Gongsi is Sin Chew Kee Road’s atmospheric new restaurant for what its founders call ‘urban Chinese food,’ tinged with Taiwanese and French flourishes.
The cooking is a triumph of taste, texture and technique, with a creative streak of cross-continental inspirations. Service is more than worthy of mention, warm-hearted with gracious, generous thoughtfulness.
Start with buttery-soft, Shaoxing wine-smoothened chicken liver pate, paired with crunchy sourdough toast. Too addictive.
Three-cup chicken is recast and rolled, voluptuously browned with a soy glaze, sesame reduction and sprinkling of crispy basil leaves, while the flagship omelette is feathery-fluffy with a heart-stopping shower of savoury-snappy pork lard.
Charcoal-grilled protein is a cornerstone of the kitchen: Seven-day dry-aged jade perch surfaces with confident simplicity, its skin firmed like crackling, concealing moist, clean-flavoured and flaky flesh.
Sabah tiger prawns prove a plump pleasure, succulent in silky bisque with caramelised cheong fun. And there’s still more to try, from lamb shoulder with shacha sauce to crispy-base braised pork rice pots, plus Chinese tea ice cream that’s still being fine-tuned.
Fun fact: Gongsi’s chef Derrik Ang, his brother and their team formerly ran Bukit Jalil’s Taiwanese restaurant Sangong. You’ll find many Sangong fried faves here, from pork intestines to baby chives with century egg.
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