Snapper carpaccio with truffle oil
Having a drink at Oyster Bar on a Monday night, a friend and I decided to try our luck at Kinki without a reservation.
It’s at Customs House with entry via an elevator at street level. A hostess greeted us, asking us if we had a reservation and then escorted us up to the second floor where another waiter asked if we had a reservation. A bit of overkill ? Perhaps, but then Kinki isn’t the sort of establishment that is understated, starting from the crazy Japanese graffiti on the floor and walls as you enter, to the grand view of Marina Bay Sands as you walk to your table.
We had prime position at the counter, and the friendly chefs recommended what was a stunning dish – thinly sliced snapper carpaccio with ponzu sauce and drizzled with truffle oil. He actually asked “do you like truffle oil” – is there anyone that doesn’t ??? 🙂
The snapper came sliced so thin you could see the glass plate it was served on. Wonderfully fragranced with the truffle oil, the fish was sweet and delicious.
As for the rest of the meal…I have to say that they do try hard in terms of presentation, but for the price that you are paying, I have come to expect a much higher standard.
Sashimi plate – kingfish, sea urchin, salmon, swordfish and tuna
We started with a selection of sashimi – what sort of fish we left to the chef, which usually means you get the best of what they have that day. There was kingfish, uni (sea urchin), salmon, swordfish and tuna (which was hidden behind the shiso leaf) and whilst the uni, salmon and kingfish were freshly firm and sweet, the swordfish and tuna, which I expect to taste rich and almost creamy, had a disappointingly watery texture.
Perhaps then the dish we had after was poorly ordered but we ordered a dragon roll and a spicy tuna roll, and I almost felt like I could have ordered the same thing from a sushi chain like Sushi Tei. Nothing special at all about it, and the rolls were very loosely rolled so everything fell as you tried to navigate it from plate to mouth.
The place is buzzy and fun, and the chefs behind the counter are all friendly and chatty but I got a feeling that this place lacked authenticity – perhaps I am more accustomed to Japanese sushi chefs who are almost sombre when they are preparing their food – their concentration is so great. Add that with the sashimi dish, I am glad I finally went, but think it will be a once off for me.