I had wanted to try Mustard Seed for the longest time and every time they opened up their reservations, I always failed to get a slot. So imagine the joy when I finally manage to get it for their Mustard Seed x Chef Desmond Shen (of Tiffin Bicycle Club) collaboration just for 2 months in July & August. I know this post is late, but just to share what happened back then 😀

The special menu was priced $265+, serving 11 items

Doors opened at 7pm, dinner started at 7.30pm and they served everyone at the same time. So if you happen to be late, then you probably have to miss the dishes that were already served. We were the first to arrive so the friend chose the best seats in the house, which was just right next to the kitchen. Then a party of 6 arrived and it looked like they had been here pretty often. Part of us wondered how did they even manage to get the slots when 2 pax was already so hard to book. Anyway, I digress

We decided to go for some sake and we liked the Furoosen Yodan (on the right) which had hints of yoghurt in it. Then we went on and tried IBi Barrel Muroka Nama Genshu for the later half of the meal

Spying on the chefs

Sol Khadi

Dragonfruit, Cured Trout, Avocado (right)

First course came in the form of snacks. It was a refreshing dish. I love the cured trout for its texture and I thought it went well with the dragonfruit. The dish was citrusy yet one can taste the sweetness of the dragonfruit and the creaminess of the avocado. We were given some papadum to pair along and I thought it was a good choice

Corn Chaat

Corn Masala, Corn Mousse, Idiazabal (left)

It was an explosion of flavours. You could taste the smoked cheese, the smoothness of the mousse and the sweetness of the corn. I enjoyed the  different layers but yet you could also taste the entire flavour as one. And it went well with the mathari snack

Mango Avakaya

Mango Pickle, Curd, Candied Orange, Murukku

Made using sour mango, you could taste the sweetness and also the slight spiciness. The tart shell was made with using moruku dough. So when you popped the entire thing in your mouth, you could taste the fragrance of the muruku towards the end, finished off with some mustard seed oil 

Pani Puri

Coriander, Mint, Tamarind, Date, Chickpea

Using 2 different chutneys so you could enjoy the difference in layers. One was made using mint and coriander while the other one was filled with chickpea. It was an interesting dish. The coldness exploded in my mouth when I popped it in. It was so cold I froze for a moment. Lol. (I have sensitive teeth). I liked how the dish finished off with a creamy-like texture and the fragrance of the shiso leaf

Frog Leg 65

Temper, Typhoon Shelter, Curd, Curry Leaf

The joke of this dish was the friend and I thought it was an option to add-on to the menu (cos of the number) only to realise it was already part of the menu. We anticipated the presentation of the dish while we watched the kitchen. Inspired from Chicken 65, they replaced the chicken using frog leg. I have to say this is the nicest frog leg I’ve eaten. The uncle beside me went WAHH even before I started. Lol. I really like the crispness, the texture and the flavour. How they incorporated bi feng tang wasn’t just creative but also very smart and enjoyable

The friend said, this was the biggest frog leg she had eaten. lol

Oyster Raita

Lime Raita, Cucumber Aguachile, Pickles

Using oysters from France (Fine de Claire) that were known to be more briny. I felt like this dish was a contrast to the previous. Probably so you can enjoy a change of palate. Using cucumbers and raw mango to go alongside, the dish was slightly acidic but it went well with the fruits and pickles and you could still taste the sweetness of the oysters at the end. Paired alongside a jug of slow pressed cucumber juice, coriander, bell pepper, I really enjoyed the sauce and thought it complemented the dish well

Nandu Rasam 

Egg Custard, Steamed Crab Cakes, Crab Broth

I don’t know how the original Nandu Rasam taste like but this was very good. I liked that the soup had a nice balance and you could taste the umami in it. It wasn’t oily and neither was it overly spicy. The soup was also cooked less sour than normal so that you could enjoy all the flavours in one. This would make a good soup in cold weather and I would gladly wish to have extra portions of it

Using Sri Lankan crabs for the crab cakes, you could taste the sweetness of the crab. The crab cake was essentially just crab meat rolled into a ball but they were very yummy. And the slight spiciness of the soup with the egg custard landed right down in the stomach which was very comforting

Langoustine Xacuti

Smoked Pumpkin, Kale, Roasted Cashew, Coconut Dosa

This was probably my least favourite dish of all. The cook on the langoustine was good however I felt it was a little salty and the friend concurred. I didn’t like the kale cooked in roasted cashew nut butter either. I felt that the kale was kinda blanched for too long so I didn’t quite enjoy the texture

The coconut dosai was good on its own. It was fragrant and fluffy but personally I thought it didn’t really go together with the roasted cashew nut milk. It was honestly abit strange

There was a story for the Banana Leaf Rice, and we were asked to read it

Banana Leaf Rice

Coconut Rice, Curry & Sides

Moving on to the last main for the night. I was about to roll out of the door at this stage. But one couldn’t miss a good bowl of curry. And the papadum with the curry, oh. so. good

I must say the curry cooked with roasted fish bones was simply amazing. The pomfret was so smooth and cooked just right. I suggest you have the curry with the rice else it’s a little spicy on its own

The side dishes were pretty good too, especially the pineapple pachadi which you couldn’t miss. It was funny how most of the diners asked for less rice. It had been a rather filling meal thus far

A part of me thought they could have just skipped everything and served me this Ala carte. lol. Cos this rice was really filling enough on its own

Momo Lassi 

Yoghurt, Yamanashi Peach, Rose

Separate stomach for desserts lets go!

I thought the peaches were lovely and it’s definitely good to have some yoghurt along. But I gave up halfway cos it was just too much to handle

Masala Chai 

Apple Chutney, Masala Dulce de Leche, Cocoa Nibs, Pecans

I preferred this to the former and I finished the entire thing. I couldn’t believe myself too. I thought the flavours worked. You could taste the fragrance of the chai with some candied pecans and walnuts, and finished off with some green apple for the tart and sweetness

I finally get the hype about Mustard Seed. Even though it was a special collaboration, but it made me anticipate what their usual menu would taste like. I shall try AGAIN to score a reservation and may luck be on my favour. Lol 

Mustard Seed

75 Brighton Crescent,  Singapore 559216