Special thanks to Picky! for the invite!
Morsels, is well hidden at the crossroads of Mayo Street or a stone's throw away from Dunlop and Perak Lane. In this cosy cafe that we had to ourselves, it was all of cosy.
Love letters to them, anyone?
We were given a very compact cooking demo on an appetizer and mains that would be served thereafter. Chef Ryan and Petrina very thoughtfully prepared recipe cards for us to replicate some of their culinary magic at home. Seemingly simple though most of the ingredients were prepared way in advance. They let slip that cooking classes are underway so fans of Morsels can look out for that sometime next year!
I sneaked a picture of the two lovebirds before they did a cooking demo.
Both showing us how to wow at home parties.
Ingredients for one of the mains later.
Chef Ryan at work.
Grated salted egg yolk.
Lovely kitchen reminders.
I fell in love with their herb garden that they sustain and have been expanding so religiously. They shared their borange leaves with me - supposedly to heal coughs!
Picky a herb!
Habenero, watch out for it in one of their dishes.
A few rounds of canapes were passed before dinner proper started, a nice touch to ensure our appetites were piqued!
Table set for a night of mingling.
No other cuter way to identify your diners.
Picky cocktails on the house.
Scallop mushroom balls
The scallops and mushrooms were blended too well into a meatball served in such easy to eat portions too!
Tapenade Crostini
A crunchy morsel!
Home made beef jerky
Kudos to the chefs for producing their own beef jerkys, a lovely meaty treat to pair with the meatballs.
Hokkaido Scallop Ceviche, Compressed Plums, Tobiko, Cilantro, Red Onion, Homemade Tortilla Chips
It's kueh pie tee gone atas with home fried tortilla chips and topped with a relatively easy to make scallop, plum and onion topping.
The diced scallop was a refreshing stuffing with a delicious crunch.
Compressed Watermelon, Mixed Green Salad, Homemade Basil Ricotta Cheese, Green Goddess Dressing, Candied Pumpkin Seeds
In my opinion a rather normal salad with a tasty homemade ricotta cheese.
Steamed Clams, Fig Broth, Homemade Kimchi Pickled Wakame, Spring Onion
Upfront, I'll say I loved this.
Sweet tasting broth packed with enough clams to give me a food coma, but the best part had to be the mildly spicy aftertaste that kicked the tastebuds. It could have been the kimchi but pulled off so brilliantly.
Firecracker Pulled Pork Conchiglie Pasta, Habenero Pesto, Sour Cream, Spring Onions
When Bryan first pointed out habenero to me in the herb garden, I raised an eyebrow at how this demure looking pepper could be the hottest plant around. The pulled pork pasta looked homemade and tasted beyond the kitchen - credit given to the firecracker of the habenero pesto (do request for more if you are a steady belachan-chilli padi eater like me) which ignited the beauty of the dish. Creamy texture with a punch at the end - gotta love it!
Grilled House Poached Octopus, Squid Ink Risotto, Salted Egg Sauce, Tobiko, Wasabi Sprouts
We were shown how the salted egg sauce was made - tedious work involved. Charred octopus slices balanced on the richly flavoured squid ink risotto and finishes off with an overpowering salted egg sauce. Definitely not complaining on the combination yet audaciously addictive.
Ume-Sake Braised Beef, Okinawan Sweet Potato, Ume Koji Wasabi, Naibai
Braised to such tenderness, it came across as mostly sweet to me.While the okinawan sweet potato looked so gorgeous in its deep purple hue, it only served to make the dish sweeter.
Chef's Secret: Grilled Bavette, Picked Grapes, Shishito Peppers, Fingerlings, Onion Jam, Chimichurri Sauce
Yet another that stole my heart. Moderately tender beef slices with a whole chug load of other ingredients that were great accompaniments.
Homemade Almond Milk Panna Cotta, Candied Orange, Port Reduction
Wobbles like a Lao Ban soyabean curd with more gelatin.
No prizes for guessing what.
What's with tiramisu in jars these days - a fad?
Morsels' Signature Milo Tira-Misu
A tad too moist but this was a potent tiramisu laced with milo.
I adore how the chefs pit themselves against comfort zones to conjure up such creative dishes. Room for improvement and finetuning for sure but despite its raw edges, it is a place to look out for. Morsels, the portions are not.
They are looking to expand their serving times - starting with brunch first then subsequently lunch.
