Rabbit Stash @ Wangz Hotel
231 Outram Road
Level R (Rooftop)
Tel: 6595 1380
Lunch: 12pm – 2pm (Tue-Fri)
Dinner: 630pm – 1030pm (Mon-Sat)
Born in the year of rabbit (which explains his choice of restaurant name), Chef Matthew has always been fascinated with cooking since young. With a master degree in building construction, he took a leap of faith and switched to a culinary career. His natural gift in drawing and carpentry highly complement his culinary talents. I love the rabbit sketches hanging in his restaurant but is even more surprised to know that it was drawn by Chef Matthew. Rabbits have a special meaning in my heart and being here just feels right. I am excited and cannot wait to try Chef Matthew’s dishes where food is art and art tantalizes the taste buds and senses!
The evening started with welcome drinks, passion fruit and lime, the perfect combination to get the taste palette started.
Even meatballs look so exquisite with the fancy plate and quirky carrot pickers!
While waiting for a glimpse into the chef’s art of cuisine, we were served an amuse-bouche of super delicious mushroom consommé!
Evident in Chef Matthew’s creations is his artistic flair and presentation. I was blown away by this fine woodworking skills in crafting pieces that adorn his dishes and intricate sketches of his dishes to form the unique menus. We started with Snacks; Potato Chips on a wooden trunk with caramelised onions, dips, lotus chips and biscuits. “Soil” is made from bread crumbs! So very creative and it’s as though I’m plucking fungi off the tree! Impressive!
A combination of classic French techniques along with a touch of Asian and Singaporean flavours, Chef Matthew creates seasonal menus (changes quartely) inspired by 7 characteristics of ENSOPHI: Exotic, Nostalgia, Soil, Ocean, Pristine, Heritage, Impression. Each element represents a poetic and artistic expression of his dish.
Dinner (7 course, 5 course, 4 course): $148+, S$108+, $90+
Lunch (2 course, 3 course): $36+, $54+
Just like its name, Soil, I can see what was “planted” on the plate. A beautiful garden consisting of Asparagus, Beaurre Noisette, Beetroot “mushroom” and Olive crumbs. I couldn’t take my eyes away from the beautiful garden of colours.
Pristine; Cabbage Dashi, 1st Born Egg, crispy Brown rice and Langoustine. Did you know that the first egg laid has the most protein? Neither did I till I heard it from Chef Matthew. This is one of my favourite dish and I swear I almost licked the martini glass clean!
Ocean; Scallop, Black “coral”, Smoked Trout, Shrimp and Chips. Chef Matthew is really detailed right to the plating of this dish for the shimmering of the plate reminded me of the jewels in the sea! The fried prawn on banana mash reminded me of Goreng Pisang and who knew prawn and banana could go so well together?
Is that a lobster staring at me? Nostalgia; Lobster Broth, Purple Crab, Handmade Noodles and Black Roe. Another favourite of mine for the broth is rich and addictive.
Impression; Berkshire Pig, Granny Smith apple sauce, Potato “mud” and Watermelon soaked in vodka.
It is true that heritage carries a familiar taste from our roots. Chef Matthew recreates this dish that he grew up eating or is cooked by his grandparents, mother and aunts. Heritage; Beef Jowl, Port-soy, Barley Porridge and Red Dates.
Creating unique flavour pairings is what makes Chef Matthew’s cooking more exciting, not knowing what could be the next avant-garde flavour! It sound unthinkable but who knew that green curry ice cream goes astonishing well with mango mascarpone! I am proof of that for the ketchup girl me ate it all! Exotic; Mango Fromage Blanc, Snow Wine Pear, Green Curry and Rose Jelly!
To pair with the dishes, you can also choose wine which are sourced from little-known boutique vineyards all over the world and enjoy Happy Hour Specials along with Live Music from Thursday to Saturday evenings! Resident mixologist Aidil shakes up house crafted cocktails and international favourites to help kick-start your meal! I forgot the name of my drink but one of the ingredient definitely leaves an impression, red bean! Alcohol plus red bean, you have to come by and try it!
I had a great time at Rabbit Stash and I felt like Alice exploring the gourmet Wonderland.
As the quote says “I almost wish I hadn’t gone down that rabbit-hole— and yet— and yet—it’s rather curious, you know, this sort of life!” ~ Lewis Carroll, Alice in Wonderland.