Soaring soon
12.12.26
A modern Asian restaurant and bar opening in Bali, from chef Lam Ming Kin.
Earthborn, Skyward
In many Asian philosophies, life is a balance of opposites: earth and sky, effort and flow, tradition and change.
A kite understands this well. It rises not by fighting the wind, but by moving with it. Grounded by its string, yet free enough to explore the sky.
KITE is built the same way.
Our cuisine is rooted in Asian heritage — familiar flavours, time-honoured techniques, remembered warmth. Yet we allow it to travel. To cross borders. To adapt, blend, and evolve without forgetting where it came from.
Sip, savor, soar
The Kitchen
Asian heritage allowed to travel — familiar flavours, time-honoured technique, crossing borders without losing the thread.
The Bar
Not an afterthought to the kitchen but its equal. The first drink is the beginning of the meal, not a prelude to it.
The Room
Warm light, honest materials, and a kitchen you can see into. Elevated, but never stiff.
Chef
Lam Ming Kin
Born in Hong Kong, raised around a cha chaan teng where his father cooked. He never went to culinary school — he learned in kitchens, starting at Vong and not stopping.
Paris came next: Apicius, then Le Chiberta. Then the three-star Jean Georges in New York, and the opening team of its Shanghai restaurant, where he became chef de cuisine. In Taipei he opened Chou Chou, then Longtail — which took a Michelin star in the inaugural Taipei guide.
What he chases is not complexity. In his words, the hard part is the reverse: simplifying, creating 留白 — the blank space a painter leaves — so each ingredient can do its work.
“Cooking is fundamentally a simple thing. It is a transmission of happiness.”
- Michelin-starred — Longtail, Taipei 2018
- Jean Georges — New York & Shanghai
- Apicius & Le Chiberta — Paris
The Kite Kin
The cha chaan tengs of his childhood were where you went with nothing to do and stayed talking about everything. That is the room we are building — somewhere to gather, not simply to eat.
Be the first to know when we open.