Kai Garden could well give the other Chinese restaurants a good run for their money. It stands out for having a creative dim sum menu that reflects a lot about Cantonese cuisine.
Owner and Executive Chef Fung Chi Keung, previously of highly acclaimed Paradise Group and Xin Yue, will be putting Cantonese cuisine in the spotlight with the opening of his 200-seater Kai Garden in Marina Square. Kai Garden might be the latest addition to the list of good yum cha places, and it shares many desirable dishes from the menu.
One of the most fascinating dishes from the menu is Double-boiled Lobster Soup with Dumpling ($14.80). It is packed with seafood, bamboo and flavors. The lobster broth depicts the full flavors of Cantonese soups, but presented in a different fresh manner.
So while the meats make a pretty combination of tastes, the Pan-fried Charcoal Pork Bun ($6.80) will be even more perfect if the skin of the flour bun is not thick.
I will say, Chef Fung Chi Keung captures and matches well on the robust flavors of his food creations. Like Pan-fried Pork Dumpling Siew Mai ($8.80), it lives up to good expectations for its well-matched flavors.
The dim sum menu is proven with a good flow of Chef Fung’s creative juices. The Pan-fried Seafood Dumpling with Foie Gras ($6.80) has proven to be a hot favorite. It tastes unique and instantly likeable.
Kai Garden occupies a big space, with seats for 200 people. It includes a function room for up to 60 seats and four private rooms for parties of 4 to 16 people.
Just as how the menu is a good interpretation of Cantonese classics, if you are a foodie, you will agree that the food at Kai Garden is filled with Cantonese style.
Marina Square Mall, #03-128A/B
Monday to Friday
lunch 1130am to 330pm (last order at 230pm)
dinner 600pm to 1100pm (last order at 1000pm)
Saturday, Sunday and PH
1100am to 400pm (last order at 330pm)