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The shima aji tartare is priced more for the little dollop of caviar than the amount of finely diced raw fish tossed in light sesame oil, raw onion, zest and seaweed powder.

Head chef Louis Han.

Two poached prawns, barely cooked and very fresh, are bouncy and sweet.

Kimme is tastefully decorated with clever curved walls that give a wide tunnel effect.

The sous-vide and seared wagyu rump is a little chewy, but the smoky charred kale with sautéed diced mushroom doenjang is a good meatless entree in its own right.

A simple twist to the traditional bossam and you get something totally modern.

Fuss-free eatery in Amoy Street

It's a reliable option between casual and fine-dining. Make the prices a little more friendly, and Kimme will be a Gimme.
Jan 12, 2018 5:50 AM


47 Amoy Street

Tel: 6514-1588
Open for lunch and dinner Mon to Sat: 12pm to 2.30pm; 5.30pm to 11pm. Closed on Sun

A FUNNY thing happened on our visit to Kimme, the new eatery

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