What is Private Dining?
Private dining offers a safe, relaxed dining space, often in the home of the chef cooking the meal for your group. In a private dining space, you and your friends can let your hair down, be yourselves, and confide in your conversations without worrying what the next table may overhear. You also have the table for full duration of your event, not having to be ‘chased out’ due to turning the tables for the next set of diners. At the nett price, after considering how much you would have to pay for in 10% service charge and 7% GST in ‘normal’ restaurants. You are really getting a good deal.
Not only you get to observe up-close how the chef is preparing your food, you also get a glimpse of his living quarters and his inspirations. The menu is planned out just for your group and is customisable within reasonable means. It usually reflects the seasonality and freshness of the ingredients used and often tells a story behind the thoughtfully planned out dishes and courses.
What Menu is Available?
Chef Issachar takes his inspiration from Mediterranean Europe (mainly France, Spain and Italy), having done his culinary training there. In recent years, Chef has also spent some time in recent years to study Japanese cuisine and he now likes to put on a touch of Japanese techniques or ingredients to lighten up the taste profile of the menu.
A curated 4 course artisanal set menu for the whole table would include a cold starter, a warm starter, a main course, and a dessert – all handmade (unless specified otherwise). This menu draws from his years of culinary experience, and would feature, as much as possible, seasonal produce from the land and the sea. (Please let the Chef know in advance in case of certain dietary restrictions).
What Cooking Methods Are Used in Kai Private Dining?
Traditional cooking methods
Kai Private Dining also uses:
Sous vide method
This is control of precise temperature used to heat the food to its core, in order to attain certain doneness or texture. Foods are placed in a specially made bag, and immersed in a water bath set to a fixed temperature. The food is then finished off with presentation, for example with a quick sear.
Fresh foods naturally contain yeast that under certain favourable certain conditions, promotes fermentation. While most would frown upon fermentation, the truth is, many of our foods we eat today has gone through some fermentation, for e.g. yoghurt, soy sauce, miso. Fermentation not only bring out the benefits of probiotics, it also brings out nuances of exciting umami flavours and aromas of the ingredients used.
Binchotan is a type of Japanese charcoal that burns cleaner than traditional charcoal, with virtually no smoke and no flames, with a more consistent temperature, over 4-6 hours. Chef uses a Japan made hibachi grill for certain dishes to bring out the fire-kissed flavours.