KUN (坤) has made its grand debut as the city's top omakase-style Sichuan restaurant, offering a unique dining experience that mixes tradition and innovation. KUN, founded by Sichuan-born Singaporean Peng Kun Lin and his mentor Liu Yongmei, who operates 30 hot pot restaurants in China and Japan, claims to resuscitate forgotten Sichuan classics while pushing the boundaries of flavour exploration.
The revitalization of fading Sichuan classics is central to KUN's goal. The restaurant's Omakase enclave, which seats 26 people, is a testament to the expertise of Sichuan cuisine, with an exquisite evolution of flavours, textures, and culinary techniques. Diners can expect to become acquainted with foods that have nearly vanished during the last century.
KUN's menu is a treasure trove of Sichuan specialties, with rare ingredients meticulously acquired from the region. Tripe Stew, Butterfly Bamboo Fungus, Sea Cucumber Liver Oil, Glutinous Rice Dumplings, Braised Deer Tendon, and Bamboo Fungus Liver Paste Soup are made with these components and superior produce. These recipes offer a look into the rich tapestry of Sichuan flavours, using mala, fish scent, red oil, tangerine peel, and other ingredients.
KUN's professional chefs are dedicated to maintaining the essence of Sichuan cuisine, providing classic temperaments with a modern touch. The restaurant is inspired by shang he bang, or Chengdu cuisine, in which meals traditionally suited for high-ranking officials are recreated. One noteworthy dish is the Poached Cabbage in Chicken Consomme served with Fish Maw, a delicacy fit for state banquets for important visitors. Another historical delicacy discovered during Emperor Qianlong's visit to Jiangnan is the Cypress Wood Smoked Marinated Beef With Sliced Garlic and Peppercorns.
The dining experience at KUN unfolds like a symphony, directed by the chefs' talented hands. The menu is a trip through chilly appetisers, warm foods, soup, steaming dishes, Sichuan tapas, robust stir-fries, and sweet ends. Hidden dishes await, ensuring that every visit to KUN is a culinary adventure.
KUN's dedication to quality extends to its ingredients. The restaurant is delighted to provide premium-quality Tribute Sichuan Peppers cultivated in the mountains Qingxi hamlet and harvested just once a year. Mount Emei Bamboo Shoots, pickled in-house, and Mount Emei Fresh Green Peppercorns are also highlights. Fritillaria Wabuensis, a prized medical herb, adds flavour and nourishment to some meals.
KUN offers a broad selection of new and old world wines, sake, whisky and Chinese liquors such as Maotai to match the great cuisine. Each drink is carefully selected to complement the eating experience.
The ambience of KUN is a visual and experiential treat. The minimalist design exudes refinement, with warm wood tones, beige hues, and gold touches. The central island, where the cooks work their culinary magic, pays homage to the traditional "曲水流觞" A Winding Stream Party custom. This design conjures up images of literati gatherings over verse and wine. Each course is served on handpicked Chinese crockery throughout the evening, adding to the contemporary sophistication of the experience.
KUN's main dining room, which seats 18 diners, provides an intimate environment. A private area with seating for 8 is nestled away in rich tones of dark wood and gold for those seeking privacy.
In a magnificent omakase-style environment, KUN brings the fading flavours of Sichuan cuisine to life. KUN leads diners on a culinary journey through time by maintaining heritage and elevating ingredients. KUN, Singapore's first omakase-style Sichuan restaurant, invites you to explore the exquisite beauty of Sichuan classics.
a. 74 Amoy St, Singapore 069893
fb. www.facebook.com/kunrestaurant.sg
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