Mustard Seed must be one of the hardest-to-book restaurants in Singapore.
It is currently listed as one of Asia’s 100 Best Restaurants, placed at No. 81; and featured in the Michelin Guide with a “Michelin Selected”.
Located in the serene Serangoon neighbourhood at Brighton Crescent, it offers a uniquely intimate dining experience.
The restaurant is especially known for its omakase-style tasting menus, which are carefully curated and updated every two months to reflect the best of seasonal local ingredients.
I waited to enter the restaurant at 7pm, with the meal starting promptly at 7:30pm sharp meant for 13 diners.
The ambiance is calm and cosy, thanks to its modest but elegantly designed space featuring white-painted walls and a blonde-wooden bar.
Helmed by Chef Gan Ming Kiat and team, Mustard Seed’s innovative menu have made it a popular choice for those seeking a refined, yet approachable, gastronomic adventure.
Recently, Chef Desmond Shen has joined the team, so you will find some differences to the menu – 10 items compared to the previous 8.
Though I must highlight that making a reservation at Mustard Seed requires careful planning due to its high demand.
As it is always fully-fully booked, it is essential to act quickly once reservations open.
The booking calendar is live and provides real-time availability, including any cancellations from prior guests.
For example, new reservations for September and October will be released on the 1 August in two waves: the first at 10am and the second at 10:20am. This staggered release ensures a fair chance for all to secure a spot.
Both lunch (lunch available during Saturdays only) and dinner are priced at $238+, designed to be savoured over approximately 2 to 2.5 hours.
The food generally features spices and bold flavours integral to its identity, so the restaurant is unable to accommodate requests for no or less spicy dishes.
As the menu changes every two months, I won’t write on every item, and instead focus on some of my favourites.
First’s up, the Zucchini Flower with Palak Paneer.
Traditionally, Palak Paneer is a warm spinach dish served with naan or bread. Here, it is transformed into a cold dish, with a base of creamy stracciatella cheese.
The Palak Paneer is cooked traditionally but then cooled and whipped with ricotta for a light and airy texture.
It comes with a side of crispy zucchini flower lightly battered and fried which provides a crisp contrast.
My overall favourite item is the Crab, Curry, and Crumpet, which merges the comfort of an English muffin with the bold flavours of a Thai-style curry.
The crumpet, with its porous texture, soaks up the rich curry sauce – which is curdled with eggs and crab roe for a fluffy consistency. Hand-picked crab meat adds a delicate sweetness.
The Cold Noodles with Suan Ni Bai Rou is a clever fusion of Sichuan and Japanese summer dishes.
It features cold somen noodles mixed with various herbs and vegetables, topped with thinly sliced pork belly.
The meat slices come dressed with a fragrant but not overly punchy garlic sauce made from a blend of fried and lightly steamed garlic.
For sweets, the Soybean with Dou Jiang You Tiao is a take on a classic breakfast combination.
This dessert features fresh yuba topped with homemade soy milk ice cream and drizzled with soy sauce caramel.
The dough fritters, inspired by churros, are made with a portion of the flour replaced by okara, a byproduct of soy milk production, and dusted with roasted soybean powder.
Special touch: they were playing JJ Lin’s Dou Jiang You Tiao when this dish was served.
Mustard Seed offers an intimate dining experience that feels akin to a private home dining affair. The staff is attentive and knowledgeable, providing detailed explanations of each dish.
I liked about 70-80% of the dishes – that’s a higher than usual percentage for me.
One aspect I appreciated was that Mustard Seed does not try too hard.
Unlike some Michelin-starred restaurants that can be ‘dramatic’ or fanciful for the sake of it, Mustard Seed focuses on delivering genuine and well-thought-out dishes.
For some dishes, the flavours could be better balanced. For example, the tomato component was too strong, masking the delicateness of the chawanmushi dish.
How it can do better?
Perhaps the storytelling or the common theme could be stronger. I wished to learn more about the personal inspirations behind the dishes, which could elevate the experience in terms of connection.
While it may come with a few minor inconveniences in terms of booking, Mustard Seed is a worthwhile destination for those seeking a thoughtfully curated meal.
Mustard Seed
75 Brighton Crescent, Singapore 559216
Opening Hours: 7pm – 10:30pm (Wed – Sat), 12pm – 2:30pm (Sat)
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