Jeju abalone (the prized variety from Korea's volcanic waters) steamed until tender, served over risotto made from Korean short-grain rice, seaweed (wakame or sea mustard), and gochujang (fermented red chili paste). The abalone's briny sweetness contrasts with the creamy rice and the gochujang's fermented heat. The risotto provides a foundation of creaminess while the crunchy lily bulb garnish adds texture.
Tips from diners
This is the signature dish from the restaurant's two-Michelin-star inspection notes—the Michelin Guide specifically highlighted the textural contrast between tender abalone, creamy rice, and crunchy lily bulb.
The abalone quality is non-negotiable—Chef Kim sources Jeju abalone at the peak of ripeness. This is worth the price point for the sourcing alone.
Alaskan king crab meat (when in season) prepared simply to highlight natural sweetness, served with a sauce built from perilla (Korean herb with a subtle anise note), pine nuts, and likely sesame oil. The crab's sweetness is amplified by the perilla's herbal quality while the pine nuts add earthiness and textural crunch. This is refined preparation meeting Korean flavor traditions.
Tips from diners
This dish may vary seasonally based on crab availability—ask if it's available the night you visit. When in season, it's a standout.
The meal concludes with a dessert that often incorporates Korean flavors—possibly using perilla, sesame, gochujang (in subtle applications), or Korean honey. The dessert is designed to complement the savory progression rather than contrast aggressively, maintaining the minimalist aesthetic throughout.
Tips from diners
The dessert closes the narrative Chef Kim builds through the tasting—it ties back to earlier flavors while providing a gentle finish.
The seasonal vegetable course shifts based on what's available—might feature charred vegetables, lightly pickled preparations, or vegetables cooked with gochujang and sesame. Chef Kim's vegetable preparations are as carefully considered as his seafood, emphasizing natural flavors while introducing Korean pickle, fermentation, and sesame traditions. The course typically features contrasting textures (raw, lightly charred, pickled).
Tips from diners
The vegetable course is not an afterthought—Chef Kim treats vegetables with as much respect as seafood. This is particularly relevant since the tasting menu emphasizes vegetables.
When beef appears on the menu (typically later in the progression), it's Korean beef seasoned with soy, sesame, and gochugaru (Korean chili flakes), with minimalist plating that emphasizes the meat's quality. The beef might be grilled, seared, or presented as part of a composed plate with vegetables and sauce.
Tips from diners
While the menu emphasizes seafood and vegetables, Chef Kim includes Korean beef when quality permits. Ask about sourcing—he may be working with Korean Hanwoo or specialty beef.
Chef Sun Kim opened Meta in 2016 as Singapore's first modern Korean restaurant, earning its first Michelin star in 2017 and ascending to two stars in 2024. Originally located in Bukit Pasir, the restaurant relocated to Mohamed Sultan Road in July 2024 into a refined new space. Kim hails from Busan and trained across Korea and Asia, crafting a single seasonal tasting menu dominated by seafood and vegetables that emphasizes minimalist plating, bold flavors, and the interplay of contrasting textures.
Meta earned two Michelin stars in 2024 and has appeared on Asia's 50 Best Restaurants since 2021. It received the American Express 'One to Watch' award in 2021 and continues to gain international recognition.
Lunch (Friday-Saturday only, 12pm-2pm) is priced at S$248. Dinner is S$278 for 6 courses (Tue-Thu) or S$328 for 8 courses (Tue-Sun). Both require advance reservations—book through their website.
Meta relocated to Mohamed Sultan Road in July 2024 from its original Bukit Pasir location. The new space is more refined and spacious while maintaining Chef Kim's minimalist aesthetic.
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