Kin pays homage to Singapore’s national identity with Heritage Hokkien Mee, an originalrecipe dating back to the 1900s with a long history that came before “Rochor Mee” or the iconic Hokkien Mee

as we know it today.

A richly-nuanced & robust gravy forms the foundation of this specialty – a myriad of tantalising seafood !avour imparted from simmering dried anchovy, scallop & cuttle"sh; while pork bones & prawn shells lend

additional depth. Prepared with thick yellow noodles, it is fried with pork lard,Sua Lor prawn, pork slices & liver, squid, mussels, chye sim & chives to strike the perfect balance, served with

sliced red chilli.

“In the old days, Hokkien Mee had the kind of gravy that was mind blowingly big on !avour, and the prized seafood ingredients it was made with varied depending on where you had it – clams, squid, some stalls even added crab to

the broth. This is what we hope to recreate today, in every last drop of gravy.” – Chef Damian D’Silva

@restaurantkin.sg

Kin Celebrates National Day | 3 - 15 AugustHeritage Hokkien Mee | $55++ for 2

[V] vegetarian | [VO] vegetarian option available upon request | [GF] gluten-free

SMALL A prelude to the multitude of cultures that make up our rich culinary identity. We recommend starting with 2-3 small plates per couple.

Heritage Salsa [VO] [GF] 15 seasonal market salad, local fruit & herbs, green mango, pineapple, winged bean, torch ginger, tossed in citrus-spice dressing Kerabu Ikan Goreng [GF] 16 a vibrant Malay-style salad typically consisting of raw vegetables. Granddad’s recipe includes wild-caught Spanish mackerel with fresh tomato, long bean, ginger flower, calamansi

Chi Pow Kai 15 Cantonese paper-wrapped boneless chicken, Pop’s marinade, served with homemade garlic chilli relish Ngoh Hiang 15 crispy beancurd skin wrapped with five spice prawn & pork filling, served with fresh chilli-vinegar & sweet sauce Hakka Fried Pork 18 pork belly, red fermented beancurd, five spice, crisp shallot, artisanal black bean sauce, served with chilli-vinegar sauce

Singgang [GF] 18 a lesser-known Eurasian classic of wolf herring, painstakingly deboned and cooked down with lemongrass, blue ginger, turmeric, belacan & coconut milk. Served with cucumber the way Chef enjoys it at home Nasi Ulam [GF] 18 fragrant herb rice, sand prawn, salted fish, wolf herring, indigenous herbs, aromatic ginger, sambal belacan-lemongrass mixture. Traditionally used by Peranakan matriarchs to test a prospective daughter-in-law, it’s a laborious process but worth every effort please pre-order at least 3 days in advance

[V] vegetarian | [VO] vegetarian option available upon request | [GF] gluten-free

LARGE Journey through Singapore’s culinary heritage, discover the melange of flavours and textures that span our cuisine. Share 1-2 large plates per couple best enjoyed together with rice, vegetables, sambal and pickles.

Gulai [GF] 38 tender beef cheek in a rich 15-spice coconut gravy, Chef’s variation of an Indian-influenced Indonesian recipe using masala

Babi Masak Assam 38 braised pork belly & rib, preserved bean paste, tamarind, Chinese mustard. Rarely seen outside Peranakan households

Red Debal with Heritage Chicken [GF] 32 a fiery hot stew of chicken, bombay onion, potato, dried chilli padi, English mustard & a good dose of vinegar, served with Chinese mustard. A Eurasian specialty dating back to the 19th century

Ikan Chuan Chuan 28 pan-fried Spanish mackerel steaks in a savoury piquant sauce of preserved bean paste & ginger, a long-forgotten Teochew recipe passed down from Chef’s grandparents

Opor Ayam [GF] 29 twice-cooked chicken in coconut milk & an aromatic rempah of lemongrass, candlenut, cumin, coriander seed, finished on the Josper grill. A traditional Javanese specialty always to be accompanied by turmeric rice Ikan Selar Chilli Garam [GF] 22 charcoal-grilled selar fish from Jasper’s kelong, stuffed with fresh kaffir lime-chilli paste, calamansi

[V] vegetarian | [VO] vegetarian option available upon request | [GF] gluten-free

LARGE Fishmonger’s Haul 138 specifically chosen & sourced from Terengganu, cooked in today’s recommended house style of preparation. Rotating selection of fresh Chinese silver pomfret, red spotted grouper or threadfin subject to availability, 30 mins preparation time Sambal Prawn Petai 24 fresh prawn & bitter bean, spicy sambal, Grandma’s recipe

Bak Kut Teh 28 Malaysian-style herbal broth with tender US prime pork rib, white pepper, garlic, Chinese dough fritter

Buah Keluak Fried Rice 28 an irresistible sambal & buah keluak wok-fried rice with a fried egg. A well-loved signature that has followed Chef throughout his career

[V] vegetarian | [VO] vegetarian option available upon request | [GF] gluten-free

VEGETABLES Okra with Dried Prawn Sambal [GF] 10 blanched okra, dried prawn sambal. A Eurasian classic always served at home for lunch

Locally-Harvested Greens [V] 12 assorted market vegetable, fried with fresh garlic

Braised Chinese Mustard [GF] 9 preserved mustard greens, tamarind peel, star anise, blue ginger, chilli & garlic. A versatile accompaniment to your meal

Peranakan Chap Chye 23 stewed vegetable with pork belly, glass noodle, mushroom, lily bulb, sweet & salted beancurd, cooked in a robust pork & prawn stock

