[dropcap size=small]A[/dropcap]t Kimme, opened by chef-owner Sun Kim of one-Michelin-starred Meta, there are no elaborate menus or fancy presentations – only predominantly delicious food served in a suitably comfortable space. Head chef Louis Han (formerly Meta’s sous chef) helms the kitchen of this casual modern Asian bistro with a distinctive Korean influence. The restaurant takes up three floors of a conservation shophouse. The communal dining area – made sleek and inviting by the clever use of ceiling mirrors and curved walls – and open kitchen occupy the ground floor. On the second floor, you will find a bar and dining area packed with small tables. The third floor is reserved for private dining.

Chefs Sun Kim (left) and Louis Han in Kimme’s open kitchen.

The concise menu is designed for sharing, and comprises small plates, large plates, and sweets. While the drink list, too, is succinct, we are glad that it offers good variety, which includes beers, cocktails, sake, orange wine (white wine made by leaving the grape skins to macerate with the juice for a period of time), and sparkling Vouvray from the Loire Valley, in addition to the usual whites, reds and bubblies.

The signature kampachi is uplifted with gochujang and pomelo pulp

For small plates, we recommend the kampachi (amberjack) sashimi. The combination of pickled ginger, creme fraiche, shiso powder and chive oil enhances the freshness of the sashimi, while the mild spiciness from gochujang (Korean red chilli paste) and refreshing acidity from pomelo pulp give the dish a delightful boost of flavour without stealing the show.

Argentinian prawns and mussels spiked with XO sauce.

Dishes we find outstanding under the large plates section include the pan-seared, crispy-skinned sawara (Spanish mackerel) with crunchy brussels sprouts, savoury bacon, sweet green peas and a moreish dashi butter sauce. Another is the tender and lightly charred Brittany pigeon (first cooked sous vide then chargrilled) served alongside smooth celeriac puree, and an onion and watercress salad dressed in an invigorating Korean dressing made of sesame oil, soya sauce, chilli flakes and fish sauce.

Desserts are usually light and simple, like the juicy strawberries with yogurt sorbet, rhubarb confit and a drizzle of basil oil. For something richer, go for the pear and cranberry pie served with a splendid homemade roasted walnut ice cream.

The meal leaves us charmed by the chefs’ knack for melding Asian and Western elements together so beautifully. We also we applaud the deft use of vegetables and fruits in the layering of textures and flavour.

47 Amoy Street, S(069873)
T 6514-1588

The full list of Singapore’s Best at
G Restaurant Awards 2018.

All tastings conducted incognito with esteemed members of G’s Food Panel.