Mustard Seed has undergone a significant transformation from an exclusive 15-seat venue to a 22-seat restaurant that maintains its commitment to innovative Southeast Asian cuisine. Under Chef Gan Ming Kiat’s leadership, the restaurant has evolved from a home-based private dining concept to one of Singapore’s most sought-after dining destinations.
Restaurant Overview
Location: 75 Brighton Crescent, Singapore
Nearest MRT: Serangoon North
Seating Capacity: 22 seats (previously 15)
Format: Table service (2, 4, and 6-seater tables)
Price Point: $188 per person for 8-course tasting menu
Operating Hours:
- Tuesday to Saturday: 6:30 PM – 10:30 PM (Dinner)
- Friday to Saturday: 12:00 PM – 3:00 PM (Lunch)
- Closed: Sunday and Monday
Reservation Status: Extremely high demand; seats fill within minutes of release
Website: www.mustardseed.sg
The Team
Kitchen Brigade
- Chef Gan Ming Kiat (36 years old) – Head Chef & Founder
- Journey: Private dining in parents’ home → 15-seat restaurant → 22-seat establishment
- Philosophy: Punchy Southeast Asian flavours with sophisticated execution
- Chef Wu Shin Yin (34 years old) – Co-Chef
- Specialty: Pastry and desserts
- Signature: Ma Lai Gao (naturally leavened steamed cakes)
- Relationship: Chef Gan’s wife
- Chef Desmond Shen (32 years old) – Chef de Partie
- Joined: 2024
- Role: Expansion team member contributing to menu development
Front of House
- Ms Yelicia Yeo (32 years old) – Front of House Manager
- Relationship: Chef Shen’s wife
- Responsibilities: Service coordination, guest relations
Complete 8-Course Tasting Menu Analysis
Course 1: Smoked Mackerel Masak Lemak on Crumpet
Dish Description:
An amuse-bouche that sets the tone with bold, aromatic flavours. Smoked mackerel is prepared in a traditional masak lemak style (coconut-based curry) and served atop a house-made crumpet.
Key Components:
- Smoked mackerel
- Coconut curry sauce (masak lemak)
- Makrut lime leaves
- House-made crumpet (crisp exterior, pillowy interior)
Flavor Profile:
Fragrant, smoky, creamy with citrus notes from makrut lime
Technical Highlights:
- Light, airy crumpet texture achieved through proper fermentation
- Crisp exterior contrasts with soft interior
- Balance of rich curry against smoky fish
Reviewer’s Note: “Too small” – indicating the portion leaves diners wanting more, a strategic start to the meal
Estimated Preparation Complexity: High (requires smoking, curry preparation, crumpet baking)
Course 2: Pork Jowl Kerabu
Dish Description:
A contemporary interpretation of traditional kerabu (Southeast Asian salad), featuring pork jowl as the protein element with multiple textural components.
Key Ingredients:
- Pork jowl (sliced, likely braised then crisped)
- Rose apples (jambu air) – provides juicy, crunchy sweetness
- Wing beans (four-angled beans) – adds verdant crunch
- Puffed pork lard cubes – crispy fat element
- Laksa leaf pesto – aromatic, herbal base
- Cincalok dressing – fermented shrimp provides umami and tang
Flavor Profile:
Crunchy, zingy, umami-rich with layers of sweet, sour, salty, and herbal notes
Technical Highlights:
- Texture management: multiple crunchy elements in harmony
- Pork jowl preparation requires braising for tenderness, then crisping
- Laksa leaf pesto innovation (traditional kerabu doesn’t use pesto format)
- Cincalok emulsification into dressing form
Cultural Innovation:
Takes familiar Malaysian/Singaporean ingredients and recombines them in unexpected ways. Traditional kerabu wouldn’t include pesto or puffed lard cubes.
Estimated Preparation Complexity: Very High (multiple components, various cooking techniques)
Course 3: Dobin Mushi (Japanese Tea Pot Soup)
Dish Description:
A Japanese-inspired clear soup served traditionally in a teapot (dobin), but reinterpreted with Southeast Asian/Chinese sensibilities.
