The latest eatery to join the slew of restaurants at Amoy Street is Kimme by Meta’s chef-owner Sun Kim. He will be launching his new venture towards the end of November at this buzzing stretch. This modern Asian bistro will be turning out casual fare, some with a Korean twist. Sun will be entrusting Kimme’s kitchen to a team of his senior chefs from Meta. His sous chef Seok Hyun Han (Louis), one of the semi finalists (Southeast Asia region) of the S.Pellegrino Young Chef competition, will head the team here.
“I decided to open a new restaurant as I want to play with more flavours… when you come to Meta, you have high expectations of fine Michelin starred food. But sometimes I just want to cook simple food like pasta, bibimbap and snacks, which is easy to eat, tasty and simple. After you finish work you just want to grab a beer or champagne, and casual bites – which you can get at Kimme,” says Sun. According to him, Kimme will also offer premium Korean soju and makgeolli, and there will be an in-house mixologist concocting drinks to boot.The new outfit will be taking up a three-storey shophouse with a communal dining space at the first floor, and a private dining room on the top floor.
47 Amoy Street. www.kimmerestaurant.com
Located at the slightly quieter Stanley Street not far from Spanish Restaurant Gaig is the latest restaurant by chef-owner Christophe Lerouy. His equally talented business partner chef Willin Low from Wild Rocket was involved in the interior design (check out the wall feature which showcases an outline of the map of Alsace where Lerouy hails from).
Restaurant Lerouy’s modern French menu showcases solid techniques and at times unexpected combination of flavours such as the plump Japanese oyster partnered with a frothy Comte cheese, light miso cream and slices of sweet pear. In the chef’s omakase menus, diners may get to sample classic Alsatian dishes like the salt bake fermented cabbage. Cocooned in a dough and baked until soft, the vegetable is then topped with lightly torched lardo before being served. For the month of December, Lerouy will be serving his version of Christmas foie gras creation. The goose liver is poached in red wine infused with warm spices like cinnamon, cloves, peppercorn as well as citrus peels, and accompanied by quince and gingerbread – freshly baked and crisp. Finish your meal with unique petit four including chocolate truffle wrapped in salty Alsatian bacon. The restaurant’s small wine list comprises mostly French wines that are reasonably priced.
3 Stanley Street. Tel: 6221 3639
A slice of Sydney can be experienced at Amoy Street now, thanks to Australian chef Clayton Well’s new restaurant Blackwattle, located next to Nouri (both under the Unlisted Collection group). Recommended items include starters such as creamy stracciatella cheese, matched with mussels, sweet black garlic, and a touch of acidity from preserved lemon. The main course of tajima beef rump cap is perfectly executed and served with burnt carrot, wood-ear mushrooms, and tamari sauce. The meal rounds off with a unique dessert of pumpkin seed sorbet, with burnt meringue, and freeze dried plum for a sweet and tangy touch. blackwattle.com.sg