MORSELS is the brainchild of Chef Bryan and Petrina. Upon returning to Singapore in 2012, the couple decided to venture into the outskirts of Little India and establish their oasis in a quaint pre-war shop house at Mayo Street in 2013.
MORSELS literally means small bites, and that`s how food is served. It is a reflection of how both chefs love to eat and drink. The menu is a reflection of their experience globetrotting, memories of childhood, and new ideas culminating. The food philosophy at MORSELS, is making food from scratch, encompassing all six profiles of sweet, sour, bitter, salty, umami and of late, smoke. At MORSELS, you would find not only food that is creative, progressive and interesting, their choice of wine, sake and beers are carefully procured.
MORSELS strives to provide a space that delivers quality, heartfelt food, with an ambience that is casual, rustic and designed by Chef Petrina. Your meal is to be enjoyed slowly, and it should remind you of good times shared with family and friends. There is no dress code, come as you are.
MORSELS has received many accolades, and awards, but life doesn't end there. Both chefs keep striving to constantly innovate and create.
Eat well. Love life. Enjoy.
MORSELS, small bites that leave you wanting more.
|Address:||35 Mayo Street Singapore 208316|
|Tel:||65 6396 6302|
WGS Special Menu
* Menu subject to change without prior notice
Wednesday 20 April 2016, 6:30pm - 11:00pm
Smoke & SakeEvent Closed
UOB Cardholders Exclusive Promotion
Enjoy 15% off Featured Activity when you book through Chope!
*Payment is to be made via UOB cards.
Enter the code <UOBMORSELS15 > to activate the discount at the checkout page.
Smoke & Sake
Pre-purchase tickets only
Limited seats available
Join us on this special night as we invite Sake Master Hiroshi Inoue from Tochigi, who is the 5th generation owner/brewer of the Champion Sake “Sawahime Daiginjyo to share his philosophy. The night begins with:
An Introduction to Tochigi, Sawahime and Inoue san’s brewing philosophy
Styles of Sake Making: Yamaha, Kimono, Sandanshikomi
Hosting Sake Parties with ease: how to pay food and sake, what type of glassware to use for different styles of sake (featuring Kimora glassware from Japan)
This masterclass is followed by an interesting menu presented by
Chef Bryan and Petrina featuring
SMOKE & SAKE.
Smoked Kuhlbarra Barramundi Bacon | Barramundi Tartare | Pickled Sakura Flowers
Sawahime Daiginjyo, Shin Jizake Sengen
(IWC 2010 Trophy Champion, 2011 Gold Medal)
Smoked Mangalican Pork Gyoza | Cucumber Dashi | Braised Beancurd Skin
Sawahime Jyunmai Ginjyo, Nama Genshu
Smoked Sakura Chicken | Ricotta Gnudi | Misozuke
Sawahime Kimoto Jyunmai
Smoked Wagyu Oxtail | Homemade Kim-Chee Fried Rice | Uni Butter
Sawahime Yamahai Jyunmai Muroka Nama Genshu
Fermented Apricot Crumble | Melted Smoked Camembert | Artisan Honey
Sawahime GOLD Prototype/ 85% Koji