Key Ingredients:
- Rich meat broth base
- Black garlic – adds sweetness, depth, umami
- Matsutake mushrooms from Yunnan – prized for earthy, spicy aroma
- Likely additional proteins (traditional dobin mushi includes seafood, chicken)
Flavor Profile:
Earthy, deeply umami, comforting with black garlic’s subtle sweetness
Technical Highlights:
- Broth clarity while maintaining rich flavor
- Black garlic integration (fermented, caramelized)
- Matsutake preservation (delicate mushroom requires careful cooking)
Cultural Fusion:
Japanese presentation technique meets Chinese ingredients (black garlic) and Yunnan matsutake
Reviewer’s Comparison:
“A soup your mother might make for dinner” – ultimate compliment suggesting comfort and soul-warming qualities
Estimated Preparation Complexity: High (broth development takes time, matsutake requires careful sourcing and handling)
Course 4: Senbei-Crusted Grouper (Main Course)
Dish Description:
The main protein course featuring thick-cut grouper with a Japanese rice cracker crust and Indian-inspired seasoning.
Key Components:
- Thick slice of grouper
- Senbei (Japanese rice cracker) crust
- Curry leaf salt
- Perfectly executed cooking technique
Flavor Profile:
Light, crispy exterior with sweet grouper flesh; aromatic curry leaf fragrance
Technical Highlights:
- Senbei crust remains crispy (moisture management critical)
- Fish breaks cleanly with chopsticks (indicates perfect doneness)
- Light coating doesn’t overpower delicate fish
- Curry leaf salt provides aromatic finish
Historical Context:
This dish replaced Chef Gan’s signature frog legs version, which featured the same senbei and curry leaf salt treatment. Both the reviewer and Chef Gan prefer the frog legs iteration.
Why Frog Legs Were Superior (per reviewer):
- Sweeter flavor profile
- Finer, more delicate texture
- More memorable signature dish
Estimated Preparation Complexity: High (crust adhesion, temperature control, timing critical)
Course 5: Donabe Rice with Seafood & Curry
Dish Description:
A multi-component rice course that serves as a second main, combining Japanese donabe (clay pot) cooking with Indian curry elements.
Primary Components:
The Rice:
- Koshihikari rice (premium Japanese short-grain)
- Cooked in donabe (Japanese clay pot)
- Seafood stock base
- Saffron infusion (provides golden color, floral notes)
The Toppings:
- Wok-fried squid (provides wok hei – breath of wok)
- Wok-fried prawns
- Wok-fried eggplant
The Sauce:
- Tangy curry inspired by “fish curry in banana leaf restaurant”
- Likely tamarind-based for tanginess
- South Indian style curry profile
Flavor Profile Combinations (as noted by reviewer):
- Rice alone: Umami-rich, wok hei notes from stir-fried seafood
- Rice + curry: Zingy, tangy jolt that cuts through richness
- Grouper alone: Crisp, light, curry leaf aromatic
- Grouper + curry: Fish head curry reminiscent flavors
- Crispy rice from bottom: Crunchy, caramelized texture (highly prized)
Technical Highlights:
- Donabe cooking creates crispy rice bottom (socarrat/nurungji effect)
- Multiple wok-frying operations requiring high heat control
- Saffron integration without overwhelming seafood stock
- Curry serves multiple pairing purposes
- Component orchestration (everything must be hot simultaneously)
Cultural Fusion:
Japanese technique (donabe) + Chinese technique (wok hei) + Indian flavoring (saffron, curry) + Southeast Asian approach (banana leaf curry reference)
Reviewer’s Verdict:
Peak of the meal; nothing could seemingly top this course
Estimated Preparation Complexity: Extremely High (multiple simultaneous cooking methods, timing coordination critical)
Course 6: Ma Lai Gao (Malaysian Steamed Cake Dessert)
Dish Description:
Chef Wu’s interpretation of the classic dim sum staple, elevated through natural leavening and elegant presentation.
