Andrew Walsh's Michelin-starred restaurant, Kee's, is located in 21 Carpenter, a heritage boutique hotel. Kee's, located between Clarke Quay and Boat Quay, pays tribute to its historical roots as the Chye Hua Seng Wee Kee remittance house. The street-level venue's modern European menu, which includes Pan-Asian meals, distinctive drinks, and a fantastic wine list, adds vibrancy to the neighbourhood.
WOHA, an award-winning architecture studio, designed the 71-seater Neo-Bistro & Bar with a contemporary look influenced by 1930s Art Deco banking halls. The space incorporates unique elements such as repurposed wooden joists while juxtaposing them with futurist-inspired fabrics, leather loungers, marble, and metal meshes. The venue's design uses lighting and mirrors to create a smooth transition between day and night, with music handpicked by DJ Aldrin adding to the lively ambience.
Kee’s is thoughtfully divided into zones to cater to various moods, with an open kitchen on an elevated platform drawing attention to the culinary action. The central bar serves as the venue’s heart, while a softly glowing wine display creates an intimate nighttime setting. The Artling’s existing art collection is enhanced by two large-scale paintings from artist Khairulddin Wahab, whose works narrate cultural geography through brilliant use of colour. The main piece, Visions of Splendour, reflects the experiences of Singaporean immigrants who once walked through the Chye Hua Seng Wee Kee halls.
Chef Walsh's cuisine at Kee's is created to suit any occasion, beginning with small plates such as Marinated Green Olives with fennel seed and lemon peel and Tuna Tartare with Vietnamese coconut sauce. The Charcuterie Trio, available in half and full sizes, includes salami, chorizo, and 36-month jamón ibérico. The Citrus Kale Salad with peanut brittle and pickled ginger is a great light alternative, while the Japanese Baby Gem Salad is a novel variation on the standard Caesar salad.
Hearty mains at Kee’s transform meals into communal experiences. Highlights include Wanderer Ribeye Steak Frites with pickled red onion and chimichurri, as well as Sunchoke Black Pepper Pappardelle with truffle pecorino cream sauce. Pan-Asian cuisine, such as Japanese Red Sea Bream with green curry emulsion and Beef Cheek Rendang, encourage guests to try regional flavours. Desserts such as Pistachio Cake with Madagascar Vanilla Ice Cream and Chocolate Mousse with Pandan Meringue provide delectable endings.
Kee's beverage programme is as amazing, with craft cocktails that use exotic spices and fruits to tell the tale of Singapore and its two quays. Signature beverages such as Spice & Sips, Citrus Tales, and Rosé Spritz highlight distinct flavour combinations. Non-alcoholic options include the Nourbon Tonic and Non 8 Torched Apple & Oolong, which offer refined alternatives for wine enthusiasts.
Andrew Walsh, Kee's Culinary Director, strives to create experiences that cater to a variety of dining preferences, from solo diners to large groups.
Kee’s at 21 Carpenter is open every day from 7:00 a.m. to 12:00 a.m.
Reservations can be arranged by sending an email to [email protected] or phoning +65 6373 6985. For additional information, go to www.kees.com.sg.
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