Kun

Sichuanese cuisine is often associated with its robust flavours and tongue-numbing spice but the 16th century-old cuisine is more than just that. And Kun, Singapore’s first omakase-style Sichuan restaurant, shows you exactly how with a finely orchestrated menu that tickles the tastebuds. Witness the clever weave of modern sensibilities into familiar favourites, masterful blends of varying intensities, and revived recipes that honour precious culinary art forms. These will arrive in the form of comforting soups, elegant cold and warm starters, hearty stir-fries and poached mains. Think cypress-wood smoked beef inspired by the Jiangnan region, poached grouper laced with prized tribute pepper, and the festival snack of steamed glutinous rice dumplings with spring onion dressing. Depending on the season, the chefs will also pepper in surprises presented as hidden courses. For an eye-opening introduction to Sichuanese cuisine in a refined contemporary setting, consider Kun. The 12-course omakase starts from $268