My first visit to Monniker was when they started in 2015. And today, they remain at the same location after slightly more than a year. Something exciting is about to brew as they embark on a journey of The Experiential Culinary Concept, a first in Singapore.
I was honoured to be one of the first to experience this revolutionary concept on 11 March 2017. This Victoria Steampunk is about to make waves.
The Experiential Culinary Concept
So what is The Experiential Culinary Concept all about?
Marrying the sophiscated diners palate with growing passionate chef (both self-trained or professionally trained), Monniker decided to open up their space to allow Chef to display their talents. Each weekend, a chef will take over Monniker kitchen curating their menu for the diners.
Hence, literally, Monniker will be the platform for the permanent pop-up whereby chefs, both experimental and seasoned, could showcase their innovation and creativity.
How does it works?
Diners will arrive in group of up to 8, with the first sitting at 9am and thereafter in 30 minutes blocks. Each session will last for 1.5 hours. Diners will pre-select their dishes making it either a 2 or 3 course meal with starters, mains and/or desserts. To create a sense of mystery, at the point of booking, only the core ingredients will be shared with the diner.
At the first soft launch on 11 March 2017, Jonathan Ong who was trained at Culinary Institute of America, and further honed his skills in New York in restaurants like Momofuku and was the head chef at SPRMRKT Kitchen & Bar, kick-started the new concept, with his signature handmade pastas.
Per the menu the ingredients are century egg, lettuce, carrots, ginger, chili, cucumbers and bean vermicelli. And yes, exactly the way it is. It is interesting to see the century egg in the salad as this ingredient is often neglected. I thought if they incorporate the century egg into the sauce maybe something worth exploring.
On the menu were 2 choices for Main, a pasta and a bagel.
The Slurp Bowl is akin to our local delicacy, Dried Mee Pok. The sauce is a zesty vinegar. It reminded me of the rendition presented by Chef Shen Tan of Revolution Coffee. Some might scream at the first mouthful as sourish punch came strong. Even the mushroom was filled with this only flavour, while the pork collar was extremely salty. Overall, though tasty, but the taste was a little too flat. I thought it may be better off if they replaced the mushroom with the Traditional Chinese Braised Mushroom.
TMBH Bagel was a bagel baked by Two Men Bagel House at Icon Village. From the look, no surprise, purely by assembling all the stated ingredients.
Lastly the desserts termed as fruit was nothing out of my imagination based on the stated ingredients. Yogurt with maple granita and various fruits are in this glass. A refreshing glass of frozen yogurt to cleanse the palate.
I like the idea of The Experiential Culinary Concept, creating a whole new world of dinning possibilities coupled with thrilling experiences and surprises too. It is certainly worth partaking at one of the session.
387 Balestier Road, Singapore 329795
Tel: +65 6250 2433
Tuesdays – Saturdays 0900 to 2200 | Sundays 0900 to 1800 | Closed on Mondays
- alight at before Balestier Plaza or at HMI Balestier Hospital along Balestier Road 21, 130,131, 145, 186
- North-South line – Toa Payoh or Novena station
*Disclaimer: This is a media invite.