The doors at 97 Duxton Road reopens to Kilo Singapore – the flagship – as Kilo Collective sets to expand its portfolio with an evolved concept. In a celebratory conjunction with its tenth anniversary, Kilo Singapore is the latest manifestation of growth; a symbolic home coming for communities we have served and a social space for new guests we open our doors to.
This journey started ten years ago: the core values of Kilo remains faithfully the same, and keeps the brand thriving. The name ‘Kilo’ signals the message ‘I wish to communicate with you’ – it is always about food and community, drinks and experiences.
Kilo Singapore takes the classic interactive Kilo experience and amplifies it, an extension of Kilo Collective’s history of catering to consumers’ culinary explorations and social indulgence. The atmosphere of the neighbourhood will be an unstoppable force at the cross- roads of Duxton Hill and Duxton Road.
Kilo Collective has long indulged the multi-sensory experiences of communities in the region through its array of establishments. In the latest evolution of Kilo’s nuanced identity, a new paradigm is created. Think: marketplace. Think again: A Gourmet Playground.
Housed in the same location – 97 Duxton Road – the essence of Kilo is apparent at first glance, the rawness of the space is kept with the brand’s quintessential hand-sanded concrete walls; natural stones; bold and bright fabric; and natural plants, which exude a confident and chic Kilo Singapore.
Yet, the genuine connections and interactions made are subtly revealed with each visit. Combining simplicity with the utmost hospitality of open communication and flow – among the pockets of spaces and between the menus – the evolved concept hinges on the Latin American heritage of co-founder Joshua Adjodha and CA Concept’s executional mastery.
The synergy between co-founder Joshua Adjodha and CA Concept’s Jose Alonso opens up opportunities for new dining concepts. The joint vision is clear: creating memorable shared experiences. The merry-making energy at Kilo Singapore begins at the wine retail at entry, dry-age machine and a frozen seafood display. The fun does not stop there with an extensive cocktail bar in sight.
Inspired by the region’s culture to value happiness and have (more) fun, the food menu takes diners on a cultural trek through ‘Latin America’. A deep dive into their core cooking techniques and reaching peak indulgence with the flavours.
To start, Kilo Ceviche ($22) pictured above with chunks of tuna, seabass and red prawn, and Cold Cuts Platter ($34) which includes bayonne, salchichiom, pork terrine, baba ganoush and Mont d’Or.
Kilo Singapore heats it up with an open format natural flame kitchen with wood-fired grill. “Parrilla” Argentina when directly translated means grill, and also refers to an establishment that specialises in grilling; this takes the centre stage of the kitchen as diners are invited to take a peek at the kitchen team.
Grilled Argentinian Red Prawn Skewers With Tomato & Corn Salsa
Two main types of wood are used to achieve the optimal fire, apple and cherry, lending an aromatic flavour to the cooked food. On Kilo Collective’s tenth anniversary, the kitchen team gifted themselves a dry-age machine where T-Bone Wagyu 1.1kg ($118), Australian Angus Rib Eye 550g ($69), Argentinian Grass Fed Rib Eye 500gm ($48) amongst other cuts are stored and before going on the parrilla.
Other meats include New Zealand Lamb Rack ($36), Iberico Pork Ribs with Chargrilled Sweet Potatoes ($36) and Spring Chicken with Cauliflower ($26). The cuts from Charcoal Fired Grill segment are served with sides of Kilo Fries and Chargrilled Romaine Lettuce. With modern parrilla cooking, the key is sharing the hearty meal, and experience the joy of sharing.
Kilo Singapore Iberico Pork Jowl Taco
The heat from the parrilla is balanced with a seafood display, imitating the interactive atmosphere of a market where diners can pick their seafood of choice – fish of the day, oyster, clams, mussels. Grilled Argentinian Red Prawn Skewers with Tomato & Corn Salsa ($26) for a street food vibes, and White Clams with White Wine & Garlic ($22), which leaves you craving for more.
A loop back to Mezze to complete the sharing meal with Crab Croquettes with Roasted Avocado Quenelle & Tortilla Chips ($14), a twist on the local dish chilli crab; Classic Steak Tartare on Confit Potato ($22) or Signature Kilo Squid Ink Rice with Crispy Calamari ($26) pictured above for a crunch and umami-ness.
Hands up, heads down – 72% Dirty Seduction ($14) pictured above makes sweet endings a dark one, with dark chocolate and hazelnut mousse, drizzled with warm chocolate sauce.
The bar boasts an impressive Turkish marble top across the width of the space. Sink back against the Aztec-pattern cushions at the bar lounge area as diners get into high spirits. Taking signature twists to classic renditions, the cocktails are crafted to complement the concept.
Kilo Negroni ($16) pictured above lights it up with sweet Vermouth, Aperol and Fino Sherry to give a stronger punch and a torch to fresh orange for lingering fragrance, while Kilo Sling ($20) takes a cheeky veil of freshness with orange juice and Aperol before showing its true self. Cuban Manhattan ($18) with Myer’s Dark Rum, savouring into a night cap.
For those who like to keep it cool and chill, tropical favourites such as Tropical Margarita ($18) where berries are replaced with banana and pineapples, Passionfruit Mai Tai ($20) topped with passionfruit puree and lime, and Rhubarb Gin Fizz ($16) shaken with rhubarb, Bombay, lemon and soda keep the night going for a little longer.
