A standout big plate combining sweet prawn, the umami intensity of XO sauce (made with scallop, dried shrimp, and chilies), earthy Jerusalem artichoke, black squid ink for depth, and tender mussel. It's a plate-licking combination of flavors.
Tips from diners
The XO sauce is what makes this dish. It's pungent and umami-rich — don't be shy with it.
A delicate tartare using premium shima aji (Japanese horse mackerel). Tossed in light sesame oil with raw onion, yuzu zest, and seaweed powder, then finished with a small dollop of caviar and finely grated egg. It's minimal but precisely executed.
Tips from diners
This is all about the quality of the fish. Taste it before adding too much of the garnishes so you appreciate the shima aji itself.
Half a dozen oysters finished with a blend of lemon, ginger, and Korean gochujang. It's a fusion approach — the gochujang brings heat and umami that lifts the oysters beyond simple lemon-ginger preparation.
Tips from diners
Ask which oyster variety is available that day. Kimme works with different suppliers and the oysters vary seasonally.
Chef Sun Kim's take on sashimi brings in unexpected textures — pickled ginger for acidity, cream cheese for richness, shiso oil for herbal notes, and gochujang for umami heat. The fish stays the star, but the accompaniments elevate it.
Tips from diners
This is where the Korean-European fusion is most visible. The combination of pickled ginger, cream cheese, and gochujang shouldn't work but does.
Chef Sun Kim's refined take on the Korean classic. Pork belly is braised until tender and richly flavored. Diners wrap slices in fresh lettuce and kimchi, then dip in soybean or shrimp sauce. It's playful, interactive, and deeply satisfying.
Tips from diners
This is Korean comfort food elevated. Build your own wraps and find the balance of flavors you like best.
Chef Sun Kim's casual second restaurant, Kimme combines refined modern European techniques with Korean heritage and contemporary presentation. Located in a three-story Amoy Street shophouse, it's less formal than Meta but equally thoughtful. The open kitchen with a communal marble table lets diners watch the chefs at work, while small and big plates are designed for sharing.
Ground floor has a large communal marble table facing the open kitchen. Upstairs are smaller, more intimate tables. Choose based on your vibe.
Small and big plates are similarly priced, so get big plates for better value. The flavors shine on both, but portions favor the larger designation.
This is a sharing menu. Order multiple small and big plates to experience Chef Sun Kim's range of flavor combinations.
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