Really had a great experience at Meta and the restaurant - Meta Restaurant Singapore - Buy Reservations
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😍 5/5 - Really had a great experience at Meta and the restaurant
By 👻 @Vincent Q., 11/25/2019 3:00 am
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Really had a great experience at Meta and the restaurant really deserves the accolades it has received. I'm a huge fan of Korean food and they take it to a next level hear with the modern interpretation and use of carefully sourced ingredients. They have both lunch and dinner where the menu is a set menu. The dinner set comes as either a five course or seven course menu which includes a number of snacks to start the meal. Food: 4.5 starsService/environment: 4.75 starsOverall: 4.5 starsI went with the five course dinner set which also included 4 snacks with the meal. Everything was really delicious. 1) Sago cracker was topped with fish roe and small bits of octopus. The first snack and nice opener to the meal.2) Mushroom tart was really interesting. The tart had thinly sliced mushroom with coffee powder over a mushroom purée. Really tasty and something I never really had before.3) The beef tartare is a modern take on a classic Korean dish. The tartare is mixed with a raw egg yolk, bulgogi marinade and brunoise of pear. The tartare is topped with some sunflower seeds for some added crunch. I'm not the biggest fan of tartare but really enjoyed this dish. 4) Chawanmushi is topped with sea urchin and had hints of black truffle mixed in. The texture is a less firm than your typical Japanese custard. This was really delicious and decadent. One of the dishes I will remember from my meal here.5) the first main was aged hamchi crudo. The fish is topped with sea grapes, daikon and served over a sake sauce and dashi jelly. Fish had a nice texture and I enjoyed the mixture of flavors.6) The grilled abalone dish is a modern interpretation of a abalone congee dish commonly served in Jeju island. The abalone is first slow cooked for four hours before being finished on the grill. The abalone had a real nice texture and a slight Smokey flavor. The abalone sits on top a bed of barley and garlic shoots. I love garlic shoots and wish it was used more in cooking. 7) The quail dish is a bbq quail whose skin is stuffed with a quail sausage. I often find quail to be a bit gamey but that was not the case here. The chef's French technique is highlighted here in this take on a classic French dish. The sauce work again is spot on and the burdock jus is really luscious. 8) The Wagyu short rib is the main star of the evening and looking at the marbling of the beef I can see why. The short rib is cooked for 40 hours before being finished off on the grill. This meat is ridiculously tender and super delicious. The meat is topped off with a bone marrow jus and paired with a Korean style potato ragout. Really delicious!9) Last dish was the dessert which was really quite interesting. The dish consisted of cocoa nibs cooked with liquid nitrogen over a crumbled chocolate cake pieces and finely diced pear. The dessert is topped with candied shiitake mushrooms. Sounds odd but works and the shiitake really is from and center. Something I will really remember.
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