@chloebutnotreally
π kai garden is celebrating 10 years of cantonese fine dining with a specially curated anniversary menu by group executive chef fung chi keung β and it did not disappoint. the standouts for me were the crab roe pan-fried hor fun, the black truffle roasted chicken, and the braised seafood thick soup in stone pot. the dim sum were also rly nicely done π π kai garden @ marina square 10th anniversary menu highlights π₯ steamed soup dumpling with crab roe β $12.80 π₯ steamed crystal dumplings with morel mushrooms β $11.80 π₯ baked bbq honey pork pastry β $9.80 π crab roe with pan-fried hor fun β $48 π black truffle roasted chicken (half) β $32 π² braised seafood thick soup in stone pot β $38 #cantonesefood #chinesefood #sgfood #sgfoodie
β¬ California Dreamin’ – With Cass Elliot And John Phillips Intro – The Mamas & The Papas