Key Components:
- Naturally leavened steamed cake (no chemical leavening)
- Individual dainty portions (vs traditional large blocks)
- Served with salted butter
- Served with maple syrup
Flavor Profile:
Fluffy, slightly smoky, subtly sweet with options for butter richness or maple sweetness
Technical Highlights:
- Natural leavening (likely sourdough or fermentation-based) vs baking powder/soda
- Extreme fluffiness achieved through proper fermentation
- Portion control in individual servings
- Slight smokiness (possibly from steaming method or ingredient choice)
Traditional Context:
Ma Lai Gao is typically:
- Served in large rectangular blocks at dim sum restaurants
- Made with brown sugar for color and caramel notes
- Uses baking powder or ammonia bicarbonate for rise
- Has honeycomb-like interior structure
Chef Wu’s Innovation:
- Natural leavening (more complex flavor, better texture)
- Individual presentation (more refined, better portioning)
- Daintiness (elegant vs rustic)
- Dual condiment approach (butter vs maple syrup)
Reviewer’s Experience:
- Broke cake in half
- Spread salted butter on one piece, ate immediately
- Poured maple syrup on second piece
- Regretted not having both condiments on entire serving
- Plans to order two portions next visit
Estimated Preparation Complexity: Very High (natural leavening requires time and skill, steaming timing critical)
Culinary Philosophy & Approach
Core Principles
1. Southeast Asian Foundation
- Flavors rooted in Malaysian, Singaporean, Thai traditions
- Use of traditional ingredients: cincalok, laksa leaf, curry leaves, belacan influence
- Comfort food elevated to fine dining
2. Punchy, Bold Flavors
- Not subtle or minimalist
- Layered, complex taste profiles
- Multiple flavor notes in each dish
3. Technical Sophistication
- Fine dining techniques applied to hawker-style flavors
- Precise cooking methods
- Multiple cooking techniques within single dishes
4. Cultural Fusion
- Japanese techniques (dobin mushi, donabe, senbei)
- Chinese methods (wok hei, black garlic)
- Indian influences (curry, saffron)
- Southeast Asian soul
5. Textural Complexity
- Multiple textures in single dishes
- Crispy, soft, juicy, crunchy elements coexist
- Textural contrast as key design element
Recipe Recreation Guidelines
Pork Jowl Kerabu (Approximate Recreation)
Note: This is an educated interpretation based on the dish description. The actual recipe is proprietary.
Ingredients:
For the Pork Jowl:
- 400g pork jowl, skin removed
- 2 cups pork stock
- 3 slices ginger
- 2 cloves garlic
- 1 tbsp soy sauce
- Salt and white pepper
For the Laksa Leaf Pesto:
- 2 cups laksa leaves (Vietnamese coriander)
- 1/4 cup roasted peanuts
- 2 cloves garlic
- 1 red chili
- 2 tbsp vegetable oil
- Salt to taste
For the Cincalok Dressing:
- 2 tbsp cincalok (fermented shrimp)
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 1 red chili, minced
For Assembly:
- 2 rose apples, julienned
- 100g wing beans, sliced
- 50g pork lard, cut into small cubes and fried until puffed
- Fresh herbs: mint, coriander
Method:
- Prepare Pork Jowl:
- Braise pork jowl in stock with aromatics for 2 hours until tender
- Cool completely, slice thinly
- Pan-fry slices until edges crisp
- Make Laksa Leaf Pesto:
- Blend laksa leaves, peanuts, garlic, chili, oil until smooth
- Season with salt
- Make Cincalok Dressing:
- Mash cincalok with lime juice
- Mix in fish sauce, sugar, chili
- Adjust seasoning
- Fry Pork Lard:
- Cut lard into small cubes
- Deep fry at 180°C until puffed and golden
- Drain on paper towels
- Assemble:
- Toss crispy pork jowl with rose apples and wing beans
- Add dollops of laksa leaf pesto
- Drizzle cincalok dressing
- Top with puffed pork lard
- Garnish with fresh herbs
Complexity Level: Advanced
Preparation Time: 3-4 hours (including braising)
Skill Requirements: Braising, emulsification, frying, component timing
Delivery & Takeaway Options
Current Status: NOT AVAILABLE
Reasoning:
- Fine Dining Format
- Tasting menu structure doesn’t translate to delivery
- Sequential course timing essential to experience
- Temperature-sensitive components (crispy elements, hot soups)
- Technical Challenges
- Crumpets must be served immediately (lose crispness)
- Senbei crust becomes soggy during transport
- Donabe rice loses wok hei and crust texture
- Ma Lai Gao best served fresh from steamer
- Multiple temperature requirements (hot soup, room temp salad, etc.)
