Kee's, Michelin-starred chef Andrew Walsh's latest culinary venture, invites visitors to celebrate special moments at 21 Carpenter, a vintage boutique hotel. Kee's, located between Clarke Quay and Boat Quay, pays respect to the building's history as the Chye Hua Seng Wee Kee remittance house while instilling it with modern energy.
Kee's Neo-Bistro & Bar, designed by award-winning architectural studio WOHA, has a welcoming environment reminiscent of 1930s Art Deco banking halls. The interior smoothly combines traditional wood with futurist-inspired materials, leather seats, marble, and metal meshes. The venue seamlessly transforms from day to night thanks to clever lighting and design elements, which are accompanied by music hand-picked by DJ Aldrin, a former resident DJ at Zouk Singapore.
Kee's culinary adventure is tailored to fit every taste and occasion. Small appetisers such as marinated green olives and tuna tartare tempt the palate, while the charcuterie trio provides a variety of cold cuts.
For lighter meals, citrus kale salad and Japanese baby gem salad are both pleasant options. Heartier mains, such as the wanderer ribeye steak frites and sunchoke black pepper pappardelle, cater to a variety of tastes. Pan-Asian treats such as Japanese red sea bream and beef cheek rendang demonstrate Chef Walsh's dedication to promoting regional cuisine.
Desserts such as pistachio cake and chocolate mousse provide a sweet finale to the culinary experience. Kee's beverage programme is as lively, with artisan cocktails inspired by Singapore's history and quays. Non-alcoholic beverages such as the Nourbon Tonic and Non 8 Torched Apple & Oolong cater to all customers.
Glynn Tay, Director of Food & Beverage at 21 Carpenter, highlights Kee's dedication to thinking, quality, and unique experiences. Chef Andrew Walsh shares this perspective, emphasising the need to match various dining preferences with carefully tailored experiences.
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