Mythz & Myths F&B Review

We were walking along Carpenter Street one weekday evening and chanced upon a hidden enclave in a nondescript building called CMO Building. Never heard of it though. It looked like a run-down office building that was nothing out of the ordinary.

We peered into the mystical looking place and were charmed by the design of the medievial door.

It looks like a restaurant or a bar – we had this gut feel. We pressed the door bell out of curiosity.

We were welcomed at the door by a friendly lady who ushered us in.

We were told this place was helmed by founding chef Martin Wong, who used to cut his teeth at legendary restaurants like 2 Michelin Star restaurant L’Atelier de Joel Robuchon, 2 Michelin Star restuarant Auberge du Cheval Blanc and so on. Chef Martin greeted us with a warm and friendly smile.

 

We were presented the dinner menu. Looked good – why not try it since we are foodies (and alcoholics :)?

We decided to go for the 8 course at $138 and topped up $60 for the wine pairing.

Impressive menu with decent wine pairing. Looks like a bargain at $198. We simply had to try it.

The friendly lady offered to take us on a tour of the restaurant. There was an impressive wine cellar with one of our favourite Pierre Mignon Grand Cru Champagnes – Grower Champagne. A grower champagne is a boutique family run Maison who grow their own fruit and make their own champagnes. We prefer grower champagnes to the usual large commercial houses that mass produce their labels.

We were served the first welcome drink of the night – Pierre Mignon Brut Reserve.
A brilliant and well balanced champagne with elegant acidity, citrus notes, fruits and the attack on the palate was simply amazing.

 

We started off with the first course – Amuse Bouche. A wonderful medley of chicken liver pate with egg, pickled cucumber and anchovies, smoky tofu with ikura and Hokkaido snow beef tartare. Paired really well with the Champagne.

Next up was the Hamachi Crudo – or more popularly known as Amberjack. Really fresh ingredients used by Chef Martin, we must comment.

We were served the Bone Marrow next, and paired with the Pinot Gris Trocken from Baden, Germany.

Ooh lala, simply wonderful.

Next up was the Hokkaido Bafan Uni or more commonly known as Sea Urchin, airflown fresh from Hokkaido. It was served with grilled lady fingers, citrus curried foam, japanese egg yolk emulsion and Indian crackers (we all know Papadum or Appadum right?)

Next up was a trending dish served at many restaurants nowadays. BBQ baby octopus with Chinese kale, milk cabbage and broccoli, guinness maple and house spice dressing. This was paired with the Giovanni Rosse Lange Nebbiolo 2015 which is essentially a Baby Barolo at half the price of a full fledged Barolo.

Next up was the pan seared Pomfret with szechuan pepper and honey milk. Brilliantly executed we must say.

The star of the show – Hokkaido Snow Beef tritip with golden pear, hot soy paste, marinated lettuce and jus. Paired really well wih the Chateau Alcee Cotes de Castillion 2012 Bordeaux.

Next up was a Oxtail & Wagyu Tea to cleanse the palate. 48 hours slow boiled wagyu fats with tofu and shimeji mushroom.

We were pretty stuffed by now and were served the dessert to round off the evening.

Ispahan – which is lychee, coconut, fermented raspberry, rose, St Germain Elderflower ice cream. Simply gorgeous. We don’t normally eat desserts due to the high refined sugar content, but hey, it was cheat night tonight right?

We were about to leave and we were surprised with another dessert by Chef Martin.

Black truffle burnt passion fruit with crispy rice charcoal and umami spicy and salty flavours. Wow!

 

For reservations. please contact Mythz & Myths Restaurant:

Tuesdays to Saturdays

Restaurant: 6:00pm – Midnight

Last Order – 9:30pm

Bar: 5:00pm – Midnight

Last Order – 10:45pm for bites, 11:45pm for drinks

50 South Bridge Road CMO Building #01-00 Singapore 058682

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