Ture Building, Singapore—the home of Kilo Kallang for the past seven years (and still is). Its offbeat nondescript location by Kallang River seemed like an unusual choice for an F&B establishment. But the tranquil view of tropical palms trees and calm waters along with the restaurant’s homely ambience that feels like somebody else’s dining room makes it worth travelling to.
Kilo Kallang’s seventh-year milestone sees a variety of new food additions complementary to their current menu. Its Asian and Latin-influenced sharing concept dishes uses the basics of culinary practices while adding a little of Chef Tim Ross-Watson personal cooking style. The newly-appointed Culinary Director for Kilo Kitchen and Camp Kilo Charcoal Club worked closely with co-founders, Javier Perez and Joshua Adjodha, to develop the dishes—diving into Chef Tim’s British-Indian heritage as well as the co-founders’ roots in Puerto Rico.
For a start, the two-way Heads N Tails provides crunchy textures in the form of a raw prawn tail and crispy prawn head drenched in a spicy tamarind Japanese mayo dressing with sprinkled tobiko and exotic Thai basil. Pair this with the refreshing East-Meets-West Kilo Ceviche—a generous serving of tuna loin, snapper, and octopus topped with wonton chips and assorted greens in the appealing Kilo dressing.
Kilo’s rendition of the Empanadas boasts a juicy braised french chicken leg bits stuffed in a buttery pastry puff, completing with a fiery habanero emulsion. Too hot to handle? Go for the savoury Squid Ink Rice—the mild ink-infused fragrant rice is cooked with crispy baby squid and red amarith.
Close an eye on your daily maximum carb intake and add the Umami Potatoes to your order. The simple but satisfying potatoes were poached in an umami broth for 48 hours and fried till it turns golden and crispy. Don’t bite till you’ve dipped it in the accompanying whipped truffle butter to experience the dish’s intended savoury flavour.
Desserts like the warm almond cake and ice cream cone may sound basic, but both sweet treats deserve an A+ for presentation and taste at Kilo Kallang. The former gets an unexpected companion in candied beetroot and beetroot crumbs while the latter is given a local twist with toppings such as satay pecan nuts, plantain chips, wood sorrel, coriander.
With Kilo Kallang’s cosy home-like atmosphere and delectable hearty food, you’ll return to Ture Building without losing your navigation bearings anymore.
Kilo Kallang is located at Level M, 66 Kampong Bugis, Singapore 338987. For more details, call +65 6467 3987 or visit Kilo Kallang’s website.