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 to tickle the tastebuds with a finely orchestrated and original menu.
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.
KUN (坤) will convey the richness, depth and profound beauty of Sichuan’s history, culture, cooking traditions and most importantly — its people.
KUN (坤) means earth and is one of the eight trigrams derived from I Ching (易经) or The Book of Changes. The mark of a gentle yielding force of cosmic intelligence and inventive strength, KUN holds the utmost potential for all life forms and creativity to be nourished.