When Singapore’s first omakase-style Sichuan restaurant KUN (坤) opened on Amoy Street in September last year, Daniel, the editor of Spirited Singapore, explained to me its intriguing elevated fine dining concept.
In May, while I was in Phuket for the opening of Coolies Club, Krystal Prakaikaew Na Ranong, owner of The Slate and Coolies Club, shared her positive dining experience at Kun with me. These enthusiastic recommendations piqued my interest, so when I was invited to sample Kun’s new Spring seasonal menu that was launched in March this year, I eagerly accepted and was certainly not disappointed.
Sichuan-born restauranteur Peng Kun Lin and his mentor Liu Yongmei, who owns 30 hot pot restaurants across Japan and China, envisioned KUN as a space for culinary discoveries.
29 year old Executive Chef Bruce Chao Jie is from Henan China and has over a decade of experience spanning iconic culinary cities including Chengdu, Shanghai, Beijing and Zhengzhou in China. Under the mentorship of Chef Guo Hongxiao who is renowned for his innovative and creative approach to fine Chinese cuisine, Chef Bruce mastered the art of blending tradition with innovation.
The refined dining experience at Kun allows guests to sit at the L-shaped Japanese omakase-style counter, while larger groups can reserve the private dining room. The new spring menu, priced between S$98++ and S$268++, offers a variety of choices, including 5- and 6-course lunch menus and 5-, 8-, and 12-course dinner options.
We absolutely love how the food here goes beyond just a one dimension of spice; it offers a dynamic medley of flavours and textures with every bite. Each of the chef’s creations masterfully showcases the rich diversity of Sichuan cuisine—elegant, flavourful, and perfectly executed. It’s clear that it takes an extraordinary level of skill and artistry to craft such uniquely tantalizing dishes that leave you craving more after every taste.
The trio of appetisers started with a pickled Chinese kale dressed in a homemade sour and spicy sauce that instantly awakened my palate. The pickled snow pear, paired with a red wine and roselle dressing, along with the pickled cherry radish in a homemade savoury and spicy marinade, provided a delightful aromatic harmony of flavours that perfectly balanced savoury and spice, leaving a lasting impression.
No Chinese meal is complete without a hearty soup, and Chef Bruce delivers with his exquisite mushroom consommé featuring fish maw and morel mushrooms. The rich aromas come from a four-hour simmer of a flavourful blend of mushrooms, old hen, pork knuckles, and tenderloin. Uniquely steamed rather than boiled, this consommé offers a beautifully refined depth of flavour, while the fish maw and morel mushrooms add delightful layers of texture and taste.
Here are some of my absolute favourite dishes that are sure to tantalise your taste buds too. The delicate Hokkigai surf clam paired with tender bamboo shoots and a bold red oil dressing, the stir-fried black Vietnamese tiger prawn with French beans and fiery seven-star pepper—one of Sichuan’s spiciest chilies—and the irresistibly crispy Australian Angus short ribs glazed with tangy black vinegar. The preserved vegetable fried rice with abalone and diced morel mushrooms adds a subtle sweetness and crunch, thanks to the humble Chinese sprouts from Yibin, complementing the texture of Thai rice and perfectly balanced with crispy scallop shreds.
A thoughtfully curated beverage pairing is also available, with select wines providing the perfect complement to each dish. The beverage menu is equally impressive. Something to suit the discerning tastes of guests.
Save some space for desserts. We had an Indonesian Bird’s Nest with Yunnan Peach Gum infused with Bi Tan Piao Xue served with a sprig of lemon grass. And another boiled glutinous rice balls with fermented rice wine.
Our experience at KUN was delightful and pleasantly surprising. It wasn’t the traditional Sichuan dining I had anticipated, and I left without the expected numbing sensation on my palate. Happy first anniversary KUN.
KUN
Address 74 Amoy St, Singapore 069893
Opening Hours Daily 12pm – 2pm, Daily except Sundays 6pm – 11pm. Closed on Mondays
Tel +65 6969 4256
Web Kun.com.sg
Facebook KUN
Instagram KUN
Reservations book here
