Ken Jin Tan
Went for lunch. Ambient temperature was comfortable, natural lighting in the centre of the restaurant made for idyllic meal. Service was prompt (see below).
Menu was adequate, not too many options such that it left one bewildered. Sadly 3 options were not available, but we got the Basque Sausage (see below), baby squid (surprisingly good, and I don't like squid), razor clams (succulent), duck bao (loved the contrast in flavours and textures), and ravioli (balanced and nuanced flavours, good consistency).
Ordered 2 white wines (no 3 and no 4 on the wine by glass) and a red, all very good and rose to the flavours of the dishes.
Basque sausage: Was very tough, and even after they brought it back to cook some more, it was still a challenge. The staff noticed we didn't finish it, and struck it off our bill, saying they realised too it was v tough. So I would say on top of good service, service *recovery* was excellent as well.
Will definitely come again!
Christine Tan
Tried Basque cuisine for the first time @ Kinou and was pleasantly surprised! Flavours & quality of dishes hit the spot for me - could tell that the team has place much thought into the menu. Would love to try out more of their food for sure.
Service & ambience were great too, a noteworthy place to wine & dine with friends!
Rachel Wong
Interesting tapas restaurant but run by French chef… most of the food we had were salty… the meat quality for the steak was disappointing.
With this price level, there were other better choices in the area.
Yi Xuan Low
Lovely establishment, very good ambience and top notch service! The food is AMAZING, I really fell in love with their tenderloin and a personal favorite dessert of mine, the Basque Cake! The staff were incredibly welcoming, and the chefs were so engaging to talk to even when they were so busy, I cannot thank the staff enough for the wonderful dining experience. 5 stars for sure!
Keira Herr
Update: went back and for some reason, the prawns tasted like ammonia - it was quite unpleasant. The special prime rib had a nice charred flavor, but I find the rest of the dishes like the steak tartare and duck bao smothered in sauces. The chef and manager are nice warm people though - you do feel like you are in a very cosy restaurant for a meal.
The gambas (prawns) with black garlic were simply divine - it was poached perfectly, sweet and a match made in heaven with that garlicky oil. It was so good we ordered two servings (1 per pax)! The gin sour was shaken perfectly. The steak tartare was interesting, definitely a smokt chorizo flavor. Will be back for the prawns for sure.
Carol Wang
Starter and cocktails were nice. Mean were average. Roast cauliflower is a bit under cook. The lady who served us is friendly. However half of the menu is not available (given that the menu is quite small already).
Pamela Tan
Scored the best seats in the house at the counter where I got to watch the action in the kitchen + awesome recommendations by Chef Ben!
Gambas were v fresh and the garlic aioli was a great complement to the dish; definitely ordering a portion to myself instead of sharing it as a starter on my next visit!
The French duck magret was served with the perfect done-ness and a lightly charred skin, and was not the least bit gamey! I was also wow-ed by the sides of Brusselsprouts and the potatoes in duck fat! so tasty and satisfying!
Don’t miss out on the Basque cake as well, they are 100% worth the calories!
Special shout-out to Chris and the rest of the service crew’s hospitality, can’t wait to head back to try the rest of the menu!
Maria Crabb
Kinou is a great find and a must if you enjoy French food and want to try something different! The food also has a basque influence and so many good dishes! Favourites are the duck bao, gambas with squid ink and the steak tartare. The basque mac’n’cheese and basque cake should also be on your list! Most importantly the service is fantastic. Thank you to Chris and Chef Ben for always looking after us. See you soon!
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