Of the many eateries to rave about, The Snack Culture Company is definitely one of them.
Like I always say, expect the unexpected.
And The Snack Culture Company nailed that on a perfect note with its delectable and very memorable 9 course Omakase Degustation Menu - Around the World in 9 Small Plates at only $49 per person (min 2 person).
Omakase, a Japanese phrase is translated as “I will leave it to you”. In the F&B world, means that diners leave the menu and dishes selection to the chef. Quite a gamble, but played well if the chef is able to deliver a satisfying meal and often also allows the chef to be innovative in the menu creation.
Degustation on the other hand means the appreciative sampling of the chef’s signature items in small high culinary art servings, often 8 courses of more.
In The Snack Culture Company’s 9 course omakase degustation menu, my tongue and stomach were constantly surprised (in a good way0 with the choices of textures, taste and even temperatures.
We started our 9 course Omakase Degustation Menu – Around the World in 9 Small Plates with Japanese Edamame with Thai Tom Yum Espuma.
Both familiar items but innovatively placed together – super yummy!
The espuma whip of tom yum also gave it that amazing lightness with each mouthful~
After an impressive first course, next up was Korean Mandu in Singapore Bak Kut Teh Consomme.
Love BKT? Familiar? Yes to all that, but have you ever tried BKT served chilled? Yes, you heard that correctly.
The full bodied BKT stock retained a certain lightness and clarity in consomme style, plus a big fat Korean meat dumpling to go along with the soup.
Our night continued amazingly with the third course – Chilled Black Fungus & Mushroom Salad in Nonya Belachan Mayo Dressing.
Inspired by his (and his family’s) love for Nonya Chap Chye, Chef Doc, the founder and owner of The Snack Culture Company created this salad dish that brought out the spice kick with the crunchiness of vegetables medley as well as the familiar belachan flavour.
The fourth course, Ter Kar Chor Scotch is Chef Doc’s interpretation of a Scotch Egg recreated from the key tastes & flavours of ‘Ter Kar Chor’ (Vinegared Pork Knuckle) a traditional post natal ‘confinement’ food popular with the Chinese.
Chef Doc even went around asking the diners, so is it Ter Kar Chor, or is it Scotch Eggs?
There were varied answers from the diners but I like to think that this is a perfect marriage between scotch egg and Ter Kar Chor. The vinegar sauce lifted the meatiness taste, leaving a tangy note at the end of every bite. Very yummy~
Being the cheena girl, the next dish was definitely one of my many favourites of the night.
The fifth course – Asian Trio, comprising of Beef Bulgogi Kueh Pie Tie, Ayam Buah Keluak Wanton and Laksa Crostini – laksa prawn on in house baked Haebe Hiam Cookie.
It was also through this dish that I discovered how yummy their cookies were.
The Haebe Haim (dried shrimp) Cookies!! total love~
I was so greedy I had 2 servings of the wantons and laksa prawns (also ate the display one that we took photos of – haha). I couldn’t eat the Beef Kueh Pie Tie but that item had won praises all around the table.
The Wanton brought out the well braised nutty Buah Keluak – known for its appearance in Peranakan dishes. And that Laksa Prawn was bursting with flavours and the cookie added a further kick with the dried shrimp flavour and the crunchiness.
Popular at Chinese New Year, ‘Pen Cai’ takes on a slightly different form in the sixth course as Pen Cai Parcel (盆菜包).
Abalone, shitake mushroom, scallop encased and steamed in a vegetable lettuce parcel and served in a full bodied soup.
The soup, again of a consomme style was a richly flavoured stock of distinct scallop flavours.
The seventh dish was Kaffir Tomato Capellini Pasta and Cantonese ‘Har Jeong‘ Soft Shell Crab.
This was an asian take on the pasta with a creamy tomato sauce spiced with Asian Spices such as kaffir lime and chilli.
Save the best for last? Actually I cannot even pick out what is the best because so many dishes in this 9 course Omakase Degustation meal were so awesome.
Seafood lovers like myself will find much joy in their eighth course – the Seafood En Papillote.
En Papillote is ‘In Parchment’ in French language. Over here generous serving of fresh prawns and clams are baked with louisiana cajun spice in a parchment paper pouch. This method of cooking allows the seafood to bake and cook in its own aromas and juices.
Served with some mantou bread, this dish is a winner by itself.
Just when I thought things could not get any better. Even their dessert item, the last course of the night impressed me.
So remember to save stomach for their Chendol Panna Cotta. A perfect creamy smooth panna cotta served with fragrant gula melaka.
Food coma at its very best.
Chatting with Chef Doc, the owner and founder of the Snack Culture Company also made clear one thing – his passion and love for this business has clearly shown through in the food here.
At $49 per person, this is seriously way too good for a high quality yet unprententious culinary art meal. I am already planning my next trip!
The Snack Culture Company
#02-17, CT Hub, 2 Kallang Avenue, Singapore 339407
Nearest MRT: Lavender (EW line)
Please note that The Snack Culture Company’s 9 course Omakase Degustation Menu – Around the World in 9 Small Plates is available on Thursday, Friday and Saturday Nights Only – strictly reservations only (min one day before).
Do make your reservations early, you can call them at 64432006 or send them an online message here.
Blog post disclaimer: This is not a sponsored post. No monetary compensation was received, the meal was compliments of The Snack Culture Company as part of a media tasting session and all views expressed are my own.
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