Muse Amuse

But this place offered a cosy wine and dine experience in the comfort of a home. One that could pull off as an ID decorated home with a gallery display.
Enjoyed the smoothness of Cointreau chamomile with Earl Grey fragrance in this Teh Halia cocktail. Complemented with candied ginger, it was befitting of its Teh Halia title.

B'cos from outside, it looked more like an ID firm or art gallery but nothing like your usual restaurant. It probably looked intimidating for one who wanted to walk in for a meal. However, the friendly staff were welcoming to make us feel at home upon entering.
They were clear what they wanted to do here: a contemporary space where people come together to savour culinary creations. They even had a big long table instead of smaller ones to promote communal dining like at a home. Those who enjoy dining by the open kitchen counter like us would be happy that it was one dining experience they wanted to create here.
These guys pride themselves on modern fusion menu, with some interesting mix of flavours from Chinese, Thai, Indian, Japanese, Western cuisines etc. Featured here was their sautéed scallops on Japanese somen with sous vide egg yolk on pink Bonito-Kombu with a violet tuille. Really beautiful dish with great flavours too.
We also enjoyed their burrata lentil with papadum, an interesting mix of Italian with Indian flavours. Their sous vide ginseng spring chicken was very juicy and tender even on the breast meat.
With a short tour, we discovered another modern bar space behind where they mixed some of their signature cocktails. There was even a loft garden on top where they grew their own herbs, and a homely area for private event at second level.
With a unique dining space they have created, the chefs also shared that they have always been exploring new fusion tastes outside of their kitchen services. Quite a memorable experience we would agree.

THE softest pork meat I've ever had, I'm serious!! Ah Ma Liu 👵🏼 had zero trouble with this! Apart from the stella texture - the ribs are also twice marinated, guaranteed that it would be a tasty treat to your taste buds! #ahmaliuapproved👵🏼

Coming from the stands of a cocktail amateur, it tasted like a cold version of your usual tom yum soup! Slight heat and spice while covering up nicely all the strong alcoholic taste.
The drinks here were all pretty interesting - another drink I really liked would be the easy to drink Bandung inspired Babung Blush ($25). This was a hosted tasting courtesy of @museamusesg and thank you @sixthsensepr for the lovely invitation.

Tastes as wonderful as it looks.
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Sautéed scallop on Japanese somen noodles with 64-degree Celsius sous vide egg yolk in bonito-kombu broth topped with violet tuille. Sounds like a mouthful but this petite dish hit the spot. The scallop was perfectly cooked but what garnered my interest was the bright pink broth. The umami from the bonito kombu combi makes the smooth cool somen irresistible. Definitely a refreshing way to start a meal!

4 munchies: The enhanced rendition of this black sticky rice dessert is another favourite item of mine at this duo-identity concept space that serves Mod-Asian sharing plates and Asian-inspired cocktails. Maintaining a sticky, gooey consistency with the rice grains cooked to the point that they were tender yet chewy, its slightly thicker texture was surprisingly more enjoyable than the traditional bubur pulut hitam. The toasted desiccated coconut flake topping was absolutely brilliant – it gave an extra crunch that the mushy dish needed! #Burpproved