Modern sushi and highballs are the calling card of Chi Kinjo, which is the third ‘character’ in the narrative of the Coterie Concepts group, following Mona Lounge and Eliza.
Chef Lamley Chua previously from LP+Tetsu, serves up carefully calibrated dishes, such as the aburi nigiri of salmon and foie gras ($12) and moreish sashimi ceviche ($18) bringing a fruity twist to ‘chirashi’, served on prawn crackers. These winners go well with fine highballs from group chief bartender Sam Wong. The unmissable Shiso Watermelon ($14) is where shiso, sake and fresh watermelon juice make magic together – these low ABV cocktails are also great for daytime drinking. The full-bodied house sake, Kasen (from $16/glass) and whiskies set you up for dancing in the basement den. 29 Stanley Street. Tel: 6260 5284
هذه القصة مأخوذة من طبعة March 2019 من Epicure Magazine.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة March 2019 من Epicure Magazine.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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