META Singapore: One Michelin Star & One to watch ASIA 50 Best Restaurant

Meta means metamorphosis from a caterpillar to a butterfly. So I always think that food can, my food can also evolve. So that's the meaning of the restaurant. Thank you very much. You're welcome. Thank you. You're welcome. So this is Angkor Leung. It's made with chardonnay, quinoa, and pinot gris. It's a bit of a high-end, little bit of a Dutch cuisine. Oh, I get it. So it's a sushi rice roll. It's a daikon. And then the fish, we already chopped it up. We're going to put it on the sushi. So our menu for today, which needs a lot of oil, right? So we're going to put a little bit of ayurvedic sauce on top. We're going to put half a round of the sesame pastry. So we're going to put a little bit of cream cheese on top. And then we're going to top it off. So for the next one, this will be an Irish oyster with a lemon and ginger dressing. It's a bit of a gochujang soup, which is a Korean chili paste. It becomes a bit spicy. And we finish with a side oil on top. So this dish is underrated. It's a favorite. The first food, which is a hotan-ebi, Korean seafood dish. There's a marination of the soy and fish sauce on top of a douche of caviar. So another food, we're looking for the white pairing of caviar. We're looking for a little bit of spinach, such as the shabu-shabu. Do you have white asparagus? And an egg yolk. You need salt, gochujang, chili, and also caviar. The method is a contemporary Korean restaurant, which is based on seasonal ingredients. And then also using a different technique of not just a Korean food. So we use a French technique and Japanese technique as well. But the flavor is a Korean flavor. For the main course, we choose one of the rare green rice from the northern part of Italy. The name of the dish is sculpettino. The sculpettino typically consists of a little bit of pepper in it, like French shiro. So from the wooden bowl, Koreans love to have a sharing portion. Rice we get it from the northern part of Korea. Go to the right side. In Korea, we call it galbi, which is marinated in the apple and pear to give you the nice sweetness. Comes along with mushroom puree, and then potato mushroom ragu, covered with white kimchi. There's two different types of kimchi. Chef prepared the lamb we get it from the southern part of France. They're young lambs, and they're pan-seared, marinated in the salt and ice. We make it with buckwheat. So the bottom, you have the noodles made from the Korean soybean powder. So underneath the ice cream, you have the garlic bread with the caramelized buckwheat. I'll follow by a matcha nama, it's like a matcha rice topping. And then we have a Korean-style rice ball.