The Place It started as a private dining in Potong Pasir, and now Mustard Seed has evolved into one of the toughest to book restaurants in Singapore. I finally managed to snag a booking at Mustard Seed where reservations are released two months in advance on the first day of the month (check their website for details). The Singaporean restaurant is located along the quiet Brighton Crescent in Serangoon and comprises mainly of an open concept counter seating with a view of the open kitchen. There is only one table beside the window for a couple. 

Chef owner of Mustard Seed is Chef Ming Kiat who used to train under Chef Malcolm Lee at Candlenut. Despite being a small independent restaurant, it has made its debut entry in the Asia’s 50 Best Restaurants 2024 at Number 81. Chef Desmond Shen from the private dining concept Alter Native just joined the Mustard Seed team from May 2024. 

The Food The cuisine at Mustard Seed is rooted in Singaporean flavours and inspired by Japanese cuisine and technique. It serves an omakase style tasting menu that changes every 2 months. Lunch and Dinner are the same menu at S$238+ per person, and the meal takes approximately 2-2.5 hours. 

I went for dinner and here was what I had from the May/June Menu. 

Spicy “Ice Kachang’ 
A refreshing and slightly spicy start to the meal is this locally inspired dessert where you get a sweet corn salad at the bottom along with pineapple granita, prawns, coconut milk and a foam made from sweet corn. 

Spring Bean Tostada, Sambal Hijau
The tostada here is in fact made of seaweed, juxtaposed by the spring radish and green chilli sambal. I am personally not very fond of this course as spring bean is quite a subjective ingredient. 

Steamed Green Peas, Hokkigai 
Another subjective ingredient on this menu is this green peas course. I am not a big fan of green peas, hence this course does not resonate with me as well. The green sauce here is made from pea pods along with citrus and olive oil, with the accompaniment of Japanese surf clams. 

Suan Cai Yu 
A take on Chinese ‘Suan Cai Yu’, the homemade version here features Shima Aji along with pickled radish and Kosho. The Japanese sauce here is a mix of sake and kombu. 

Scallop + Otah 
This is one of my favourite courses. A shiso leaf skin with otah and scallop within, a beautiful blend of local otah and Japanese flavours. 

Beef + Daikon Broth 
Another favourite course on the menu for me is this luscious, braised beef in yellow bean stalk and daikon where the broth is so rich. It is served with a leek and chilli oil sauce by the side to dip the braised beef for added flavour. 

Sweetbread, Tamarillo Koloyok, Potato Pancake 
This course is inspired by sweet and sour pork where the tomato is substituted with tamarillo, while the pork is substituted by veal sweet bread. It is served on a potato pancake which is akin to taco, along with pickles and capsicum. It was alright for me, as I am not a big fan of sweet bread. 

Nasi Liwet, Threadfin Panggang, Urap 
For the main act, it is an Indonesian influenced dish where the rice goes with a delicious threadfish. Best to have it with the accompanying sambal sauce! 

Pumpkin Sorbet + Mochi 

Raspberry Ripple 
The last dessert is one inspired by every Singaporean’s favourite ice cream uncle. A delightful mix of Pistachio crumble and almond sable to bring back childhood memories. 

Rants The overall flavours of the menu didn’t flow very well for me. The second and third courses of greens also did not resonate with me. 

Will I Return Again? I had high expectations of my meal at Mustard Seed and while a good meal overall, it wasn’t mind-blowing. To be fair, my fellow dining companions who have had their previous menus all preferred what they had previously. Perhaps it is a new combination of chefs which needs some time to get their flow together? We shall see, and I hope it gets back to what it used to be according to other trusted foodies. 

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4.5/5
Ambience: 3.5/5
Overall Experience: 4/5

Mustard Seed 
75 Brighton Crescent 
Singapore 559216 

Opening Hours 
Wednesday to Friday: 7pm to 10:30pm 
Saturday: 12pm to 2:30pm; 7pm to 10:30pm 
Closed on Monday, Tuesday & Sunday 

Ranted by The Ranter