Kai Garden

Think Cantonese fine dining and what comes to mind has to be exquisite dim sum, wholesome double-boiled soups and stellar-quality roasted meats. But beyond the good Cantonese fare on the table, it is also about the whole dining experience including the furnishing, wall art and service. Yan Ting, Lei Garden and Man Fu Yuan are but some of the top Cantonese restaurants where you can enjoy fine Cantonese cuisine in a comfortable and luxurious decor and ambience. 

Kai Garden is another one on the list. Set up in 2015 by Chef Fung Chi Keung, a multiple-award-winning culinary master who once helmed the kitchens of Hong Kong restaurants, Singapore's Mandarin Orchard and the Paradise Group. One highlight of his career was winning the gold medal at the Food & Hospitality Asia 2012 - Imperial Challenge. Not many know this, but it was his creative genius that led to the birth of the 8 multi-coloured flavoured xiao long baos that we enjoy at Paradise Dynasty.

On the back of such impressive accolades, it was with great anticipation that I made my way to Marina Square to check out this restaurant. Located at a corner on level 3 at the red zone, it is a spacious eatery with an impressive decor, complete with private dining rooms available for booking. The menu is broadly split into dim sum, roasts and dishes from the main kitchen. As we were here for a celebratory dinner, we were unable to try out the dim sum selection, which was only available in the afternoons. 

Nevertheless, it meant we could focus on being gastronomically surprised by the other signatures that Chef Fung is famed for.

And man, was I wowed.

Deep-fried Fish Skin with Salted Egg Yolk ($12.80)

We started off with a popular appetizer - a deep-fried fish skin with salted egg yolk. Now I'm not going to rave too much about something simple like this, but I must really say they do this very well. I've had versions in other places where the fish skin is not at its optimum crisp or where the salted egg yolk is overloaded and the whole dish is way too salty and cloying. The version here is perfect - skin of the right thickness and crisp, that is not dripping with oil and with just a thin layer of salted egg yolk to give that subtle eggy and salty flavor. 

Crispy Peking Duck ($108)

All good Cantonese restaurants worth their salt must do a good Peking duck. That is an expectation, though not a given. In most places, a whole duck is roasted till the skin is crispy which are then sliced and wrapped within a thin crepe to be enjoyed together with julienned scallions, cucumber slices and hoisin sauce. 

What makes Kai Garden's version stand out is the fact that you get to choose from a variety of sauces and wraps to complement the delectable skin. For the sauces, you can pick from the traditional hoisin, black pepper, sesame, seafood or the house special (my favourite). It is indeed a novel way to pair the crisp skin with a shrimp-flavoured dip, though I suspect most of us would still revert to pairing it with the traditional hoisin. For the wraps, you could choose from the Original, Spinach, Beetroot, Bamboo Charcoal or Pumpkin - but to be frank, I was unable to pick up any difference in taste 😅. But it's great for the cameras for sure.

Braised Sea Cucumber with Goose Web ($78)

This is a delicacy that is not seen in many menus due to the difficulty in handling and stewing these prime ingredients to the right texture. Sea cucumbers are widely considered as nutritious food that has high-protein, low-fat, and low-cholesterol. It tastes bland on its own but when it's cooked in a superior braise like this, the amazing flavors that it absorbs makes it a highly sought-after delicacy. The goose webs were stewed till they were soft and succulent and just mildly chewy. Nothing short of superb.

Marinated Pork Intestines ($30)

The pig intestines were stir-fried in a Sichuan-style of minced garlic, dried chilli and peppercorns. Spicy and fragrant, they weren't as juicy as I preferred them to be, but still they're very good with rice or simply as beer bites. I caught myself picking the savory garlic bits off the plate long after the intestines were gone - they were that addictive.

Chilled Sweet & Sour Pork ($26)

We wouldn't have ordered the sweet and sour pork if this was done the typical way, but when it's served like this on a bed of shaved ice, it's difficult not to want to try this out. This method of cooking supposedly helps to enhance the texture of the crisp exterior, which encompasses the pork balls in minced form. This was good, though admittedly not the best I've had.

Stir-Fried Prime Beef Cubes ($42)

This was another highlight of the night for me. The beef cubes had a lightly crisp exterior from being pan-seared. The thickness of the cubes allowed for a nice sear on the outside, with the interior done to my preferred level of doneness while still retaining the natural juices of the meat. And there was just a slight tinge of garlic on the outside which elevated the flavor a little. 

If you are feeling a bit more indulgent, you could also try out their Wagyu Beef Cubes at $188. 

All in all, I enjoyed all of what was on offer here at Kai Garden - it was a pleasant dining experience peppered with surprises, although the expected damage per pax is on the high side. But it's a fine-dining restaurant after all, and it's an ideal venue to host celebratory occasions where service is at the expected tip-top level too. 

A good option to consider the next time you would like to enjoy quality and creative Cantonese cuisine.

You can check out the reel above for a closer look at Kai Garden's offerings.

Address: Marina Square (6 Raffles Boulevard, #03-128A/128B)

Opening Hours: 

11.30am to 3.30pm, 6pm to 11pm (weekdays)

11am to 4pm, 6pm to 11pm (weekends)

Date of Last Visit: 11th Aptil 2023