Kimika
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Pastry chef Clarice Lam has a whole slate of stellar summer desserts including a layered tiramisu with espresso jelly, genmaicha cream, chocolate ladyfingers, candied hazelnuts, and cocoa kinako. But the soft serve at Kimika is a true standout. For brunch, the restaurant offers a vegan banana soft serve with coconut-goji berry granola, rhubarb-acai syrup, and chocolate chunks. On the dinner menu, the soft serve flavor is inspired by Yakult, a sweetened probiotic drink that’s wildly popular across Asia, and comes swirled with roasted strawberries, crispy chicken skin streusel, and strawberry pocky pearls on top.
When the team behind Wayla opened up Kimika in mid-August, they began serving a mashup of Italian and Japanese fare to packed patios five nights a week. Now the restaurant’s dining room on the ground level of the Nolitan hotel is open again and guests can book an elaborate Wagyu Shabu Shabu dinner with multiple courses featuring A5 wagyu strip loin, 100 day dry aged ribeye, and rich bone marrow bollito misto broth or order a la carte from the restaurant’s standard menu.
How to book: Resy