Rabbit Stash – Always a Delightful Seven

The food at The Rabbit Stash is a delightful combination of classic French techniques along with a touch of Asian and distinct Singaporean flavours. “Heritage”, the fifth course of the signature seven course ‘ENSOPHI™’ menu, was a great example. It was Nasi Lemak, And it was brilliant!

The couscous (left) was infused with the fragrance of coconut. The sambal ice cream (right) was a surprising delight. It had all the deep, spicy aromas of a sambal, without the “heats” (it was cold, and didn’t have chilli heat). I didn’t think something like that was possible.

But I must tell you about the quail, in the center. It was wonderfully cooked, well seasoned, and ….so tender.

Quails are tough little birds. How does Chef Matthew do it? Well, he gets the quails locally, from Uncle William, taking only the large, but young ones. Before it’s served, a sliver is sliced off every quail, and tasted. If its too tough, it does not go on the plate. Some quails are more stubborn……

I have had the privilege of dinning at some great restaurants around the world, and the Rabbit Stash, by Chef Matthew, is certainly up there among the greats. They are located at the top of Wangz Hotel.

As they say on their website, Chef Matthew “believes his food is like an Art Supper – a visual and gastronomic feast where food is art and art tantalizes the taste buds and senses.” Indeed it is.

If you are dining there, set aside some time. Arrive in the evening, watch the sunset. And then…. submit. Simply submit to the seven course menu, and take it as it is. If you ask, they will of course make substitutions for things you don’t normally eat, but I suggest, just allow yourself to be carried along….

The first course was “Soil”, good things from the earth. Chef Matthew creates great menus inspired by the 7 characteristics of ‘ENSOPHI™’: Exotic, Nostalgia, Soil, Ocean, Piquancy, Heritage, Impression. Each element, he says, is deeply meaningful for him, the product of his culinary journey.