On any given day in Berawa, one would find that its eclecticism never dims, no matter the time of day. Lunches already light up afternoons before the sun hits its peak, transitioning into social evenings that extend well into late nights. There’s a lingering sense of stylish chic, and KONG fits right into this milieu, drawing all kinds of crowds to its dining room.
The restaurant’s colonial-style space, inspired by 1920s Singapore, is a place where history becomes the blueprint for vintage aesthetics that’s been modelled through a contemporary lens. Velvety furnishings sit under moody lighting, undercut by arched windows that let in just enough sunlight for a warm, fuzzy lift.
As the saying goes, you eat with your eyes first. That’s a principle KONG embraces wholeheartedly, but it doesn’t just stop there. Flavours are built up to pair, allowing the taste buds to enjoy each plate as much as the eyes do. Helmed by Chef Nick Escobar, whose most recent notch in his belt boasts experience in Nobu New York Fifty Seven, the menu flows seamlessly from day to night, allowing guests a flexible option to whet their appetite at any occasion.
Lunchtime hours may be filled with a refreshing yellowfin tuna tartare, offering a coastal lift that doubles down on the tropical atmosphere. For something heartier, opt for the lamb ragu pappardelle, or the signature burger served with gorgonzola and triple-cooked truffle fries. After sundown, one can indulge in wagyu foie gras gyoza, confit duck leg, and chocolate fondant for a full-course meal.
Still, if diners find the convivial mood beckoning them to linger past the last bite, the bar is more than ready to welcome oncoming chatter. Conversations would only get livelier once drinks were poured, whether it’s reliable favourites like an Aperol Spritz or inventive creations such as KONG Diablo, a medley of tequila, pineapple, dark cassis, and ginger soda, garnished with orange and mint.
