From the team behind Meta restaurant and group executive chef Sun Kim, comes a casual bistro for upscale comfort food.
Started by group executive chef Sun Kim of one Michelin-starred Meta restaurant, Kimme serves up Asian-inspired modern European cuisine in a casual setting. Louis Han, a Korean chef from Kim’s Meta team, heads up the kitchen. From the communal table on the first floor, one gets a good view of Han and team as they prepare plates weaved with lots of Korean, Japanese and Southeast Asian flavours, both subtle and bold.
The menu is simple and focused, featuring ‘Small’, ‘Big’ and ‘Sweets’ selections. Under ‘Small’ plates, find dishes such as Hamachi sashimi, ginger and gochujang ($22), where citrusy flavours of Japanese amberjack are complemented by a zingy gochujang or Korean red chilli paste; and wagyu tartare topped with an egg-yolk and house-fried sago chips ($23), which is flavour-packed from its marination in soy sauce, sesame, Dijon mustard, lime juice and mirin.
Under ‘Big’ plates, the dish of bossam, endive, ssamjang, homemade white kimchi ($35) offers a striking reminder of Han’s Korean roots. Inspired by the traditional bossam or boiled pork wrapped in lettuce wraps, a mildly spicy ssamjang or thick spicy paste is matched with pork belly that has been slow-cooked for 12 hours with soybean paste, coffee powder and soy sauce. Han’s light and mild white kimchi adds to the subtle rendition of this dish.
Another stand-out is Spanish prawn, X.O sauce, Jerusalem artichoke and mussel ($30), for completely different reasons. This delicious, bold-flavoured dish is reminiscent of ‘har lok’ or Cantonese-style stir-fried prawns and has a superb melt-in-your-mouth texture and intense flavour from the X.O sauce.
For sweets, don’t miss banana cream puff ($10 for two pieces), a simple yet satisfying dessert made up of a delicate, crisp pastry and a generous dollop of banana cream in the centre.
47 Amoy Street. Tel: 6514 1588