Muse Amuse By The Carbon Collective: Modern Asian Cuisine And Hidden Cocktail Bar
Muse Amuse at Chinatown is nestled within one of the shophouses between Ann Siang Hill and Club Street. Bearing a clean and sleek facade, the interior of Muse Amuse resembles a modern bungalow – three stories high with minimalist furnitures and hidden ground lightings.
Muse Amuse is officially launched on 28th April 2017, by co-founders Justin Lum and Veronica Ho.
The front presents the restaurant (Muse), separated by a ‘plank’ that functions as a walkway across a small pond, into a hidden bar (Amuse) at the back. On the second floor is a homegrown herb garden and a retail space where you can find bespoke brands labels such as Louis Moinet and Bernard Favre.
The cuisine at Muse Amuse possesses a modern asian influence which consists of sharing plates to main courses and desserts. Not forgetting the cocktails (helmed by resident mixologist Isz Valentino) which can be paired with the dishes as well.
Starting with the small plates, the Uni Pie Tee ($15 for 2) was a unique dish, mixing local with Japanese flavours. The homemade rice flour shell was stuffed with stewed radish, carrots and topped with luxurious pieces of Hokkaido Sea Uni. While the uni constituted the entirety of the taste with its rich creamy texture, it was nonetheless interestingly savoury at the same time.
Those who do eat raw beef will find this Tartaro $18 good enough to satisfy. It was a generous portion of hand-chopped 200-day grain-fed Wagyu beef drenched in sesame oil dressing. The chopped Korean honey pear on top served as an extra crunch to the overall texture. What I liked too was the yolk which flowed gloriously over, bringing the various components together into an addictive sticky mess.
A taste of Korean could be encountered in the Golden Kibun $15 which consisted of fried kimchi and seaweed arancini served over butternut squash puree. I had to admit that the kimchi was really nice and spicy on the palate too.
The 6-day Baby Back Pork Ribs $16 was the crowd-favourite. This was my second time having it and the twice-marinated loin ribs glazed in homemade BBQ sauce had such tender fall-of-the-bones meat that made eating so hassle-free. Recommended.
While some loved the Pork Ribs, a friend at the table particularly enjoyed the Chicken Roulade $15. The sous vide chicken thigh was surprisingly fork-tender. I don’t usually fancy chicken thigh but was swept by this. The fried potato on the side was equally addictive as well.
The most aesthetic-looking dish was the Royal Ratchaphruek $12 – an asian version of the ratatouille crowned into the shape of a flower. The presentation might make it seem small but there were actually a lot of vegetable slices like lotus root, sweet potato, zucchini, eggplant, carrot and potato.
I thought that the Tom Yum broth was the highlight, being the one that made the vegetables even more interesting in flavour. I also had this dish before on my previous visit.
Definitely one of the most eye-catching dish. The Sauteed Scallops on Japanese Somen Noodles $18 was served in bright beetroot dashi, with a purple tuille and a perfectly smooth confit egg yolk. The taste took a while to settle. Perhaps could do with a smaller yolk as the inclusion of the current one seemed to overpower the taste of the beetroot dashi.
Aurora USDA Prime Beef Angus Ribeye $78 did not fall short of expectation. Grilled to medium-rare, the cut was both juicy and fatty. I particularly preferred the beef savoured on its own as opposed to dipping into the Thai Basil sauce.
Desserts was nothing straight-forward when Muse Amuse decided to play with our senses again with the Gula Melaka Panna Cotta with Umami Sea Urchin $12.
You might question, panna cotta with sea urchin?? That’s right and the combination was a bomb.
I love adventures in my dishes; I guess that’s how I am very accepting towards all these creations. But trust me, if you like sea urchin, you would like this. Look forward to a sweet and briny pairing.
Desserts also called for a ‘dessert’ cocktail – Mango Sticky Rice $25 – a seasonal cocktail, rum-based with coconut foam, plus a side of mango slices and glutinous rice.
This was my favourite drink out of the rest… yet it was seasonal subject to the availability of the mangos.
Some other innovative cocktails include the Tom Yum Bloody Mary $25 that was distinct in flavour and spicy with a punch.
For lighter flavours, go for the Teh Halia Earl Grey with Gingered Candy $25 infused with ginger cognac, Cointreau Chamomile, fresh grapefruit juice and earl grey tea. Swirl in the cinnamon stick for an added texture in the cocktail too.
Probably my first time having wasabi in cocktail, the Seaweed Wasabi Baby $25 did not hold back on the burning sensation through my nose even as I sipped.
Muse Amuse has a very unique concept that bridges dining and drinking, together with a walk-in retail area. Besides, they also serve as an event space for private functions, workshops and brand launches.
It’s a place for you to go with an open mind, relax and enjoy.
Muse Amuse
289 South Bridge Rd, Singapore 058835
Mon to Sat: 11AM-12AM
Closed on Sun
Tel: +65 8500 0588
Website:
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