Mustard Seed

🥢🍜🍶

For one day only, we are joining hands with our friends to host Takahiro Nagayama, president and toji of Nagayama Honke.

Taka san is a real trailblazer in the sake world. Inspired by his visits to vineyards in Burgundy, he has developed his own unique perspective in sake making. Hugely obsessive about the quality of his raw materials, he has gone as far as growing his own rice for his flagship “Domaine Taka” brand. The terroir of Ube, Yamaguchi, is captured elegantly and succinctly in these prized bottles.

Collaboratively, we will be presenting a “Noodles and Sake” event on 7 July. On the food front, we have created an tasting menu centered around our favourite food group, NOODLES! To pair with the menu, there will be a special curation of sakes from the Taka label. Nagahama san will be showing his sakes personally on the day of the event.

Bookings for the event will open on 21st June, this coming friday at 10am via our website at mustardseed.sg. See you soon!

New Beginnings 🙌🏼🙌🏼

Grand Reveal….a new team member… Desmond Shen!

Desmond’s culinary pedigree needs little introduction. During covid he started the wildly popular .bicycle.club and subsequently .nativesg.
We really hit it off in the kitchen (and outside of it) during our 2 month long collab menu last year and we are just so stoked to have him join us in a full-time capacity.

Moving forward, we will be creating the menus in tandem to showcase our take on Singaporean food.
The menus will be slightly longer (10 instead of the current 8) and the price increased to $238+ (from the current 190+)

We are well aware that this is no small increase,especially given the current climate. But if our track record over the years is anything to go by, you’d know we don’t take our responsibilities and guest’s expectations lightly.

We have already been working on the menu for some time and can’t wait for y’all to come try!

* this new chapter starts in May. The upcoming reservation window at 1 April, 10am/10.20am is for the May/June menu.

🙏🏻🙆🏻‍♂️🙆🏻‍♀️

We are thankful everyday. For a little restaurant in the suburbs, we receive a disproportionate amount of love and grace.

Awards don’t define or validate but we hope in our small way, we inspire that truly we can all go our own way, keep at it and sometimes, something good comes out of that.

* ps. An exciting announcement coming in a few days!

🍢🍲🍙🍻

It’s back! We are reviving our standing izakaya concept for 3 nights only, this time in collaboration with our friends and long time sake suppliers, Epicurean Nomads, who are also celebrating their 10th year anniversary!🫡💪🏻

All relevant information will be relayed as you scroll through so PLEASE READ it so you can get a better feel of what kind of event this will be.

We look forward to welcoming you with tasty food and sakes!

🥥🧅🍍🧄🌶️

Indian Menu is a wrap!
2 fun months of collaboration with Desmond Shen.
A big THANK YOU to all who came :)

👨🏻‍🍳🫡🌶️ ** REPOST**
MUSTARD SEED & DESMOND SHEN

We are super excited to announce: the inimitable Desmond Shen of .bicycle.club and .nativesg joins us for 2 months in July and Aug. We will be presenting a collaboration menu based around our interpretation of Indian cuisine.

Why an Indian menu? For Shin and I, it’s been one of our favorite cuisines to explore and cook from but we have always struggled to incorporate Indian flavours in our usual menu in a coherent way. In Desmond’s case, growing up with Indian godparents, Indian food has always been something familiar and close to his heart.
Having a themed menu also helps with channeling our creativities and lends more synergy to our different cooking styles.

This menu will run the whole of July and August.
Menu price is 265+

We look forward to seeing you!

👨🏻‍🍳🫡🌶️
MUSTARD SEED & DESMOND SHEN

We are super excited to announce: the inimitable Desmond Shen of .bicycle.club and .nativesg joins us for 2 months in July and Aug. We will be presenting a collaborative menu based around our interpretation of Indian cuisine.

Why an Indian menu? For Shin and I, it’s been one of favorite cuisines to explore and cook from but we have always struggled to incorporate Indian flavors in our usual menu in a coherent way. In Desmond’s case, growing up with Indian Godparents, Indian food has always been something familiar and close to his heart.
Having a themed menu also helps with channeling our creativities and lends more synergy to our different cooking styles.

This menu will run the whole of July and August. As usual, the booking window opens on 1st June at 10am.
Menu price is $265+

We look forward to seeing you!

* we are unable to cater for the following dietaries: vegetarian/vegan/less spicy/spices. THANK

🍷🥂🥪

For only 3 days in March, we are doing a standing wine bar, inspired by “Tachinomi” which are standing izakayas in Japan. This is a concept that has been playing in our heads for a few years now and we’re finally taking a dive to try it out!
On the food front, expect sharing plates of our take on wine bar food.
Our friends, Valentin Krug and Eugene Khoo will be taking care of libations. These two certified wine degenerates are also super knowledgeable and generous people, and they will be sharing their personal stash of wines.
All other information will be relayed as you scroll through, please read carefully.
Come hungry and thirsty, we look forward to seeing you!

Ken 👨🏻‍🍳🍗

We say bye to Ken after a good two years.

You are reliable and industrious, never shying away from hard work. Above all, your greatest asset is your infectious positive energy and can-do spirit.

We miss you already and we are sure all our guests feel the same.

Take care and Ganbatte!!!!

!!!

