All in all, we had a pretty good meal, and I can see myself returning — not sure when, because I'm not a fan of Chinese food, and I don't know when I'm going to splurge on a meal like this again.
The Hokkien Noodles ($28) wasn't as heart-stoppingly lard laden as the ones whipped up by the roadside stalls in Kuala Lumpur, but this was decent.
No doubt prices are expensive, and I believe is higher than some diners would expect for the quality provided.
That said, it was a pleasant and intimate dining experience, despite the steep prices as compared to other Chinese restaurants. We will be back again to try more of Chef Kang’s dishes. As for the Michelin Star, it was a well-deserving win, totally.
Many people has commented that its not worth eating at Chef Kang's kitchen because it is very expensive for zichar food. I agree with the pricing but we need to recognise this is a private kitchen. Chef Kang cooks every dish himself. In fact he has given refinement to the dishes.
It is true that you can find many of the dishes at cze char stalls. Furthermore, the ingredients aren’t premium. So why is it so expensive?