[CLOSED] Kimme

Just wondering.. With the departure of Chef Louis Han @seokhyunhan_louis from Kimme, would food still be as good?
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Pictured in his creation of Hokkaido scallops, with yuzu vinaigrette and sea mustard. These are fresh scallops in a sauce that's refreshingly acidic, with a tinge of sweetness.
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I thought that under Chef Louis, Kimme progressively got better and better, with pronounced Korean flavours towards the end.
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KIMME
47 Amoy Street
⏱
12pm to 230pm Monday to Friday
6pm to 11pm Monday to Saturday
Closed Sunday
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65141588
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#foodphotography #fujixh1 #exploresingapore #burpple #singaporeinsiders #eatoutsg #foodiegram #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #sgig #cafehoppingsg #stfoodtrending #datenightsg #setlunch #finedining #sgdinner #tapas #finediningsg #cbdeats #kimme #sashimi

While the food was generally good, we found ourselves asking what exactly is progressive Korean. Perhaps I’m not too in touch with the Korean flavours in different regions, the dishes felt generally good but I didn’t think they were particularly ‘Korean-ish’.

Having said that, I did enjoy the items we ordered. Picture features the grilled squid. Presentation is really cute and I liked the texture of the squid, which complemented the very subtle flavors. Dish at the back is the fried cauliflower, can feel the starchy batter, but I guess it’s to absorb the sweet chili sauce.

Meta, Thevar and Kimme falls under the same group. While I found kimme the sleeker sister, Thevar wins my heart with their food! Time to try Meta next!

We had the Smoked Eel Kueh Pie Tee, Butter Kimchi Fried Rice, Charcoal Grilled Squid, Wagyu Beef Rossini with Foie Gras, Pan Seared Barramundi, and 3 helpings of desserts - Hotteok with Walnut Ice Cream, Yuzu Sorbet with Ginger Panna Cotta and Grape Bingsu with Makegoeli Sorbet

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🍽 Ingredients: Irish Oyster, Citrus Soy, Pomelo
💬 Plump oysters in an Asian-forward sauce, lifted by the zest from pomelo. Love the combination of juices - sea, savoury, zest
💬 @jillyeats asked - why only order 2, why not half dozen? Jill's right, listen to Jill.
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📍
KIMME
47 Amoy Street
⏱
12pm to 230pm Monday to Friday
6pm to 11pm Monday to Saturday
Closed Sunday
📞
65141588
________________________________
#foodphotography #fujixt2 #exploresingapore #burpple #singaporeinsiders #eatoutsg #foodiegram #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #sgig #cafehoppingsg #stfoodtrending #datenightsg #setlunch #finedining #sgdinner #tapas #finediningsg #cbdeats #kimme #sashimi

H O S T E D
Whatever you do, don’t skip desserts at Kimme. Head Chef Louis’ style of “Progressive Korean” cuisine has him channeling his heritage all the way through the menu, so you will have sure-win choices for happy endings to your meal.
If you have space for something a little more substantial, his reinterpreted Hotteok is an excellent choice. The traditional Korean sweet pancake is very popular in the winter for obvious reasons. Chef Louis presents it piping hot with some gula melaka, a scoop of housemade walnut ice-cream and mixed seeds. They come together to complement the Hotteok’s chewy texture—similar to that of a slightly dense mochi—very nicely. My friend Annette and I were stuffed as it was the last of the three desserts to arrive. Yet we inhaled it, which pretty much tells you exactly how good this was.

H O S T E D
My favourite beef dish of the night was this take on the classic Bulgogi.
The marinated Wagyu rump had been charcoal grilled, then blowtorched for the fat to melt so it was fabulously juicy. The sliced steak was then topped with piquant bell peppers that had been sautéed in vinegar for a lift of acidity, and fresh Mizuna drizzled with a little sesame oil. The flavour combination was sublime.