Kai Mayfair
Kai Mayfair’s cuisine has its foundation in Nanyang Chinese cooking, the region located within the South Seas of China. It takes a ‘Liberated’ approach to Chinese cooking, respectful of the flavours from its Chinese heritage but not bound by it, offering a menu primarily of specialities unique to Kai. Desserts also feature as a key part of its meal experience utilising ingredients synonymous with the Nanyang region like pandan and durian. Kai held its Michelin Star for 15 years.
With its glitzy interior and tropical fish tank, this certainly isn’t your average Chinese restaurant. The whole country is represented on the wide-ranging menus, with an emphasis on the southern Nanyang region. Around 20% of the dishes are classics, such as the 18-hour slow-cooked pork belly; the other 80% are more elaborate, adventurous constructions like spring chicken and Szechuan spicy crumble. Afternoon tea is also a feature, offering fine infusions, bao buns and sweet treats.
