An amazing dining experience has taken centre stage in Singapore's bustling culinary scene - "Martin's Kitchen." What began as a passion for Hakka food evolved into a tangible goal to create a dining experience that defies convention. Martin, the genius behind this culinary sanctuary, perfectly blends Hakka, Mexican, and European flavours, introducing Singaporeans to the novel notion of trinity cuisine.
Chef Cheng Wei Liang, who brings more than ten years of experience from prestigious establishments like Super Loco and Brasserie Wolf, promises a distinctive journey through the rich tapestry of global culinary traditions at Martin's Kitchen.
Discover the enthralling Hakka Ravioli, a combination of conventional ravioli with a Hakka twist. Enjoy the right balance of pork and fish stuffing, Sze Chuan sauce, and Habanero oil, topped with crispy yam for a satisfying crunch.
Enjoy the Hakka "Lei Cha" Chopped Salad, a refreshing take on Lei Cha with Chef Wei Liang's Matcha Vinaigrette dressing poured over a medley of greens, Haricot, Preserved Radish, Endive, Spices Peanut, and Tofu.
The signature 'Abacus Seed' Yam Gnocchi, topped with Leek, Shimeji, Dried Shrimp, Sakura Ebi and a special in-house sauce, honours Hakka cuisine's wealth and prosperity symbol.
Chef Wei Liang's commitment to Hakka cuisine continues with the "Thunder Tea" Barramundi, which has a soft, flaky texture and is immersed in a specially made Thunder Tea broth.
Hakka Noodles combine Hakka and Mexican elements, with house-made noodles coupled with Red Fermented Pork, Nan Ru marinade, and a variety of hot flavours.
The "Kong Ba Pao" Taco is a one-of-a-kind concoction that combines Braised Pork Belly, Pickled Cucumber, Coriander Mayo, and Slaw in a tortilla for a delectable fusion of Mexican and Hakka flavours.
Martin's Kitchen broadens its culinary horizons with regionally inspired dishes such as the "Hokkien Mee" Tagliatelle, which features handcrafted squid ink tagliatelle in an eight-hour simmering broth.
The Hakka Mochi "Qiba," a reimagining of traditional mochi with coconut, peanut brittle, red bean jelly, and an orange chocolate frosting, will bring your culinary adventure to a close.
The exciting Thunder Tea Cocktail, a mesmerising blend of whisky, artisanal rice milk, colourful matcha, rich black tea, garnished with silverfish and crunchy peanuts, is not to be missed. Martin's Negroni and Flor De Sauco are other visually appealing and delicious options.
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 (www.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 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].
Contact Martin's Kitchen at +65 8112 9786 or visit martinskitchen.sg for reservations and enquiries. Taste the flavour combination that defies culinary conventions.
a. 56 Zion Rd, Singapore 247781
fb. www.facebook.com/martinskitchen.sg
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