Review

Kai is an extremely rare breed of restaurant that serves New Zealand cuisine, namely familiar home-comfort dishes made using predominantly New Zealand ingredients. Known for its organic agriculture, grass-fed beef, and crystal-clear lakes, New Zealand has a prime reputation for food quality, and Kai does an excellent job at upholding it. With their cosy, mountain-cabin interiors and outdoor seating, Kai has a loyal local following for their lively venue, from breakfast to dinner. The broad menu offers options for all tastes and appetites, but the recommendations remain New Zealand-sourced. The South Pacific ceviche of wild-caught white fish is a stellar beginning, served in a light and zesty coconut dressing with watermelon and avocado. The signature dishes here are the crowd pleasers, Kiwi fush ‘n’ chups, a legend in Bangkok can be customised from an array of options of NZ fish, including prized blue cod, through to lesser seen Southern hake and sea perch. One may also choose a cooking method, battered, crumbed or pan-fried, and sides and sauces make for further difficult decisions. Kai risotto is a stunning dish, blending creamy rice with pea purée, sautéed mushrooms and spinach, Parmesan cheese, and sun-dried tomatoes to create a luscious bowl of joy. Desserts are homemade, offering tempting options, including Jack Daniel’s chocolate mud cake or Kai sticky date pudding, rekindling the most fond childhood memories. However, the signature kiwi pavlova is the must-order.