Muse Amuse by The Carbon Collective

Located along South Bridge Road, The Carbon Collective houses three original concepts under one roof:

  1. Muse: a restaurant serving up Mod-Asian sharing plates
  2. Amuse: a cocktail bar that serves bespoke cocktails along side their signature cocktails
  3. A retail space where visitors can peruse artisanal luxury watches and accessories from bespoke brands such as Louis Moinet, Grieb & Benzinger, and Bernard Favre.

MUSE

Serving tapas-style dishes, this restaurant presents culinary creations with Asian influence. They have unusual combo; some work, some don’t.

Golden Kibun (S$15)

This marriage between Korean and Italian cuisine in this dish is wonderful. Spicy spheres of kimchi risotto are served atop butternut squash puree and mayonnaise spiked with gochujang. The texture of the fried risotto was perfect and the gochujang mayonnaise added some heat to this dish.

Uni Pie Tee ($15 for 2 pieces)

Homemade pie tee shells are filled with raddish and carrot, like a traditional pie tee. The twist comes into play when Hokkaido sea urchin is placed on top of it. The pie tee shells were crispy and the combo kinda worked but the price is rather steep, I supposed.

Meat lovers will also be pampered with a variety of beef, lamb, chicken and pork dishes.

Tartaro ($18)

Muse’s version of steak tartare featuring hand-chopped 200-day grain-fed Wagyu tossed in sesame oil and layered under Korean honey pears, red chilli and a raw egg yolk.

Chicken Roulade ($15)

Sous-vide rolled chicken, marinated in a Vietnamese-inspired blend of lemongrass, black pepper and soy sauce; complemented with yellow cauliflower puree and fried potato strips. I must say that this rendition of chicken roulade is perfect. The chicken was tender and herbs was fragrant. The fried potato strips were crispy and addictive.

6-day Baby Back Pork Ribs ($16)

Another must-try here is this Baby Back Pork Ribs. The ribs are twice-marinated and coated in sticky homemade BBQ sauce. The ribs were so tender, fall off the bone and the BBQ sauce was the best part of this dish.

Aurora USDA Prime Black Angus Ribeye ($78)

Beef lovers can also enjoy this beautiful cut of ribeye. It’s first sous vide then grilled to medium rare and paired with a piquant Thai basil dipping sauce.

End your meal with another creative creation such as this Panna Cotta with Umami Sea Urchin (S$12). 

Not sure if the combo of Panna Cotta with Sea Urchin works though. I was indifference about this. I’d rather sticking to a more familiar one such as Slow-Cooked Black Glutinous Rice ($8).

AMUSE

Mixologist Isz Valentino uses Asian ingredients for his signature cocktails. Other options would be classic cocktails and mocktails,  draft beers and wines.

The Tom Yum Bloody Mary ($25) features vodka infused with a punchy tom yum broth that is first brewed for four hours in a 68-degree water bath. Garnished with kaffir lime leaves, lemongrass and bird’s eye chilli – all components of a typical tom yum soup, the cocktail also comes with a wedge of calamansi for an extra-sour kick.

My favorite gotta be this Teh Halia Earl Grey with Gingered Candy ($25). Composed with ginger cognac, Cointreau Chamomile, fresh grapefruit juice and earl grey tea, this potion was so refreshing and light.

Hits among the ladies are this Bandung Blush ($25); a floral composition of rose syrup-infused gin with cherry brandy, elderflower liqueur, and pipettes of fresh milk.


RETAIL SPACE

Located on the second floor, this retail space can double up as a workshop/event space as well. Adjacent to this is the private dining room and lounge that is decorated to resemble a luxurious living room. Outside this space, there’s a rooftop garden where the culinary team grows their own herbs for garnish.

MUSE AMUSE
289 South Bridge Rd, Singapore 058835
Phone: (+65) 8500 0588

Operating Hours:
Muse: Mon to Sat, 12pm-12mn
Amuse: Mon to Sat, 3pm till late
Closed on Sun

Website: www.thecarbonco.com

Facebook:
www.facebook.com/TheCarbonCo  
www.facebook.com/MuseAmuseSG

Instagram:
@thecarbonco
@museamusesg

 

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