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.

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.