The Rabbit Stash

The Rabbit Stash
354 Alexandra Road, #01-07
Reservations: Call 98588607 (10am-9 pm)
Lunch: 12 to 2.30 pm (Wed to Sun)
Dinner: 6.30 to 10.30 pm (Tues to Sun)
5 course Degustation Dinner - $90-100 pax (includes wine)
Ala-carte - at least $50 per pax
Asian Inspired European Cuisine
Extremely warm service & lovely food
1* Dual Shot (Dessert: Herbal gelee with manuka honey & avocado cream with blueberry coulis)

      When I heard about The Rabbit Stash, a quiet, unpretentious restaurant opened by a chef who had incredibly strong word of mouth from private dining, I immediately thought of M. M likes food almost exactly the way I do - we live in the moment when we eat wondrous food - just thinking of the food. And, it was just in time, because M and I have been trying to improve the frequency of our dinners - we used to meet every Friday before boyfriends (and alas, husbands) came along. 

     The food at The Rabbit Stash is honestly, very good. But, what makes me want to tell all my friends to go eat at The Rabbit Stash is how warm and lovely the people who work at the restaurant are. The serving staff didn't seem professional to me, not because they weren't good, but because they were so warm and sincere - I suspected that they were relatives of the owners of the restaurant. It's the kind of place where everyone wants to make this place special. And, somehow, by sheer force of will, it is. 

     The 5 course degustation Summer Dinner (for the mains, M had the ribeye while I had the snapper): 

Sea Scallop Ceviche 

San Marzano tomato, passion fruit, mozzarella, lime espuma

Ocean Prawn 

Nonya “Assam” puree, white asparagus, pineapple mousseline

Black Ribeye (145g)

Horseradish, sweet corn, black olive velvet, bacon, charlotte potato

Pan seared Snapper 

Truffle tangerine, field mushroom ragout, Japanese yam

Dual Shot 

Herbal gelee with manuka honey & avocado cream with blueberry coulis 

This is seriously heavenly. I really hate jelly desserts but I loved this. 

Chocolate Lava Cake with Vanilla Ice Cream

We switched the earl grey panna cotta for the chocolate lava cake on the ala carte menu. 

    At the end of the meal, Chef Matthew came to ask us about the food, and we both chorused that it was really good. And, then, Chef Matthew asked M if there was something wrong with the asparagus because she didn't eat it. I nearly died laughing as M tried to explain it wasn't because the asparagus wasn't good, but she simply didn't eat asparagus.

   Chef Matthew's wife, Donna, is in charge of the wine at the restaurant. She's an incredibly attractive and warm lady. I asked what was the inspiration behind the restaurant's name, and she shared that both Chef Matthew and her were born in the year of rabbits - which coincidentally, M and I were. She also shared that there was a baby rabbit (a baby born in the year of the rabbit) who came earlier in the day as well. So, I checked if babies were welcome at the restaurant and they are! Which is great, because M and I are always trying to find places where J can bring her toddler son 1 and baby son 2.

   I, sometimes, get melancholy when I think about babies. I always think back to the moment when Mum was really ill and she told me, it looks like ZM's mum will have to take care of the grandchildren. It bit me then, and it still bites. But, I know that my children, P's children, will know of her, feel her love, because P and I were only ever mothered one way, and that is the way we love.

   And, I write this here, because it's exactly how I felt when Donna shared why the restaurant is called The Rabbit Stash... because rabbits keep their most precious things away in the stash. Mothers, too, they stash their most precious things in their children.

     And this is why P is Pearl, and I am named Crystal.