 |
| Peking Duck Salad Hand Roll |
Kai
Duck by Kai Garden is a new modern Cantonese casual dining outlet focused on
Cantonese style of Peking Duck and Cantonese Cuisine. Group Executive Chef Fung
Chi Keung curated the innovative menu at Kai Duck to cater to young millennial
diners and smaller parties, allowing them to enjoy the exquisite Cantonese
cuisine without the need to dine in a big group.
 |
| Kai Duck |
What
is the difference between Beijing Peking Duck and Cantonese style Peking Duck?
Beijing Peking Duck went through the process of blowing and overnight air-drying,
to separate the skin of the duck and the meat. When the duck is roasted the
next day, the skin will become crispy and separate from the flesh. Meanwhile,
Cantonese style of Peking Duck is roasted then finished off with hot oil bath
for the extra crisp. Both styles are equally delicious and it just depends on
your preference.
 |
| Entrance to Kai Duck |
 |
| Enamel Plate, Bowl and Cup |
Highlights
of the creative dishes at Kai Duck:
Sliced
Peking Duck with Crackers ($4.80 per Pc, Min 4 Pcs). A crispy duck skin
served with fried handmade corn crackers and corn base sauce. The duck skin and
crackers are crispy, crunchy, while the cucumber and tomato add a refreshing
taste to this dish. Tasted like a crispy duck sandwich for me. Yum Yum.
 |
| Sliced Peking Duck with Crackers |
 |
| Sliced Peking Duck with Crackers |
Mini
Burger with Peking Duck Salad ($4.80 per Pc, Min 4 Pcs). Duck meat with
skin attached tossed with lettuce and seaweed and served with a housemade fried
bun. Kai Duck version of Peking duck sliders. Soft and fluffy bun holds the
fatty flesh nicely. The lettuce and seaweed, mixed with a slightly tangy sauce
balance the “jelakness” of the fatty Peking Duck nicely.
 |
| Mini Burger with Peking Duck Salad |
 |
| Mini Burger with Peking Duck Salad |
Crispy
Bun with Sliced Peking Duck ($9.80). Crispy Peking duck skin, full-bodied cream
cheese and fried mantou. Never in my dreams, I ever make a connection between
Peking duck with cream cheese. The result is delicious crunchy finger food. I
find if they added some meat in between the skin and the cream cheese, it will
give this dish more body.
 |
| Crispy Bun with Sliced Peking Duck |
Peking
Duck Salad Hand Roll ($4.80 per Pc, Min 4 Pcs). Peking Duck served with
cucumber, lettuce, sesame sauce and seaweed flakes, wrapped in crispy spring
roll wrapper. Crispy, crunchy, fragrant, juicy and delicious. The combination
of seaweed and crispy spring wrapper added extra flavour to the crispy skin. A
super innovative dish that not to be missed. I can have this all day. Yummy!!
|
| Peking Duck Salad Hand Roll |
Do
take note that Kai Duck also serves the traditional whole or half Peking Duck.
Meanwhile,
we also tried some of their Cantonese dishes. We started our dinner with Chilled
Mini Tomatoes topped with Japanese Sesame Sauce ($10) as appetizers. The
Japanese cherry tomatoes are bursting with sweetness; it is marinated with plum
sauce that is sweet and tangy and topped with sesame sauce for the creamy and
earthy flavour. Make sure you taste the aiyu jelly at the bottom that soaks up
the sauce and marinates.
 |
| Chilled Mini Tomatoes topped with Japanese Sesame Sauce |
Pan-fried
Carrot Cake ($13.80). A distinct shape of the carrot cake, it is round, like a
mini pizza. The exterior is fried until it is crispy, while the interior remains
moist and filled with cubes of radish evenly spread. It is topped with chilli
sauce, however, it tasted more of sweet sauce instead of spicy.
 |
| Pan-fried Carrot Cake |
Stir-fried
Hong Kong Cai Xin with Pork and Preserved Vegetable ($15.80). A slight twist than
the usual kai lan with oyster sauce dish. However, the signature Cantonese
vegetable of sweet and crunchy remains in the cai xin. The twist of adding pork
and mei cai as the topping of cai xin feels weird to me, but the toppings does
taste good with a bowl of rice.
 |
| Stir-fried Hong Kong Cai Xin with Pork and Preserved Vegetable |
Poached Patin Fish Soup with Chinese Wine ($38 for 4 diners). Kai Duck uses the patin fish from the wild and flown in regularly from Sarawak, Malaysia. The flesh of the fish is silky, smooth and accompanied by the cloudy milky broth. The Chinese cabbage infused natural sweetness to the fish broth. Like the Cantonese tradition, a bowl of this fish soup will help you warm up your stomach.
 |
| Poached Patin Fish Soup with Chinese Wine |
 |
| The Fattiness of the Patin Fish |
Crispy-fried
Fish, Prawn and Crab with Black Truffle Sauce ($16, Min 4 Pcs). The fish,
prawns and crab are chopped and mixed together hand mould on the crab leg. It
is coated with cereal and fried for the crispy exterior, with springy and
bouncy interior. You can dip it with the truffle sauce or eat on its own. I
prefer the seafood ball on its own, as I can taste the natural seafood
sweetness in the ball. The truffle sauce is just too strong for this mild
seafood dish.
 |
| Crispy-fried Fish, Prawn and Crab with Black Truffle Sauce |
Signature
Fried Rice with Black Truffle Mushroom and Beetroot ($16.80) - served in Hot
Stone Pot. The first thing that catches our senses when this dish is served is
the aroma of the truffle. Followed by the WOW factor, of the combination of
crispy rice and purple colour rice infused with beetroot. Once you mixed it,
you can taste the mingling texture crispy rice and al-dente rice, filled with
mushroom flavours.
 |
| Signature Fried Rice with Black Truffle Mushroom and Beetroot |
 |
| Signature Fried Rice with Black Truffle Mushroom and Beetroot |
Located
in Ngee Ann City, Kai duck is décor is reminiscent of the 60s cha chaan teng
restaurants in Hong Kong. The restaurant in brightly lit, together with the
black and white floor tiles, neon lights duck logo, rattan chairs and old school
enamel plates, bowls and cups will amplify the 60s dining experience.
 |
| Part of the Dining Area |
Overall,
kudos to Chef Fung in curating the creative dishes based on Peking Duck and
elevating the traditional Cantonese Dishes. The portion here is suitable for
small group dining and it can easily be extended to cover a bigger group. I
recommend the Sliced Peking Duck with Crackers, Peking Duck Salad Hand Roll,
Poached Patin Fish Soup with Chinese Wine and Signature Fried Rice with Black
Truffle Mushroom and Beetroot. Cheers!!
Thank
you very much Kristine for jiio-ing and Kai Duck team for hosting us.
Food & Drink: 7.5/10
Value: 7.5/10
Service: N/A (Tasting Invitation)
Ambiance: 8.25/10
Budget per Person: $26 -
$50,
Kai
Duck
391
Orchard Road
#05
– 10/11 Ngee Ann City
Singapore
238872
T:
+65 6235 5419
IG:
@Kaigardensg
OH:
Mon
– Fri: 11.30 – 16.30* (L.O 16.30)
Mon
– Fri: 17.00 – 22.30 (L.O. 22.00)
Sat,
Sun & PH: 10.00 – 16.30*
Sat,
Sun & PH: 17.00 – 22.30
*Dim
Sum available
No comments:
Post a Comment