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2013-11-03
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This little gem is buried in the hipster street of Chinatown.Opened by a michelin-starred chef, Jason Atherton, the place serves his renditions of snacks, which I must say are executed quite well.The tuna tartare was interesting in that you could flavour it to your own palate. The tuna was fresh and the dressing quite refreshing, but overall very unremarkable.The grilled ribeye was a simple piece of meat, done well. We imagined the duck fat chips to be really crisp and tasty, but they turned out
Opened by a michelin-starred chef, Jason Atherton, the place serves his renditions of snacks, which I must say are executed quite well.
The tuna tartare was interesting in that you could flavour it to your own palate. The tuna was fresh and the dressing quite refreshing, but overall very unremarkable.
The grilled ribeye was a simple piece of meat, done well. We imagined the duck fat chips to be really crisp and tasty, but they turned out to be not much more than regular potato wedges.
We were much more impressed by the Seared Scallops and Pork Cheek. The restaurant had run out of pork cheek and replaced it with pork belly. The soft, sweet scallops were complemented well by the salty and crisp pork, and helped by the apple and hazelnuts. The combination was rather interesting.
As for desserts, we ordered the lemon tart and the pistachio cake. Both were good, but nothing to shout about. The lemon tart was probably the better of the two. KSS does its chantilly cream very well, and you get this light, almost ethereal cream that goes down a treat.
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