Morsels – Creative Fusion Cuisine by Singaporean Chef Petrina Loh

Singaporean Chef Petrina Loh’s experimental fusion cuisine defies boundaries. This is evident in 5-year-old Morsels which has just moved to Dempsey Hill. Chef Petrina teases the natural flavours of ingredients to release a frenzy of sweetness, saltiness, bitterness, sourness and umami. There’s no better time to usher in toothsome traditions than in a new space, which are so easy to break into. 

Besides Morsels’ four signature dishes – steamed venus clams, charred house-poached octopus, firecracker duroc pulled pork with shell pasta and ume-sake braised black angus beef short rib, there are new a la carte dishes such as Isigny Oyster No.3 with kumquat shrub and pickled kaiso seaweed ($6/pc, no minimum order), Mushroom Toast with daikon kimchee ($5/pc), Morsels’ Oden with citrus bacon dashi and strawberry kosho ($12), and Compressed Watermelon Salad with whipped burrata ($18).

Tempering the temperature and texture all on one plate, the new Kasu-Cured Hiramasa Kingfisher ($22) is served with rhubarb aioli, pickled grapes, pistachio praline and ikura. Snake River Farms Kurobuta Char Siu ($24) is interesting. Tangy condiments like fermented pineapple sauce and szechuan style pickled cucumber with homemade char sit sauce are used. 

The Seared Slow-Cooked Duck Breast ($35) is drizzled with yuzu white chocolate sauce, a combination which I would not have imagined. It is paired with fennel kimchee, eryngii mushrooms and a piece of sinful scratchings. Snake River Farms American Wagyu Flat Iron ($48) is the signature here but with a new cut. Paired with fermented garlic whipped potato, celtuce relish, coffee balsamic vinaigrette and fried capers, the flavours are balanced but my wagyu was a little too raw that night.

There are a few interesting creations by Chef Petrina that are inspired by local delicacies. The Grilled Wild Sri-Lankan Tiger Prawns ($24) paired with sakura ebi daikon cake was inspired by our local savoury carrot cake. The dish is complemented with burnt okra, rich and tasty tamarind miso sauce and homemade calamansi furikake. The Burnt Somen ($18) is a ‘chao ta bee hoon’ moreish take using Japanese wheat noodles flavoured with monkey head mushroom dashi. It might be a hot favourite among vegetarians, but I find it a little too light for my liking.

Don’t forget to have a glass of wine when dining at Morsels. Close to fifty types of wines, thirty types of spirits, and a range of craft beer, sake and house-infused cocktails are waiting for you. Weekend brunch is also available every Saturday and Sunday.

Disclaimer: This was an invited tasting.

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