Chez Kai - Home Dining

Found this place by word of mouth and checking out their Instagram, we booked this 6 course dinner for $125 per pax. Located in a rented landed property in Haig Lane, this young and aspiring chef left his procurement job to pursue this full time with his girlfriend. The first floor can be split into 2 sections - the main dining table and a private room for 5pax. The service was extremely personable and friendly. The dishes were pleasant but not quite fine dining yet, but we'd expect Chef Yeo to be an upcoming talent to look out for. 

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I like how the strands of Flower Crab laced the custard to add texture and that seafood umami to this Chawanmushi. The buckwheat added some crunch but wasn't something I fancied.

It was interesting how to whipped browned butter to give it a lighter volume. The smoked fish liver pate was still a tad fishy but too little to cause a stir. The spring onion oil lent a pinch of freshness. The bread was nicely baked with a Butterfly Pea marbling - crispy on the outside and soft on the inside.

This was a sharing dish, and one of my favourite dishes. The Kanpachi (Yellowtail) was cured and smoked perfectly - leaving a smooth and firm bite. Below were roasted Broccoli, Lotus Root chips and Capers with an interesting Tang-O Broccoli Puree.

The handmade Tagliatelle I felt was a bit too al dente for my liking and a tad too wide. But the Wild Mushrooms (King Oyster, Porcini, Shimeji and Morels) were cooked very well and its flavours accentuated. 

We had two choices of mains due to dietary preferences. Here the Argentinian miso Black Cod was cooked well to the right firmness, but I could not figure out the inspiration behind the sweet potato chips, ice lettuce, Cordyceps and its base salad.  

The other variant was the 20hr Sous Vide Japanese Charsiu which was still firm yet juicy. Cooking it at a lower temperature kept it "intact".  

Homemade Vanilla Ice Cream on Chocolate Ganache and Granola