Review

Chenin is an ultra-hip neo-American restaurant and the brainchild of owner and head chef Kunanan “Mike” Lertpisitkul, a mechanical engineer from London whose passion for food and wine drives his culinary adventure, which has included working in celebrated restaurants across the globe.
Diners are in for a unique experience as they step into the bare concrete structure and walk up to the second floor in dim red light. Chef Mike's personal collection of Bearbricks and street art posters are displayed along the way, lending an underground vibe one might find in New York or Berlin.
Chenin's concise menu changes daily, based on available ingredients and chef's spontaneous creativity. Classic appetizers are uni toast and smoked butter and sourdough - sounds simple, but the complexity is in the detail. The butter is made using sakekasu (filtered sake cake) that is temptingly umami, leaving you craving seconds. Try the adventurous frog legs with escargot ragu and the 480-gram prime rib that is perfectly juicy and tender. Every meal is served with a side of sliced Habanero chili to cut through the decadently rich flavours or to add extra kick to the meal.
Chenin has a plethora of wine labels to select from. With more than 100 vintages on the menu, diners are spoilt for choice, from family-owned vineyards to quirky natural wine labels.