Muse Amuse has 3 concepts to their newly opened shop – Muse, Amuse and a retail space.
At Muse, I loved how their Asian food is served in sharing portions so that you’ll be able to taste a whole variety of dishes in one meal.
This Golden Kibun is filled with a spicy kimchi risotto, and beneath it is a sweet and smooth butternut squash purée. At the sides are dollops of mayonnaise mixed with gochujang (Korean red pepper paste) if you’d like a kick of spice.
The chefs here have elevated one of our traditional favourites to this Uni Pie Tee. The tart shell is thin and crispy, filled with stewed radish and carrot. Fill up your pie tee with the generous portion of not only crushed peanut, but is also mixed with roasted hazelnuts, cashews and almonds. Of course, everything is topped off with the Hokkaido sea urchin that melts in your mouth.
This Tartaro is a hand chopped, 200-day grain-fed Wagyu, topped with chopped Korean honey pears and red chilli which added a nice crunch to it. It was flavourful, and the egg yolk added a nice texture to the dish.Price: $18
One of my favourites was this sous vide Chicken Roulade. The chicken was juicy and moist, and accompanying it was a yellow cauliflower purée, broccoli and fried potato strips.
Slow cooked with Muse Signature BBQ sauce are these 6-day Baby Back Pork Ribs. The meat falls right off the bone and the BBQ sauce has a very unique taste – slightly sweet yet spicy.
This Asian-styled ‘Ratatouille’ was such an eyeful, with thinly sliced vegetables like lotus root, potato, carrot, zucchini, eggplant and sweet potato. The Royal Ratchaphruek is completed with a spicy tom yum broth, and topped with chili, asparagus and sweet potato.
Not only is this panna cotta flavoured gula melaka, but it is further elevated with uni. The Gula Melaka Panna Cotta with Umami Sea Urchin just melts in your mouth and has a mixture of sweet and savoury flavour.
For those who like the dessert pulut hitam, this is an elevated version of it. The Slow-Cooked Black Glutinous Rice has a top layer of sweet coconut cream and is garnished with crunchy coconut flakes to add a different texture.
The Tom Yum Bloody Mary is a vodka based drink, infused with a 4-hour brewed tom yum broth. This drink is assembled with tomato juice and lemon juice, topped with kaffir lime leaves, lemongrass and bird’s eye chilli. If you’d like a more sour taste, feel free to squeeze the calamansi.
Such a pleasing drink to the eye, the Teh Halia Earl Grey with Gingered Candy is made with earl grey tea leaves, Hedonist liquer (whiskey), chamomile and fresh grapefruit juice. It also comes with a side of gingered candy.
An Asian-inspired drink, the Bandung Blush has a gin base, mixed with our typical sweet and floral rose syrup. I love how the fresh milk is in little pipettes so you can control how creamy you want your drink to be.
All in all, Muse Amuse is a really nice and cosy place to relax with your friends, be it a casual lunch meet up, or a quiet night out.