Kai Garden Signature Fried Rice
Chef Fung's expertise shines through in his Signature Fried Rice, an explosion of colours, textures and flavours, with each grain of rice and ingredients evenly cooked and imbued with just the right amount of "wok hei" for the perfect taste and texture.
Stir-Fried Angel Hair Pasta with Seafood in Black Truffle Sauce
The simplest dish can often give the best enjoyment; with the rich flavors and aroma of the prized black truffle showcased to its full glory in this angel hair pasta, and beautifully cooked seafood adding freshness to the dish.
Braised Chicken with Flower Crab
This unique combination of chicken and flower crab brings about a delicious comfort, with the fresh sweetness of the crab embracing the familiar taste of chicken.
Wok-Fried Liver Fish in Hot Stone
Prepared using a method seldom seen in local Chinese restaurants, an array of chinese aromatics are firstly stir fried till fragrant, before the fish is added and covered in the stone pot to finish cooking without any additional liquids, locking in the harmony of full flavours from the aromatics and the inherent fats of the fish.
Nourishing Double-boiled Sea Whelk Soup
A comforting and nourishing double-boiled soup with old hen, pork and sea whelk, perfect for those dreary days, and good for fortifying the stomach against ailments and restoring your glowing complexion.
Signature Crispy Peking Duck
Chef Fung’s Peking Duck – the best in Singapore – is a study of the most delectable crispy skin and succulent duck meat, served with 5 unique wraps and 5 dipping sauces. Diners can look forward to savouring their Peking Duck with a choice of Original, Pumpkin, Spinach, Bamboo Charcoal, or Beetroot wraps, and their fancied Traditional, Black Pepper, Sesame, Seafood, or Special Mixed sauces.