The Place Sichuan inspired Omakase? This is probably a first in Singapore. I checked out Kun (坤) restaurant along Amoy Street, Singapore’s first Sichuan omakase restaurant helmed by Executive Chef Bruce Chao Jie. Kun (坤) is located beside Hashida Singapore and Nouri, where its interior is minimalist and elegant with a L-shaped counter seating.

The warm lighting of the space makes the dining ambience quite cosy, while the wooden furnishing reminds me of Japanese omakase restaurants even though the theme at Kun is barely Japanese. 

The Food Expect Sichuan flavours done in a modern rendition, paired with unconventional premium ingredients such as Hokkigai surf clam, ikura, and turbot, alongside Yunnan morel mushrooms, New Zealand beef tongue, beef tripe, South African abalone, and Dalian sea cucumber. 

Choose from their new 4 and 6-course lunches, along with a revamped 5, 8 and 12-course signature dinner menus. In terms of beverage, the wine list is quite comprehensive with a good mix of old and new world wines. Sake is also available.

I had the 12-course Dinner Menu and here is what to expect: 

Appetizer 
My dinner started with a Varieties of Pickled Vegetables – Pickled Chinese Kale with Homemade Sour and Spicy Dressing; Pickled Snow Pear with Red Wine and Roselle Dressing; and Pickled Cherry Radish with Homemade Savoury and Spices. I love how each appetizer showcases different types of spice flavours. 

Soup: Mushroom Consommé with Fish Maw and Morel Mushroom 
This soup is quite unique in the sense that it uses a preparation method of steaming which is not commonly seen in soup preparation. Nothing spicy here, just a clear and comforting bowl of a blend of mushrooms, simmered with Old Hen, Pork Knuckles, and Tenderloin for four hours. The addition of fish maw and morel mushroom also add layers of texture and flavours. 

Cold Appetizer: Fresh Hokkigai Surf Clam with Celtuce and Red Oil Dressing 
This is probably the most Japanese influenced dish of my meal where I had fresh slices of Japanese surf clams with a tinge of spiciness from the red oil, a fusion of homemade soy sauce, red oil, and pepper oil. 

Hot Dish: Stir-Fry Black Tiger Prawn with French Bean and Seven-Star Pepper 
I get a very pronounced numbing effect from this dish, which uses seven-star pepper, one of the spiciest spices in Sichuan. The Vietnamese prawn is delicious along with the fried spices. 

Hot Dish: Crispy Australia Angus Short Ribs with Black Vinegar Glaze 
This course is one of my favourite dishes. The flavours are complex, and I especially love the black vinegar glaze which has a slightly crispy texture as I bite into the tender Australia Angus Short Ribs within. Some sourness from the addition of Chinese sour plums to the black vinegar glaze as well. 

Main Course: Poached New Zealand Beef Tongue with Homemade Dressing and Peppercorns 
The main highlight of this dish for me is the dressing it is served with. You get sourness, numbness and spiciness all at once, from the combination of peppercorns and Sichuan peppercorns infused in oil. 

Cold Dish: Cold Rice Noodles with Homemade Red Oil Dressing 
The next course is a traditional delicacy among the Han community in Sichuan, commonly enjoyed in summer. It is prepared using a blend of rice flour, pea flour, and a variety of seasonings. I find the coldness of the noodles quite refreshing even though there is a spicy element in the sauce. 

Main Course: Dry Braised Sea Cucumber with Pickled Chili and Leek 
Dry braising is a classic method used in Sichuan cuisine, where raw ingredients and seasonings are employed to infuse the main components with flavor, where the sea cucumber here spots a glossy oil finish without any visible soup residue. The other highlight is the fermented essence of 20-year-old bean paste. 

Snacks: Steamed Chinese Dumplings with Périgord Truffle Stuffing and Homemade Dressing 
Moving on to a snack course, this is akin to chilli oil dumplings, and it is elevated from its delicious filling of duroc pork from Spain and Perigord truffle from France. The sauce here is not too spicy, crafted from peppercorns, chili flakes, and special soy sauce. 

Main Dish: Preserved Vegetable Fried Rice with Abalone and Diced Morel Mushroom 
The last main dish has the star ingredient as Chinese Sprouts sourced from Yibin. The sprouts add subtle sweetness and a crunchy texture, providing balance to the richness of the Abalone and the umami of the Morel Mushrooms. 

First Dessert: Bird’s Nest with Peach Gum 
A refreshing dessert after the heavy flavours so far, the bird’s nest is infused with ‘Pi Tan Piao Xue’. 

Main Dessert: Steamed Glutinous Rice Ball with Fermented Rice Wine and Goji Berries 
The last course and the main dessert of the meal, this is a popular dish in Sichuan, and you get a nice chewy texture of the glutinous rice balls filled with black sesame and crushed peanuts. 

Rants If your spiciness tolerance is zero, some of the courses are moderately spicy.

Will I Return Again? I enjoyed my meal at Kun Omakase as this is the first time I had Sichuan flavours presented in a fine-dining Omakase-style. This is probably the only restaurant in Singapore where you can enjoy fine Sichuan flavours this way, coupled with excellent service from the team. One of my best meals this year so far. 

This was an invited tasting, though all opinions expressed are our own.

TheRantingPanda says:
Taste bud: 4.5/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 4.5/5

Kun (坤) 
74 Amoy Street 
Singapore 069893 
Tel: +65 6969 4256 
 
Opening Hours 
Tuesday to Friday: 12pm to 2pm; 6pm to 11pm 
Saturday & Sunday: 6pm to 11pm 
Closed on Monday  

Ranted by The Ranter