One of my favorite Singapore restaurants since it opened in 2016 remains Meta. Chef Sun Kim’s Korean-inflected modern food combines technique, high-quality ingredients and thoughtful, novel ingredient pairing.
On a warm spring day in March I enjoyed a delicious tasting menu.
The oyster with Gochujang is a classic at Meta.
This lightly torched Spanish mackerel was marinated in a light shallot vinegar. The sweet-sourness from the kumquats played really well with this dish.
The beautifully cooked abalone was perched atop a “risotto” made using barley, buckwheat and lentils cooked in a crab base, flanked by thin, dried seaweed from Korea.
The Iberico Secreto is another Meta staple.