Originating from Penang and inspired from Japanese kissatens (tearoom) and the French artisanal cooking techniques, Miam Miam Singapore has, in the later half of 2013, expanded into Singapore, with plans of further developments in other parts of Australia, Cambodia, USA, Canada and China amongst others. Phew, now that should have covered half the population of countries. Wait, no?
Miam Miam Singapore adopts an open kitchen concept. And you are free to walk around with your arms behind your back and pretend to be watching over their kitchen standards. Gordon Ramsay for a day (save for the screamings, because really, you’d be escorted away). The rice and the spaghetti orders are given to the kitchen separately, so if you’re really hungry, you can spy on the stack of orders and place an order on the thinner stack. Anyway, from this concept, you can see with your naked eyes, the maintenance of quality through its measurement of 110g of raw pasta before boiling it for exactly 7.5 minutes (yes, armed with an alarm).
Riz Au Curry ($14.80++) :: The open-faced pot brimming with a flowy egg, Japanese curry, pork frankfurters, broccoli and cheese gave out a strong combined fragrance. It was a pleasure to our eyes (with the striking colors) and nose (with the said fragrance) before we dug in, tossed it around and mixed it well. Undoubtedly Japanese curry-like. What stood out was its pork frankfurters, bouncy and really substantial. If I were more of a curry person, I’d have ranked this my favorite.
Souffle Au Curry ($16.80++) :: I’ve always only thought to pair ‘souffle’ with ‘desserts’. So you can only imagine what a revelation this was to me when it was first served. The scoop in was intriguing, with a mixture of airy, foamy and weak top layer of egg and cheese, and tomato-sauteed and curry-covered grains of rice at the bottom. I thought it tasted rather funky; I concluded it possesses an acquired taste. After all it’s not the most common item you’ll see in restaurants.
Squid Ink Rice ($16.50++) :: Under the layer of omu egg sits grains of rice prepared with top grade ika sumi powder imported from Hokkaido. I don’t know, you should try, and this Squid Ink Rice tasted really different from many others, a more intense flavor and well-salted. Comes with assorted seafood (squid, scallop and prawns). Nearing the base, it started to get really oily though. Despite so, it’s my to-order food at Miam Miam, hands down.
Dark Chocolate Cake ($9.80++) :: This is my favorite of all desserts attempted. Moist, soft, well-controlled sweetness, with the vanilla soft serve on standby in the event that you want to make it a sweeter end to your meal.
Caramelized Banana Pancake ($13.80++) :: Not your everyday local, flat, pancake. Their interpretation is close to the pancakes you get at Mr. Bean, except thicker and airier. You know how those pancakes can get really starchy and dry? That was exactly how I felt, especially with the insufficient accompanying ingredients that are moist enough to counterpoise the texture and taste. Topped with vanilla soft serve.
Valrhona Chocolate Souffle ($13.80++) :: I was somewhat disappointed with the Souffle, likely with all the heightened anticipation of ‘Valrhona’, ‘Chocolate’ and ‘Souffle’. The chocolate was overly sweet and lacked thickness and richness.
Evidently, Miam Miam doesn’t have everything adjusted right just yet (especially its desserts), but for the dishes that were done right, it’s well worth heading back. Contributory factors include the accessibility and the relatively cheaper menu. I am very skeptical when it comes to shopping mall restaurants (because more often than not, they take the human traffic for granted and neglect improvements), but Miam Miam is one of the more meritorious ones I don’t mind heading back for the few good items. I’ve heard good things about its French Toast and Matcha. Definitely having them the next time round.
What’s worth paying for:
Squid Ink Rice.
Special gratitude to Racheal and the Brand Cellar team, and the Miam Miam Singapore team for the hospitality and hosting the media tasting session.
Address (In Context): 200 Victoria Street, Bugis Junction #02-14
Telephone: 6837 0301
Opening Hours: 11.30am – 10pm (Mon – Sun)