Awesome mapo tofu and redefined Sichuan cooking at new Chinese restaurant Kun
The Amoy Street restaurant serves food Japanese kappo-style, but the flavours stay true to their traditional Chinese roots.
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RESEND VERIFICATION EMAILJaime Ee is The Business Times’ Lifestyle Editor, overseeing the newspaper’s weekly lifestyle coverage, as well as the bi-monthly luxury publication BTLuxe. She also writes about the F&B industry, and a weekly Dining Out column reviewing the latest restaurants in town. She regularly posts about food on Instagram under the handle @eejaimebt
The Amoy Street restaurant serves food Japanese kappo-style, but the flavours stay true to their traditional Chinese roots.
The fine-dining restaurant in Amoy Street could use more of such dishes to set itself apart from other mod-Asian eateries
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A greater variety of high-end fruits and seafood give their Japanese equivalents a run for their money
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