Cooking under the radar
They have no restaurant to call their own, but three young Singaporeans show that you can find original cuisine in unexpected places.
The Mustard Seed Pop-up http://mustardseedpopup.wordpress.com
For the past few months, there've been murmurings in local food circles about a young chef who's been wowing diners with his original approach to Singapore food. Even other chefs are raving about Mustard Seed, a weekend pop up by Gan Ming Kiat which is fully booked right through to his last scheduled one in October. Some of his menu highlights include beef tartare with buah keluak sambal, served in home made kueh pie tee shells, or home made yong tau foo with a prawn ball, ngoh hiang, carrot, and daikon in broth made with yellow beans and ikan bilis.
His meticulous approach and precise plating are a result of his training at Japanese restaurant Goto, where he worked in his early years as a chef. One of Singapore's first kaiseki restaurants, he was inspired by this oldest form of Japanese cooking to the point that he wanted to see how he could adapt it to the Singaporean context.
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