Expat Reporter Rebecca Assice Visits Martin's Kitchen, Where Culinary Boundaries Blur

Martin's Kitchen: A Culinary Fusion Oasis in River Valley

In the heart of River Valley, culinary boundaries blur at Martin's Kitchen, a hidden gem that beckons with an enticing blend of Western, Hakka and Mexican cuisines. Recently, we had the pleasure of experiencing the vibrant atmosphere and diverse flavours that make Martin's Kitchen a must-visit destination for food enthusiasts.

From the moment we stepped into Martin's Kitchen, the lively and buzzing vibe set the tone for an evening of delightful culinary exploration. The restaurant was abuzz with customers, all thoroughly enjoying themselves, creating an infectious energy that added to the overall appeal within the homely yet modern setting.

One of the standout features of Martin's Kitchen is its creative and exceptional cocktail menu, with each concoction priced from a very reasonable $15. The mixologists at Martin's Kitchen have truly mastered their art, delivering outstanding and imaginative cocktails that perfectly complement the diverse menu.

Speaking of the menu, what truly sets Martin's Kitchen apart is its fusion of Western, Hakka and Mexican cuisines. Our taste buds embarked on a journey of discovery as we savoured dishes that skilfully blended these culinary traditions.

A highlight of our culinary adventure was the introduction to Hakka cuisine, a unique and flavourful culinary tradition that originated during the Song dynasty in 10th century China. The menu showcased Hakka Ravioli, a delightful twist on traditional dumplings. These dumplings, filled with a harmonious mix of pork and fish, were bathed in a tantalising blend of Sze Chuan sauce and Habanero oil, creating a fragrant and delightfully spicy experience. Topped with crispy yam for a surprise crunch, it was a dish that showcased Chef Wei Liang's mastery.

The Hakka "Lei Cha" Chopped Salad was a refreshing reinterpretation of a classic Hakka dish. Chef Wei Liang's Matcha Vinaigrette dressing added an earthy undertone to the medley of freshly chopped greens, creating a salad that was both vibrant and satisfying.

The pièce de résistance of Hakka cuisine at Martin's Kitchen was the "Abacus Seed" Yam Gnocchi. This dish ingeniously replicated the chewy texture found in gnocchi using yam as the primary ingredient. Adorned with Leek, Shimeji, Dried Shrimp, Sakura Ebi, and Dried Ceps, along with a secret in-house sauce, it was a true celebration of wealth and prosperity on a plate.

Dedicated to the art of Hakka cuisine, Chef Wei Liang showcased his skills with the "Thunder Tea" Barramundi. The tender, flaky texture of the barramundi, paired with a crispy golden-brown skin, immersed in a specially crafted Thunder Tea broth, created a truly unique and memorable dish.

The Hakka Noodles at Martin's Kitchen seamlessly merged the best of Hakka and Mexican flavours. House-made noodles, paired with Red Fermented Pork marinated in Nan Ru and an array of fiery flavours delivered a tantalising fusion of cultures.

For those seeking a twist on traditional tacos, the "Kong Ba Pao" Taco at Martin's Kitchen is a revelation. Featuring Braised Pork Belly, Pickled Cucumber, Coriander Mayo, Red Onion and Slaw, all wrapped in a tortilla, it's a delightful blend of Mexican and Hakka influences.

Beyond the delectable food, Martin's Kitchen offers a laid-back ambience, making it a perfect destination for groups and families. The beautiful private dining space adds an extra layer of charm, ideal for corporate events and intimate gatherings.

Located just opposite Great World City, Martin's Kitchen is a culinary haven on the doorstep of River Valley, where flavours collide and every bite tells a story of culinary craftsmanship. Martin's Kitchen left an indelible mark, promising an unforgettable culinary journey for all who step through its doors.

About the Writer

Expat writer and reporter Rebecca Assice is a passionate foodie, wine lover and traveller originally from New Zealand who has been in Singapore since 2011. Rebecca is a lover of all things luxury whether it be hotel stays, fine dining restaurants, day spas or beach clubs. Rebecca is a busy mum of three and an entrepreneur with a portfolio of entertainment experiences across Singapore and Australia. In Singapore, she runs Virtual Room (https://singapore.virtual-room.com), a unique and mind-blowing VR escape game experience. Rebecca is a frequent traveller and has enjoyed some of the world's best restaurants and resorts all across Asia, Europe and the US. Rebecca and her French husband are always looking out for the hottest new tables and experiences in Singapore. You can join Rebecca on her food and travel journey through her descriptive reports and articles published and distributed on http://www.expatchoice.asia

If you would like Rebecca or any of the Expat Choice reporting team to visit your establishment as a guest to report on your unique experience and have this report published on our network, you can contact Expat Choice HQ by email with details about your offering at [email protected]