Helmed by Chef Ming Kiat, Mustard Seed is a cosy private kitchen that prides itself by pairing familiar local flavors and ingredients with Kaiseki techniques.
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The evening's menu was carefully planned and well executed, starting off with Superior Stock Chawanmushi to soothe our hungry stomachs. You can expect a delicate yet complex flavor from this good cup of Chawanmushi, with a soft silky texture, flavored with the rich fragrant superior stock that attribute a umami taste. You can find scallops and fish maw within, lending contrasting mouthfeel to the dish. And topped with homemade XO sauce to give it a bit of lift, which makes each bite utterly satisfying and surprising.