This is my third visit to this pop up, where Chef Ming would host up to a maximum of 8 diners at his home. When I look back at all the places I've eaten for the past year (2018 and 2017), Mustard Seed is always one of the best few I've had, and one that I'll always want to go back again.
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Chef Ming has the talent, and he pays attention to every detail so that the dish turns out perfect. He even warms the plate using the simple steamer he has at home.
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This fish soup is another fine example. The soup was creamy, but no milk as added. It was through cooking of the bones of the fish for a right amount of time. The skin of the grouper was crispy, and I believe it's a conscious decision by Chef Ming to have the fish of right thickness so that when the fish sits at the base of the bowl, the skin was just above the soup so that the crispy skin does not get submerged.
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I'm waiting to go back soon in 2019 for my fourth visit... waiting for a slot to open up. I hope you go, but I also hope you don't compete for a slot with me 😁

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