Burpple Beyond: Our Response to the Upcoming Dine-in Restrictions
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As our next booking at @mustardseed_sg approaches in the first week of September, my excitement to have Chef-owner Ming Kiat’s new menu is already building. At the same time though, I can’t help but think of this dessert I had on my last visit with wistfulness.
A tribute to the humble soya bean, the bowl holds its different incarnations in an ice-cream, as a silky yuba (Japanese beancurd skin), crunchy chips of #tempeh (fermented soya beans) and even a housemade kinako sauce, all orchestrated to harmonise beautifully when enjoyed together.
I feel it takes a great deal of sensitivity and creativity in a chef to fathom the potential of the humble bean in order to be able to execute to such sublime results. Obviously, Chef Ming Kiat has both qualities in spades.

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