The Mustard Seed Experience⁣

📸 The Mustard Seed Experience⁣

📍75 Brighton Crescent

🇸🇬 Interpretation of Singapore Cuisine⁣ inspired by Japanese Cuisine

📖 8-Course Menu ⁣

💲⁣178+

👨‍🍳 ⁣Chef Gan Ming Kiat

Mustard Seed is helmed by Chef Gan Ming Kiat, who serves his personal interpretation of Singapore's food, inspired by Japanese cuisine and technique. The fine dining, omakase style menu marries his previous experiences at Candlenut (Peranakan) and Goto-Mod-Sin (Japanese). The menu changes every 2 months and starts at $140+ per pax for lunch and $168+ for dinner.

📖 January, February 2023 Menu

1️⃣ SCALLOP CEVICHE, KUEH PIE TEE

Kombu paired with avocados and mangos sambal matah (which is raw Balinese style sambal) with some lime juice and fresh coconut milk.

2️⃣JIU HU ENG CHYE

Cuttlefish & garlic Kong salad paired with kale, radish & cucumber dressed in house made sweet sauce. Fried shrimp sambal, hoisin and miso finished with roasted peanuts and fried kale.

3️⃣ABACUS SEEDS, TONJIRU

Eaten during Chinese New Year, eaten as stirred fried dish, but mustard seed’s take on Japanese & Korean culture, rice cakes and dumplings with broth. Tonjiru, pork broth with unique food vegetables and paired with miso.

4️⃣PRAWN CHAWANMUSHI, SAUCE KOKSEN

Wok-fries egg plant, topped with prawns that are fried very quickly. The sauce is inspired by a famous zichar restaurant called Kok Seng and there's a dish there called the big prawn horfun. This dish is a take on that dish using prawn stock, some rempah seasoned with sansho pepper and spring onions.

5️⃣MENCHI KATSU, GRANDMA'S APPLE SAUCE

Pork chop with apple sauce.

Minced pork collar, apple cooled down with lots of brown onions & top with cabbage and green apple rest in house-made smoked mayonnaise topped with bacon powder.

6️⃣LOBSTER RICE, SUPERTOR STOCK

Steamed rice with some fish maw, steamed lobster and fried egg floss poured over broth boiled over chicken and pork bones with Chinese JinHua Ham and fried scallop and add a bit of Japanese kabocha pumpkin.

7️⃣PINEAPPLE & YUZU PARFALT

Inspired by pineapple tarts presented as a parfait. Inside the cup is homemade pineapple jam with diced pineapple, yuzu jelly and almond. Topped with homemade pineapple and yuzu sorbet.

8️⃣EARL GREY + FLORENTINE

Mixed nut Florentine paired with homemade Earl Grey ice cream.

VERDICT:

Currently just the duo that runs the kitchen. However the quality still remains top notch similar to the previous time I visited in September.

The new menu is comforting and familiar yet innovative at the same time. Flavours are based on the flavours in Singapore but the technique and presentation is inspired by Japanese kaiseki cuisine.

Possibly one of the humble and yet delicious menu I have in Singapore this month.

OVERALL

Food: 🌟🌟🌟🌟

Ambience: 🌟🌟🌟

Price: 🌟🌟🌟

Service: 🌟🌟🌟

Experience: 🌟🌟🌟

(Out of 5 Stars)