We were served Chef Roy’s famous amuse bouche – a Soft-boiled Egg with Japanese mushrooms, served in its own shell – a simple and beautiful presentation. Even before meeting him, I have heard much about Chef Roy’s amazingly creative culinary skills and I couldn’t wait for dinner to start.
Kim Ma now has a seating capacity of 120 including the 5 private rooms.Įxecutive Chinese Chef Roy Wong has come up with a new menu and we had a chance to sample some of his new creations recently. Sofa sets are placed at the front for guests to chill with pre-dinner drinks before adjourning to the dining area at the back. The restaurant’s 5 private rooms are plush and luxurious. The general feel was that Kim Ma’s makeover has transformed it into a modern Chinese restaurant without compromising on its traditional offerings. The warm earthy tones emanate an air of comforting welcome and yet maintain its modern chic. Its understated elegance in muted shades of bronze and gold is amplified through the majestic-looking shiny beams criss-crossing the ceiling in some auspicious-looking patterns. Kim Ma has just gone through quite a massive refurbishment. Yes, it has been that long.Īll that had changed now. The last time I was in Kim Ma Restaurant, I remember vaguely a restaurant that was very traditionally Chinese in décor, with the obligatory lanterns hanging all over it.
