The meal I was looking forward to most at this start of the year, Mustard Seed really delivered a comforting and delicious line-up. Having tried more than a handful of times to get a coveted reservation slot, I was so glad that I finally got it at the end of last year!

And so a little throwback; the January/February menu ($190) was a fun mix of local and Asian (Japanese and Korean) flavours. A truly enjoyable meal.

Scallop + Guava - A refreshing starter to kick off the whole experience, mine was a special replacement as I don’t take oysters. The light guava granita was so lovely with the sweet scallops, juicy pulps and I love that you get that zesty lime flavour lingering in the cooling mix.

Squid Rojak - The tender mollusc was done exceedingly well. Together with the tangy rojak sauce, spices, crushed nuts and sweet sliced pineapples, it really whet one’s appetite. Got to love the deceptively simple combination.

Superior Stock Chawanmushi - Like a fish maw soup on steroids, the egg custard made with chicken and dried scallop stock was delightfully silky. Using ingredients found in a typical banquet-style soup, it was so comforting and savoury. Giving the LNY vibes, the sauce also had black moss and a few drops of vinegar.

Turmeric Frog Legs - Dusted with herb salt made from dehydrated curry and laksa leaves, the finger-licking-good legs were uber succulent. Wonderfully plump and moist - way better than chicken. The batter was perfect too, not soggy at all and not too thick.

Hakka Radish Meatball - My favourite at the table and at this point, I don’t want the meal to end. Swimming in that tasty pool of pork trotter and coriander seed gravy that was seasoned with aged tamari soy sauce, the radish meatball was placed with braised cabbage, shiitake and their house-made abacus seed. Kinda like a mini pen cai. Made from stir-fried Kurobuta pork collar and belly bound together with tapioca starch, house-made fish paste and shredded daikon, the meatball flavoured with dried cuttlefish and shrimp was the best - amazingly supple.

Penang Hae Mee x JJamppong - Turning up the heat, this marriage of Penang prawn noodles and Korean seafood noodles sees bouncy ramen noodles with wok-fried vegetables, sweet prawns in an aromatic concoction of lip-smacking prawn broth enriched with rempah.

Duck & Burdock Rice - Right before dessert, a surprisingly light rice dish seasoned with a bit of sansho pepper and on the side a marinated stir-fried lotus root.

Kuri Kinton, Rum Jelly - Very nicely balanced, the slightly boozy rum jelly went so well with the earthy roasted sweet potato ice cream and candied chestnut.

Strawberry Kuih Lapis - Following the instruction to have it layer by layer, the steamed dessert was exceptionally good. Love the natural fragrance of the fresh coconut milk and the fruity red layers infused with strawberry juice.