Chinese cuisine served omakase style? I’m definitely on it! I’m immediately made a reservation when I learnt about Kun Restaurant, which serves a lovely variety of meticulously prepared Sichuan dishes in dainty, bite-sized morsels over the counter.
Yes, Sichuan cuisine is particularly alluring to me due to its reputation for its spices and being distinctively different from cuisines of other parts of China. But I have to admit that I will not visit a typical Sichuan restaurant because of the huge portions meant for communal dining, the typical Chinese cuisine featuring lots of offals and the casual presentation. And Kun is exactly what I need to truly enjoy Sichuan cuisine due to the small portions with many different dishes served, catering to my dietary preferences and the fine presentation.
The food here is full of robust Sichuan flavours decked out in measured amounts to showcase the unique aromas of the spices while allowing the natural flavours of ingredients to shine through. And the clever juxtapose of different textures in the dishes is such a delight for the palates. I’m not someone who has high tolerance for spiciness, but I totally enjoy every dish here.
At first glance, the place looks like a posh Japanese omakase restaurant, with the pine wooden dining counter, minimalist furnishings, completed with zen vibe. Interestingly, it somehow feels slightly different due to the hints of elaborate Chinese influences that come from narrow walls of huge slabs of rough stone, pillars that resemble classy shelf filled with boxes containing valuable spices, lots of glassware and the vases of colourful blooms. I like this interior design of juxtaposing two cultures seamlessly.
Another point worth mentioning is that some cutlery here is lined with mother of pearl, giving that luxurious feel.
Service here is awesome: being professional, friendly and detailed. I totally love my dining experience here, and yes, this restaurant is a must-try for foodies!
Sichuan trio of starters surprise me with how varied the taste and textures of pickled vegetables can be. I always thought it’s just a robust mix of strong flavours with sour taste as the dominant one. But Chef Bruce Chao Jie defies this assumption with his creations. The pickled vegetables really freshen up the palates and whet the appetite, heightening the anticipation of what’s to come next.
Mustard Orchid features refreshing hints of light spiciness with clean vegetal taste and a touch of tart taste. It also has a nice firm crunchy texture. Excellent dish to start the meal with.
The lovely sweet floral sweetness and grainy, sugary texture of pear with red wine brilliantly takes the tasting experience in the opposite direction from the previous dish. And I love this exciting switch in taste profile and texture.
Cherry Radish soaked in aromatic spicy oil has tangy and sweet taste that develops into an intense rich flavour as I bite on it. The texture is smooth with a bit of firmness. Another delight to savour.
Chicken and pork bones brewed 4 hours old yields this comforting bowl of clear and sweet umami. The springy texture of fish maw and the crunchy meaty-millefeuille texture of morel mushroom elevate this soup from tasty to amazing.
Japanese clams soaked in special Sichuan pepper features this milky brininess highlighted by the aromatic spicy sauce. The vegetal pungency and slight bitterness from sliced crunchy root vegetable cut through the mild spiciness to add dimension to the taste. The textures of this dish is so on the point too.
Sweet, briny, fragrant, succulent prawn with most spicy Sichuan and Huajiao, a type of toasted and browned Sichuan Pepper, immediately wows me over at first bite. This is like the most flavourful prawn I ever have!
Inspired by Southeast Asian’s Sweet Sour Pork, Sweet Augus Short ribs here redefine the the way ribs can be prepared in fine dining. The textures featured is amazing, with the tender meaty texture of the ribs juxtaposing excellently with the deep-fried crispy, airy batter coating the ribs. The meaty goodness is rendered more complex in taste with the hint of tangy flavour and a touch of spiciness.
Specifically brewed floral tea to cleanse the palates.
Since I had stated tongue as a no-no for me, among the long list of stuff I included in my dietary restrictions. Chef Bruce changed the beef tongue to briny sweet baby octopus instead and I love it. It is tangy, sweet, mildly spicy and creamy. It actually tastes like the most silky, finest seafood curry, Sichuan style.
Tangy, aromatic, smooth bean flour noodles topped with shredded raw vegetables tastes so refreshing and good. This traditional dish encompasses exactly what I like about Sichuan cuisine. Super shiok!
Sea cucumber here has the most wonderful texture, being springy, gelatinous and crunchy, all at the same time! It goes very well with the slightly spicy sauce, meat cubes, mushroom and sweet leek to yield a rich earthy taste.
My favourite dim sum Spicy Dumplings manifests in its most delicious form here! Incredibly thin smooth dumpling skin is wrapped around a generous ganache of Spanish iberico pork and france truffle. This rich medley of flavours is tempered with the spicy, tangy sauce to taste even better.
Satisfying, flavourful bowl of fried rice is packed with lots of goodies and topped with abalone. So good that I finish every grain of the rice.
Smooth jelly-like Yunnam peach gum is perfect match with the gritty gelatinous bird-nest in terms of texture. The taste is perfect too when the bird-nest is soaked with floral sweetness of tea, made exciting by the caramel jelly.
The second dessert is Glutinous Rice Balls filled with finely grind black sesame and peanut mixed with lard. This is like the most flavourful rice balls I ever have. It is full of earthy goodness. The rice wine and osmanthus added make the dessert taste so smooth and aromatic.
I love the unique, refreshing Sparkling Tea here. An awesome non-alcoholic alternative to champagne.
Thoughts: Hits all the Sweet Spots in textures, tastes and tangs
74 Amoy Street