Michelin-starred chef Andrew Walsh behind the illustrious Cure is now the Culinary Director at Kee’s – the newest addition to the luxury heritage hotel 21 Carpenter. The building dates back to 1936 where it was once a remittance house for migrants. At Kee’s, modern European fare meets Pan-Asian influences, paying homage to the history of the site. Start with fresh and clean flavours in the tuna tartare with a Vietnamese coconut dressing, before diving into heavier mains the Japanese red seabream that’s doused with a fragrant green curry emulsion and served alongside coconut rice.
The drinks programme is equally impressive. Carefully designed craft cocktails tell the history of the area, featuring spices and fruits that were once sold by peddlers along Carpenter street in the 1930s. Standouts include the Spice & Sips, which is a blend of Los Arcos agave spirit and passionfruit; as well as the Calamansi Melange, which uses Canerock spiced rum, calamansi and candied winter melon to achieve a sweet but zesty flavour.