Sometimes one cannot not believe in fate. Me and my bff Rux had been talking about trying out Mustard Seed, a Singaporean 'omakase' place in SG, yet tried once to book unsuccessfully because they release bookings for the month on the first of the month at noon sharp. And believe me when I say it is maybe more difficult than scoring concert tickets. But I had the pleasure to take over a Mustard Seed reservation from our mutual primary friend who couldn't make it, and finally got to go on the eve of our National Day holiday!
The space is small, cosy and intimate with just one 2-person table and the rest situated at a U-shaped counter so the team can explain the food when it is served.
Here was the July-Aug 2024 menu. It's fixed price and we paid $260 each for the $238+ 10-course menu (no alcohol, drinks). Which is actually pretty decent today.
Here's the drink list if anyone's curious! They have some teas as well but we thought let's focus on the food.
Every course was a wondrous medley. I don't think it is right to call it fusion. On their website, it says that their chef-owner, "Chef Ming Kiat, is a proud Singaporean who he creates an original menu based on his personal interpretation of Singapore's food." It also says, "Our cuisine is rooted in Singaporean flavours and inspired by Japanese cuisine and technique. We serve an omakase style tasting menu that changes every 2 months."
The first was a refreshing fruit 'ceviche' with sugarcane granita that whetted our appetites for more!
One of the most interesting dishes of the night was this lightly tempura-ed zucchini flower that we were to dip into a 'palak panner' dip. Super light yet intense with flavours.
We also had this Crab, Curry, Crumpet one-biter. Yummy.
There's also a Tomato Egg Chawanmushi which tbh, was a bit too sweet for me due to the tomato. I love the prawns bits inside and the silky smooth steamed egg though.
Then we had a super interesting dish named "Cold noodles with Suan Ni Bai Rou". I have no idea what the 'suan ni' mean, but bai rou seems to be 'white meat'. Regardless, it just tasted like the tangy cold Japanese noodles with a pleasant garlic flavouring.
We also had this Grouper, laksam dish which I think could be the least interesting for me. The fish was undoubtedly very fresh with a crispy skin that takes an expert to do. But everything else is a bit meh... the play on laksa and assam (I assume) did not really come through.
There's also a small bowl of Tsukune, chayote, watercress soup. This was great for me as a palate cleanser, and it felt like this was also the most "homely" dish of all where I can taste the Singaporean cuisine influence.
We then also had the Buah keluak, squid ink paella. At this point both of us were sufficiently stuffed and struggled to finish the dish. It was also too heavy TBH. I think this acts as the final carb dish ala wedding dinners before the dessert to top up those who still felt hungry, but both of us were not of that camp.
This Mango, sago, dill dessert was then very much appreciated! So light, so playful, so delicious.
We also saw the team frying up these little fritters that we thought were churros, but turns out they were for the Soybean 2.0 dou jiang you tiao with soybean ice cream and soya caramel sauce (I think). Ingenious.
Here I am with my bff of many many years! So happy to catch up and enjoy this amazing gastronomic adventure together.
If you guys have the opportunity to have a meal here, do it. Reservations are really a bitch to get but after the experience I feel like Mustard Seed is really is something of a must-try in Singapore.
🙅 Thank you, next
🤷 Try if feeling indulgent
💁 Bookmark this ✔️
Mustard Seed
75 Brighton Crescent, Singapore 559216
Wednesdays to Saturdays 7pm-10.30pm, Saturday lunch 12-2.30pm
Closed on Sundays, Mondays and Tuesdays
Reservations
Guests are able to book for groups of 2 to 5.
Bookings for the month of November & December 2024 will be released on the 1st of October, in 2 waves at 10am and 20mins later again at 10.20am, sharp.
Closed : 27, 28 Nov & 25, 26 Dec. Additional lunch service : 29 Nov & 27 Dec
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