{"id":45588,"date":"2017-05-25T07:49:53","date_gmt":"2017-05-24T23:49:53","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=45588"},"modified":"2017-05-24T03:11:41","modified_gmt":"2017-05-23T19:11:41","slug":"muse-amuse-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2017\/05\/25\/muse-amuse-singapore\/","title":{"rendered":"Muse Amuse, Chinatown: Crossing a Stone Plank over a Pool of Water to Get to Your Cocktails"},"content":{"rendered":"

\"\"Muse Amuse at Chinatown<\/strong> by The Carbon Collective serves modern Asian small plates in the front and Asian-inspired cocktails at the bar in the back. To get to the bar, you have to cross a plank of stone over a pool of water. It’s kind of like the traffic police walk-in-a-straight-line alcohol test. If you fall into the pool after drinking, you probably shouldn’t be driving.<\/p>\n

On the second floor, there is a retail space for bespoke brands to launch and display their products.<\/p>\n

\"\"The cocktails are to complement the food, but I find that they are better than the food. The\u00a0tom yum bloody Mary\u00a0<\/strong>($25) combines vodka with homecooked tom yum and is shockingly spicy, giving a rush of endorphins. The\u00a0teh halia earl grey\u00a0<\/strong>($25) comprises ginger cognac, Cointreau chamomile, fresh grapefruit juice and earl grey tea. My favorite,\u00a0bandung blush\u00a0<\/strong>($25), composes of rose syrup-infused gin with cherry brandy, elderflower liqueur, and fresh milk.<\/p>\n

\"\"There is sincerity and thought behind the food; and it is not terrible, but it lacks finesse, a certain touch that makes it great. For instance, while I appreciate the homemade shells, the\u00a0uni pie tee<\/strong> ($15, 2 pieces) lacks a unity; the Hokkaido sea urchin overpowers the stewed stuffing.<\/p>\n

\"\"Similarly, I found the idea of a Korean version of arancini innovative and exciting, but the\u00a0golden kibun<\/strong> ($15) lacks a certain depth (someone at the table suggested adding cheese).<\/p>\n

\"\"Likewise, the\u00a0hand-chopped 200-day grain-fed Wagyu\u00a0tartaro<\/strong> ($18) is sincere, but it’s overly chewy and the seasoning is off-kilter. The\u00a0chicken roulade<\/strong> ($15), though sous vide, isn’t tender; and perhaps adding a nice stuffing will elevate it. The\u00a0pink\u00a0Japanese somen noodles<\/strong> ($18) is instagramamble, but tastewise, it’s just normal. The\u00a0USDA Prime beef Angus ribeye\u00a0<\/strong>($78) is nice and tender, but is gamy.<\/p>\n

\"\"Here’s what works: the 6-day baby back pork ribs<\/strong> ($16), the best dish we had, is twice marinated and coated in a sticky homemade BBQ sauce. It tastes almost Moroccan, slightly spicy and sweet; very complex.<\/p>\n

\"\"Another dish that works,\u00a0royal ratchaphruek<\/strong> ($12), is a tom yum broth with mostly root vegetables. It’s crunchy and appetizing and quite spicy. The tom yum has been brewed for four hours in a 68-degree water bath. The crunchiness of the vegetables makes it addictive.<\/p>\n

\"\"Both desserts, sea urchin gula melaka panna cotta\u00a0<\/strong>($12) and\u00a0slow-cooked black glutinous rice<\/strong> ($8),\u00a0are also good. It’s surprising to add savory urchin to panna cotta, which works well, while the latter has a good balance, not too sweet.<\/p>\n

Overall, the food is ok but forgettable. Although both the food and cocktails are innovative, the cocktails work better. It’s a place I’ll return for drinks and perhaps some nibbles.<\/p>\n

\n

MENU<\/strong>
\n\"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a><\/p>\n

\n
Muse Amuse<\/strong>
\n289 South Bridge Road Singapore 058835
\ntel: +65 8500 0588
\n12pm-12am, closed Sun
\nfacebook<\/a>
\n\"\"<\/a><\/address>\n

Food: 6\/10
\nPrice: 6\/10
\nDecor: 7\/10<\/p>\n

\n

You may be interested in…
\n–Venue by Sebastian, Downtown Gallery: After a Hiatus of 3 Years, Former Ember Chef Re-Emerges<\/a>
\n–Don Ho, Keong Saik Rd: Back Alley Restaurant Serves Modern Australian Small Plates Amidst Hawaiian Verdure<\/a>
\n–Pluck, Club Street: Small Plates, Big Pluck<\/a>
\n–Fat Lulu\u2019s, River Valley: From Five & Dime Cafe to Small Plates and Dessert Bar<\/a><\/p>\n

\n

Written by A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Muse Amuse at Chinatown serves modern Asian small plates and Asian-inspired cocktails. 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