I'm so excited about Kongsee..it really feels like an excellent example of a post COVID understanding of what's needed in the F&B industry. Chef Partner Willin Low was my first introduction to ModSin at Wild Rocket, when I had to give up eating hawker food due to my health and I still wanted to appreciate local cuisine but with an upgrade to the quality of ingredients.
The space is bringing together what lies behind the origins of food, a means to get people together and the menu represents well a good example of tradition with modern touches and definitely a space where you feel relaxed to connect.
My favourite dish was the Iberico Satay. I love satay and as I'm one to avoid desserts to avoid sugar, great starters and small plates mean I’m always satisfied. It comes with 2 pieces but if you enjoy pork, don't have any regrets by ensuring you may get a chance for a 2nd helping. Iberico secreto charcoal grilled to a smokey char comes with a rich Javanese peanut sauce and pineapple salsa…it's rich and flavoursome!
I’ve noticed another popular addition to the Singapore menu is pimped up versions of fried chicken. Normally I avoid the thick battered chicken but when it arrived I noticed the light and crispy batter that reminded me of tempura, yet the effort was sourced to using French Poulet drumstick. I went off my normal diet to try this and I was not dissatisfied. I didn't feel heavy, and grease overload with the Kongsee Fried Chicken mixed perfectly with fermented shrimp paste.
Honestly every dish had its own star feature and this places definitely a crowd pleaser but I have to also shout out to the Mini Roxy Crab Laksa. This is my favourite Singapore dish and it is just as wholesome and punchy as my favourite in Katong. It's worth trying since this Singapore Laksa has won multiple awards & is currently served only in Roketto Niseko, Hokkaido.
Then lastly I tried my best Ceviche I’ve had in Singapore. I've spent some good time travelling South American and also the pleasure of good pervuian ceviche here so hats off to the team for using fresh Kuhlbara's local Barramundi and elevating it into a ceviche dish. Tossed with fresh herbs and vegetables, served with crispy papadums and a scoop of creamy pomelo. I followed the instructions to mix it all together and scoop it up with the papadums and it was fresh, light and yet meaty.
As if all this food is not enough, in Spain we say you can judge a restaurant by the quality of the bread it places down, here you could say the same about the free crispy fish skin that comes as a delightful bar snack.
I can't wait to go back to take friends, since it has an impressive cocktail menu also covering all cultures within Singapore. I could make this place an after work drink with a nibble or a full on get together and feast.
a. 10 Gemmill Lane, Singapore 069251
fb.www.facebook.com/thekongsee
