Morsels

Review

Walking into the cosy cottage-like dining room and being greeted by jars of colourful vegetables should give diners a clue as to chef Petrina Loh’s fervour for fermentation. On the fixed-price menus, guests choose between two pricing options and select dishes to be shared by everyone at the table, with the exception of the vegetarian menu. Loh makes all components of her dishes from scratch, using fermentation, curing and ageing techniques to obtain balanced sweet, sour, salty, bitter and umami flavours. Judging by the 11 small and larger plates we had, the textures and flavours were intriguing and sometimes hard to pin down, only because they melded together so well. Standouts include aka (red) ebi tartare on yellow lentil cracker, Korean abalone with pork belly, beef tongue, mottainai lamb riblets with pineapple kimchi glaze, and beef short rib with sweet potato purée. Oenophiles will be excited by the eclectic wine list that will satisfy the pickiest of drinkers; wines are served in stemless Riedel glasses.