The hottest new restaurant in Singapore? You might need to give birth first to get a table
Singapore's outset luxury pre- and postpartum care hotel, Kai Suites, has begun accepting guests. And even if y'all're non (a) significant, (b) planning to have a baby or (c) a fan of Thousand-drama Birthcare Center, at that place's withal a reason you lot might take interest.
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Here at this impeccably well-appointed, 18-suite hotel housed in a heritage building on Dunearn Road, every step of a new mother's journey is taken intendance of – including her meal plan. And what a meal plan it is.
Not only is it designed according to food science and Traditional Chinese Medicine principles for optimum nutrition while drawing inspiration from cultures effectually the world, it also works with selected recipes contributed by chef-owners of Michelin-starred restaurants, including Restaurant Labyrinth'south Han Li Guang, Sushi Kimura's Tomoo Kimura and Le Du in Bangkok's Thitid Tassanakajohn.
Word has gotten out about how adept the food at the Kai Lounge is (Zoe Tay has dined here, too). And because of the overwhelming number of enquiries, they've decided to open 10 seats per repast menses to the public – two tables of five and by 48-hr advanced reservation only, of course – at lunch and dinner service. The three-course menu is priced at $68++.
Suffice it to say that after my photographer and I tasted the tender free-range Anxin chicken thigh marinated in yellowish wine, then steamed and lightly grilled, and served with a bright tomato consomme coat equally well as a sprinkle of savoury tomato oil, there followed a discussion that went on for a footling also long about whether information technology would be worth immediately engendering children (separately, not together) for 28-mean solar day access to this craven.
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In their state-of-the-art kitchen, Kai Suites' chefs, directed by culinary advisor David Yip, apply fine dining techniques to the freshest ingredients so that all the food is maximally flavourful and nutritious at the same fourth dimension.
There'southward a zero-waste product philosophy and no artificial additives or added MSG are used – instead, the kitchen makes a range of natural infusions and syrups from scratch, such as jasmine basil oil, chrysanthemum passionfruit syrup and Hakka yellow wine.
In fact, they make every bit many things equally they can from scratch, including wheat noodles, tomato sauce, red lees paste, chicken essence, kaya and fruit jams.
Oyster sauce that comes out of a bottle? Not in this kitchen. Hither, fresh oysters get turned into sauce, slow-cooked in the oven for two days. 1kg of oysters yields simply 300g of sauce, so you lot could definitely say this pursuit of perfection borders on obsession – especially when y'all learn that the kitchen besides makes its own tiffin meat from scratch. Luncheon meat, it would appear, does not actually abound in cans.
Even the dang gui or angelica root, Kai Suites' founder Kevin Kwee tells me, is specially sourced: They set out to find untreated, sulphur-free dang gui and finally procured it, even though suppliers "thought we were crazy" because of the cost.
The menu is designed so that dishes are never repeated throughout the female parent'south stay, Yip told us. It is too personalised – each female parent gets a weekly TCM consultation, and her meals are adapted according to her torso'southward status. Mums who have had a Caesarean section get a different menu as well.
By and large, in the kickoff week, meals are kept clean and calorie-free – lots of braising and steaming, with soups and soup-based dishes to promote digestion and reduce water retention.
But they're not light on the flavor at all. The Calendar week ane meal we sampled began with a very savoury Cantonese fish soup with Korean seaweed and fish maw, served with a drizzle of xanthous vino and ginger-garlic oil.
To make the soup, giant garoupa bones are get-go fried, and so boiled with water for upward to an hour, ensuring the collagen is thoroughly extracted from the bones. Information technology'southward so double-boiled in the oven for another ten minutes with the seaweed and fish maw added in.
Contrary to the conventionalities that soups should exist boiled for hours and hours, Yip said, their nutrients are optimal with minimal boiling.
And so in that location was a dish of seasonal vegetables, lightly sautéed.
And steamed butternut squash with stale scallop brown butter, toasted walnuts and a chicken glaze made with hua diao or shaoxing vino.
And then, of course, in that location was the aforementioned craven. The tomato plant consommé glaze is made from Roma tomatoes, frozen and so left to thaw over cheesecloth to collect tomato plant h2o, which is and then cooked with potato starch to thicken information technology. And the tomato oil uses San Marzano tomatoes cooked with olive oil, garlic, onion, balsamic vinegar, Worcestershire sauce, Tabasco sauce and gula melaka.
For dessert, there was purple mucilaginous rice sweetened with stale blueberries and topped with toasted hazelnuts. Information technology's served without coconut milk, as that'southward something that's added simply in Weeks three and 4.
Dishes from the Week 4 menu feature grilled and fried food, as well every bit flavours that are a little more than intense. Dairy is added, equally well as lactation brownies and cookies made in-house using oats, raw yeast, flaxseed, fenugreek and more than.
The Tossed House-Made Wheat Noodle with Stir Fried Pork Loin from the Week iv bill of fare stands out as a really unique dish – perfectly chewy noodles in a sauce of candlenut, dried squid dark-brown butter and a little calamansi. Candlenuts, which are rich in carbohydrates, unsaturated fat and poly peptide, are said to promote healing and body rebuilding.
The 3-cup Chicken, made with house-made yellow wine and garnished with fried basil leaves, is another of my favourites – really punchy and delicious.
Then there's babe kailan, simply stir-fried, simply completely transformed by the house-made oyster sauce, which, I promise yous, tastes similar no oyster sauce you've ever had before.
Another interesting dish is this fried huai shan or Chinese yam, crisp outside and fluffy inside, served with apple-wolfberry puree.
Equally interesting is the dessert of diminished green papaya, a fruit that's supposed to be good for lactation. Green papaya is partially cooked with water and pikestaff sugar, then diminished in a vacuum pack for a mean solar day, making it sweet and translucent. Information technology's so dried, grilled and tossed with lemon juice and lemon zest for freshness, and served with sweet pickled myoga or Japanese ginger.
The dish also features aged, fermented rice caramel: A classic caramel is made with brown sugar, butter and cream, so fermented rice wine is added to it and it's anile for one week.
Okay, I hear yous asking: Where is the zhu jiao cu or black vinegar pigs' trotters, that classic solitude dish?
Yes, of form it's offered here, from Week three onwards, and of class, it's a levelled-up version of your regular solitude nanny's. It takes four weeks to make, and uses three varieties of ginger.
Once a calendar week, young, onetime and Bentong ginger are boiled together with blackness vinegar, mirin and table salt. The ginger is taken out to dry, and then added back into the vinegar for the flavours to be infused.
This process is repeated over a month, during which the vinegar and table salt help in tenderising and fermenting the ginger. Pork trotter, black vinegar, bay leaves and brown sugar are so added to the pot and braised, with craven stock added in stages.
Instead of the usual sharpness that you get from the dish, this version is much more than mellow – information technology uses black vinegar fabricated past premium local brewers Kwong Woh Hin, as well as cane carbohydrate instead of rock sugar, Yip told me.
Surely y'all'd expect nothing less. And Kai Suites' offset residents, I'g told, accept grown accustomed to the sweet life. One couple extended their stay, while another couple checked out merely to hastily check back in just one day subsequently.
Information technology's non that hard to see why.
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For more information, visit https://kaisuites.com.sg.
Editor'southward note: The cost of the three-class menu mentioned in this article has been amended after the figure that was initially provided was corrected.
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Source: https://cnalifestyle.channelnewsasia.com/dining/kai-suites-postpartum-baby-hotel-food-confinement-cuisine-250181
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