Morsels
35 Mayo Street
Morsels, is well hidden at the crossroads of Mayo Street or a stone's throw away from Dunlop and Perak Lane. In this cosy cafe that we had to ourselves, it was all of cosy.
Love letters to them, anyone?
We were given a very compact cooking demo on an appetizer and mains that would be served thereafter. Chef Ryan and Petrina very thoughtfully prepared recipe cards for us to replicate some of their culinary magic at home. Seemingly simple though most of the ingredients were prepared way in advance. They let slip that cooking classes are underway so fans of Morsels can look out for that sometime next year!
I sneaked a picture of the two lovebirds before they did a cooking demo.
Both showing us how to wow at home parties.
Ingredients for one of the mains later.
Chef Ryan at work.
Grated salted egg yolk.
Lovely kitchen reminders.
I fell in love with their herb garden that they sustain and have been expanding so religiously. They shared their borange leaves with me - supposedly to heal coughs!
Picky a herb!
Habenero, watch out for it in one of their dishes.
A few rounds of canapes were passed before dinner proper started, a nice touch to ensure our appetites were piqued!
Table set for a night of mingling.
No other cuter way to identify your diners.
Picky cocktails on the house.
Scallop mushroom balls
The scallops and mushrooms were blended too well into a meatball served in such easy to eat portions too!
Tapenade Crostini
A crunchy morsel!
Home made beef jerky
Kudos to the chefs for producing their own beef jerkys, a lovely meaty treat to pair with the meatballs.
Hokkaido Scallop Ceviche, Compressed Plums, Tobiko, Cilantro, Red Onion, Homemade Tortilla Chips
It's kueh pie tee gone atas with home fried tortilla chips and topped with a relatively easy to make scallop, plum and onion topping.
The diced scallop was a refreshing stuffing with a delicious crunch.
Compressed Watermelon, Mixed Green Salad, Homemade Basil Ricotta Cheese, Green Goddess Dressing, Candied Pumpkin Seeds
In my opinion a rather normal salad with a tasty homemade ricotta cheese.
Steamed Clams, Fig Broth, Homemade Kimchi Pickled Wakame, Spring Onion
Upfront, I'll say I loved this.
Sweet tasting broth packed with enough clams to give me a food coma, but the best part had to be the mildly spicy aftertaste that kicked the tastebuds. It could have been the kimchi but pulled off so brilliantly.
Firecracker Pulled Pork Conchiglie Pasta, Habenero Pesto, Sour Cream, Spring Onions
When Bryan first pointed out habenero to me in the herb garden, I raised an eyebrow at how this demure looking pepper could be the hottest plant around. The pulled pork pasta looked homemade and tasted beyond the kitchen - credit given to the firecracker of the habenero pesto (do request for more if you are a steady belachan-chilli padi eater like me) which ignited the beauty of the dish. Creamy texture with a punch at the end - gotta love it!
Grilled House Poached Octopus, Squid Ink Risotto, Salted Egg Sauce, Tobiko, Wasabi Sprouts
We were shown how the salted egg sauce was made - tedious work involved. Charred octopus slices balanced on the richly flavoured squid ink risotto and finishes off with an overpowering salted egg sauce. Definitely not complaining on the combination yet audaciously addictive.
Ume-Sake Braised Beef, Okinawan Sweet Potato, Ume Koji Wasabi, Naibai
Braised to such tenderness, it came across as mostly sweet to me.While the okinawan sweet potato looked so gorgeous in its deep purple hue, it only served to make the dish sweeter.
Chef's Secret: Grilled Bavette, Picked Grapes, Shishito Peppers, Fingerlings, Onion Jam, Chimichurri Sauce
Yet another that stole my heart. Moderately tender beef slices with a whole chug load of other ingredients that were great accompaniments.
Homemade Almond Milk Panna Cotta, Candied Orange, Port Reduction
Wobbles like a Lao Ban soyabean curd with more gelatin.
No prizes for guessing what.
What's with tiramisu in jars these days - a fad?
Morsels' Signature Milo Tira-Misu
A tad too moist but this was a potent tiramisu laced with milo.
I adore how the chefs pit themselves against comfort zones to conjure up such creative dishes. Room for improvement and finetuning for sure but despite its raw edges, it is a place to look out for. Morsels, the portions are not.
They are looking to expand their serving times - starting with brunch first then subsequently lunch.
Morsels
35 Mayo Street
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