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#4,286 of 9,991 Restaurants in Singapore
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CUISINES
Asian, Singaporean, Japanese Fusion
Reviews (3)
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Reviewed 1 May 2021

We enjoyed our evening very much at this bright and creative restaurant. The dishes were creative and very delicious. Service was incredibly good considering there were only 3 persons serving 13 persons. The crockery was beautiful - Japanese inspired. We were seated around a U...shape counter arrangement, on high chairs. The crab with Kani Miso was excellent! Botan ebi in pumpkin sauce was yummy. The dessert with soya ice cream was amazing. The chef was engaging, unassuming and interacted in a very friendly manner with all guests. We look forward to being able to get a booking for another meal in a few months’ time.More

Date of visit: May 2021
Helpful?1  
Reviewed 20 February 2020

Visited in January. I absolutely love the way that the chefs here interpret our local food. To me, and for my palate, Mustard Seed is simply the best Modern Singaporean restaurant in town. Was super happy that they served the turmeric frog legs last night....This is a dish I've loved ever since the early days of Mustard Seed and it remains one of my favorite things to eat! We started our meal with smoked otak served with apom balik; lovely fun way to experience this iconic food. Next was a delightful rojak with Malaysian squid and made with kuro sato caramel; this had a wonderful sweetness and umaminess that made all of us swoon. The frog legs were next. Then a gorgeous lion head meatball with a dried seafood broth; the soup was so warming and satisfying! After that we had grouper with a pineapple prawn curry, served with a small bowl of Sakura ebi rice; this exploded with so many wonderful contrasting flavours. MK's version of mee rebus was next. The broth was made with oxtail and was super hearty. Desserts were next. First was an expression of raita, followed by an absolutely brilliant caramelized kueh bingka served with macadamia nut ice cream. A truly exceptional meal from a pair of chefs that continue to grow and getter better every time we visit. ❤️More

Date of visit: January 2020
Helpful?2  
Reviewed 11 February 2020 via mobile

My 4th time here. The young chef never fails to impress you with his interpretation of local ingredients and culinary skills Tonight 's dinner was inspired by yong tau foo A feast for the senses - optic, olfactory and gustatory

Date of visit: February 2020
Helpful?2  
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