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Introduction
<Br>Kaixo is a Spanish restaurant that is inspired by the Basque region in Northern Spain. The restaurant is helmed by chef Issachar Lee, a Le Cordon Bleu graduate.
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Opening Hours
Mon
Closed
Tue - Fri
12:00 - 14:30
17:30 - 23:00
Sat
17:30 - 23:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Started with Crab Puff. It was deep fried ball of vegetable and crab meat. Taste was all right. Crab meat in there was very little though.Next we had Squid in its own ink. The squid had bits of rice stuffed in it. It was chewy soft squid with ink. Tasted all rightBraised yellowfin tuna in tomatoes was served in a can. Very cool and interesting presentation. Taste was fine. tuna was well cooked, very lightly flavoured dish. Kurobuta Pork Collar.This one was a bit tough and chewy. Not that good. Overall, this place food portion is very small. It is decorated like a casual bar but food wise makes me think that they are fine dining with the sad portion. Taste wise was just decent.
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Opened for 8 months, Kaixo is a Spanish restaurant serving great dishes with Basque concept. Kaixo is pronounced Kai-Sho and it means “Hello” in the Basque language. Chef/Owner Issachar was being trained at Le Cordon Bleu and his professional cooking career at Paris’ Michelin-star Auguste, the three-Michelin star Martin Berasategui in northern Spain and Guy Savoy at Marina Bay Sands. Read more: http://www.misstamchiak.com/kaixo/ Can’t decide where to start? Take a choice of pintxos ($12 for plate of 3, $20 for plate of 5) from the bar! It is usually served on a piece of sliced bread with various topping held together by a skewer or a food-pick. I specially love the one with egg and roasted Padron peppers, which set off a flavour explosion in our mouths: sweet, sour, salty and spicy all at once. Sous vide organic eggs in a nest ($14) is one of life’s simplest pleasures. The waiter arrives with a plate of soft poached egg decorated with burdock fries, chives and jamon. He then carefully pours a pot of chicken consumme into the plate, which instantly brings the egg to life! Iberico pork loin ($24) is another gorgeous affair. The meat is marbled and delicious, the way pork should taste. It paired well with the sweet apple puree and sat deliciously upon the thin layers of alternating bacon and potato. Black Paella with Seafood ($20/pax, min 2 pax) is also worth trying. It tastes totally different from the other seafood paella, with a flavour dominated by the ink. For a truly perky drink to counter the tropical heat, try its Sangri (red/white, $11) or Kaixo signature drink ($16).
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