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Address

25 MacKenzie Road
Singapore 228681

Monday:
11:30am - 02:30pm
06:00pm - 10:30pm

Tuesday:
Closed

Wednesday:
11:30am - 02:30pm
06:00pm - 10:30pm

Thursday:
11:30am - 02:30pm
06:00pm - 10:30pm

Friday:
11:30am - 02:30pm
06:00pm - 10:30pm

Saturday:
11:30am - 02:30pm
06:00pm - 10:30pm

Sunday:
11:30am - 02:30pm
06:00pm - 10:30pm

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Reviews at Chef Kang's

Reviews of good food at Chef Kang's

Chef Kang absolutely deserves his One Michelin Star. He is truly a Jedi master in Cantonese comfort food. The dishes may not appear loud and showy, but the force of flavour in them is strong.
Everything we had was done extremely well, starting with the deepfried brinjal with pork floss that was magically grease-free.
Having heard @rubbisheatrubbishgrow and @danielfooddiary rave about Chef Kang's famous vegetable and marble goby or "soon hock" soup, it was imperative that we ordered it too. Of course the soup exceeded all our expectations by revealing extraordinary depths of flavour. We even found ingredients in there that had us playing guessing games ("Is this some sort of a caper?").
Next came the deepfried pork belly that could have easily passed off as crispy chicken skin. Sliced super thin and coloured a hue of maroon red, the pork belly was completely unrecognisable but insolently addictive.
Shortly after, the housemade beancurd braised with small pieces scallop and broccoli, and the stirfried kailan with large Hong Kong style dried prawn arrived. Once again, these dishes were executed on point, and thus brought us blissful satisfaction.
For our closing carb, we chose the "beehoon" simmered in chowder and it was another winner. Its clean, rather pale looks belied the intense umami of the thick stock. Each strand of the noodles was saturated in it, which made the saucers of chilli sambal and green chillies, completely redundant.
As the group of us love coconut, the obvious pick for dessert was the coconut ice-cream and jelly. It was faultless with a scoop of fragrant creamy ice-cream and a light coconut jelly filling the shell. Such a wonderful, fresh finish to our lunch.
In case you're interested to know, our total bill (with only Chinese tea for drinks) came to $300. It's money well spent for sure. We even made a reservation for our next meal and pre-ordered a new soup at the same time. Can't wait.

This was light, refreshing and not overly sweet. I truly enjoyed Chef Kang's cuisine and so happy that we got a chance to meet him. He's a humble man. When asked why doesn't he add more tables or move to a bigger place, he said well this way he can maintain his standards and quality. Truly a Chef who cares about what he serves and takes pride in his cuisine. It just shines through his every dish.

Chef Kang's signature bee hoon may look plain but looks are so deceiving. Simmered, almost braised in an amazing umami broth, each mouthful of this is sheer delight. I have already got my eye on the Hor Fun! Next visit!

Full of wok hei, the kailan was still crunchy and the dried prawns which were XL sized just took it up a few notches. Yummy! At this juncture, I realised that I need to come back soon and thankfully my fellow foodies were equally game. So we went to the reservations book and Chope-ed our next slot. Can't wait! This tells you how much I love Chef Kang's cooking.

They were deep fried pork bellies, so well marinated and sliced so thin that they fooled me! So yummy and addictive. Be careful once you start there is no stopping.

This was extremely well executed and there was not a hint of oil at all. Very tasty and great appetiser to start off with.

Before trying it for myself I was sceptical and thought how good can it taste? Also this is a really expensive fish to be used for fish soup. Well, one spoonful and I am a convert! This is by far the best soup I have tasted. It was perfection in a claypot. Thoroughly enjoyed it and especially, munching away the little capers (I think) which we found in the soup. We enjoyed this pot of goodness so much that we have booked to come back and even pre ordered the next soup we were planning to try.

A very simple yet good wok hei and tasty dish prepared by recently awarded 1 Michelin star chef. It's no wonder he deserves the star. His other dishes like the soup, prawn with yolk lava etc are starred dishes but the look simple yet complex dish is fried bee hoon. Every strand of bee hoon was coated with delicious gravy. The other ingredients are just pieces of prawn, scallops, salted fish and pork lard. Yet it's yummy yummy yum yum yum.

It's a very ordinary dish popular in the sixties but nowadays it's so badly made with loads of flour or very fatty that most of us ignore it. Left in the hands of a master chef this dish is deliciously sweet, sour, crunchy and meaty. Yummy. Posted by Ah Leong San 2015 August 26

This suckling pig with glutinous rice is chef Kang's version of the HK version made popular by Kimberly Cuisine. The rice is beneath the pig making the rice more fragrant as the pig's oil dripped on it. Hence eating the fragrant rice is great. Must order at least 3 days in advance for him to prepare.

The whole coconut is filled with coconut agar agar and the ice cream is an added pleasure. Yummy.

Chef Kang's top carbo dish. Very fragrant and tasty. Sinful but yummy!

His new restaurant (Chef Kang's) on Mackenzie Road opposite Rex Theatre may be small, but makes up for it with masterfully finessed dishes. If your wallet allows it, just skip the menu and eat what he suggests, omakase-style.
His soups are superb, and I also enjoyed the delicious Ridged Gourd with Egg White and 'Kang Kong' with Lard & Prawn Paste.

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