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Fearless Fusion Fare at Morsels​

In keeping with Chef Petrina Loh’s composite cooking style, the ingredient-driven menu continues to be a fusion of various Asian flavours and clever techniques.

The lush Dempsey locale sets the pace for an afternoon that is free from the hustle and bustle of the city. Morsels’ lunch menu features hearty bowls, packed with familiar flavours. These are not hurried salad bowls, and are meant to be slowly savoured, much like the laborious ways in which they were prepared.

Having recently moved into a 40-seater, 1,000sqf space in lush Dempsey Hill, Morsels continues to attract lovers of fine food to its intimate, barnyard-style space. Chef-owner Petrina Loh’s signature fusion cuisine is the draw, as are her personally curated list of wines, sake, craft beers and creative cocktails. Morsels was recently the recipient of Restaurant of the Year and Chef’s Choice (Western Cuisine) awards at the World Gourmet Summit Awards of Excellence 2017.

While most restaurants shy away from the word ‘fusion’, Morsels and Chef Loh embrace the approach. She delves deep into the origin and cultural significance of her ingredients, and proudly marries flavours from her Asian heritage to techniques and skills she acquired while working in leading restaurant kitchens around the world.

Each element of her dishes are painstakingly created to ensure a composite balance of sweet, sour, salty, bitter and umami.

Try the Wild Sri-Lankan Tiger Prawn Noodles ($25++), where the broth is made from prawn shells and slow-cooked with sugarcane and corn for eight hours. The dish is smoky with a heady aroma of flame-grilled, wild Sri-Lankan Tiger Prawns that are sustainably sourced and superior in quality.

The belly-warming bowl is served with an ajitsuke egg, glass noodles and pickled wood ear fungus. There is also the Herbal Duck Tsukemen ($25++), a nourishing dish inspired by the Chinese recipe of duck braised with over 16 different Chinese herbs from dang gui to black dates and angelica root. Morsels’ rendition pairs somen noodles with a slow-braised duck leg, Japanese-style dipping sauce and a side of green papaya pickle.

Chef Loh was born into a family of foodies, with her late father being her greatest inspiration. It is with him that she learnt to pick out produce at wet markets, dry age fish, develop an early appreciation for raw foods like sashimi, and it was with his Korean friends she had her first taste of fermented foods like kimchi.

Wildly creative, ingredient-driven and fearless fusion, are just a few ways one can describe Chef Petrina Loh’s style of cooking. A finance and marketing double-major, with a masters in wealth management, the 35-year old, gave up a lucrative private banking career of eight years to fully pursue her passion for food and wine.

Her menus today pay homage to this early childhood exposure through a variety of flavours and textures. As a banker, she travelled well and was exposed to exquisite fine cuisines from around the globe, which further strengthened her resolve to make this her career.

At 29, Chef Loh decided to hone her chef skills at the prestigious California Culinary Academy which runs the Le Cordon Bleu program; she has since spent time at noteworthy restaurants in the United States, such as Michelin-starred Spruce, Atelier Crenn, State Bird Provisions and Bouchon.

She has also been mentored by Chef Walter Abrams, previously from The French Laundry, and Chef Mark Sullivan, one of America’s Best New Chefs 2002 and Chef John Madriga previously from Manresa.

25 Dempsey Road

Singapore 249670
For bookings, please email reservations@morsels.com.sg, or check out www.morsels.com.sg for more information.

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