Lately I have been checking out a number of private dining places such as Lucky House and Fat Fuku with my foodie friends. We are lucky to score a table at Mustard Seed Pop Up in August because a group cancelled their booking. Currently Mustard Seed is already booked out for the year. The private kitchen is helmed by Chef Ming Kiat who has worked and learned his craft at Goto and Candlenut. He left Singapore to work as a chef at the Singapore High Commission in Australia before returning home to start Mustard Seed.
Watercress Chawanmushi 4.2/5
We were given a glimpse of Chef Ming Kiat's culinary philosophy starting from the first dish, using local ingredients to create Japanese Kaiseki style dishes. Instead of dashi, he cleverly uses watercress broth to make the smooth and silky Watercress Chawanmushi. In it, there are also mushroom, tender chicken cubes and junsai (a kind of perennial water plant that grows in shallow ponds and swamps).
Fried Frog Legs Hakka Style 4.8/5
The aroma of the Fried Frog Legs already makes me drool even before they are served. The lightly battered frog legs are inspired from the local Har Cheong Gai. The fermented shrimp paste works beautifully with the tender frog leg meat. Squeeze a bit of the calamansi to liven the whole flavour.
Milk Bun 4.5/5
Grouper in White Curry 4.2/5
Next we have Grouper in Japanese White Curry with Milk Bun. The highlight is the soft and fluffy milk bun. It is so good that we asked for more. Unfortunately there was no extra. I was hoping for more bread to wipe up the delicious white curry.
Yong Tau Foo, Oden 4.8/5
Another favourite dish of mine is the Japanese twist of Oden, Yong Tau Foo style. The broth is made from boiling ikan bilis and yellow bean. In the bowl of light and refreshing soup, you can find radish, homemade ngoh hiang, eggplant with cuttlefish paste and tofu.
Pork Belly with Local Condiments 4.5/5
After the bowl of comforting oden, we are served Pork Belly with Local Condiments. The local condiments are homemade cincalok, achar and sambal chilli ikan bilis. This is to pair with the braised pork belly and have it together with the vegetable, like a wrap.
Duck Meatball Curry
Wrapping up our savoury dishes is the Duck Meatball Curry. The duck meatball is made from a mix of breast and thigh meat. Water chestnut is also added for the additional crunch. The tasty red curry which is mildly spiced, complements the duck meatball excellently, as well as the Koshihikon Rice.
Guava, Cucumber and Yuzu Sorbet 4.5/5
Before moving to dessert, we had the refreshing Guava, Cucumber and Yuzu Sorbet for palate cleanser.
Pulut Hitam with Sake Lees Ice Cream 4/5
Even for our dessert, Pulut Hitam with Sake Lees Ice Cream incorporates both local and Japanese influences. The sake lees ice cream is a fermented curd from the remnants of sake making. The sweetness of the sake lees ice cream replaces the vanilla ice cream or coconut milk that is usually used in the traditional dessert.
I understand Mustard Seed is fully booked until end of the year already. Do check out his website if you are planning to make a booking. Good luck in making a reservation.
Mustard Seed Pop Up
Blk 121 Potong Pasir Ave 1
Nearest MRT: Potong Pasir (NE Line)