Mustard Seed @ Brighton Crescent - 1st official visit

8 Oct'19

- with EC

- 2nd visit to Brighton Crescent, 1st official visit since move and 4th visit to Chef Ming

- 7.45pm to 10pm with 10 other merry (loud at times) diners who were there for birthday celebration 

-  9 dishes included 3 unusual tantalising sour ones + 1 beef + 1 soup + 2 rice based dishes + 2 desserts

- 1 repeat dish of buah keluak pork neck, koshikari rice and a similar duck hotpot

- for a citrus lover, there was an unexpected but definitely pleasant pairing of belimbing in pseudo tartare sauce of emulsified stock

- didn't notice the excellent knife skills on the nicely scored squid but was highlighted by Straits Times food editor who visited 2 days later

- excellent as always ... Can't wait for the next visit

7.45pm - Steam Milk, Crab, Sudachi

[ Steam hokkaido milk & egg 炖奶, topped with sri lankan mud crab, crab juice and sudachi lime - Served chilled ]

8.05pm - Squid, Laksa leaf pesto, Kerabu

[ Seared squid marinated in roasted caashew pesto, garnished with thinly sliced green apple, green bean & shallots ]

8.15pm - Grouper, Belimbing chowder

[ Tumeric beer battered groupa wild sitting on pseudo tartare sauce of emulsified clam & fish stock, added citrus flavour of belimbing, aromatised with tumeric, laksa leaves, corriander & dill - Served in warm bowl ]

830pm - Duck Hotpot

[ Local duck dish of mushroom, breast meat ball, sliced braised duck drum stick  in broth of duck bones + konbu + corriander, with addition braised daikin & charred leek ]

850pm Wagyu Hamburg, Bumbu Sauce

[ Wagyu hamburg rump glaced with tonkatsu sauce sitting on bumbu sauce made from roast chicken stock, soto gravy made from bumbu spice such as nutmeg & corriander, thickened with french butter.  Topped with white bean sprouts, yellow egg, fried shallots ]

9.05pm - Popiah Porridge

[ Thinly julienned carrot & cabbage braised in prawn & chicken stock, dried shrimp ]

9.20pm - Buah Keluak Pork Neck, Koshikari Rice

[ Pork cooked in buah keluak, spiced paste, red wine & served with koshikari rice, white radish pickle, yuzu chilli sambal, garnished with limau purut ]

9.35pm - Starfruit Sorbet

[ Cold pressed starfruit sorbet, complimented with Korean muscat grape & Ipoh pomelo ]

9.50pm - Orange Sugee Cake, Spiced Ice Cream

[ Warm orange sugee cake served with spiced ice cream of somalina, almond & cardamom ]

Straits Times Food Editor visited Mustard Seed 2 days after us on 10 October 2019. It was from her that we learnt about Mustard Seed in June 2018, followed by 2nd visit as home chef in September 2018 and tasting prior to opening at Brighton Crescent in June 2019: