Time Out says
When Straits Clan first launched, the restaurant in its lobby lounge didn’t have much of an identity. It was a place where its members could gather for a meal – either in the main dining room or one of its hidden private chambers – and call it a day. But now, there’s a reason for members of the public to visit. And it comes in the form the towering granddaddy of Singapore’s heritage cuisine: chef Damian D’Silva.
Prior to joining Straits Clan, Damian focused on Peranakan and Eurasian dishes of his past at Folklore. But of course, Singaporean heritage cuisine runs deeper, wider and longer than that. At Kin, he aims to go beyond, showcasing traditional local recipes that might otherwise fade from view. The menu is split into small plates, large plates, vegetable and rice, sambal and pickles, and finally dessert – and in true zi char tradition, it’s best if you order a bunch of dishes to share among your table.
The Heritage Salsa ($15) is a tart salad from the small plates selection, which combines local fruits and herbs like green mango, pineapple, winged bean and torch ginger to refresh the palate between bites of Gulai ($38), hunks of beef cheek in a spiced coconut gravy, Babi Masak Assam ($38), pork belly and rib in a tangy tamarind gravy and sambal buah keluak ($24) with free-flowing turmeric rice ($4). But the underrated star of the meal is the Chap Chye Masak Rempah Titek ($30), a mildly spiced vegetable stew with an intense seafood broth base – just serve us this and a plate of white rice and we’ll be perfectly content.
31 Bukit Pasoh Rd
|Opening hours:||Mon-Sat noon-1.30pm, 6pm-9.30pm|
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