Morsels has the makings of a truly original, one-of-a-kind restaurant. Located in the leafy area of Dempsey Hill in Singapore, this charming restaurant by Petrina Loh will have you coming back for whatever she has cooking next.
There’s a lot of love at first sight about Morsels. Walking up to the white barn-like exterior draped in verdant green flora looks like something out of a storybook. And it only gets more delightful when you enter. The interior, which appears like a cross between a farmhouse kitchen and a French bistro, feels wildly unique and familiar at the same time. Chef/owner Petrina Loh says she wanted guests to feel comfortable when dining at her restaurant, as if they’re simply being hosted at someone’s home.
“Morsels encompasses the stuff that I grew up eating, like childhood memories. And of course there’s fusion here and small plates which is kind of how I grew up eating. You know, typical homestyle we had many dishes on the table for sharing. So that’s kind of how I really wanted people to dine here at the restaurant.”
Petrina Loh is an energetic and down-to-earth creator and chef. Rather than focusing on a specific cuisine such as Singaporean or Chinese, she wanted to constantly reinvent different types of fusion which allowed her to practice her creativity to the fullest. Chef Loh studies and incorporates fermentation and traditional Chinese medicines into her dishes which makes her food incredibly nourishing and brings out a lot of natural flavors as well. She is very committed to only serving sustainably produced ingredients and would not serve guests anything that she personally would not consume.
“People can expect food that’s really made from the heart here. Comforting. I think there will be flavors that you are kind of familiar with, some part of it but not like the entire dish. I like to do a bit of playing around with produce and thinking out of the box what you can do with it rather than the traditional aspect of it.”
Indeed every dish at Morsels is an item you’ve had before, but with a fresh new twist. Chef Loh served me the best oyster I’ve ever tasted in my life: the current seasonal oyster which was a fat juicy number loaded with grapefruit shrub and peach kosho. The Squid Ink Risotto which accompanies the House-Poached Octopus is made with softer Japanese rice instead of Arborio rice. The Toriyama Wagyu Chuck Roll is flavored with cincalok emulsion which Malaccan condiment made with fermented shrimp.
Whether you’re a foodie or a health freak or someone who simply loves wholesome, delicious food, Morsels is a delight for any type of diner. Don’t miss out on this adorable restaurant the next time you’re in Singapore and watch the video to feast your eyes on Chef Loh’s innovative creations!
Photos: Nadia Cho
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