Ph.Ds of FOOD

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Morsels

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Morsels

Morsels

Morsels literally means a small piece of food, reflecting on the owners’ style of offering small sharing dishes to be shared with friends. Everything at Morsels is painstakingly made from scratch. There’s no particular well-defined cuisine, thus allowing the owners to fully exhibit their creativity.

Morsels

Morsels

Like many other new bistros, Morsels adopted an open kitchen concept. We were seated at the bar stools by the hot open kitchen, and was really witnessing the entire cooking and serving process.

Hokkaido scallop ceviche, plums, tobiko, cilantro, red onion, homemade tortilla chips

Hokkaido scallop ceviche, plums, tobiko, cilantro, red onion, homemade tortilla chips

Hokkaido scallop ceviche, plums, tobiko, cilantro, red onion, homemade tortilla chips ($17) – This was our first attempt trying ceviche. Ceviche is essentially a seafood dish consisting of thin slices of raw fish/prawns/scallops marinated in acidic citrus juices. The citrus acid cooks the seafood, altering the structure of the proteins, making it more opaque and firmer, almost like it has been cooked with heat. We didn’t quite appreciate the ceviche. No doubt there were multi layers of taste (sour tomatoes, tangy plums and the sweet red onions) and the tobiko with its characteristics exploding bursts, we couldn’t quite accept that queer raw taste of scallops. We have definitely tried scallop sashimi before, but the scallop ceviche exuded a lingering raw seafood taste which didn’t go well with us. Instead, we preferred the tortilla chips – crispy, fragrant, without being overly oily.

Grilled octopus, squid ink risotto, salted egg yolk sauce, tobiko, wasabi sprouts

Grilled octopus, squid ink risotto, salted egg yolk sauce, tobiko, wasabi sprouts

We did however enjoy the Grilled octopus, squid ink risotto, salted egg yolk sauce, tobiko, wasabi sprouts ($26). The texture of the risotto was well grasped. Individual rice grains had a slight crunch, with the risotto coming together as a sticky, thick concoction. There wasn’t an overpowering taste of squid ink though. We found the addition of the salted egg yolk sauce creative, but the effects weren’t as strong as we imagined. The egg yolk sauce was grainy, with the taste of butter/milk somehow overshadowing the savouriness from the salted egg yolk. The grilled slices of octopus were the stars of this dish. It had a smoky taste, while still retaining the sweetness. While the outer parts of the squid were slightly charred, the octopus itself was towards the soft side, almost losing the typical chewiness of octopus.

Morsels
35 Mayo Street

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Written by foodphd

March 9, 2013 at 2:11 pm

One Response

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  1. Seems like a nice humble place to check out.

    danielfooddiary

    March 10, 2013 at 4:25 pm


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