Citrus cured swordfish, hot smoked over hay; dressed in extra virgin arbequina olive oil and fresh cracked black kampot pepper. Paired with a vibrant sauce made from watercress seasoned with shio koji. Complemented with crème fraîche and ribbons of sudachi pickled green papaya; finished with a dusting of ceremonial grade matcha powder. #lessismore 📸: @tngying

Our first appetiser is an attempt at encapsulating all that is spring; a salad dressed with herbs, seeds, flowers & cress. Crisp baby cos lettuces are dressed in our rendition of a green goddess dressing made from five different herbs and seasoned with kelp powder & yuzu kosho. It’s sprinkled with a six seed mixture, toasted sakura ebi, pickled celtuce, fresh shaved radishes, radish cress & chrysanthemum flowers. A refreshing and unassumingly tasty start to our spring menu. #lessismore 📸: @tngying

Kale & spring onion ‘faux-lafel’: Our opening bite is an inspired hybrid between vadai and a falafel. Kale and spring onions are bound with a batter made with chickpea flour and blended spring onion tops, green chilli and coriander. Deep fried and dusted with kale & vinegar powder. Shiso ‘cigar’: A simple and piquant intermediary bite of lightly pickled cucumber filled with crème fraîche seasoned with chives, shio kombu & yuzu, wrapped in a shiso leaf. Beetroot tartlet: Our signature snack since day one features salt-baked beetroot that’s dehydrated for 8hrs then passed through a meat grinder and dressed with a beetroot & blackcurrant reduction and a drizzle of smoked beef fat. Topped with a luxurious horseradish whipped cream. #lessismore 📸: @tngying

As winter fades and we welcome spring, we also say farewell to our seasonal citrus pre-dessert. At the base of the bowl we have a verbena infused crème diplomate alongside aloe vera which are cooked in verbena tea. Topped with a refreshing granita of fresh mandarin juice spiked with mandarin peel infused vodka. Adorned with individually cleaned japanese mikan segments gently poached in a light syrup, garnished with mint and chrysanthemum petals. #lessismore 📸: @tngying

Our mushroom course features an XXL King oyster mushroom disguised as a scallop but eats like an abalone. The surface is scored in a hexagonal fashion to allow for maximum absorption of flavour; it’s then seared and basted in butter infused with rosemary, thyme and garlic. Finished with a glaze of marmite honey for that extra umami kick. Paired with a sauce made from roasted jerusalem artichokes, chestnuts and a mushroom dashi made from the trimmings. To round of the dish we have three accompaniments; toasted hazelnuts, pickled shimeji mushrooms and crispy jerusalem artichoke chips. Hearty, meaty and full of savoury deliciousness; a crowd favourite on the current winter menu. #lessismore 📸: @tngying

The root vegetable we have chosen to highlight this winter is the humble carrot; pairing it with the flavours of coffee and cardamom. Carrots are ribboned and brushed with a coffee & ginger butter. It’s then rolled up tightly and slow cooked for an hour before being charred on one side and glazed with fresh orange juice & honey. It sits on a pool of black cardamom yoghurt which we make for a hint of earthy smokiness and puffed wild rice for some added texture. We juice all of the carrot trimmings; reducing it by 1/5 volume making an intense reduction that is infused with green cardamom and emulsified with brown butter and vinegar; poured table side to finish. A gentle reminder that the slots for our upcoming spring menu will be made available tomorrow at 9pm, 1st Feb. Reservations can be made via the link in our bio. #lessismore 📸: @tngying

A dish centered around the humble cauliflower, highlighting one of our favourite vegetables from the brassica family. Inspired by Thai flavours; more specifically Thom kha, we have a familiar flavoured & comforting dish showcasing all of the cauliflower in more ways than one. In the center we have a thick cut cauliflower floret which is pan roasted, coddled in a foam made from the trimmings that have been cooked down in coconut milk, galangal, lemongrass and kaffir lime leaves. For some acidity and crunch; miniature florets are pickled in coconut vinegar infused with ginger. We then sprinkle a serunding inspired topping made from freshly grated coconut and finished with a fine grating of lime zest. #lessismore 📸: @tngying

