My most recent takeaway from @mustardseed_sg was possibly my favourite of all their takeaways since they launched the service during 2020’s Circuit Br...
My most recent takeaway from @mustardseed_sg was possibly my favourite of all their takeaways since they launched the service during 2020’s Circuit Breaker.
The starter in this Set Meal ($168, feeds 2 pax), an astonishingly delicious Asian salad of Squid Kerabu, had a lot to do with it. To be tossed together in the mouthwatering mix of kaffir lime leaf-spiked sambal belachan, fresh aromatics and calamansi dressing were flawlessly-cooked springy curls of squid, white corn kernels, blanched long beans and cucumber wedges. I shamelessly ate the lion’s share of this.
The Crabmeat and Chicken Meatball Rasam was equally epic. I’m already a lover of rasam (it’s the light, sour-spicy soup in South Indian cuisine that’s made with tamarind and assorted spices), so naturally, I was swooning blissfully as I tucked into Chef-owner Ming Kiat’s protein-enriched take on it. Fuller-bodied that the usual #rasam but still tantalisingly tangy, the vibrant chicken and crab stock had a clutch of tasty chicken meatballs and an abundance of crabmeat. I’d be the first in line if Mustard Seed ever considers selling this as a one-dish meal too.
The Red Snapper Curry was extraordinary. But Chef Ming Kiat (@mkthehansum) has always been spot-on with his curries, regardless of which variant he’s tackling. Thick but not at all “jelak” (probably due to the fish bone stock), the aromatic gravy had fillets of red snapper, grilled eggplant, lady’s finger and tomato.
I enjoyed the gravy of the Prawn Bostador immensely. Concocted from rempah and prawn stock, and finished with fresh green chillies, it was, in my opinion, the real star of the Eurasian dish.
A happy marriage of Peranakan and Western cuisine, the Buah Keluak Bolognaise Pie had mashed potato layered over delicious minced pork collar that had been simmered in red wine, tomatoes, tempeh and buah keluak.
For dessert, Chef @xshinyinx prepared a pair of delectable poufs of fried donuts and a divine kaya made from Okinawan sugar and freshly-squeezed coconut milk. Yums!
poufs 在 Batik & Bubbles Facebook 的精選貼文
I’m with Athirah one half of the lovely duo behind Souk Stroll . We’ve always been avid lovers of their Moroccan made bags and clutches and now they’ve added leather slippers, rugs and poufs to their collection! Do check out the colourful and vibrant lifestyle accessories at the #sunnysideupmarket happening today and tomorrow 11am-8pm! 💜🌺🌈 #soukstroll #madeinmorocco