Conveniently located in Telok Ayer, KUN (坤) offers the elegance and refinement of an omakase-style course meal paired with the tongue-tingling thrill of Sichuan cuisine. The space is intimate yet sophisticated, with sleek, minimalist decor and bar counter seating that offers guests a front-row view of the chefs in action. Hailing from Sichuan, China, the chefs bring their expertise and passion to each dish, showcasing their culinary skills and artistry. I also loved the tasteful choice of crockery; every dish was served on beautifully designed plates and bowls, enhancing each dish’s aesthetics.
In addition to their signature seasonal 8-course ($168++) and 10-course ($289++) dinner menus, KUN has recently introduced a new 8-course Seafood and Crab Feast ($168++). The menu highlights the vibrant, fresh flavours of the ocean while taking diners on a journey through the bold, evolving layers of Sichuan spices. As the meal progresses, the intensity of the flavours deepens, a blend of heat and complexity that is just so satisfying for the tastebuds.
Varieties of Pickled Vegetables 3.5/5
The first dish to arrive is a Varieties of Pickled Vegetables, presented in a long glass vessel. Served in a specific order — from left to right — the selection includes tangy and spicy bamboo shoots, navel orange-infused winter melon, and savoury, spicy cherry radish. Each bite offers some crunch and a mild tanginess that awakens the palate. It is a refreshing prelude to the rest of the dinner menu.
Seafood Crab Meat Soup 4.5/5
The Seafood Crab Meat Soup is the lightest dish on the menu, designed to allow diners to fully appreciate the natural sweetness of the Canadian clams and flower crab leg. The consommé is delicate and clear, having been steamed for 6 hours to draw out all the flavour of the seafood. There are also succulent pieces of clam and crab meat in the soup.
Live Scotland Bamboo Clams with Red Oil Garlic 4.5/5
The Live Scotland Bamboo Clams with Red Oil Garlic showcases plump pieces of bamboo clams coated in a fragrant, spicy garlic red oil dressing made fresh daily. This aromatic dressing imparts a mild yet captivating heat. For some contrast in texture, crunchy Dongbei fungus is added, and ikura is also mixed into the sauce.
Cold Rice Noodles with Homemade Red Oil dressing 4.5/5
I was excited for the dish of Cold Rice Noodles with Homemade Red Oil dressing and was intrigued by how the rice noodles were expertly shaved off a whole piece of noodle dough and neatly folded into a bowl. Thicker than kway teow and made from a blend of rice and pea flour, the noodles are soft and pleasantly smooth. This dish is a summertime staple in Sichuan, with chilled noodles tossed in a fragrant red chilli oil dressing. The default spice level is “zhong la,” or medium spicy, but you can request extra spice or a milder version in advance, depending on your preference. The combination of refreshing noodles and the zing of chilli oil makes it a perfect dish for a warm day.
Stir-Fried Flower Crab with Crispy Golden Beans 4.8/5
The Stir-Fried Flower Crab with Crispy Golden Beans was undoubtedly the showstopper of the evening. Each diner is served their own flower crab, expertly cooked in the classic Sichuan “dry fry” method. It involves flash-frying the ingredients to lock in their flavours before tossing them with aromatic seasonings and spices reminiscent of La Zi Chicken. The result is a perfectly cooked crab that is so fragrant and incredibly tasty. We all eagerly put on our gloves and used our hands and a little fork to crack open the crab and dig into the sweet flesh. Though the crab isn’t very meaty — a deliberate choice by the chefs — it encourages diners to fully immerse themselves in the experience, sucking at the crab legs and savouring the spices that coat every bite.
Red Oil Xiao Long Bao 4.2/5
Following the flower crab is a dish of two steamed Red Oil Xiao Long Baos. These dumplings contain Brazilian pork filling, coated in a sweet and sour red oil dressing, and finished with a sprinkling of homemade chilli powder. The dumplings are quite good, retaining their rich soup and offering a juicy bite, but the skin could be slightly thinner.
Seafood Rice Bowl 4.2/5
To conclude the savoury courses, we had an umami-packed Seafood Rice Bowl featuring black tiger shrimp, dried scallop, crab meat, and tofu with a rich salted egg sauce. The ingredients were served atop a bed of Japanese pearl rice, which perfectly absorbed the tasty sauce. Mix it all up and enjoy! It’s a satisfying, hearty dish that filled us up.
Murasaki Imo Momo 4.2/5
After the richness of the meal, the Murasaki Imo Momo dessert is a lovely and refreshing combination of sweet peach ice cream balls paired with purple sweet potato balls, which contain a blend of honey, condensed milk and coconut. The sweet potato itself is not too sweet, and hidden inside is a piece of seasonal fruit such as melon.
Overall, it’s a thoughtfully presented course menu that indulges diners in the tasty flavours of premium seafood infused with Sichuan-style elements for a perfect balance of heat and aromatic complexity. The chefs demonstrate impressive skill, carefully managing the spices so as not to overpower the delicate seafood. Instead, they enhance its natural sweetness and depth, allowing diners to fully appreciate the taste of each ingredient. The layers of spice provide a memorable kick without overwhelming the palate.
For those craving even more crab, seasonal hairy crab is available as an add-on for just $18! Additionally, KUN offers personalised menus upon request, with three days’ advance notice, allowing diners to customise their dining experience to suit their preferences.
Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.
KUN Omakase
72 Amoy Street
Singapore 069893
Tel: +65 8785 6997
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)
Opening Hours:
Mon, Wed-Sun: 12pm – 2pm, 6pm – 11pm
(Closed on Tue)
Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]
2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 6 minutes. [Map]