The Michelin star denotes the highest form of praise a chef can receive for his/her cooking and If you haven’t already heard, these coveted Michelin Stars were awarded last night (29th June 2017) to 38 eateries.
You can browse through the full list of eateries HERE
We would like to extend our warmest congratulations to all the eateries who’ve received them. We can but only imagine all the blood, sweat and tears that went into attaining this prestigious accolade.
This year, The Singapore Michelin Guide features 11 new eateries to join the ranks of the 1 stars. We would like to highlight a particular eatery out of the 11 (for now), I mean, since we had the privilege to try out their food and everything.
The dishes at Meta draws inspiration from all over the globe. I can distinctively see Korean & French influences in most. There’s also subtle hints of Japanese, Spanish and an added local spin to some dishes to suit the Singaporean palette.
The person responsible for whipping up these gastronomic delights at Meta is none other than Head Chef, Sun Kim; An extremely humble man with an ever ready smile for any of his patrons.
We will be featuring dishes from their current Summer Menu (their menu changes seasonally).
Choose from 2 options:
5 course $98
7 course $138
Both come with wine pairing options if you so desire.
Don’t overlook the power of the Amuse Bouche. It helps regulate your expectations of what’s going to follow in its wake (as well as tickle your tummy of course).
Salmon Tartar with White Kimchi and White Radish
Sago Chip with Spicy Mango, Ikura, Octopus and Seaweed Powder
Mushroom Tart filled with onion jam, parmesan cheese and topped with a winter truffle
Our expectations were raised pretty high after these small teasers. There seemed to be a calculated transition of flavors – From the refreshing and cooling notes of Kimchi and Radish to a more heavy (but not too heavy) and musky tones of the truffle and crust of the tart.
Served with lemon and ginger dressing, chive oil and gochuchang
Look at that presentation of this dish. Exquisite. Then perhaps direct your attention to the size of these babies.
For $9 a piece, it seems extremely value for money. They even separate the oyster meat from the shell for you. So all you have to do is just slurp it all down.
It’s fresh, slightly spicy with a little lemony zest and extremely refreshing.
Marinated in a Ponzu sauce, served with pickled plum, radish and shiso leaves
Similar to the Spanish Ceviche, we have yet another sour-ish dish to break down the enzymes of the fresh bonito. Sort of wish there was more of this to go around.
Slow cooked Octopus with XO sauce, squid ink & sunchoke sauce, topped with radicchio and garlic crumb garnish
It’s been seafood galore so far. Why stop right? Tender and smoky to the taste, the Octopus was beautifully cooked. Combined with their homemade XO sauce and garlic crumbs, it gave this dish a very Asian composition. It will definitely sit well with most Asian palettes. Loved it!
Served with 4 different mushrooms, seaweed powder and dashi broth. Lightly sprinkled with Yuzu Kosho.
Stop right there! This was the highlight of my night. The broth was exceptional. If it wasn’t a fine dining establishment, I would have taken the bowl and slurped every drop down.
The meat of the Grouper was tender and fresh. It’s always so pleasant to have fresh fish. The mushrooms blends well with this dish giving it added texture and a complexity of flavors for your taste buds.
The element that sealed the deal for me was the Yuzu Kosho, it’s a spicy pepper from Japan. It elevates this dish and brings it to a whole new level of awesome.
Pan seared Pigeon with Carrot Puree, pickled cherries and a soy caramel glaze on the endive
Pigeon can be a difficult meat to cook with. There’s a very short window of opportunity to get perfectly cooked pigeon.
The meat was pinkish and there was barely any resistance when I sunk my teeth into it. The sweetness of the puree and sourness from the pickled cherries gave it a good balance from its slightly gamey taste.
The endive felt a little pointless to me in my opinion. Then again, I’m not that much of a vegetable person.
Charcoal grilled Iberico pork with Parsnip puree, kalian and oyster leaves with a potato, bacon and mushroom ragoule tucked underneath
Once again, I felt that the Kailan and Oyster leaves were not necessary. It’s an amazing dish with or without.
The Iberico pork has an exceptional texture and flavor on its own. The creamy puree compliments the meat in a very seamless and effortless manner.
Mango Salsa with Passionfruit Sorbet, Coconut Crumble, Coconut mousse and Coconut Cream with mint oil.
We died. And I’m not even a fan of dessert. As the dish diminished in size, I could feel myself feeling pangs of sadness. It was a sad parting.
The crumbs give it texture, the sourness of the sorbet balances the sweetness of it all and the mint oil gives it just that slight edge. AMAZING!
I’m honestly impressed with the level of attentiveness the service staff @ Meta demonstrated while I was there;
- Every dish was explained in detail. My waitress had to repeat herself several times as I can be a little deaf at times
- My napkin would be neatly folded and placed at the side whenever I left the table
- Every single one of them were polite and all smiles
- They made sure my glass of water was always filled
Getting a star isn’t just about the food. Every other element of the establishment is judged and Meta’s definitely getting it right in all aspects.
Whew. What a mouthful. In wake of the Singapore Michelin Star Awards last night, I do expect a mad Singapore Michelin fever to hit Singapore for a couple of weeks.
Meta will be no exception. Singaporeans are going to be Singaporeans and do what they do best. Queue. So skip all that and make your reservations via: