KOREAN ⛩

[Place]
Kimme got its name from the nickname of its owner, Chef Sun Kim, who is also the South Korean chef behind one-Michelin-starred Meta Restaurant.

The three-storey shophouse space has a 14-seater communal table on the first floor, a bar on the second coupled with a few side tables, and a private dining area on the third. This is where you can expect inspiration and and techniques from all around East Asia, coupled with Western twists.

[Food]
Burrata was served with the juiciest tastiest yuzu compressed tomatoes. The use of basil oil was real clever as the smell and taste of basil was kept subtle yet at the same time, it was enough to make its presence felt.

Then there was a lil playful act with the crisp olive crumbs for some textures.

Lastly, there is the highly versatile crystallized ice plant (aka the caviar of edible flowers) was not only visually appealing with its glistening aesthetics. It provided the dish with a clean fresh salty pop!

[Place]
Kimme got its name from the nickname of its owner, Chef Sun Kim, who is also the South Korean chef behind one-Michelin-starred Meta Restaurant.

The three-storey shophouse space has a 14-seater communal table on the first floor, a bar on the second coupled with a few side tables, and a private dining area on the third. This is where you can expect inspiration and and techniques from all around East Asia, coupled with Western twists.

[Food]
The Irish oysters are mainly on the smaller side of the spectrum in terms of size. The refreshing lemon ginger dressing, together with the roe for that tad of saltiness and at the same time enhancing the taste of the ocean, brought out the best in the creamy oysters without compromising on the nuances of oyster flavor.

Lunch / 8 June 2018: a newfound favourite - refreshing, alcoholic and yummy!

Otherwise known as army stew, a favourite among many Singaporeans for its spicy, tangy flavours that never fail to perk one up. Look at the generosity in that hodgepodge of ingredients: spam, sausages, squid, tofu, peppers, mushrooms, and vegetables. Soak up the broth’s goodness with their Korean rice, nicely cooked till it’s moist and slightly sticky.

You'll love this if you are a carbo person 😜 But, I was not thrilled by the kimchi. It was sour 😕 I wonder if all kimchi will taste sour when fried 🤔
🍚

#burpple