Kinki Restaurant + Bar turns up the love with a refreshed menu selection injected with six new mouth-watering dishes. Dive into lip-smacking starters, sides and mains that will make you think twice about sharing while soaking in the vibes and unobstructed bayfront view at the restaurant on level 2.
Get your appetite going with a zippy Salmon Sashimi Salad ($22++). Norwegian salmon is lightly marinated with shoyu tsuke, then intermingled with coral lettuce, mizuna leaves, cherry tomatoes, crispy tempura shimeji mushrooms and tempura crumbs, tied together with a hot pepper seaweed sauce.
In Cheese Lightnin’ ($30++), smooth cheddar cheese and house-made mustard mayonnaise are kissed by flames, melting over US Wagyu short plate slices sautéed with a beef teriyaki sauce and hugged in premium Niigata Koshihikari rice. Topped with crunchy tobiko, this is another winning combination added to Kinki’s line-up of modern Japanese sushi rolls.
The mains are full-on audacious with new rice creations like the Barramundi Claypot ($36++). Every good claypot dish starts with the rice. Fluffy Niigata Koshihikari rice is mixed with shiitake, eringi and enoki mushrooms that have been sautéed in butter, teriyaki and soy sauce, as well as edamame, then added to a claypot for a distinct smokiness and charred rice bits. Moist slow-cooked Kuhlbarra Barramundi is pan-seared upon order and laid over the umami rice in full glory. The Lobster Pao Fan ($48++) hits all the right notes, including being picture-perfect for the ‘gram.
Canadian lobster tail is grilled with spicy mayonnaise sauce, then the meat sits brilliantly atop its shell. It can only be matched with Niigata Koshihikari rice mixed with boiled edamame, deep-fried wakame and puffed rice in a claypot. Heated on the stove for a deep charred flavour, the claypot is brought to the table and unveiled alongside a teapot filled with a secret Kinki broth packed with not-so-secret deliciousness, served ochazuke style.
Other real tasty menu additions are the Grilled Pork Jowl ($38++), slow-cooked for two hours in chicken stock, mirin, sake, tamari shoyu, red wine, then charcoal grilled with a house-blend spicy miso and plum sauce, as well as the Crispy Seafood Gyoza ($23++) stuffed with fish, scallops, white onions, cabbage and prawns, best dipped in the sweet and sour sauce.
Head to flavour town with Kinki’s new menu offerings, the kind of food that has to be enjoyed with libations such as Kinki’s bold cocktails, sakes or beer awaiting a sip.
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