Blood-dripping candles, cobwebs, egg sacs, a skeleton, and a fiery red interior are what turned our homely space at Kilo Kallang into a haunting hideout as we celebrated Halloween on the 28th of October. Guests who joined us for the evening were in for a treat as we welcomed Tim Ross-Watson (previous guest chef for #KiloCookingBeats—Raíces and former owner and executive chef of PYXIEMOSS) back to our kitchen to whip up some gruesome fare through the use of molecular gastronomy techniques. With that said, there really wasn’t much to fear at all, not when our guests were given such a feast to indulge in.

Guests started streaming in and dinner was well underway. We started off the night with a dish that promised all treats and maybe some tricks, and sure enough, chef Tim’s Amuse was all glittery goodness, with beetroot as its main ingredient. 

The next dish, and also a crowd favourite for that evening, was Tim’s take on Foie—served with chicken skin, raspberry, parsley, and tarragon. The savoury taste and its unique blend of flavours received the praises of guests throughout the night, and is definitely a dish that we’ll all remember for a long time.

Following an exceptional serving, we also had Squid with mushroom, black rice and quail egg, and Beef, served with steak, tendon, potato, carrot, onion, and celery. Both dishes had everyone mopping up their plates, wishing for seconds.

As the night wore on, there was nothing but satisfied stomachs and smiles all around our restaurant as everyone dug into their desserts, ending dinner off on a sweet note with the Pumpkin dish, served with cream, hazelnut, and chocolate.

As the night wore on, there was nothing but satisfied stomachs and smiles all around our restaurant as everyone dug into their desserts, ending dinner off on a sweet note with the Pumpkin dish, served with cream, hazelnut, and chocolate.

Thank you to everyone who joined us for a delectable meal, and to all who came in their wicked Halloween outfits. We hope you enjoyed yourselves as much as we did, and we look forward to seeing you at the next one; stay tuned to our Facebook page for more details on upcoming events.