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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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Jaime Ee

Published Thu, Oct 26, 2023 · 10:49 PM
    • Kun's upscale Japanese kappo-style interiors.
    • A trio of sweet, sour and spicy pickles whets the palate.
    • A delicate chicken consomme with a floating cloud of 'tofu' pudding that's made of chicken.
    • Steamed lobster in peppercorn-infused sauce.
    • Seared scallops in spicy sweet-sour sauce.
    • Excellent mapo tofu made with beef and enriched with cheese.
    • Kun's upscale Japanese kappo-style interiors. PHOTO: KUN
    • A trio of sweet, sour and spicy pickles whets the palate. PHOTO: KUN
    • A delicate chicken consomme with a floating cloud of 'tofu' pudding that's made of chicken. PHOTO: JAIME EE, BT
    • Steamed lobster in peppercorn-infused sauce. PHOTO: JAIME EE, BT
    • Seared scallops in spicy sweet-sour sauce. PHOTO: JAIME EE, BT
    • Excellent mapo tofu made with beef and enriched with cheese. PHOTO: JAIME EE, BT

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    NEW RESTAURANT

    Kun 74 Amoy Street Singapore 069893 Tel: 6969 4256 Open for dinner only Tues to Sun: 6pm to 11pm.

    IN THE realm of Chinese cuisine, it’s understandable why Cantonese cooking has a stronger restaurant presence than, say, Sichuan. Because not everybody’s intestines have a death wish.

    Decoding Asia newsletter: your guide to navigating Asia in a new global order. Sign up here to get Decoding Asia newsletter. Delivered to your inbox. Free.

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