.
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Given that you’re free to choose anything from the list to craft your 3 course lunch, you could actually skip the desserts here (if you do the math, a dessert here costs $11) and opt for more of the more substantial mains.
I love fun cocktails that can double up as dessert! Who Moved My Kueh ($18) made with pandan vodka, cointreau, passion fruit, fresh lime and egg white foam was a refreshing, smooth drink that gave a light pandan aftertaste
Asian fusion at its best! Spiced broth was poured onto the Mangalica Pork Collar ($22) and youtiao velouté, emanating the fragrance of herbal bak kut teh and sprinkled w popped sorghum and chrysanthemum petals. Pork collar slices had right amount of fat+meat, giving you that buttery (and creamy from the velouté) satisfaction. Incredible flavors in a small dish 💯
Cold somen lightly seasoned, topped w charred hokkaido scallops, unagi, tobiko and tiny kawa ebi that trapped the entire ocean taste in them. Kite's Mentaiko Somen ($18) gives you that smoky, unami flavor that leaves you wanting more 😌
For a lap cheong lover like me, this really pleased my palate. The cold noodles are coated with just enough lap cheong oil so that it isn't jelat, and the prawns are turgid and crunchy. They could do with a more generous serving though...
A perfect place with simplicite exquisite dishes that were done delicately to the slightest details. Cooked to perfection revealing luminous in its meat. Delightful pairing of appetite stimulating cold marinated seaweed and cured crunchy apples to end the meal on a perfect note.
42 deg poached salmon till every forkful comes as whole, supple flakes that stay together. Exquisite texture, coupled with a well-balanced ponzu-goma seasoned soba.
This was quietly simple, light, but all flavours on point to create that harmonised zen. Their lunch sets ($15 onwards) for a main, a starter of (yums) chicken rice crackers is well worth.
Only available in the dinner menu, every element paired impeccably with each other, including the kawa ebi that provided an additional savoury umami touch. I don't know about you, but I will definitely come back again specially for this.
Kite Restaurant
Address: 53, Craig Road, Unit 01-01, Singapore 089691
Served with double fried lotus root, sunflower seeds puree and sprouts, you got to try out this dish by yourself to be wowed. The nuttiness from the puree balances very well with the lightness from the fish, what a combination!
Kite Restaurant
Address: 53, Craig Road, Unit 01-01, Singapore 089691
Take for example the Salmon Trout 42Deg ($16) that involves lots of intricate and meticulous execution that I just can't bear to finish it all. Cooked at 42•C which is the tipping point between raw and getting too cooked/flaky, this piece of salmon was such a delicate piece of fish that it broke apart exactly at each grain line. Topped with Japanese furikake and served with seaweed, pickled apples and sesame, this is an excellent dish in their menu.
Kite Restaurant
Address: 53, Craig Road, Unit 01-01, Singapore 089691
The crunchy coconut shavings and sweet and perversely sour calamansi may provide temporary mouthly gratification but the notable absence of sambal from the salty stingray's existence is like wearing baggy shorts without undergarments whilst taking the Ion Orchard escalator upwards - the drafty emptiness is palpable. 3.4/5
This was a hosted meal, courtesy of Kite.
Essentially glacially cool and teasingly spicy meesua with dashes of saltiness from kawa ebi. Elsewhere, chunks of eel stopped to ask for directions and the smoky scallop slices somehow managed to adopt fishcakes' texturality and skinly char. 4/5
This was a hosted meal, courtesy of Kite.
The pork collar, which stewed languorously in the sweet and oniony broth, had the impressive Egyptian cotton softness of a corgi buttock, whilst elsewhere the dough fritter mush had a few crispy survivors. 3.9/5
This was a hosted meal, courtesy of Kite.
The spiced carrot purée's sweet nuances proved the perfect foil for quail, packed with fleshy juices and succulent throughout. Also found it interesting how fregola was dehydrated to give a lovely contrast.
#eatatkite #burpple #progressivecuisine