There’s just something alluring about monochromatic dishes, especially when they coincide with the colours of the current season; winter. Hidden underneath is a panna cotta made from pine nuts. Pine nuts are blended with kombu dashi instead of water, strained & pressed to extract the pine nut milk in which we then gently set as a panna cotta. It’s topped with pomelo segments, toasted pine nuts and kohlrabi that have been pickled in yuzu and shaped like flowers. #lessismore 📸: @tngying

Our simplest dish on the current menu, but one that receives the most reactions from our guests. Pre-dessert consists of a refreshing granita made from the juice of fresh green & gold kiwis alongside kaffir limes that have been muddled with sugar and tequila. Adorned with carbonated muscat grapes for that playful fiz and a zesting of fresh kaffir lime zest for its fragrant aroma. #lessismore 📸: @tngying

At kanves, we strive to use as much local produce where possible. The mackerel we use, colloquially known as dua pan (Korean seerfish), is sourced from our local wet markets. Of the three species available, this is the more highly sought after and least common variety available. We briefly cure it with our lemongrass cure to season and tighten the flesh. It’s then marinated and slow poached in lemongrass oil before its skin is torched for smokiness and finished in the oven. It sits atop a brunoise of fire roasted bell pepper and fresh strawberries. Everything is nestled in a cloud of choron inspired sauce. Strawberries are lacto-fermented for about a week, before infusing the fermented strawberry juice with lemongrass and using this as a vinegar substitute for the foundation of the “béarnaise” where traditionally a tarragon infused vinegar reduction is used. The remaining fermented strawberry pulp in combination with caramalised tomato paste is then folded through the “béarnaise”, giving that lovely orange hue. 🐟 & 🍓 don’t knock it till you try it! #lessismore 📸: @tngying

🌽, a fundamental ingredient in mexican cuisine which played a large part in its ancient culture. A vegetable synonymously associated with summer. Following tradition, we make a Oaxacan-style mole verde (green mole) consisting of 20+ ingredients. A traditional sauce made using various toasted whole spices, nuts & seeds, different types of green chiles (poblano, serrano, jalapeño etc) and vegetables (tomatillos, spring onion, lettuce etc) that have been blistered on an open fire, lending a smokey depth of flavour. Everything is blended and cooked out in roasted chicken fat till a rich yet vibrant dark green sauce comes together. Underneath the mole are two types of corn; locally sourced baby corn and white sweet corn. Both of which we chargrill in roasted chicken fat, seasoned with both the zest and juice of limes. Garnished with sesame & pumpkin seeds, red onions and coriander. This dish is very much about upcycling. Such as using the green spring onion tops for our mole, of which the white bottoms for our micro salad in our tomato dish. Using the leftover corn cobs from our corn snack and this dish to make a stock, with the cob water going back into our mole. And utilising the roasted chicken fat after skimming our homemade chicken stock. We’re proud to adopt this habit of finding creative applications for these by-products that may otherwise end up in the bin at first glance. #lessismore #zerowaste 📸: @tngying

Our opening starter is a celebration of 🍅. The foundation of the dish starts with tomato essence, a clear golden liquid that we extract from three varieties of tomatoes that are macerated with various herbs, alliums & peppers. Vine-ripened cherry tomatoes are blanched, peeled and marinated in the tomato essence for at least 48hrs. They are paired with rainier cherries which are in season right now. For textural contrast, we turn some of the tomato essence into konnyaku jelly, seasoned with a touch of yuzu. Garnished with a micro salad of thinly sliced spring onion and myoga (Japanese ginger flower). To finish, the ice cold tomato essence; seasoned slightly more acidic and split with shiso oil, is poured over for a refreshing start to quench the summer heat. 📸: @tngying