Cover Kee’s Interiors
(Photo: Jovian Lim)
Kee’s Interiors (Photo: Jovian Lim)
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Headlined by celebrated chef Andrew Walsh, the neo-bistro and bar is located within the newly minted heritage boutique hotel in Clarke Quay
What was once the Chye Hua Seng Wee Kee remittance house is now a newly minted heritage boutique hotel named 21 Carpenter. On the first floor, you’ll find Kee’s, a neo-bistro and bar headed by chef Andrew Walsh of one-Michelin-starred Nua Irish restaurant, Cure. Designed by award-winning architectural firm Woha, the transformative 71-seater space showcases contemporary design reminiscent of a 1930s Art Deco banking hall. Here’s what gourmands can expect.
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Above Starters at Kee’s (Photo: Nikko Pascua)
Starters at Kee’s (Photo: Nikko Pascua)
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The Kee’s namesake is a cheeky reference to the hotel’s storied location, sitting between the two quays of Clarke Quay and Boat Quay. To reflect the energetic vibrancy of the vicinity, Walsh tinkers up a menu that showcases modern European fare alongside an array of Pan-Asian dishes. For starters, the Irish chef primes your palates with Vietnamese-inspired tuna tartare with coconut dressing, marinated olives with fennel seed and citrus peel, as well as a series of cold cuts, charcuterie and pickles.
Walsh’s curation extends to the salads which are a hot commodity for those looking for lighter options. Taking after the traditional Caesar salad, the Japanese baby gem salad includes Japanese soft-boiled egg and white anchovies, while the colourful citrus kale salad combines the freshness of the fruits with textures of peanut brittle, pickled ginger and a zesty lime dressing. As for the shrimp cocktail, it spotlights Norwegian cold-water shrimp—prized for its sweetness—with herb avocado and crispy prawn crackers.
Above Mains at Kee’s (Photo: Nikko Pascua)
Mains at Kee’s (Photo: Nikko Pascua)
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The dining experience turns communal when it comes to the heartier mains. Take the sunchoke black pepper pappardelle, for instance, where freshly made pasta swims in a robust truffle pecorino cream sauce. The Wanderer’s ribeye steak frites offer a refreshing burst of contrasting flavours when plated together with a garden of pickled red onion, watercress and chimichurri. Pan-Asian dishes feature Japanese red sea bream, served on a bed of coconut rice and herbaceous green curry emulsion; and beef cheek rendang, accompanied by a tangy housemade snake bean achar.
Above Cocktails at Kee’s (Photo: Nikko Pascua)
Cocktails at Kee’s (Photo: Nikko Pascua)
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Weaving a piece of the history of Singapore and the two quays, the beverage programme makes apt use of exotic spices and fruits, which were once sold by peddlers on Carpenter Street in the 1930s. Calamansi invigorates the spiced rum and candied winter melon tipple; chilli introduces heat and spice to the agave-based tropical cocktail flavoured with passionfruit; tangy sweet mandarin-infused sake marries with gin, lemon bitters, spiced pear liqueur and finished with a splash of ginger beer.
“We’ve evolved beyond the era when experimental gastronomy was sought after. There is a shift amongst diners, who increasingly prioritise the comfort of familiar flavours over fleeting trends. My aim is to curate experiences that align with diverse dining preferences through our menu, portions, and ambience,” expresses Walsh, who is the culinary director of Kee’s and owner of Cure Concepts. “Whether catering to single diners seeking a swift lunch or loved ones gathering for a special occasion—every possibility comes to life at Kee’s.”
Kee’s
Address: 21 Carpenter Street, S(059984)
