Ki Su
Singapore, Singapore
$$ ・ Vegetarian
MICHELIN Guide's Point Of View
In a minimalistic room, the Taiwanese owner-chef serves an omakase menu of creative vegetarian courses in which Japanese and French culinary traditions converge. Modern cooking techniques like sous vide are used to imbue plant-based ingredients with meaty flavours and textures. Smoked capsicum and pumpkin purée are made to look like akami and uni in their nigiri sushi. The menu changes regularly to keep it fresh.
Credit cards accepted
