Ongi Etorri. Real Food, Real People. Kinou brings authentic and rustic Basque cuisine from the Southwest of France and Basque country hospitality right here in Singapore.
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One of the best tastings I have ever done, Kinou on Teck Lim Road introduced me to Basque cuisine, a region south-west of France bordering Spain. With such fresh produce in this Region, it is no wonder that there were so many Michelin star restaurants found here.
Pronounced “kinu” we asked Chef Benjamin how he came up with the name. Illusive initially and mistaken for Japanese, Kinou sounded in French like crusty ends of a baguette which were a favourite of his mother’s. It was far more than baguette’s I can tell you.
I loved the vibe of music in the background and light furnishing that lent a comfortable ambience, as sunlight streamed through the restaurant. With a great patronage of five years in Tras Street, Kinou moved in March 21 bringing with it their tagline of “fat is life.” You can imagine what we were in for!
My favourite chorizo Txistorra, a Basque traditional sausage was served with red pepper sauce on one side and chorizo sauce on the other, drizzled with squid ink. Ingenious! Salty flavours blended with sweetness of peppers and fat of chorizo, the very three flavours that gave depth and breadth to this dish.
Of course by this time we were sipping on an Armagnac cocktail, equivalent to a whiskey sour - lovely start to the afternoon. Air flown from France, traditional foie gras had to be the order of the day. Crusty bread diminished fast as we polished every last bit on the plates, a sign of hearty appetites perhaps? But definitely great chefs in the background who knew what they were doing.
I found out later that Kinou was also the nickname of Chef Benjamin’s mother. A strong influence in his life, many recipes hailed from generations before. The open demeanour of Chef Benjamin, welcomed patrons to organize private events and enjoy the communal dining that he advocates.
Seating 40 pax comfortably and up to 70 pax standing, I could see how this would be a great option for an office get together. A private room for 10 to 20 pax depending on seated / standing capacity is also another space available.
Next up, the baby squid in chimichurri and aioli which was oh so tender. Every mouthful was a delight as we sipped a glass of rose that complemented so well. I had never seen such large Padron peppers before, mild compared to the almost scary look it gave me. Chargrilled to perfection the undertones of heat were do-able, no comparison to the bird’s eye chilli of Thailand or Habaneros of Mexico.
A beef tartare with a difference, made with tenderloin signature black Angus that sat in a sauce of chorizo cream, ponzu seasoning, sea ocean mayo and caviar. A treat indeed for those who worry about raw meat. So well marinated, I couldn’t taste the raw. Topping some of the divine sauce that came with it, this was certainly lifted by the uni and caviar.
We were just done with starters. Mains arrived as we switched wines to a Bourgogne Hautes-Cotes de Beaune Pinot Noir. Perfectly blended with the food and light enough for the heat of the day.
Realizing that all dishes at Kinou were hand-made from scratch with most ingredients from France, I loved the fact that food waste was kept to a minimum. Fully purposed in multiple dishes this was the way to go. No way Chef Benjamin was going to let any of us off lightly when he informed us that only duck fat and French butter were used as cooking oils.
An amazing cook herself, my mother believed in using good oils to make food tasty. She would have been happy to visit Kinou and put her official stamp on it if she were here today. The mains arrived.
A stunning dish of veal with Morel sauce drizzled down the bed of mash potato which was fried first then mashed. No wonder the flavor of duck fat and the not so smooth texture of mash, contrary to what we are accustomed to. Pulling apart chunks of veal we were surprised at how tender this meat was. So full of flavor, it was obvious when good meat was used.
The Pluma Iberica cooked at 57 degrees with Piquillos and smoky corn elevated our experience completely. With these two mains we could see the quality and authenticity of food, unique to Kinou. Not found in too many restaurants, this was a cut above. I was already writing a list of friends I could bring.
Not a morsel was left behind as Basque cake was served with pastry cream in the middle and fruit sauce on the side. To accompany this delightfully light dessert was a Grappa-type Eau-de-Vie made from French wine grapes. A huge rush of heat down my throat I thought this would be great in the height of winter. Alas we were in the heat of summer, so a sip or two was enough.
You might ask what my takeaway was from this glorious afternoon. The warm and casual service coupled with outstanding food from top-of-the-range ingredients. A highly recommended restaurant if you are looking for something new that will have you leaving totally satisfied.
The restaurant’s devilishly delicious dishes are sure to set the mood - feast on Jason’s Favourite ($25++), a slab of flank steak with jalapeño sauce, or The Debaucherous Duo ($77.70++ for 2 pax) with pork ribs, flank steak, winglets and potatoes.
On the drinks front, throw back fully loaded ammunition shots of .50 Cal ($15++) with absinthe and Chartreuse, or the 40mm ($15++) of Jagermeister and Red Bull. Or gulp down a Chalice of Cava (Freixenet Cordo Negro Brut, Cava - Methode Traditionelle at $58/bottle).
Plus, go from humdrum human to glam ghoul or paltry person to fabulous fairy with a quick makeup session by the on-site professional makeup team, Charivari&Co (@charivariandco).
Limited slots are available between 6.30pm and 7.30pm, and 8.30pm and 10.30pm; pre-booking is highly recommended to get your game face on before an all-night haunting session.
Here's a treat - Kinou's cocktails come with the New York pour of 60ml – a good double of the typical 30ml pour. Their Mason Jar selection includes concoctions like Ruby ($20++ for 6cl., $35++ for 15cl.), which is refreshingly built with vanilla vodka, herb and spice liqueur, mango puree as well as fresh watermelon and cranberry juice.
Classic cocktail lovers can also sip on The Last Minute ($22++), a martini with a twist, which comprises vodka, Grand Marnier and apricot brandy with a tangy, nuanced mix of mango puree, orange and fresh coriander.
