SINGAPORE - (THE BUSINESS TIMES) We may not enjoy the four seasons here, but that is not hampering chef Matthew Mok from creating a new seven-course spring menu for his restaurant Rabbit Stash.

"Spring is all about evoking clean and fresh flavours. In keeping with its theme, the menu draws the vibrancy of spring, with its bright colours and joyous atmosphere," says chef Mok.

The multi-sensory menu is inspired by the seven characteristics that chef Mok lives by daily, which he terms ENSOPHI: Exotic, Nostalgia, Soil, Ocean, Piquancy, Heritage and Impression. Each element represents a poetic and artistic amalgamation of chef Mok's experience on a plate.

For his menu, he chooses to start with Soil, which is a dish of smoked anchovy with a side of San Marzano sorbet, garnished with coriander, dehydrated kale and cucumber pearls. This is followed by Ocean, which has a lobster cracker and a Spanish carabinero prawn paired with bamboo clam from Scotland to add a touch of sweetness.

Impression is easily the most Instagrammable-dish. The egg dish comes in a black bowl that resembles a volcano and, for effect, the dish is served with "smoke", resembling an active volcano.

For Heritage, chef Mok does a deconstructed Nasi Lemak with a lightly roasted quail served with lemak coconut-infused couscous, tangy pineapple caviar and homemade sambal-flavoured ice-cream.

Rabbit Stash's Spring menu is priced at S$168++ per person, and is available till June.

Rabbit Stash is located at WANGZ Hotel, 231 Outram Road, Level R.

For reservations, call 6595-1380

This article was first published on April 1, 2016.
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