Kin pays homage to Singapore’s national identity with Heritage Hokkien Mee, an original recipe dating back to the 1900s with a long history that came before “Rochor Mee” or the iconic Hokkien Mee as we know it today. A richly-nuanced & robust gravy forms the foundation of this specialty – a myriad of tantalising seafood avour imparted from simmering dried anchovy, scallop & cuttlesh; while pork bones & prawn shells lend additional depth. Prepared with thick yellow noodles, it is fried with pork lard, Sua Lor prawn, pork slices & liver, squid, mussels, chye sim & chives to strike the perfect balance, served with sliced red chilli. “In the old days, Hokkien Mee had the kind of gravy that was mind blowingly big on avour, and the prized seafood ingredients it was made with varied depending on where you had it – clams, squid, some stalls even added crab to the broth. This is what we hope to recreate today, in every last drop of gravy.” – Chef Damian D’Silva @restaurantkin.sg Kin Celebrates National Day | 3 - 15 August Heritage Hokkien Mee | $55 ++ for 2
14
Embed
Kin Celebrates National Day | 3 - 15 August Heritage ...files.lobehold.com/KIN/KIN-ALC-2020-NTLDAY.pdf · Kin pays homage to Singapore’s national identity with Heritage Hokkien
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Kin pays homage to Singapore’s national identity with Heritage Hokkien Mee, an originalrecipe dating back to the 1900s with a long history that came before “Rochor Mee” or the iconic Hokkien Mee
as we know it today.
A richly-nuanced & robust gravy forms the foundation of this specialty – a myriad of tantalising seafood !avour imparted from simmering dried anchovy, scallop & cuttle"sh; while pork bones & prawn shells lend
additional depth. Prepared with thick yellow noodles, it is fried with pork lard,Sua Lor prawn, pork slices & liver, squid, mussels, chye sim & chives to strike the perfect balance, served with
sliced red chilli.
“In the old days, Hokkien Mee had the kind of gravy that was mind blowingly big on !avour, and the prized seafood ingredients it was made with varied depending on where you had it – clams, squid, some stalls even added crab to
the broth. This is what we hope to recreate today, in every last drop of gravy.” – Chef Damian D’Silva
@restaurantkin.sg
Kin Celebrates National Day | 3 - 15 AugustHeritage Hokkien Mee | $55++ for 2
[V] vegetarian | [VO] vegetarian option available upon request | [GF] gluten-free
SMALL A prelude to the multitude of cultures that make up our rich culinary identity. We recommend starting with 2-3 small plates per couple.
Heritage Salsa [VO] [GF] 15 seasonal market salad, local fruit & herbs, green mango, pineapple, winged bean, torch ginger, tossed in citrus-spice dressing Kerabu Ikan Goreng [GF] 16 a vibrant Malay-style salad typically consisting of raw vegetables. Granddad’s recipe includes wild-caught Spanish mackerel with fresh tomato, long bean, ginger flower, calamansi
Chi Pow Kai 15 Cantonese paper-wrapped boneless chicken, Pop’s marinade, served with homemade garlic chilli relish Ngoh Hiang 15 crispy beancurd skin wrapped with five spice prawn & pork filling, served with fresh chilli-vinegar & sweet sauce Hakka Fried Pork 18 pork belly, red fermented beancurd, five spice, crisp shallot, artisanal black bean sauce, served with chilli-vinegar sauce
Singgang [GF] 18 a lesser-known Eurasian classic of wolf herring, painstakingly deboned and cooked down with lemongrass, blue ginger, turmeric, belacan & coconut milk. Served with cucumber the way Chef enjoys it at home Nasi Ulam [GF] 18 fragrant herb rice, sand prawn, salted fish, wolf herring, indigenous herbs, aromatic ginger, sambal belacan-lemongrass mixture. Traditionally used by Peranakan matriarchs to test a prospective daughter-in-law, it’s a laborious process but worth every effort please pre-order at least 3 days in advance
[V] vegetarian | [VO] vegetarian option available upon request | [GF] gluten-free
LARGE Journey through Singapore’s culinary heritage, discover the melange of flavours and textures that span our cuisine. Share 1-2 large plates per couple best enjoyed together with rice, vegetables, sambal and pickles.