- Plating & Presentation
- Visual component integral to experience
- Dobin mushi requires teapot presentation
- Component separation needed (rice, curry, toppings)
- Restaurant Philosophy
- Focus on intimate dining experience
- Limited seating = exclusive experience
- Counter to fine dining ethos
Alternative Options for Home Enjoyment
1. Private Events
- Contact restaurant for private dining inquiries
- May accommodate special requests for groups
2. Cooking Classes/Workshops
- Check if restaurant offers occasional workshops
- Learn techniques directly from chefs
3. Recipe Books
- Wait for potential cookbook release
- Follow restaurant’s social media for recipe shares
4. Similar Cuisine Delivery
- Look for other Southeast Asian fine-casual restaurants with delivery
- Not equivalent but can satisfy similar cravings
Comparison: Old Format vs New Format
Mustard Seed 1.0 (Original)
Layout:
- 13 counter seats
- 1 table for two
- Total: 15 seats
- Counter-focused, chef interaction
Advantages:
- Intimate chef interaction
- Watch food preparation
- Exclusive feel
- Direct Q&A with chefs
Disadvantages:
- Extremely limited availability
- Counter seating not ideal for all diners
- Less comfortable for longer meals
- Limited group dining options
Mustard Seed 2.0 (Current)
Layout:
- Tables for 2, 4, and 6
- Total: 22 seats
- Traditional table service
Advantages:
- 47% more capacity
- More comfortable seating
- Better for groups and celebrations
- More privacy for conversations
- Potentially easier reservations
Disadvantages:
- Less chef interaction
- Can’t observe kitchen work
- May lose some intimacy
- Still extremely limited compared to standard restaurants
Reservation Strategy
Before (15 seats):
- “Stalking the reservation site”
- Seats gone in minutes
- Near-impossible to secure booking
Now (22 seats):
- Still high demand
- “Technically should be easier”
- Likely still requires advance planning
- Additional lunch service on weekends helps
Recommendations for Securing Reservations:
- Sign up for restaurant notifications
- Know exact release time for reservations
- Have account pre-set up on booking platform
- Be flexible with dates
- Consider weekday lunches if available
- Call directly for cancellations
- Join waitlist immediately if available
Price Value Analysis
Cost Breakdown
Per Person: $188
Courses: 8
Cost Per Course: $23.50
What’s Included
- 8 meticulously prepared courses
- Multiple components per course
- Premium ingredients (matsutake mushrooms, saffron, koshihikari rice)
- 2.5-3 hour dining experience
- Intimate atmosphere
- Expert service
Value Comparison (Singapore Fine Dining Context)
Similar Price Range:
- Burnt Ends: ~$185-250 (tasting menu)
- Zen: ~$228-328 (kaiseki menu)
- Nouri: ~$198 (tasting menu)
- Candlenut: ~$128-158 (tasting menu)
Value Assessment: EXCELLENT
Reasoning:
- Ingredient quality exceptional
- Technical execution very high
- Portion sizes satisfying
- Unique perspective (Southeast Asian fine dining niche)
- Harder to secure than many Michelin-starred venues
- Every course delivers
Who Should Visit
Ideal For:
- Southeast Asian cuisine enthusiasts
- Fine dining regulars seeking new perspectives
- Food adventurers
- Special occasion diners
- Those who appreciate fusion done right
Less Ideal For:
- Conservative eaters
- Those seeking Western fine dining
- Budget-conscious diners
- Those uncomfortable with bold flavors
- Large groups (limited table sizes)
Critical Analysis
Strengths
1. Culinary Vision
- Clear, confident point of view
- Successfully bridges casual and fine dining
- Respects traditions while innovating
2. Technical Execution
- Consistently high standards across all courses
- Complex dishes executed flawlessly
- Temperature and texture control excellent
3. Flavor Profiles
- Bold without being overwhelming
- Layered complexity
- Memorable dishes
4. Team Chemistry
- Family-style operation benefits
- Consistent service
- Passionate execution
5. Ingredient Sourcing
- Quality ingredients (Yunnan matsutake, koshihikari rice)
- Respect for traditional items (cincalok, laksa leaf)
Areas for Consideration
1. Signature Dish Change
- Frog legs to grouper swap not universally loved
- Chef Gan himself prefers frog legs version
- Potential menu adjustment needed
2. Portion Sizes
- Crumpet course described as “too small”
- May leave some diners wanting more
- Could adjust portion on certain courses
3. Accessibility
- Price point excludes some diners
- Reservation difficulty frustrating
- Location not central
4. Menu Rotation
- Unknown if menu changes seasonally
- Potential for repeat visitors to see same dishes
Reviewer’s Verdict
Rating Context: Senior food correspondent, extensive fine dining experience
