From the moment that you walk into Kaixo, there is an air of warmth, friendliness and quality. Whilst the menu is not enormous, all of the items that we tried were excellent. Add to this a great, and reasonably-priced wine list, and very attentive, but not over-bearing, service, and you have a real winner that will feature frequently on my list of repeat visit restaurants.
Starting with very simple padron peppers, sauteed in olive oil and sprinkled with rock salt, our taste buds were tantalised. The shiny, bright green peppers have a sweet edge, and the salt brings out their slightly bitter flavour. A great way to start a culinary journey.
Next up was a sous-vide tenderloin with a beetroot reduction and potato puree. The meat melted in the mouth like butter. Full of flavour, warm, but pink inside, and dressed in a delicious rich reduction, this was a delightful main course to share.
Likewise, the pork loin, paired with apple puree and a bacon and potato millefeuille. The combination of flavours, as applies to all of a Kaixo's pincho style dishes, was a real taste explosion in the mouth, combining salty with sweet, or savoury with sour.
Spanish omelette with jamon iberico was also very well executed. Slightly runny inside, and with enough jamon to give flavour without overwhelming the omelette entirely.
We didn't have dessert, having had a fair go at the starters and mains, but if they are anything to go by, then the desserts will not miss the mark either.
A really great restaurant experience, then, with plenty of touches of flair to distinguish it from the plethora of run of the mill tapas bars that have sprung up in Singapore.
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