Here Kitty Kitty

Huevos Estrellados is a dish involving eggs fried in a large amount of olive oil or any other oil. In this case, our arrived in a small hotplate where the server proceeded to help us mix the Potato Hash, Onsen Egg and Chorizo and frying it on the spot. Not gonna lie, the end product reminded me of Char Kway Tiao.

The Ebi Sriracha features Prawn Tempura with Sriracha Mayo and Tobiko and is the dish that stood out least through out the night. The fact that it's not deshelled also make eating it less enjoyable #firstworldproblem

Tucked at the 2nd floor, HKK is a speakeasy by Zouk Group, located away from the buzz and bustle of Clarke Quay.

Just like its moniker, Chikin Tsukune is basically charcoal grilled meatballs. Chicken tsukune usually varies from shop to shop, since the recipe for making it is by using up chicken scraps that might otherwise go to waste. Here, the meatballs were pretty huge and arrived super glossy, where its soaked in Sansho Tare that spots a thick viscosity and sweet caramelised flavour. My only qualm were the soft bones mixed in the meatball - it does give it a slight crunch to change up the texture but I personally do not like soft bones.

Chef Angus Wagyu Sando has to be the highlight of the meal (since it's the most expensive one lol) and for good reason. The soft and buttery slab of wagyu beef is packed between 2 lightly toasted/fried slices of bread, topped with caviar before being showered with gold dust. Very boujee but thought it was lacking a little in terms of flavour.

There is a selection of cocktails that are created by mixologist Gary Mandobon, each drink concocted with a Japanese twist that has bold fresh flavours with an emphasis on natural botanicals and house made cordials. From the Momoiro Fizz ($24) that has a citrusy flavour profile from the haku, okonomatsu peach and grapefruit to the refreshing Gaijin ($24) that has a stronger alcohol kick with the inclusion of Havana Club, aperol, melon sherbet and lime. We also sampled two more cocktails in the Ume Whisky Sour ($25) made with Maker’s Mark whiskey and finished with an egg white cap, and the Watermelon Sugar ($26), a signature cocktail of Here Kitty Kitty Las Vegas which has a fruity sweet sip.

To complement the tipples, there are “Japas” dishes, small plates that are great for sharing. These “Japas” are moreish snacks created by Chef Angus Chow that pay homage to Japanese and Spanish cooking techniques and ingredients. There is the dramatic Smokin’ Ocean Jewels ($68), a two-piece tartlet with apple wood smoked uni and ikura, Scallops Tiradito ($32) that has carpaccio/crudo feels, Korokke De Satas ($12) of mushroom croquettes, Ebi Sriracha ($32) and lastly Chikin Fritto ($15).
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✨ Here Kitty Kitty
📍 3E River Valley Road, Clarke Quay, The Cannery, Unit 02-02, Singapore 179024
🍴 [Media Invite]

The ambience here at Here Kitty Kitty is really nice and vibrant, and it’s inspired by 1950s Shinjuku Nightlife (the falling autumn leaves added a nice touch too!). I tried several cocktails from their new cocktail menu created by mixologist Gary Mandobon (clockwise from top left).

~Mad Cat (Wild Turkey Rye, Amaro Averna, Campari, Orange Bitters)

~Ume Whisky Sour (Makers Mark, Apricot Liqueur, Ume, Lemon, Egg white)

~Watermelon Sugar (Don Julio Blanco, Cointreau, Lime, Watermelon)

~Sensei’s Old Fashioned (Suntory Kakubin, Laphroig 10, Oleo Saccharum, Aromatic Bitters)

The cocktails that I like are Mad Cat and Ume Whisky Sour. Both are enjoyable in their own respective ways, the Mad Cat has a bold and bittersweet flavour, while the Ume Whisky Sour is citrusy and textured! The Watermelon Sugar, a crowd favourite cocktail from their sister outpost in Las Vegas, will suit those looking for something that’s more fruity and sweet.

By the way, they also serve pretty good ‘Japas’ here too - moreish snacks that combine both Spanish & Japanese in the cooking techniques and ingredients, to go with your drinks!