The Heritage Table

The Heritage Table Kin x Kotuwa Welcome to The Heritage Table where Kin embarks on thoughtful 22 & 23 October 2020 cross-cultural collaborations with celebrated chefs, in line with our mission of preserving heritage. We delve into the fascinating origins and diversity of cuisines across the landscape, celebrating the subtle nuances as well as overlaps between cultures in exploration of our rich identity. STARTERS Drumstick Leaf Varai Devilled Cashew dry-fried drumstick leaf, chilli, Sri Lankan-spiced cashew nuts curry powder, grated coconut Lychee Achcharu Gotukola Salad spicy, pickled lychee fried grated coconut, green chilli, KIN spices, tossed with yoghurt & lime Dallo Baduma KOTUWA @restaurantkin.sg crispy fried squid tossed in @kotuwa.sg Tomato & Date Chutney chilli butter, stir-fried vegetables pickled tomato & autumn dates — — MAINS Kin is a restaurant located in the lobby Kotuwa is Chef Rishi Naleendra’s highly of Straits Clan, serving heritage cuisine Dry Prawn Pirattal Sri Lankan Crab Curry anticipated third and brand new venture. by Chef Damian D’Silva. tiger prawns, curry powder, green chilli Sri Lankan mud crab cooked with Named after the Sri Lankan capital’s & spices cooked in coconut milk cumin, fenugreek, coriander, It offers a retrospective look at the central business district, Kotuwa aims to cinnamon & Sri Lankan spices origins of Singaporean cuisine, Fish Briyani bring the sights, sounds and tastes from showcasing time honoured cooking Sri Lankan’s streets and markets to the dum-style briyani with homemade garam Dahl Curry methods, recipes and ingredients that Singapore diner. Embodying Sri Lanka’s masala cooked over a charcoal flame red lentils, tempered shallots, have been left behind. Chef recalls a vibrant and generous dining culture, mustard seeds time where dishes were not constrained Jackfruit Curry diners can expect bright, creative dishes by culture or racial identity, but rather made from quality ingredients that are jackfruit, cumin, turmeric, Tomato & Gotukula Salad an amalgamation of recipes brought as robust and flavourful as the streets mustard seeds & coconut milk with tamarind-chilli dressing from foreign lands. and stories that inspire them. Pol Sambol Reproduced with locally foraged From famous Sri Lankan short eats, shredded fresh coconut, chilli ingredients and subsequently interpreted to a myriad of curries and housemade by different individuals from diverse sambols and preserves, Kotuwa looks cultures, the result is an incredible DESSERT forward to spicing-up and invigorating colourful culinary patina. diners’ palates, one meal at a time! Love Cake Watalappam Tart semolina-butter cake, cashew nuts coconut custard, jaggery, pistachio, candied orange & spices COCKTAILS Pol Negroni 24 coconut washed Colombo gin, Antica Formula vermouth, Bellambre Piña Clara 24 clarified milk punch with pulcata, John D. Taylor’s Velvet Falernum, pineapple Spiced Iced Kopi- 20 Sri Lankan-style iced coffee with arrack & aromatic spices Assam Old Fashioned 18 assam juice, dark rum, ginger, mint, orange peel NON-ALCOHOLIC Assam Iced Tea 9 assam juice, ginger, mint, orange peel BOTTLED BEER Lion Lager 12 Lion Stout 14.

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