I first learnt of the mustard seed pop up months ago but alas, I was too late. When I checked the website, they were completely booked out. I managed to contact Chef Ming and begged that if he ever opens up new slots, I'd like to have one. So you can't imagine my sheer joy when he told me I could come in October. Chef Ming told us his cuisine is modern Singaporean with hints of Japanese influences from his previous training. Our Omakase dinner started with kueh pie tee. Here instead of the traditional fillings, we had Angus striploin tartare, laksa leaf pesto, green apple, shallots and a quail's yolk. Mix them all up and squeeze the calamansi juice on top and fill up the gossamer thin shells. If only you saw the expressions of my fellow companions tonight, you will know how good this was! We were all speechless.