When Executive Chef @gregabess
of CUT and SPAGO told me he was keen to visit @metasingapore
, I immediately said we should go together as I’d been thinking of dining there again for a while now. @mikepekarsky
made up the last of our party.
I could feel a subtle but distinct change between this visit and my previous ones to Meta. From service to the food, there seemed to be more polish and a heightened attention to detail by every member of the team. Like my foodie friend @szeliang888
had noticed on his visit shortly before, there is more of an exactness to how things are done now. It is clear Chef-owner @SunKimChi
and his team are pushing themselves to another level.
Once seated, we were poured a complimentary glass of champagne first before a collection of small bites was presented by Sous Chef @kevinwongxx.
The snacks were a delicate sago cracker topped with octopus, okra and seaweed; foie gras mousse with Korean strawberry in gelée of verjus: a shiitake mushroom and Parmesan tart of the thinnest puff pastry. Each unique piece piqued my gastronomic curiosity for the rest of the meal.
Next came a Korean-inspired course of beef tartare with sweet pear, egg yolk sauce and gochujang that was really tasty.
The Cabbage Custard with uni and onion jus that arrived after, was something I could happily inhale another of. It’s simply too good which is why I would rank it in my top three of the night.
Meta’s signature large Irish Oyster dressed in lemon juice, ginger and gochujang followed. And it proved once again to be an absolute pleasure to suck up.
then served us an aged hamachi next. Plated with sake, dashi and perilla, it had a surprisingly clean taste on the palate.
It was at this point we agreed we needed a bottle of wine to share, so Mike selected a superb French red to pair.
My mind was blown by the Jeju Abalone which landed in front of us, courtesy of @arttyleong
, immediately after that. Unusually tender from being simmered in anchovy dashi, it had spent some time over bincho-tan before being delivered on a lip-smackingly good multigrain risotto cooked in crab bisque and butter.
(CONTINUED IN COMMENTS BELOW).