25 Mackenzie Road
Singapore 228681


11:30am - 02:00pm
05:45pm - 10:00pm

11:30am - 02:00pm
05:45pm - 10:00pm

11:30am - 02:00pm
05:45pm - 10:00pm

11:30am - 02:00pm
05:45pm - 10:00pm

11:30am - 02:00pm
05:45pm - 10:00pm

11:30am - 02:00pm
05:45pm - 10:00pm



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Reviews at Chef Kang's

Reviews of good food at Chef Kang's

Thor and his hammer has got nothing on Chef Kang and his wok. The latter’s superpower is to imbibe such ferocious “wok hei” into his cooking that it can knock you over from a great distance.
One of the finest displays of this is in his “Wah Tan Hor”, a classic Cantonese dish of broad rice noodles with a light braised eggy gravy.
It is one of my kryptonites (yes, there are many) at Chef Kang’s restaurant. I am utterly defenseless in the intense “breath of the wok” that radiates from it.

Don’t underestimate the low-key appearance of this beehoon. It’s one of Chef Kang’s signatures for a very good reason. Having been simmered in a rich, concentrated stock, it is lavishly flavourful as the noodles are saturated in the stock’s rich sweetness. Totally slurp-worthy to the very last strand.

Leave your conscience at the door when you enter Chef Kang’s because he is liberal with the use of fried pork lard in his dishes. In fact, he even has one comprising of nothing but fried pork lard tossed in golden garlic bits and chilli. Excellent as a starter if your heart and cholesterol level can handle it.

Chef Kang is exacting when it comes to the ingredients he uses.
In his “Prawns with Glass Noodles”, served sizzling in a claypot, you will find “tang hoon” (glass noodles) imported from Thailand.
According to Chef, the reason is the Thai product is made from 100% mung bean. Unlike others that are produced with other kinds of starch, this one will not leave you feeling bloated even if you consume a lot of it. I can vouch for that 😁
A few people I’ve dined with, have commented this dish is a bit salty but personally, I just find it very tasty. Yes, the seasoning is a little heavy-handed here, and there’s ample use of spices but those reasons are why this Thai-style dish tastes so good to me 😋

“Why the long wait to dine here?”
“Why only so few tables?”
The answers were apparent once I realised Chef Kang cooks every single dish himself - a fact I only learned of recently.
Our second meal at his One Michelin Star restaurant, booked more than a month ago right after we dined there the first time, had us trying a different signature soup. It was the very peppery chicken soup with pig organs that we sipped on and sweated over (do note - unlike the fish one, this has to be pre-ordered).
Apart from the crispy deepfried pork belly and dessert of coconut jelly with ice-cream, which we repeated from our maiden visit, all the other dishes were new for us. The stirfried “green dragon” vegetable and sizzling venison (deer meat) in garlic and black bean sauce were very good but it was the two noodle dishes that wow-ed me.
I found the Thai-style glass noodles with prawns extremely aromatic as it’s chockfull of herbs and spices. Chef Kang told us he uses a brand of glass noodles from Thailand that’s made from real mung bean. So you don’t experience any bloating sensation after eating it. As for the “hor fun”, it’s the insane “wok hei” that makes the dish unforgettable. I swear you can literally smell the seductive smoky fragrance the moment the waitress starts mixing up the rice noodles and gooey, eggy sauce for serving.
What we enjoyed a lot apart from the food were the little conversations. In between cooking, Chef Kang would pop by to check on us, and to see if the food was to our liking (we could only nod vigorously and try to answer with our mouths full). He speaks mostly Cantonese so I had to rely on my friends to translate but he’s really friendly, knowledgeable and happy to share. So don’t hesitate to ask him anything when you visit.

Chef Kang is truly amazing in his wok skills and his soups are out of this world. Truly worthy of his Michelin star

I grew up eating this silky Hor Fun dish but as time went by, less and less chefs make a decent one. Chef Kang’s surpassed all expectations. He’s the best in Singapore for this. Look no further. What makes a good Wah Tan Hor? First the rice noodles must be wok fried till they emit smokiness or what we call wok hei. Then a silky sauce made from eggs and cooked with all kinds of goodies (here mostly seafood like scallops and prawns) is poured over the wok fried noodles. Give your dish a good stir so that the sauce and noodles become one and dig in with some green pickled chillies. So good and so sublime. Happy days!

This sizzling claypot of Thai Tung Fun was amazing! The shrimps which were crunchy and fresh played a supporting role to the star of the show which was the Tung Fun. Crunchy and so full of umami, the glass noodles were to die for. Chef Kang specially brings these noodles in from Thailand where he says it’s the best as they are made from pure mung beans. No added starch or flour unlike the ones we get locally which are from China. One bite and you can tell the world of difference.

Chef Kang’s version is so good with pork lard and the large dried prawns that he sources from Hong Kong. Every dish that comes out from his kitchen is stellar in terms of wok hei and kungfu. No surprises as Chef Kang cooks every single dish himself. Experience certainly counts! He’s amazing, between the courses, he came out to chat with us. He’s a treasure trove of knowledge and you can feel his passion for his food from our conversations.

This was so well executed and balanced in flavours. Initially I was worried that the kids may not like the taste of the black bean sauce but it came out so nicely done that it didn’t bother them at all. The venison was so tender and full of wok hei

The organs were cooked just right and not at all rubbery. Really yummy and I truly enjoyed it as I do love a strong pepper soup and pig stomach.

So happy we managed to score a slot for lunch today due to foresight from our last lunch here. We preordered this stewed chicken soup with pig organs. Chef Kang told us that this soup takes more than 24 hours to boil and I could really tell the difference.

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.

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