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25 Dempsey Road
#01-04
Singapore 249670

(open in Google Maps)

Thursday:
12:00pm - 03:00pm
06:00pm - 10:30pm

Friday:
12:00pm - 03:00pm
06:00pm - 11:00pm

Saturday:
10:30am - 03:00pm
06:00pm - 11:00pm

Sunday:
10:30am - 03:00pm

Monday:
Closed

Tuesday:
12:00pm - 03:00pm
06:00pm - 10:30pm

Wednesday:
12:00pm - 03:00pm
06:00pm - 10:30pm

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Reviews

From the Burpple community

H O S T E D
Developed an instant crush on this I did. The overnight brine and a week of aging had heightened the flavour of the duck breast. So to complement, there were fresh chives, lily stems pickled in orange and curry, sliced “nian gao” (a firm rice cake), an incredible housemade chye por and a lip-smacking Korean chilli sauce with garlic. Forget party in the mouth, the melded flavours of this dish made me want to get up off my chair and dance!

H O S T E D
One of my top three favourites from the meal was this Venison Tartare Spam which tasted exactly like corned beef but more moist. It had the luscious company of tender slippery squid cut into strips of ribbons for noodles, fried kale and salty capers. The result was a deeply tasty mix I couldn’t get enough of.

1 Like

H O S T E D
Trust Chef-owner Petrina Loh to serve burrata in a style unlike any other. Piercing the creamy cheese were sweet shards of compressed pear, while the crunch factor were contributed softly by chunks of brown butter parsnips and more decidedly by a pistachio crunch. All of that was pulled together by a housemade Green Goddess dressing.
This is one of the small plate options in the Sharing Set Menus - lunch: $45/$65++ and dinner: $85/$115++ per pax).

1 Like

H O S T E D
Melt-in-the-mouth meat with shiro miso-cured scallops certainly make for a creative surf & turf. Especially when piquantly acidic macerated tamarillo and tomato jus, sea asparagus and sunchokes prepared in two ways, are thrown on as complements.

H O S T E D
This was another dish that blew me away because the tantalising chicken fig broth in which the clams wallowed, was decked out with cabbage kimchi and pickled wakame. It came with big slices of warm baguette which were perfect for dunking.

2 Likes

H O S T E D
Even before fermentation became a trend that is sweeping the culinary world, Chef-owner Petrina Loh of Morsels was already a champion of it. Walk into the cosy cottage of her restaurant tucked away in Dempsey Hills and you will spot shelves of jars and bottles, large and small, occupying a substantial area at the kitchen, each containing an ingredient undergoing a leisurely transformation by microorganisms. Naturally, the dishes she and her team (led by Head Chef Fung) create, reflects the food culture (pun intended) she believes in.

Designed for flexibility, the Sharing Set Menus available at lunch and dinner ($45/$65++ and $85/$115++ respectively) lets you decide how hungry you are and what you want to eat. There is an Omakase option (lunch/dinner: $95/$135++) for those who prefer to leave the decision-making to the chef. Vegetarians, you will be pleased to know there are menus for you too. And wine pairing is available for all meals.

At last Saturday’s invited tasting, I was delighted to have been fed the following as Snacks (shown above anti-clockwise from top left):

1. Seasonal Oyster: The French specimen came dressed with mangosteen shrub (a blend of the fruit macerated in sugar and peel made into vinegar), Jalapeño citrus kosho, fermented basil leaf and calamansi-split coconut butter milk. 

2. Fish Laver Cracker: The cracker which usually plays a background role, was practically the star as it’s made from the scraped-off-the-bones Barramundi and seaweed. The topping of shio silken tofu mousse, house-cured ikura and katsuoboshi completed the bomb-ilicious mouthful.

3. Beef Tongue Spam Tartare: Brined for 7 days, the flavourful meat came tossed with fermented celtuce on a charcoal spring onion pancake.

1 Like
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