Excellent food and Kai is so passionate about his dishes. Super cosy environment and love how creative he is with his menu. The chicken wings, barramundi ham, chocolate lion’s mane and pandan oil coconut ice cream were super memorable!

Spent a delightful evening attending “Dinner @Kai’s” as part of 2025 Listening Biennale held under the SG Night Festival. An innovative menu, hosted by Cat Cortes from #theFoundry and a pack of unusual ice-breaking cards created an interesting experiential dining. The table of 8 was a good size to facilitate listening experiences whilst enjoying the food. Thank you to all participants, Chef Kai & organisers for a great night out & expanding boundaries.

We were exploring the Waterloo Street neighbourhood when we saw the beautifully conserved Practice Tuckshop building. We spoke with Chef Kai, who talked about his philosophy of sourcing for local produce to create his dishes. All the seafood is sourced from a local kelong (aka fish farm). Chef Kai put a lot of effort into creating the menu for the day. We thoroughly enjoyed the meal in the cosy cafe and also the conversation with Chef Kai.

The food by Chef Michelle was delicious, fresh and creative, yet homely. Only found out after that “kochabi” was meant to mean 古早味 in Mandarin, but the food certainly did fit the bill. The dumplings, beef sliders and kerabu salad were all yummy, and the setting was cozy and with personality! Loved it!

We got Chef Michelle's honey kicap chicken and nasi dagang. Both dishes were flavourful and I really enjoyed the delish coconutty rice and turmeric rice. It was an interesting experience with the kitchen in front of you, and also having a lovely chat with Michelle and her team :) Hard to come by in SG, jiayou!