*swipe for bonus content
*still hiring cooks, pls msg if interested, msians ok too

Hiring!!
Looking for 1 x kitchen weapon to join the team.
If interested, please send your CVs to [email protected]

📣📣

Dear Guests,

We understand it hasn’t been easy to get a seat with us and we appreciate the effort and time many of you take on reservation day. We are humbled by the crazy demand we get for our tiny restaurant and definitely dont take it for granted. We have been considering a better way of doing the resos and decided that short of a radical change like changing to ballot system etc, a simple fix could be releasing 2 months of reservations at a go.

We will implement this new system now. Reservations will NOT be released on the 1st May.
The next reservation window will open on 1st June, guests will be booking for the month of July and August.

To clarify:
1st June — July Aug (same menu)
1st Aug — Sep Oct (same menu)
1st Oct — Nov Dec (same menu)
1st Dec — Jan Feb (same menu)
And so on..

As usual the first wave of resos for 1st June will be released at 10am. However, do take note of a CHANGE in timing for the 2nd wave to 10.20am now.

Thank you so much for appreciating what we do and your support! Hopefully this change eases some reservations woes. 🙏🏻

Mustard Seed updated their business hours.

Or not!

The origins of many foods we deem authentic are in fact, result of the cross pollination across different cultures and countries.

A good example close to home would be Perankan food, birthed from the union of Malay and Chinese heritages.

We have created a takeout menu inspired by world cuisine, viewed through a Singaporean lens.

We let loose and went a little rogue for this one.. we hope you have fun eating it too!

*Takeout slots open Monday (26/7) 10am, through the shopify link in our bio.

🍱
We are doing something a little different this week, in the form of a bento box meal.

It will consist of simple fare, a collection of “happy” and comforting foods that Shin and I love to eat.

It is priced at $58/set with a minimum of 2 sets per order.
As usual, the orders open at 10am, monday (7/6) via the shopify website link in our bio. Thank you!!🙏

Due to the current situation, we will not be releasing reservations tmr.
Next reservation opening will be 1st of July, 10am. Thank you!

🥡🥘
Our dinner takeout menu “Throwback to CB days” will start next week.

Orders will be released weekly on Monday, starting with the coming one on 24/5, at 10am, through the website link ( mustard-seed-takeout.myshopify.com ). The slots released will be for the same week, Wednesday to Saturday.
(limited sets available)

Please remember to click on the delivery option if you require, if not, we welcome self pick ups too. The delivery/pickup window will be 5.45pm-7pm.

Thank you for your support!

*current availability on the website reflects “sold out”, please wait till Monday, 24/5, 10am to order.

Dear Guests,
Like all other restaurants, we will be ceasing dine-ins from 16 May till 13 June.
For guests whose reservations are affected, please give us some time and we will be in touch to provide details on the rescheduling process.

Separately, we are also looking to launch a takeout menu in the coming weeks and will be sharing more details about it soon. Thank you! 🙏

📷:

🍲

Its back! A menu revolving around yong tau foo, inspired by the oden shops in Japan. March and April 2021.

As usual, our reservations for March will open on the 1st of Jan 2021, at 10am.
However, do take note that we will still be keeping the max no of pax per group at 5.
Our unique restaurant set up presents some seat permutation problems for us on the back end.

We seek your kind understanding and support, thank you 🙏🏻

We are hiring!

Positions available:
Restaurant Manager
Commis Cook

Interested individuals please email your CV to [email protected], only Singaporeans and PR please. Thank you!

🌳
We are excited to open our doors again!
Looking forward to see everyone.

Reservations for July to September will open tomorrow, 27th June at 10am.
Website link in our bio.

🌳
Dear Friends,

We would like to share some important information regarding new developments.

Firstly, regarding our current izakaya menu takeout.
It will continue for only two days next week - on the 24th (Wednesday) and 25th June (Thursday). Orders will be accepted via our link in bio, from 21st June (Sunday) 10am.

Next, regarding dining in reservations.
We will resume dining in on 1st July, Wednesday.
To all guests whose reservations were affected by Circuit Breaker, from 7th April to 27th June - Thank you for your understanding and for your support. We will be in contact shortly with more information to help you find a suitable replacement reservation.

Please understand as we would like to prioritize affected bookings first. There will be a second round of reservations on 27th June, Saturday 10am for the rest of the seats.

The team would like to thank you for your understanding as we are doing our best to navigate through this change and trying our best to find the fairest way to go about this.

Ming Kiat, Shin Yin and Julian.

🌳🇸🇬🥡🥳
Mustard Seed turns 1!

Menu available for 2 weeks.
Wednesday to Saturday.
Orders for the coming week accepted from 15th June, Monday 10am.

mustard-seed-at-home.myshopify.com

🌳🇸🇬🥡
Exploring Rempahs Part II - Eurasian Cuisine.
Wednesday to Saturday.

This menu will be available for 2 weeks.

Orders for the coming week accepted from 1st June, Monday 10am.

https://mustard-seed-at-home.myshopify.com

Thank you.

We are so grateful to everyone for the overwhelming support.

It takes a village to run a restaurant, especially in these times when we have to pivot from modus operandi.

We’ve done 5 menus in 5 weeks without a day’s off and its time to take a short break now to recharge and recalibrate.

We reopen 3rd June. As of now, we don’t know whether dining in would be allowed or if we would need to continue with the takeouts but either way, we will be ready and raring to go. Stay tuned!

Mk

🌳🇸🇬🇲🇾🇮🇩🔥
Exploring Rempahs - the unsung hero.
Wednesday to Saturday.
Orders accepted from 11th May, 10am.

https://mustard-seed-at-home.myshopify.com/

Thank you.