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Meta has desserts wonderful to the point of distraction, thanks to Pastry Chef Maira Yeo. Being able to sit at the counter and banter with the vivacious and confident young chef is a bonus. My foodie friend Szeliang and I did just that when we dined there last week. And we couldn’t resist shooting her a bunch of questions, to which she replied easily, breezily with a big dose of charm. None of this distracted her in any way from her craft. During the entire time, the desserts she prepared for us, as well as those for the other guests, were nothing short of perfect.
Because one dessert is too pedestrian (haha) for Szeliang and I, we ended up having two.
The first, something so new it wasn’t officially on the menu yet, was a dreamy off-white creation of compressed dashi pear, amazake cream, pear sorbet, sake ice-cream, a disc of pressed granita, finished with finely grated Buddha’s palm fruit. For me, it was love at first bite. The marriage of delicacy and depth in this was flawless.
Our second desserts differed.
For him, Chef Maira caramelised wedges of sweet, juicy Australian peach, then dressed it with pickled ginger, mint salsa, vanilla cream jelly and a quenelle of lemon ice-cream peppered with banana powder. Of course I stole a bite, and of course it was amazing.
For me, she served a favourite of Meta’s Chef-owner Sun Kim, the “Gochujang Choco”. Daring yet remarkably balanced, it was composed of chocolate ice-cream, wild rice puffs coated in the spicy Korean sauce, the fluffiest pillows of green tea sponge and
black sesame. Eating this dessert had my brain perplexed in the funnest way as it processed the unlikely flavour combinations but I enjoyed it very much.
The petit fours, also by Chef Maira, were a carrot cake madeleine and a mini Mont Blanc macaron. I found the former very fragrant with just the right amount of cinnamon and the latter, I considered one the most scrumptious to have ever passed between my lips.

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