From 8 to 23 February, Kin presents five treasured recipes commonly presented on Chef Damian’s family table every Chinese New Year. In the spirit of kinship, Damian shares them with Singapore diners during this festive occasion.
Alongside our usual à la carte offerings, prepare to sink your teeth into rare delicacies like Hati Babi Bungkus ($38++). Also look forward to the mouth-watering Ayam Buah Keluak ($48++), an iconic Peranakan dish that pairs perfectly with rice in the D’Silva household
Commonly served in the Perankan tok panjang feasts, the Pong Tauhu ($48++) is a comforting meatball soup with hand-made meatballs. Other Chinese New Year specialties include the quintessential Peranakan Otah (38++) of spotted Spanish mackerel, candlenut and lemongrass. Added to all that is the 48-hour slow-braised Itek Sioh ($48++).
Chinese New Year wouldn’t be complete without Lo Hei ($48 S / $68 L). Available from 8 Feb, Kin’s version is a Lo Hei unlike any other, as Chef puts his own creative spin on the traditional Lo Hei influenced by his years of exploration and experience in Singapore heritage cuisine.
Kin also offers a Chinese New Year Set Menu ($688++) for 6-8 persons, with an option with wine ($888++). This is the perfect Peranakan feast to usher in the new year over soulful heritage dishes with kin and friends.