Key Quote: “Every one of those courses sings”
Highlight Moments:
- Pork jowl kerabu: “delicious riot of textures”
- Donabe rice course: “nothing can top this”
- Ma Lai Gao: “very fantastic”
Anticipated Behavior:
- Reviewer already planning return visit
- Specific plans to order more Ma Lai Gao next time
Overall Assessment: Unqualified success
Dish-by-Dish Ratings (Estimated Based on Review)
- Smoked Mackerel Masak Lemak: ★★★★☆ (4.5/5)
- Excellent but portion too small
- Pork Jowl Kerabu: ★★★★★ (5/5)
- Standout dish, perfect execution
- Dobin Mushi: ★★★★☆ (4.5/5)
- Comforting, well-executed
- Senbei-Crusted Grouper: ★★★★☆ (4/5)
- Perfectly cooked but reviewer prefers frog legs version
- Donabe Rice with Curry: ★★★★★ (5/5)
- Peak of meal, multiple flavor combinations
- Ma Lai Gao: ★★★★★ (5/5)
- Unexpected highlight, reviewer wants more
Overall Experience: ★★★★★ (5/5)
Visiting Recommendations
Best Times to Visit
Weekday Dinners (Tue-Thu):
- Potentially easier reservations
- Full menu available
- More intimate atmosphere
Friday Dinner:
- Both lunch and dinner service
- May have slightly more availability
Weekend Lunch (Fri-Sat):
- Unique lunch service
- Potentially easier to book than dinner
- Same menu quality
What to Wear
- Smart casual recommended
- No strict dress code for Singapore restaurants
- Comfortable but polished
Dining Duration
- Plan for 2.5-3 hours
- Don’t schedule tight commitments after
Dietary Restrictions
- Contact restaurant in advance
- Many dishes feature pork
- Seafood prominent
- Modifications may be limited in tasting menu format
Transportation
- Serangoon North MRT accessible
- Consider taxi/Grab for convenience (Brighton Crescent not main road)
- Limited street parking
Future Outlook
Potential Developments
1. Michelin Recognition
- Strong candidate for Michelin star
- Unique positioning in Singapore scene
- Consistent quality execution
2. Further Expansion
- Current 22 seats still very limited
- May eventually require larger space
- Could lead to second location
3. Chef Collaborations
- Potential guest chef events
- Four-hands dinners
- International exposure
4. Media Attention
- Growing recognition
- Potential Netflix/Asia feature
- Cookbook possibility
Longevity Factors
Positive Indicators:
- Strong culinary vision
- Stable team
- Consistent quality
- Growing reputation
- Sustainable business model (higher capacity)
Potential Challenges:
- Maintaining quality with growth
- Chef burnout (intense service)
- Increasing competition
- Supply chain for specific ingredients
Conclusion
Mustard Seed 2.0 represents the maturation of a culinary vision that began in a home kitchen and has evolved into one of Singapore’s most exciting dining destinations. Chef Gan Ming Kiat, alongside his talented team, has created something rare: a restaurant that honors Southeast Asian culinary traditions while pushing them into new, sophisticated territory.
The expansion from 15 to 22 seats addresses accessibility concerns while maintaining the intimate, high-quality experience that made the original format so sought-after. Every dish on the eight-course tasting menu demonstrates technical prowess, thoughtful ingredient selection, and genuine passion for the craft.
At $188 per person, Mustard Seed offers exceptional value in Singapore’s fine dining landscape. The combination of bold flavors, textural complexity, and cultural fusion creates memorable dishes that linger long after the meal ends.
The restaurant’s greatest challenge remains its own success—even with increased seating, securing a reservation will require planning and persistence. But for those who manage to secure a table, Mustard Seed delivers an experience that justifies the effort: punchy, comforting, sophisticated Southeast Asian cuisine executed at the highest level.
Final Recommendation: Essential dining for anyone serious about Singapore’s evolving culinary scene. Book immediately, arrive hungry, and prepare for flavors that will redefine your expectations of what Southeast Asian fine dining can be.
Contact & Booking Information
Restaurant: Mustard Seed
Address: 75 Brighton Crescent, Singapore
Phone: Check website for contact details
Website: www.mustardseed.sg
Email: Check website
Instagram: Check website for social media handles
Booking Platform: Check website for reservation system
Cancellation Policy: Likely strict given high demand—confirm when booking
Group Size: Tables available for 2, 4, and 6; contact for larger groups
Private Events: Inquire directly with restaurant
Review based on article by Tan Hsueh Yun, Senior Food Correspondent, The Straits Times
Published: October 23, 2025
Dining Date: October 2025
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