Restaurant Kin

14/04/2021

It’s official — Mirazur, The World’s Number 1 Restaurant is here in Singapore for a 3-month residency presented by Mandala Club.

Chef Damian D’Silva, Head Chef of Restaurant Kin, will play a pivotal role in immersing Chef Mauro Colagreco and his team from Mirazur to Singapore’s colourful food culture, and the produce of our lands and its surroundings. ⁠
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Chef Damian shares, "This is a once-in-a-life time opportunity for my team to work alongside Chef Colagreco. We look forward to meaningful cross-cultural learnings, paving the way to more future collaborations and partnerships."⁠
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In preparation for this culinary undertaking, Restaurant Kin will be temporarily closed from 25 April before our slated re-opening in September.

Register for priority booking today at www.mandala.club

31/03/2021

Another 100-year-old recipe from Chef Damian's granddad’s kitchen makes the list: Daging Sambal Hijau features a unique crisp green chilli sambal made with green chilli, candlenuts and shallots, cooked with beef that is marinated for 24-hours in cumin, coriander and fennel. Fresh green chilli slices, added just before serving, provide contrast that brings attention to the depth of flavours; but also underscores the green sambal's crispness.

30/03/2021

With its irresistibly tender mochi-like texture, Kin's Kueh Kosui continues to find favour amongst guests. A traditional Nyonya dessert of steamed tapioca starch and gula melaka gently rolled in grated coconut, this recipe was passed down to Chef Damian from his grandmother.

25/03/2021

Available tomorrow until 4 Apr, look forward to Kin's Easter special, the Beef Murtabak. A childhood favourite, Chef Damian D'silva's granddad made this dish for dinner every Good Friday. The tender crepe of egg and salt envelops flavourful ground beef cooked in aromatics – an in-house blend of star anise, cinnamon and nutmeg with curry powder, served with house-made chilli sauce and fresh vegetable raita.

24/03/2021

It has always been our mission at Restaurant Kin to showcase Singaporean heritage cuisine, and we are thrilled to be a part of 'Essence of Asia', an initiative from Asia’s 50 Best Restaurants which celebrates restaurants that represent authenticity, culinary culture and community focus.⁠
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Read more at https://bit.ly/EssenceofAsia2021⁠
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22/03/2021

It has long been Chef Damian's mission to bring heritage cuisine to the fore, sharing his knowledge of time-honoured methods and indigenous ingredients through his food. While the process may be laborious, such traditions are essential in capturing the essence and soul of our culinary heritage. ⁠
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Find out more about our mission at Kin here: https://www.restaurant-kin.com/story⁠
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20/03/2021

Launched earlier this month, our menu features 5 “new” heritage recipes, many more than 100 years old. They include dishes Chef's Granddad would cook for the household when Damian was a young boy, as well as beloved contributions from family friends. From Kang Kong with Cuttlefish, a Chinese hawker dish granddad often recreated at home, to Pork Knuckle Debal, a Eurasian festive dish often served during Christmas, there's something for everyone at Kin's dinner table. ⁠
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Book a table at www.restaurant-kin.com/reservations today.

📸: .sg for the beautiful capture.

17/03/2021

At Kin, Chef Damian D'Silva presents an Easter special of Beef Murtabak, available from 26 March to 4 April. A childhood favourite, Damian's grandad made this dish for dinner every Good Friday. The tender crepe of egg and salt envelops flavourful ground beef cooked in aromatics – an in-house blend of star anise, cinnamon and nutmeg with curry powder, served with house-made chilli sauce and fresh vegetable raita.

16/03/2021

We hope that our guests experience a sense of comfort and familiarity in their surroundings as they tuck into the hearty, robust flavours of Kin's heritage cuisine. The impressive dining room was designed to create an elegant, intimate space that reflects its Asian roots.

16/03/2021

"There are three kinds of people in the world: those who like to hark back to the old days, when they say food tasted better; those who constantly look for the next big thing in food; and my favourite kind - those who can bring past and future together on a plate.

Chef Damian D'Silva belongs very firmly in the third group. He has a way of making heirloom recipes, some more than a century old, relevant to the times we live in. You can taste that at Restaurant Kin, his restaurant at the Straits Clan club in Bukit Pasoh."

Thank you to The Straits Times and Tan Hsueh Yun for this beautiful writeup of Restaurant Kin!

. Read more at straitstimes.com.