Dinner with Picky @ Morsels
Your mum would have taught you how not to be so picky when it comes to food. But when it comes to dining, you need to be really ‘picky’ if not you may end up in situations like this.
“Where to eat?”
” Anywhere is fine. There’s too many good food around.”
“Okay. You decide.”
” Me??? I don’t know. Why don’t you decide?”
” If you can’t decide on a place to eat, let’s ask Picky then.”
That’s how Picky comes into the picture.
Picky is a mobile app gives you personalized dining suggestions based on your taste, mood and cuisine.
You tell Picky what you want and it works out a great place for you to have your meal.
That night, Picky led me to Morsels, a quaint restaurant along Mayo Street that serves Asian Fusion cuisine with a californian twist.
My name is edible!
Dining in communal style where more dishes can be served and share among us diners.
A little short introduction to Picky Apps and Morsels.
Chef demonstration by the two chefs
Hokkaido Scallop Ceviche, Seasonal Fruit, Tobiko, Cilantro and Red Onion with Homemade Tortilla Chips
Sourcing for these ingredients is hard enough so I would rather just visit Morsels to have my cravings for this dish satisfied.
Chef Brian whipped up the second dish as we watched him demonstrate how he prepare one of Morsel’s main dishes.
Pouring in Dashi
Squid ink Risotto – eerily black
finally, the dinner I’ve been waiting for.
Compressed watermelon, mixed green salad, homemade basil
ricotta cheese, green goddess dressing, candied pumpkin seeds
The sweet chunks of watermelon gives the salad a refreshing twist. Oh, the cheese is just heavenly!
Hokkaido scallop ceviche, compressed plums, tobiko,
cilantro, red onion, homemade tortilla chips
The tortilla chips own its own is very crunchy. With the ceviche, it made the tortilla chip I was holding worth more than a packet of store-bought tortilla chips.
Steamed clams, fig broth, homemade kim chee, pickled wakame,
The broth has all the rich savoury goodness of the clams.This is the ultimate seafood lover soup – if that’s how you call it.
Firecracker pulled pork conchiglie pasta, habanero pesto,
sour cream, spring onions
Very rich and delectable but it’s tad too salty for my tastebuds to handle.
Grilled house poached octopus, squid ink risotto, salted egg
sauce, tobiko, wasabi sprouts
It’s no wonder some people love eating these black stuff. I wouldn’t mind getting my teeth looking all black just for this squid ink dish.
The butcher’s secret: grilled bavette, pickled grapes,
shishito peppers, fingerlings, onion jam, chimichurri sauce
I’m not quite into devouring meat these days. Anyway, what’s the secret?
Ume-Sake Braised Beef, Okinawan sweet potato, ume koji
My favourite fish of the evening.It’s not about the braised beef for me, but it’s all about that Okinawan sweet potato is all mashed up to produce this creamy smooth texture.
Homemade almond milk panna cotta, candied orange, port reduction
Morsel’s homemade version tasted like more like almond pudding more than panna cotta.
Morsels signature milo tira-miso
A good attempt of giving this dessert a local twist but it just didn’t quite work for me.
Picky, that’s a spot-on!
But now, you will need to find me another dessert place where I could enjoy some good cakes over coffee.