Besides the noodle sets (now available at both lunch and dinner) and the a la carte menu, 3-course set lunches on week days are back at Morsels too. I love this little restaurant, but I rarely take friends there unless they have no dietary allergies or preferences. The menu can't cater to preferred diets. Of late, I seem to be going there for lunch more than dinner.
This week's noodles are kiam chye (salted mustard greens) duck meesua noodles. I like this iteration. I had a cute appetizer of smoked trout, or at least that was what I thought. I didn't actually hear what fish it was. Hehe! It was crispy and non-offensive. The bowl held smoked duck breast, kiam chye braised pulled duck leg gyoza, homemade kiam chye, pickled cherry tomato, mee sua, kiam chye duck broth, fermented duck fat chili. That broth was lovely. Drank it all up.
The man took a 2-course set lunch. There was an appetizer of an oyster and a pani-puri. Too cute. The starter was cured scallop carpaccio; it was full of umami indeed as the scallops sat in a smoked zucchini dashi, fermented cucumber gel, wakame tsukudani. The catch of the week was a mackerel. The mackerel fillet sat in soy dashi, rhubarb compote, edamame cereal.
We also added on more oysters with tamarillo shrub, pear cucumber vinaigrette, and three cute pidan dumplings in umami chili. Slurrrrrrp. Opted for a crisp and unprocessed namazake (萩の鶴 / 2023新酒の生メガネ専用 / 生原酒) to go with the food. Didn't bother with dessert.
It's not often that the man and I are both free to have lunch together. Hahahaha> we usually work through lunch or schedule a workout of sorts. Most dinners are also eaten with the dog in tow. Today, it was an unexpected free slot, so we decided to ditch the dog and have ourselves a delightful lunch.
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