Kee's Bistro & Bar Invites Guests to Enjoy Shared Moments at 21 Carpenter

Food Editor Harnoor Channi-Tiwary Reviews a Refreshing Lunch Experience at the Newly Opened Kee’s Bistro & Bar

Michelin-starred chef Andrew Walsh, known for his popular concepts Cure, Butcher Boy and Catfish Izakaya, has unveiled his latest culinary venture - Kee's at 21 Carpenter. Nestled within the heritage walls of this newly opened boutique hotel which was a former remittance house, Kee's promises a vibrant dining experience that bridges eras. 

Prepare to be transported by a menu that blends modern European techniques with enticing Pan-Asian flavours, all expertly complemented by innovative cocktails and an impressive wine list. Before delving into the food, of which we have a lot to say, a word must be said about the beverage program at Kee’s. Very often, the cocktails served at a restaurant, and surely an all-day-dining bistro in a hotel, are a sub-standard afterthought. Not at Kee’s, though. If anything, the beverage program at the restaurant is as strong as the food from Chef Walsh’s kitchen, lending the space legitimacy as an after-work destination and not just a lunch spot. 

Conceptualised by the award-winning design firm WOHA, this stunning Neo-Bistro & Bar, fuses 1930s Art Deco with futuristic accents. Imagine upcycled wooden beams framing expansive windows, juxtaposed with sleek leather lounges and metallic touches. The architects have preserved historic elements within the design such as upcycled wooden joists framing huge windows and recovery of the original grey Shanghai plaster finish, also used in the renovation of the historic Fullerton Hotel, discovered here by chance when layers of paint were peeled away during the renovation. 

Promising an all-day dining destination, Kee’s offers a variety of seating options including bays with power points for recharging your laptop should you want to sit by the French windows and work from here, while sipping on specialty coffee made using painstakingly sourced coffee beans. By day, the space is bathed in natural light, while by night, it transforms into a captivating atmosphere accentuated by the tunes of DJ Aldrin, a Singapore nightlife legend. A private corner can be closed off with a sliding door for small parties, with an extension of the wraparound bar catering to your group. 

The strength of Kee’s lies in its versatility. Respite from the sun on a hot afternoon is found by way of a refreshing Rose Spritz, unusually made using Brig’s Rose Port, or my favourite, the Calamansi Melange, where the spiced rum is spruced up with candied wintermelon and calamansi. The cocktails are perfectly balanced and not too sweet, just the way I like them, toeing a fine line between refreshing sips and trendy savoury beverages. Pair your cocktail with a fresh Citrus Kale Salad, elevated with peanut brittle, or a Tuna Tartare that disguises as a ceviche, seated in the middle of a Vietnamese spiced coconut milk pond and topped with crispy puffed quinoa. The Tuna Tartare is worthy of praise, keeping flavours light without letting the coconut cream weigh it down. 

For your main course, consider the tempting Mediterranean Sea Bream. Imagine a perfectly seared fillet, boasting crisp, golden skin and delicate, flaky white fish. It's paired with a flavourful  green curry, its heat gently simmered down to create a mellow flavour that caters to all palates. To crown your lunch experience, indulge in a cup of their freshly brewed coffee. Or, if you have a sweet tooth, try their decadent Tiramisu that can give even the best Italian restaurants in Singapore a run for their money. 

Come evening, if you’re looking for a place to hang out with your colleagues, Kee’s doubles up as your after-work neighbourhood joint. Pair your drinks with the unassuming Crispy Salt and Pepper Chicken, the chef’s take on chicken nuggets, served with a spicy curry mayonnaise. The generous portion is enough to go around, and the pieces of chicken delightfully juicy, to be dipped into the Asian-style mayonnaise. The Grilled Brie goes well with drinks too, served with toasted sourdough slices and fig jam.

Bring the family over for a hearty dinner and the Seafood Laksa is sure to be a hit. A rich and thick coconut milk broth forms the base, carrying fragrant spices and a delightful hint of heat. Thick rice noodles provide a satisfying chew, while an array of toppings like grilled prawns and scallops add textural and taste bud thrills. End your elevated Southeast Asian dining experience with a creamy Chocolate Mousse decorated with Pandan Meringue as a nod to local heritage. 

Don't miss the opportunity to tap into the staff's expertise. They're well-versed in the menu and offer insightful recommendations. Glynn Tay, the Director of Food & Beverage at Kee’s orchestrates a symphony of hospitality in the restaurant while Chef Walsh ensures excellence in the kitchen. Between them, and the exceptional talent behind the bar, Kee’s is a lot more than a bistro in a gorgeous boutique hotel. It promises to be a dining destination in itself.