Having led the team at Michelin-starred Crystal Jade Golden Palace, executive chef Lau Chi Keung is up for a new challenge. Teaming up with Kai Garden's Fung Chi Keung, the duo has revamped the menu – introducing dishes like baked flower crab served in its shell with spring onions and tomato dressing, and cod fish coated in pistachio nuts served with a Japanese-inspired sauce. Fans of the old menu need not worry as the restaurant's signatures like its Peking duck, and sweet and sour pork served on the rocks still remain.
|Venue name:||Kai Garden|
#03-128A/128B Marina Square
6 Raffles Boulevard
|Opening hours:||Mon-Fri 11.30am-3.30pm, 6-11pm; Sat & Sun 11am-4pm, 6-11pm|
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