Gulai [GF] 38 tender beef cheek in a rich 15-spice coconut gravy, Chef’s variation of an Indian-influenced Indonesian recipe using masala
Babi Masak Assam 38 braised pork belly & rib, preserved bean paste, tamarind, Chinese mustard. Rarely seen outside Peranakan households
Red Debal with Heritage Chicken [GF] 32 a fiery hot stew of chicken, bombay onion, potato, dried chilli padi, English mustard & a good dose of vinegar, served with Chinese mustard. A Eurasian specialty dating back to the 19th century
Ikan Chuan Chuan 28 pan-fried Spanish mackerel steaks in a savoury piquant sauce of preserved bean paste & ginger, a long-forgotten Teochew recipe passed down from Chef’s grandparents
Opor Ayam [GF] 29 twice-cooked chicken in coconut milk & an aromatic rempah of lemongrass, candlenut, cumin, coriander seed, finished on the Josper grill. A traditional Javanese specialty always to be accompanied by turmeric rice Ikan Selar Chilli Garam [GF] 22 charcoal-grilled selar fish from Jasper’s kelong, stuffed with fresh kaffir lime-chilli paste, calamansi
[V] vegetarian | [VO] vegetarian option available upon request | [GF] gluten-free
LARGE Fishmonger’s Haul 138 specifically chosen & sourced from Terengganu, cooked in today’s recommended house style of preparation. Rotating selection of fresh Chinese silver pomfret, red spotted grouper or threadfin subject to availability, 30 mins preparation time Sambal Prawn Petai 24 fresh prawn & bitter bean, spicy sambal, Grandma’s recipe
Bak Kut Teh 28 Malaysian-style herbal broth with tender US prime pork rib, white pepper, garlic, Chinese dough fritter
Buah Keluak Fried Rice 28 an irresistible sambal & buah keluak wok-fried rice with a fried egg. A well-loved signature that has followed Chef throughout his career
[V] vegetarian | [VO] vegetarian option available upon request | [GF] gluten-free
VEGETABLES Okra with Dried Prawn Sambal [GF] 10 blanched okra, dried prawn sambal. A Eurasian classic always served at home for lunch
Braised Chinese Mustard [GF] 9 preserved mustard greens, tamarind peel, star anise, blue ginger, chilli & garlic. A versatile accompaniment to your meal
Peranakan Chap Chye 23 stewed vegetable with pork belly, glass noodle, mushroom, lily bulb, sweet & salted beancurd, cooked in a robust pork & prawn stock
Market Kangkong [VO] 12 wok-fried morning glory, with sambal or black bean-garlic sauce. A local favourite served across Southeast Asia
[V] vegetarian | [VO] vegetarian option available upon request | [GF] gluten-free
House Achar [V] [GF] 5 a side of sweet-sour Southeast Asian pickles, pairs perfectly with Gulai
Sambal Sampler [VO] [GF] 8 a trio of housemade sambals – hijau, belado, belacan – with varying degrees of heat, served with fish crackers. The perfect accompaniment to your meal
Sambal Buah Keluak [GF] 24 housemade sambal of chilli, belacan, minced pork, candlenut, buah keluak, coconut milk
[V] vegetarian | [VO] vegetarian option available upon request | [GF] gluten-free
DESSERTS Kueh Kosui 10 steamed tapioca starch, gula melaka, grated coconut. An all-time favourite perfected by Chef over the years with a melt-in-your-mouth mochi texture Kueh Bengkah [GF] 10 baked tapioca cake with a firm custardy texture, served with palm sugar syrup & vanilla ice-cream
Sugee Cake 12 a must-have for any Eurasian celebration, semolina-butter cake with chopped almond
Kedondong & Coconut Sorbet [GF] 12 homemade buah kedondong & fresh coconut sorbet, seasonal market fruit
Dessert Sampler 24 a selection of Kin’s signature homemade desserts perfect for sharing between 2-3 pax All prices reflected are subject to prevailing government taxes and a 10% service charge. As of June 2020, all venues under The Lo & Behold Group are now cashless for your safety and convenience.
COCKTAILS Gibette 8 a refreshing beverage of ginger, aged rum, honey, lime & aromatics. An Eurasian recipe Granddad used to make for celebratory occasions
Fennel White Tea 10 detoxes for a quick fix | white tea, fennel, star anise
Pu’jicha 10 promotes healthy heart | ripe Pu’er and Hōjicha
Bukit Sari Black 10 improves alertness and focus | single estate black tea
COFFEE
Single / Double Espresso 4 / 5 Long Black / Flat White / Cappuccino / Latte / Mocha 6 Black Cold Brew 8 Chocolate 7
Soy Milk / Oat Milk / Iced +1
All prices reflected are subject to prevailing government taxes and a 10% service charge. As of June 2020, all venues under The Lo & Behold Group are now cashless for your safety and convenience.