Market Kangkong [VO] 12 wok-fried morning glory, with sambal or black bean-garlic sauce. A local favourite served across Southeast Asia

[V] vegetarian | [VO] vegetarian option available upon request | [GF] gluten-free

RICE & SIDES Jasmine Rice [V] 3 Turmeric Rice [V] 4

House Achar [V] [GF] 5 a side of sweet-sour Southeast Asian pickles, pairs perfectly with Gulai

Sambal Sampler [VO] [GF] 8 a trio of housemade sambals – hijau, belado, belacan – with varying degrees of heat, served with fish crackers. The perfect accompaniment to your meal

Sambal Buah Keluak [GF] 24 housemade sambal of chilli, belacan, minced pork, candlenut, buah keluak, coconut milk

[V] vegetarian | [VO] vegetarian option available upon request | [GF] gluten-free

DESSERTS Kueh Kosui 10 steamed tapioca starch, gula melaka, grated coconut. An all-time favourite perfected by Chef over the years with a melt-in-your-mouth mochi texture Kueh Bengkah [GF] 10 baked tapioca cake with a firm custardy texture, served with palm sugar syrup & vanilla ice-cream

Sugee Cake 12 a must-have for any Eurasian celebration, semolina-butter cake with chopped almond

Kedondong & Coconut Sorbet [GF] 12 homemade buah kedondong & fresh coconut sorbet, seasonal market fruit

Dessert Sampler 24 a selection of Kin’s signature homemade desserts perfect for sharing between 2-3 pax All prices reflected are subject to prevailing government taxes and a 10% service charge. As of June 2020, all venues under The Lo & Behold Group are now cashless for your safety and convenience.

COCKTAILS Gibette 8 a refreshing beverage of ginger, aged rum, honey, lime & aromatics. An Eurasian recipe Granddad used to make for celebratory occasions

Madam Wong’s 18 Aperol, sherry, vermouth, rhubarb

Straits Sling 18 gin, Bénédictine, Cherry Heering, orange liqueur The Darjeeling Express 18 sauvignon blanc, Darjeeling tea, taro

MOCKTAILS

Earl Grey Passion Fruit 7 passion fruit purée, orgeat, earl grey tea

Pina No-Alcolada 7 vanilla, mango, lime, pineapple, ginger beer Roselle Punch 7 roselle, ginger, grapefruit, soda

WINES BUBBLES GLS / BTL Philippe Gamet, Brut Sélection Blanc de Noirs 19 / 90 NV | Champagne, France

François Pinon Vouvray Brut 98 2015 | Loire Valley, France

Drappier, Blanc de Noirs, ‘Sans Soufre’ 140 NV | Champagne, France

WHITE GLS / BTL Fritz Haag, Riesling 19 / 90 2018 | Mosel, Germany François Cazin Cour-Cheverny Le Romorantin 120 2014 | Loire Valley, France

E.Guigal Côtes du Rhône Blanc 19 / 90 2017 | Loire Valley, France

Joseph Drouhin Laforêt Bourgogne Blanc 21 / 100 2018 | Burgundy, France

ORANGE GLS / BTL Carrick, The Death of Von Tempsky Riesling 24 / 114 2018 | Central Otago, New Zealand

ROSÉ GLS / BTL Château de Berne, Esprit de Méditerranée 13 / 62 2018 | Côtes de Provence, France

WINES

RED GLS / BTL

Domaine du Vissoux Beaujolais (Origine) Tradition 20 / 95 2018 | Beaujolais, France Joseph Drouhin Laforêt Bourgogne Rouge 21 / 100 2017 | Burgundy, France Alamos, Malbec 17 / 80 2018 | Mendoza, Argentina

E.Guigal Côtes du Rhône Rouge 19 / 90 2017 | Côtes du Rhône, France

Day Sonoma County Zinfandel 128 2016 | Sonoma, USA

SWEET 60ML / BTL Carmes de Rieussec 13 / 128 2011 | Sauternes, France

FORTIFIED 60ML / BTL Barbeito, 10 Year Old Verdelho 18 / 210 NV | Madeira, Portugal

Emilio Lustau, Palo Cortado Peninsula Solera Reserva 14 / 150 NV | Jerez, Spain

Mas Amiel 14 / 150 2016 | Maury, France

SAKE BTL

Izumibashi Junmai Ginjo Yamadanishiki 120 Kuroushi Junmai Ginjo Omachi 120 Isojiman Junmai Daiginjo Omachi 268

BOTTLED BEER

Asahi Lager 12 Lion Brewery Straits Pale Ale 15

WELLNESS TEA BLENDS

Chamomile Blend 10 calms nerves | chamomile, lemon balm, linden, hops, peppermint Rose Oolong 10 gives glowing skin | oolong, rose petals, calendula, nettle

Lemon Pu’er 10 aids digestion | Pu’er, lemon balm, lemon verbena

Fennel White Tea 10 detoxes for a quick fix | white tea, fennel, star anise

Pu’jicha 10 promotes healthy heart | ripe Pu’er and Hōjicha

Bukit Sari Black 10 improves alertness and focus | single estate black tea

COFFEE

Single / Double Espresso 4 / 5 Long Black / Flat White / Cappuccino / Latte / Mocha 6 Black Cold Brew 8 Chocolate 7

Soy Milk / Oat Milk / Iced +1

All prices reflected are subject to prevailing government taxes and a 10% service charge. As of June 2020, all venues under The Lo & Behold Group are now cashless for your safety and convenience.