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
Bu hikaye Epicure Magazine dergisinin March 2019 sayısından alınmıştır.
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Bu hikaye Epicure Magazine dergisinin March 2019 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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